Comparison of microbial communities and physiochemical characteristics of two traditionally fermented vegetables

Guan, Qianqian; Zheng, Wendi; Huang, Tao; Xiao, Yazhong; Liu, Zhanggen; Peng, Zhen; Gong, Deming; Xie, Mingyong; Xiong, Tao

doi:10.1016/j.foodres.2019.108755

Cited by 79 publications

(30 citation statements)

References 44 publications

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“…The dramatic decrease in the phylum Proteobacteria was a result of spontaneous fermentation and a previous study had also reported a decrease in Proteobacteria and an increase in Firmicutes during kimchi fermentation (Kang et al, 2018). Weissella was dominant in all samples throughout the entire process, which was inconsistent with some previous reports on other fermented vegetables in which Leuconostoc was dominant at the beginning of fermentation and Lactobacillus dominated in the late stage of fermentation (Cao et al, 2017;Guan et al, 2020). The difference is significantly based on the material diversity, geographical distribution, and production process.…”

Section: Discussioncontrasting

confidence: 99%

“…Pseudomonas, Sphingomonas, and Rhizobium are widely present in the environment and can attach to the surface of raw materials, which might relate to poor sanitary condition and easily lead to the spoilage of fermented vegetables such as tomatoes, cabbages, corn lettuce, and cucumbers (Pérez-Díaz et al, 2019). Previous studies have reported that there are the risk of microbial safety and potential of deterioration in some homemade fermented vegetables, suggesting that these products might be contaminated during the production process due to the unhygienic production environment (Cao et al, 2017;Guan et al, 2020). Hence, it is necessary to take appropriate measures to prevent the contamination caused by opportunistic pathogens and other microbial.…”

Section: Discussionmentioning

confidence: 99%

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Microbial Community Dynamics and Metabolome Changes During Spontaneous Fermentation of Northeast Sauerkraut From Different Households

Yang

Xiu

et al. 2020

Front. Microbiol.

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Sauerkraut, one of the most popular traditional fermented vegetable foods in northern China, has been widely consumed for thousands of years. In this study, the physicochemical characteristics, microbial composition and succession, and metabolome profile were elucidated during the fermentation of traditional northeast sauerkraut sampled from different households. The microbial community structure as determined by high-throughput sequencing (HTS) technology demonstrated that Firmicutes and Proteobacteria were the predominant phyla and Weissella was the most abundant genus in all samples. Except for Weissella, higher relative abundance of Clostridium was observed in #1 sauerkraut, Clostridium and Enterobacter in #2 sauerkraut, and Lactobacillus in #3 sauerkraut, respectively. Meanwhile, Principal component analysis (PCA) revealed significant variances in the volatilome profile among different homemade sauerkraut. Acids and lactones were dominant in the #1 sauerkraut. The #2 sauerkraut had significantly higher contents of alcohols, aldehydes, esters, sulfides, and free amino acids (FAAs). In comparison, higher contents of terpenes and nitriles were found in the #3 sauerkraut. Furthermore, the potential correlations between the microbiota and volatilome profile were explored based on Spearman's correlation analysis. Positive correlations were found between Clostridium, Enterobacter, Lactobacillus, Leuconostoc, Weissella and most volatile compounds. Pseudomonas, Chloroplast, Rhizobium, Aureimonas, and Sphingomonas were negatively correlated with volatile compounds in sauerkraut. This study provided a comprehensive picture of the dynamics of microbiota and metabolites profile during the fermentation of different homemade northeast sauerkraut. The elucidation of correlation between microbiota and volatile compounds is helpful for guiding future improvement of the fermentation process and manufacturing high-quality sauerkraut.

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Section: Discussioncontrasting

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Microbial Community Dynamics and Metabolome Changes During Spontaneous Fermentation of Northeast Sauerkraut From Different Households

Yang

Xiu

et al. 2020

Front. Microbiol.

