Effects of brown sugar addition and fermentation time on metabolites and microbial communities of Yibin Yacai

Zou, Yuke; Zhong, Yixin; Huang, Lihui; Xu, Wei; Wu, Yanping; Gao, Jia; Gao, Hong

doi:10.1016/j.lwt.2022.113720

Cited by 10 publications

(8 citation statements)

References 27 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: 96%

“…As for organic acids, the increasing content of oxalic acid in dried–fermented radishes might be produced and accumulated via the glycolytic pathway followed by the TCA cycle (Satora et al., 2020). Furthermore, the growing content of succinic acid, as well as malic acid, was detected in the spontaneously dried–fermented radishes, and their synthesis was related to the transition among organic acids in the TCA cycle (Zou et al., 2022). And because of the sharp increase of oxalic acid and succinic acid, they were regarded as differential metabolites via spontaneous fermentation after drying (Table S4).…”

Section: Discussionmentioning

confidence: 99%

“…An automatic amino acids analyzer (A300, membraPure GmbH, Germany) was used to detect free amino acids in RMs and SFs according to the previous literature with slight modifications (Zou et al., 2022). In brief, the boiled water was used to extract free amino acids, then 10% sulfosalicylic acid at a ratio of 4:1 (sample solution/sulfosalicylic acid, v/v) was added to precipitate protein overnight before being filtered through a 0.22 µm membrane filter.…”

Section: Methodsmentioning

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: 96%

Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

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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“…The SPME holder 57330-U (Supelco, Sigma Aldrich, St. Louis, MO, USA) with fiber (DVB/CAR/PDMS, 50/30 μm) was used for the collection of VCs, and the obtained VCs were detected and isolated by a gas chromatography-mass spectrometer (GCMS-QP2010 SE, Shimadzu, Kyoto, Japan). The temperature program of GC-MS was suggested by a previous study [ 17 ], and the VCs were identified by calculating their retention indices (RI) based on n-alkanes (C8–C19) according to NIST14s MS data library. 3-Octanol was used as an internal standard to quantify the identified VCs, and the specific odors of identified VCs were analyzed on Perflavory ( , last accessed on 29 September 2022).…”

Section: Methodsmentioning

confidence: 99%

“…: OM 033504; Figure S1A,B and Table S1 ), a Bacillus spp. isolated from a commercial Yibin Yacai in our lab [ 17 ], was inoculated as a starter to ferment Yibin Yacai in this study, and its role in changing the physicochemical characteristics, flavor-relevant compounds, and microbial communities of the resulting Yibin Yacai during fermentation were systematically investigated. Meanwhile, the correlation between metabolites and microbes after B. marcorestinctum YC-1 inoculation was established to reveal its positive role in adjusting the fermentation of Yibin Yacai.…”

Section: Introductionmentioning

confidence: 99%

Impact of Inoculating with Indigenous Bacillus marcorestinctum YC-1 on Quality and Microbial Communities of Yibin Yacai (Fermented Mustard) during the Fermentation Process

Zhong

Zou

Zheng

et al. 2022

Foods

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Bacillus species play an important role in improving the quality of some fermented foods and are also one of the dominant bacteria in Yibin Yacai (fermented mustard). However, little is known about their effects on the quality of Yibin Yacai. Here, the effect of Bacillus marcorestinctum YC-1 on the quality and microbial communities of Yibin Yacai during the fermentation process was investigated. Results indicated that the inoculation of Bacillus marcorestinctum YC-1 promoted the growth of Weissella spp. and Lactobacillus spp. and inhibited the growth of pathogens, accelerating the synthesis of free amino acids and organic acids and the degradation of nitrite. Furthermore, inoculating Yibin Yacai with YC-1 could effectively enhance the synthesis of alcohols and terpenoids in yeasts, thus producing more linalool, terpinen-4-ol, and α-muurolen in Yibin Yacai, and endowing it with pleasant floral, fruity, woody, and spicy aromas. These findings reveal that the inoculation of B. marcorestinctum YC-1 can improve the quality and safety of Yibin Yacai by changing microbial communities as fermentation proceeds.

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Unraveling the core bacterial community responsible for quality and flavor improvement of the radish paocai during spontaneous fermentation

Zhou

Zheng

et al. 2023

Food Bioscience

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Effects of brown sugar addition and fermentation time on metabolites and microbial communities of Yibin Yacai

Cited by 10 publications

References 27 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

Impact of Inoculating with Indigenous Bacillus marcorestinctum YC-1 on Quality and Microbial Communities of Yibin Yacai (Fermented Mustard) during the Fermentation Process

Unraveling the core bacterial community responsible for quality and flavor improvement of the radish paocai during spontaneous fermentation

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