Identification of gas-forming spoilage bacteria in chili sauce and its control using nisin and salt

Niu, Chengtuo; Xue, Yue; Liu, Chunfeng; Zheng, Fang; Wang, Jinjing; Li, Qi

doi:10.1016/j.lwt.2019.108658

Cited by 11 publications

(5 citation statements)

References 31 publications

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“…After crushing, the r crushed pepper was mixed with other ingredients. Chili sauce was manufactured according to the following recipe described by Niu et al (2020) with a minor modification to yield a kilogram of the final product: chili (760 g), salt (60 g), garlic (80 g), Chinese prickly ash (3 g), Allium macrostemon Bunge (25 g), Litsea pungens Hemsl (50 g), and other ingredients (20 g). The mixture was inoculated with 0.05% (w/w) of the starter culture labeled as CPN, and the mixture without the starter culture inoculation was labeled as CPS (as the control).…”

Section: Chili Sauce Preparation and Samplingmentioning

confidence: 99%

“…The deterioration in sensory properties of chili sauce by spontaneous fermentation are mainly caused by foodborne spoilage microorganisms and pathogenic bacteria, resulting in the chili sauce that is not homogenous or one that is of inferior quality with safety standards that cannot be guaranteed. It has been reported that the gas-forming spoilage bacteria, mainly identified as Bacillus licheniformis, Lactobacillus acidipiscis, and Lactobacillus alimentarius, have been isolated from chili sauce (Niu et al, 2020). Furthermore, pathogenic bacteria, such as Escherichia coli, Yersinia enterocolitica, and Bacillus thuringiensis, have been detected in chili sauce (Niu et al, 2020;Estrada-Garcia et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

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Unraveling the effects of Lactobacillus sakei inoculation on the microbial quality and bacterial community diversity of chili sauce by high-throughput sequencing

et al. 2022

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In this study, the effects of the starter culture Lactobacillus sakei on microbial quality and the bacterial community diversity of chili sauce were investigated. In starter culture inoculated chili sauce (CPN sample), Lactobacillus spp. was predominant bacteria with 86.08% of the relative abundance on the 30 th day of fermentation. Meanwhile, the spoilage organisms and pathogenic bacteria, including Staphylococcus spp., Enterobacter spp., Pseudomonas spp. and Neorhizobium spp. were nearly undetectable in starter culture inoculated chili sauce. In contrast, Lactobacillus spp. and Weissella spp. were predominant bacteria, and trace Pseudomonas spp. and Neorhizobium spp. were still detectable at the end of fermentation in the spontaneous fermentation (CPS sample). These results revealed that L. sakei could be used as a potential starter culture for the microbial quality improvement.

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Section: Chili Sauce Preparation and Samplingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Unraveling the effects of Lactobacillus sakei inoculation on the microbial quality and bacterial community diversity of chili sauce by high-throughput sequencing

et al. 2022

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“…The recipe for chili sauce was employed as the recipe described by Niu et al (2020) with a minor modification. Chili sauce was manufactured according to the following recipe to yield a kilogram of the final product: chili (760 g), salt (60 g), garlic (80 g), Chinese prickly ash (3 g), Allium macrostemon Bunge (25 g), Litsea pungens Hemsl (50 g), and other ingredients (20 g).…”

Section: Chili Sauce Preparation and Samplingmentioning

confidence: 99%

“…The deterioration in sensory properties of chili sauce by spontaneous fermentation, including flavor, color, and texture, are mainly caused by foodborne spoilage microorganisms and pathogenic bacteria, resulting in the chili sauce that is not homogenous or one that is of inferior quality with safety standards that cannot be guaranteed. It has been reported that the gas-forming spoilage bacteria, mainly identified as Bacillus licheniformis, Lactobacillus acidipiscis, and Lactobacillus alimentarius, have been isolated from chili sauce (Niu et al, 2020). Furthermore, pathogenic bacteria, such as Escherichia coli, Yersinia enterocolitica, and Bacillus thuringiensis, have been detected in chili sauce (Niu et al, 2020;Estrada-Garcia et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