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“…It is known that LAB could reduce nitrite and improve food safety (Chen et al 2014a;Tripathi and Giri 2014). IF inhibited the growth of mixed bacteria and decreased the content of reductase and the peak value of nitrite (Guan et al 2020). Kim et al (2017b) found that LAB can improve the nitrite removal ability of kimchi.…”

Section: Discussionmentioning

confidence: 99%

“…It was reported that in the early stage of NF, the content of LAB was less, and there were more other bacteria. The reductase produced by the bacteria can reduce the nitrate to nitrite, thus producing a "nitrite peak" (Guan et al 2020). LAB can decompose nitrite and reduce the nitrite content in fermented vegetables, so the peak value of nitrite oxide in IF was significantly lower than that of NF.…”

Section: Nitrite Content Changes In Nf and Ifmentioning

confidence: 99%

Differences in the bacterial profiles and physicochemical between natural and inoculated fermentation of vegetables from Shanxi Province

et al. 2020

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Purpose Fermented vegetables can be divided into two types, natural fermented and artificially inoculated fermented. By detecting and identifying the changes of bacterial diversity using physical and chemical indicators during natural and inoculation fermentation, we analyzed and determined the dominant bacteria in the fermentation process and revealed the relationship between bacteria and volatile substances. Methods We used the Illumina Miseq to sequence the bacteria in fermented vegetable samples at different fermentation periods, and calculated the total number of mesophilic microorganisms and lactic acid bacteria. We used the pH and nitrite to monitor the acidification process. GC-MS was used to determine volatile flavor compounds. Finally, we analyzed the correlation between volatile flavor compounds and bacteria. Results Total mesophilic microorganisms and the number of lactic acid bacteria in the inoculated fermentation were higher than the natural fermentation. The bacterial diversity Shannon and Simpson indexes of the natural fermentation, higher than those of inoculated fermentation in 0~7 days, were between 55~71% and 36~45%, respectively. On the 7th day, the proportion of Lactobacillus in the natural fermentation and inoculated fermentation were 53.4% and 90.2%, respectively, which were significantly different. Lactobacillus was the dominant genus in the fermented vegetables and an important genus to promote the formation of volatile flavors. Lactobacillus was negatively correlated with two volatile substances (4-[2,2,6-trimethyl-7-oxabicyclo [4.1.0] hept-1-yl]-3-Buten-2-one (K4) and a-Phellandrene (X1)) and played a leading role in the fermentation process. Conclusions Results demonstrated that the total number of mesophilic microorganisms and lactic acid bacteria in inoculated fermentation were more than those in natural fermentation. Inoculated fermentation can shorten the fermentation cycle and reduce the content of nitrite. Lactic acid bacteria were the dominant bacteria in fermented vegetables.

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“…As early as thousands of years ago, the ancestors of the Chinese people started to ferment vegetables to extend shelf life (Guan et al 2020;Zhang et al 2021). To date, most Chinese people still make fermented foods using perishable and seasonal vegetables, such as radish, cabbage, mustard, and cucumber (Liang et al 2018;Zhai et al 2018;Liu et al 2019a;Rao et al 2020).…”

Section: Introductionmentioning

confidence: 99%

Culture-independent analysis of the bacterial communities in Chinese fermented vegetables and genomic analysis of lactic acid bacteria

Zhang

Song²,

Zhang

et al. 2021

Preprint

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Six different fermented vegetables were collected from Zhejiang Province, China, to explore the associated bacterial communities using a high-throughput sequencing platform. A total of 24 phyla, 274 families and 569 genera were identified from six samples. Firmicutes and Proteobacteria were the main phyla in all of samples. Meanwhile, Brevibacterium was the major genus in Xiaoshan pickled radish. Lactobacillus-related genera and Vibrio were the major genera in fermented potherb mustard and its brine. Enterobacter and Cobetia were the major genera in fermented radish and its brine. Chromohalobacter was the major genus in the tuber mustard. These results indicated there were clear differences between the bacterial genera present in Xiaoshan pickled radish, fermented potherb mustard, fermented radish, and tuber mustard. This demonstrated the possible influences of raw materials and manufacturing processes. Furthermore, a large number of lactic acid bacteria were isolated and identified by culture-dependent and 16S rRNA gene sequence analysis, which accounted for more than 68% of all the isolates. In addition, whole genome analysis of Lactobacillus suantsaii, Lactobacillus sakei subsp. sakei, and Weissella cibaria showed they had large numbers of genes associated with carbohydrate metabolism. This may explain why these three bacterial strains can grow in fermented vegetable environments.

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Comparison of microbial communities and physiochemical characteristics of two traditionally fermented vegetables

Cited by 79 publications

References 44 publications

Microbial Community Dynamics and Metabolome Changes During Spontaneous Fermentation of Northeast Sauerkraut From Different Households

Microbial Community Dynamics and Metabolome Changes During Spontaneous Fermentation of Northeast Sauerkraut From Different Households

Differences in the bacterial profiles and physicochemical between natural and inoculated fermentation of vegetables from Shanxi Province

Culture-independent analysis of the bacterial communities in Chinese fermented vegetables and genomic analysis of lactic acid bacteria

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