Effect of salt concentration on quality of Chinese northeast sauerkraut fermented by Leuconostoc mesenteroides and Lactobacillus plantarum

Yang, Xiaozhe; Hu, Wenzhong; Jiang, Aili; Xiu, Zhilong; Ji, Yongming; Guan, Yunqian; Sarengaowa, -; Yang, Xiangyan

doi:10.1016/j.fbio.2019.100421

Cited by 77 publications

(54 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The pH value was measured by a pH meter (PHS-3G, INESA Scientific Instrument Co., Ltd., Shanghai, China). Titratable acidity (TA) was measured and expressed as lactic acid according to the method described by Yang et al (2019) . The nitrite concentration was measured using hydrochloride naphthodiamide by national standard of China GB 5009.33-2016 ( Mao et al, 2018 ).…”

Section: Methodsmentioning

confidence: 99%

“…Metabolites profile analysis, including glucose, fructose, lactic acid, acetic acid, free amino acids (FAAs) and volatile compounds, was performed in triplicate. High-performance liquid chromatography (HPLC) with a differential refractometer CTO-10vp detector (Agilent Instruments, United States) was applied for determination of the concentrations of glucose, fructose, lactic acid and acetic acid at a flow rate of 0.6 mL/min, as previously described by Yang et al (2019) . Briefly, samples were centrifuged at 12,000 × g for 10 min and then the supernatant was filtrated through 0.22 μm membrane (Jin Teng Corp., Tianjin, China) before determination.…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

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

Yang

Xiu

et al. 2020

Front. Microbiol.

Self Cite

View full text Add to dashboard Cite

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.

show abstract

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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

Yang

Xiu

et al. 2020

Front. Microbiol.

Self Cite

View full text Add to dashboard Cite

show abstract

“…It may be due to the lower LAB loaded at initial fermentation in the control without starter culture. Other researchers also reported that the addition of starter culture can expedite the fermentation process and increase total lactic acid bacteria (Beganovic et al, 2011;Yang et al, 2019).…”

Section: Lactic Acid Bacteria Growth and Activitymentioning

confidence: 96%

“…However, the high salt concentration will kill the lactic acid bacteria. Therefore the addition of lactic acid bacteria culture can reduce the salt addition while the fermentation process still go well and increase bioactive compounds (Xiaozhe et al, 2019). Several researchers reported that starter cultures favored the low salt sauerkraut fermentation (Tolonen et al, 2004;Wiander and Ryhanan, 2005).…”

Section: Introductionmentioning

confidence: 99%

Effect of Lactobacillus plantarum and Leuconostoc mesenteroides starter cultures in lower salt concentration fermentation on the sauerkraut quality

Zubaidah¹,

Yuwono²,

Rahayu³

et al. 2020

Food Res.

View full text Add to dashboard Cite

This research was aimed to study the effect of Lactobacillus plantarum and Leuconostoc mesenteroides starter cultures application in lower salt concentration fermentation on sauerkraut quality. Fresh cut cabbage was fermented with different starter cultures (L. plantarum, L. mesenteroides or the combination) at different lower salt concentration (0.5% or 1%) at 28oC for 5 days. The obtained sauerkrauts were subjected to evaluation of the quality i.e. total lactic acid bacteria, pH, total acidity, total phenolic content and DPPH scavenging activity analysis. The sulforaphane content analysis was performed by using LC-MS. The starter cultures increased total lactic acid bacteria, total acidity and decreased pH. L. mesenteroides resulted in the highest total phenolic content and the lowest IC50 value. Sauerkraut with the addition of L. mesenteroides contains sulforaphane higher 848.65 ng/g than that of control 776.47 ng/g. The results analysis of LC-MS also detected another compound, namely 2-phenethyl isothiocyanate, an antimicrobial compound. The sauerkraut is potential in functional food development with antiproliferative, antiinflammatory, antioxidant, and anti-cancer activities.

show abstract

“…Helium was used as a carrier gas at 1.1 mL/min [34]. The injector temperature and ion source temperature were set at 250 • C and 230 • C, respectively, on the GC-MS (Agilent Technologies, Singapore) [35]. The oven temperature was kept at 75 • C for 5 min, raised at 4 • C per minute to a final temperature of 280 • C, and held for 2 min [36].…”

Section: Gc-ms Analysis Of Extracellular Metabolitesmentioning

confidence: 99%

GC-MS-Based Metabolomics Analysis of Prawn Shell Waste Co-Fermentation by Lactobacillus plantarum and Bacillus subtilis

2020

View full text Add to dashboard Cite

GC-MS-based metabolomics were used to investigate metabolic changes in prawn shell waste during fermentation. Microbial strains Lactobacillus plantarum and Bacillus subtilis were co-fermented in a shake flask comprising of 5% (w/v) prawn shell waste and 20% (w/v) glucose as a carbon source. Analysis of the prawn shell waste fermentation showed a total of 376 metabolites detected in the culture supernatant, including 14 amino acids, 106 organic acids, and 90 antimicrobial molecules. Results show that the liquid fraction of the co-fermentation is promising for harvesting valuable metabolites for probiotics application.

show abstract

Effect of salt concentration on quality of Chinese northeast sauerkraut fermented by Leuconostoc mesenteroides and Lactobacillus plantarum

Cited by 77 publications

References 34 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

Effect of Lactobacillus plantarum and Leuconostoc mesenteroides starter cultures in lower salt concentration fermentation on the sauerkraut quality

GC-MS-Based Metabolomics Analysis of Prawn Shell Waste Co-Fermentation by Lactobacillus plantarum and Bacillus subtilis

Contact Info

Product

Resources

About