Denitrifying halophilic archaea derived from salt dominate the degradation of nitrite in salted radish during pickling

Wei, Wei; Hu, Xinyu; Yang, Suping; Wang, Kaili; Zeng, Chunlin; Hou, Zhaozhi; Cui, Heng‐Lin; Liu, Shenkui; Zhu, Lin

doi:10.1016/j.foodres.2021.110906

Cited by 19 publications

(9 citation statements)

References 46 publications

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“…In addition, salinity and nitrite were crucial indicators to evaluate the safety of spontaneously dried-fermented radishes. In addition, the salinity of spontaneously driedfermented radishes was around 6%, which was lower than other salted vegetables like salted radishes and Yacai (Wei et al, 2022;Zou et al, 2022). Besides, low-sodium fermented vegetables were usually associated with a high level of nitrite (Lin et al, 2021).…”

Section: Discussionmentioning

confidence: 95%

“…To measure moisture content, the gradient weight before and after drying was used to describe the water content by using a dryer oven. In addition, the determination of nitrite was followed by the method according to the previ-ous study (Wei et al, 2022). Additionally, 2 g samples were weighed precisely to determine soluble solid and salinity by using a digital refractometer (TD-45, JINKE-LIDA, China) and salt meter (ES-421, ATAGO, Japan), respectively.…”

Section: Determination Of Physicochemical Indexesmentioning

confidence: 99%

“…Meanwhile, recent research on dried–fermented radishes was still based on white radishes, and nutrient‐rich radishes with red skin and flesh are rarely used for processing (Kobayashi et al., 2021; Wei et al., 2022). Besides, previous research mainly focused on the detection of various indicators that have effects on the quality formation of unitary radish after fermentation (Kobayashi et al., 2021; Tang et al., 2022).…”

Section: Introductionmentioning

confidence: 99%

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Improvement of physicochemical characteristics, flavor profiles and functional properties in Chinese radishes via spontaneous fermentation after drying

Zheng

Zhou

Chen

et al. 2023

Journal of Food Science

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Spontaneously dried–fermented radishes have been consumed in China for hundreds of years and are usually fermented for a long time to acquire high quality. In this study, the spontaneously dried–fermented radishes with short‐term manufacturing periods were made from five different varieties of radishes that grew in the same environment. In addition, the physicochemical characteristics (i.e., moisture content, soluble solid, and pH value), flavor profiles (i.e., free amino acids, organic acids, and volatile compounds), and functional properties (i.e., total phenolics content, total flavonoids content, sulforaphane content, and γ‐aminobutyric acid [GABA] content) of these five raw radishes and spontaneously dried–fermented radishes were analyzed and compared. In detail, the content of volatile and nonvolatile compounds increased, especially in oxalic acid, succinic acid, and umami free amino acids. Furthermore, functional components, such as sulforaphane and GABA, were also enriched via spontaneous fermentation after drying. In addition, the results of principal component analysis, hierarchical clustering analysis, and redundancy analysis showed that there were significant discrepancies appeared when raw radishes were processed via spontaneous fermentation or not. These results suggested that the process of spontaneous fermentation after drying may contribute to improving the quality of fresh radishes. Notably, radishes with red skin and flesh were regarded as exceptional varieties for processing, because of the preferable flavor profiles and affluent functional substances via spontaneous fermentation after drying. Therefore, these findings could deliver a systematical insight into developing processed radishes with high quality. Practical Application The spontaneously dried–fermented radishes were manufactured through the process of spontaneous fermentation after drying, which acquired tasty and healthy characteristics by accumulating the volatile and nonvolatile compounds as well as the functional components, like total phenolics, total flavonoids, sulforaphane, and γ‐aminobutyric acid. Importantly, because of the excellent processing properties, the radishes with red skin and flesh could be more appropriate to produce spontaneously dried–fermented radishes. Our findings may provide a practical strategy for developing vegetable relishes with superb flavor profiles and good functional properties in pickled vegetables.

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Section: Discussionmentioning

confidence: 95%

Section: Determination Of Physicochemical Indexesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Improvement of physicochemical characteristics, flavor profiles and functional properties in Chinese radishes via spontaneous fermentation after drying

Zheng

Zhou

Chen

et al. 2023

Journal of Food Science

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“…One is to produce acid by lactic acid bacteria, and then degrade nitrite by acid; the other is through the nitrite reductase producing strains, through the oxidation-reduction reaction to degrade nitrite. The present research focus is on finding strains with rapid growth and high nitrite-degrading activity for use in traditional fermented pickles [15][16][17]. Using the traditional strain separation approach, a highly active strain was cho-sen for this study, and the physiological, biochemical, and degrading activities of the chosen strain were assessed.…”