“…It has been reported that the gas-forming spoilage bacteria, mainly identified as Bacillus licheniformis, Lactobacillus acidipiscis, and Lactobacillus alimentarius, have been isolated from chili sauce (Niu et al, 2020). Furthermore, pathogenic bacteria, such as Escherichia coli, Yersinia enterocolitica, and Bacillus thuringiensis, have been detected in chili sauce (Niu et al, 2020;Estrada-Garcia et al, 2002). Thus, microbial quality during fermentation is one of the key factors in determining the sensory, flavor, and safety profiles of chili sauce.…”

Section: Introductionmentioning

confidence: 99%

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Effects of Lactobacillus sakei inoculation on biogenic amines reduction and nitrite depletion of chili sauce

et al. 2022

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In this study, the effects of the starter culture Lactobacillus sakei on pH, the total lactic acid concentration, nitrite depletion and histamine reduction of chili sauce were investigated. The nitrite concentration in the CPN sample was significantly lower (p < 0.05) than that of the CPS sample (as control), and decreased by 30.87%.The putrescine and histamine concentration in starter culture inoculated chili sauce were significantly lower (p < 0.05) than that of the control sample, and were decreased by 38.08% and 49.88%, respectively. These results revealed that L. sakei could be used as a potential starter culture for nitrite depletion and biogenic amines reduction of chili sauce with good sensory attributes.

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Research on microbial diversity and nutritional flavor formation of Xianju wheat paste

Xiao,

Feng,

Chen

et al. 2024

J Sci Food Agric

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BACKGROUNDXianju wheat paste, a traditional condiment in Hubei Province, China, possesses nutritional value and a distinctive taste profile. Nevertheless, there remains a dearth of comprehensive comprehension regarding the intricate interplay between the microbial population and its nutritional profile in Xianju wheat paste.RESULTSIt was determined that Xianju wheat paste harbors predominant microbial genera such as Bacillus, Staphylococcus and Aspergillus. The findings from high‐throughput sequencing analysis revealed the presence of 11 bacterial genera in Xianju wheat paste, with relative abundances exceeding 1%. These genera included Bacillus, Staphylococcus, Brevibacterium, Lactobacillus, Allorhizobium‐Neorhizobium‐Pararhizobium‐Rhizobium, Enterobacteriaceae, Pantoea, Brachybacterium, Klebsiella, Escherichia‐Shigella and Ochrobactrum. Furthermore, six fungal genera were identified with relative abundances greater than 1%, specifically Aspergillus, Zygosaccharomyces, Cutaneotrichosporon, Candida, Millerozyma and Rhizopus. The correlation analysis indicated a significant impact of the microbial community and nutritional flavor on the second phase of fermentation in Xianju wheat paste. The predominant bacterium Bacillus in Xianju wheat paste facilitated the production of free amino acids, whereas Staphylococcus exhibited a negative correlation with free amino acid levels. The quantity of volatile compounds in Xianju wheat paste progressively increased during fermentation, with the presence of typical aroma compounds 4‐vinyl‐2‐methoxyphenol significantly associated with Bacillus. This indicated Bacillus notably enhanced the production of aromatic substances. Furthermore, a strong correlation was observed between Staphylococcus and the 18 volatile organic compounds, highlighting their substantial contribution to these aroma compounds.CONCLUSIONThis research indicates that the presence of microbial communities significantly contributes to the development of the nutritional flavor profile in Xianju wheat paste. © 2024 Society of Chemical Industry.

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Identification of gas-forming spoilage bacteria in chili sauce and its control using nisin and salt

Cited by 11 publications

References 31 publications

Unraveling the effects of Lactobacillus sakei inoculation on the microbial quality and bacterial community diversity of chili sauce by high-throughput sequencing

Unraveling the effects of Lactobacillus sakei inoculation on the microbial quality and bacterial community diversity of chili sauce by high-throughput sequencing

Effects of Lactobacillus sakei inoculation on biogenic amines reduction and nitrite depletion of chili sauce

Research on microbial diversity and nutritional flavor formation of Xianju wheat paste

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