Section: Introductionmentioning

confidence: 99%

The Mechanism of Oxidative Stress in Cells Isolation, Identification, and Genome-Wide Sequence Analysis of Nitrite Amylolytic Bacillus

Jiang

2022

Stem Cells International

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To improve the quality of traditional fermented pickles and reduce the nitrite content in the production process of pickles, the target bacteria for efficient nitrite degradation were screened from traditional fermented pickles. Pickles (picked vegetables), a traditional dish favored by many Chinese, are mildly salted and lactic acid-fermented vegetables in China. However, the presence of nitrite in pickles is a bottleneck which limits further development of the pickle industry. More attention is drawn to the problem of the presence of nitrite in pickles. Having harmful effect in the acidic environment produced by gastric acid, nitrite is converted into carcinogenic nitrosamine. After screening several nitrite-degrading bacteria in the early stage, a Gram-positive round ended Bacillus amyloliquefaciens is named as Bacillus amyloliquefaciens JBA-CH9, which can degrade nitrite efficiently. Bacillus amyloliquefaciens is a common bacterium in the food fermentation industry. Then, the optimum conditions for nitrite degradation of the strain were explored according to the inoculation amount, temperature and salinity, and the whole genome of Bacillus amyloliquefaciens JBA-CH9 was sequenced. The results showed that the strain had the best degradation effect on nitrite under the conditions of inoculation amount of 9%, salinity of 5%, and 30°C, and the highest degradation rate of nitrite was 91.47%. The results of whole genome sequencing showed that the strain had a large number of functional genes related to amino acids, carbohydrates, and lipids and contained nitrite reductase genes related to nitrite metabolism. Therefore, Bacillus amyloliquefaciens JBA-CH9 is a functional strain that can degrade nitrite efficiently.

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“…Similarly, recent advances in the metagenomic analysis have revealed that haloarchaea, such as Haloferax, Haladaptatus, Natrialba, etc., participate in maintaining the biogeochemical processes in coastal ecosystems (Osman et al, 2019). Some haloarchaea can carry out interesting metabolic processes from an industrial point of view; examples: sulfur reduction by Natranaeroarchaeum sulfidigenes (Sorokin et al, 2022), nitrification by Haloarcula, Halolamina, and Halobacterium (Wei et al, 2022), phosphorus solubilization by Haloarcula, Halobacterium, Halococcus, and Haloferax (Yadav et al, 2015) or denitrification by Haloarcula or Haloferax (Miralles-Robledillo et al, 2021).…”

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confidence: 99%

Bioactive molecules from haloarchaea: Scope and prospects for industrial and therapeutic applications

et al. 2023

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Marine environments and salty inland ecosystems encompass various environmental conditions, such as extremes of temperature, salinity, pH, pressure, altitude, dry conditions, and nutrient scarcity. The extremely halophilic archaea (also called haloarchaea) are a group of microorganisms requiring high salt concentrations (2–6 M NaCl) for optimal growth. Haloarchaea have different metabolic adaptations to withstand these extreme conditions. Among the adaptations, several vesicles, granules, primary and secondary metabolites are produced that are highly significant in biotechnology, such as carotenoids, halocins, enzymes, and granules of polyhydroxyalkanoates (PHAs). Among halophilic enzymes, reductases play a significant role in the textile industry and the degradation of hydrocarbon compounds. Enzymes like dehydrogenases, glycosyl hydrolases, lipases, esterases, and proteases can also be used in several industrial procedures. More recently, several studies stated that carotenoids, gas vacuoles, and liposomes produced by haloarchaea have specific applications in medicine and pharmacy. Additionally, the production of biodegradable and biocompatible polymers by haloarchaea to store carbon makes them potent candidates to be used as cell factories in the industrial production of bioplastics. Furthermore, some haloarchaeal species can synthesize nanoparticles during heavy metal detoxification, thus shedding light on a new approach to producing nanoparticles on a large scale. Recent studies also highlight that exopolysaccharides from haloarchaea can bind the SARS-CoV-2 spike protein. This review explores the potential of haloarchaea in the industry and biotechnology as cellular factories to upscale the production of diverse bioactive compounds.

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Denitrifying halophilic archaea derived from salt dominate the degradation of nitrite in salted radish during pickling

Cited by 19 publications

References 46 publications

Improvement of physicochemical characteristics, flavor profiles and functional properties in Chinese radishes via spontaneous fermentation after drying

Improvement of physicochemical characteristics, flavor profiles and functional properties in Chinese radishes via spontaneous fermentation after drying

The Mechanism of Oxidative Stress in Cells Isolation, Identification, and Genome-Wide Sequence Analysis of Nitrite Amylolytic Bacillus

Bioactive molecules from haloarchaea: Scope and prospects for industrial and therapeutic applications

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