Identification of pellicle formation related microorganisms in traditional Sichuan paocai through metagenomic sequence and the effects of Baijiu/Salt on pellicle and volatile components

Xian, Shuang; Zhong, Hengyan; Bai, Y.; Liu, Xingyan; Shen, Guanghui; Li, Meiliang; Zhang, Zhiqing; Luo, Qingying; Li, Shanshan; Zhou, Man; Xu, Fei; Chen, Anjun

doi:10.1016/j.foodres.2022.111130

Cited by 16 publications

(13 citation statements)

References 54 publications

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“…The clean reads were assembled into a total of 6248,445, 5360,582, 7433,974, and 4608,370 contigs in the PFB, PAB, JFB, and JAB, respectively. For all samples, N50 and N90 values ranged from 3527 to 4062 and 1750 to 1786 bp, respectively (Table S1), indicating the sequencing information could be used for subsequent analysis, as longer lengths of N50 and N90 represented a better assembly effect of sequence splicing (Xian et al., 2022). In addition, a number of ORFs in PFB, PAB, JFB, and JAB were 8128,132, 6849,346, 9603,849, and 6075,712, respectively.…”

Section: Resultsmentioning

confidence: 99%

Metagenomics reveals microbial communities and functional differences during chili pepper (Capsicum frutescens L.) natural fermentation: Effects of brines and containers

Zhang,

Bao,

Xiao

et al. 2024

Food Frontiers

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The study aimed to investigate the effect of fermentation brines and containers on the composition and functional dissimilarity of microbiota in fermented chili peppers: pool with fresh brine (PFB), pool with aged brine (PAB), jar with FB, and jar with AB. The results showed that brines had a greater impact on microbial diversity and fungal community structure than containers, whereas containers had a greater impact on bacterial community structure than brines. At the end of chili pepper fermentation, the dominant bacteria were unclassified_g__Pseudomonas, Lactobacillus_alimentarius, and Halococcus_thailandensis, whereas the dominant fungi were Pichia_membranifaciens and Wallemia_ichthyophaga. Based on the metagenomics functional analysis, the dominant bacteria and fungi were highly related to amino acid metabolism, glycerophospholipid metabolism, and most enzymes that promote carbohydrate substrate modulation. The fermented brines had a larger impact than containers on microbial function. Specifically, the use of FB was found to be beneficial for the biosynthesis of tetracycline, carotenoid, and isoflavonoid. On the other hand, AB was found to be beneficial for the biosynthesis of unsaturated fatty acids, amino acids, and various types of N‐glycan.

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Section: Resultsmentioning

confidence: 99%

Metagenomics reveals microbial communities and functional differences during chili pepper (Capsicum frutescens L.) natural fermentation: Effects of brines and containers

Zhang,

Bao,

Xiao

et al. 2024

Food Frontiers

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“…The characteristics of spontaneous fermentation and the lack of secondary sterilization make fermented vegetables susceptible to spoilage microorganisms. Pellicle formation is the most typical characteristic in the aerobic deterioration of fermented vegetable products [ 8 , 28 ]. The pellicle itself is not toxic, but some of the pathogenic or spoilage microbes may attach therein and increase toxicity, and in severe cases, it will affect the overall flavor of fermented vegetables.…”

Section: Discussionmentioning

confidence: 99%

“…PEO has been shown to be an effective and reliable natural food antimicrobial agent [ 12 , 15 ]. Pellicle formation is considered to be a sign of deterioration and is mainly composed of Pichia, Debaryomyces, and Candida [ 8 , 17 , 28 ]. The current study demonstrates that the PEO can inhibit pellicle formation in Sichuan pickles and has a significant antifungal activity against C. tropicalis SH1 and P. kluyveri SH2 ( Figure 1 ).…”

Section: Discussionmentioning

confidence: 99%

Inhibition of Perilla frutescens Essential Oil on Pellicle Formation of Candida tropicalis and Pichia kluyveri and Its Effect on Volatile Compounds in Sichuan Pickles

Cai

Shi

Zhang

et al. 2023

Foods

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Pellicle formation is the most typical characteristic of deteriorating fermented vegetable products. Perilla frutescens essential oil (PEO) is widely used as a useful natural preservative. However, few studies have addressed the antifungal activity and mechanism of PEO in pellicle formation microorganisms, and it is still unclear whether it can inhibit pellicle formation and affect its volatile compounds in Sichuan pickles. The current study showed that PEO can inhibit pellicle formation during fermentation of Sichuan pickles as it had significant antifungal activity against the pellicle formation microorganisms Candida tropicalis SH1 and Pichia kluyveri SH2. The minimum inhibitory concentration (MIC) of PEO against C. tropicalis SH1 and P. kluyveri SH2 was determined to be 0.4 μL/mL, and the minimum fungicidal concentrations (MFCs) were 1.6 μL/mL and 0.8 μL/mL, respectively. The antifungal mechanism was activated as a result of damage to the cell membrane, an increase in the cell permeability, a decrease in the mitochondrial membrane potential, and the inhibition of ATPase activity. Meanwhile, the addition of PEO to Sichuan pickles can enrich the profiles of volatile compounds during fermentation, including limonene, myrcene, 1,8-cineole, linalool, perilla ketone, heptanal, hexanal, α-thujone and β-terpineol and thus improve the overall sensory acceptability. These results indicated that PEO has the potential to be used as a novel food preservative to control pellicle formation in fermented vegetables.

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“…Metagenomic sequencing was performed based on previously published methods [ 20 ] . The fermented liquid was centrifuged for 10 min (4 °C, 10,000 g ) to enrich microorganisms.…”

Section: Methodsmentioning

confidence: 99%

“…As described in a previous study [19] , UPLC-MS/MS analyzers were carried out with a Thermo UHPLC-Q Exactive HF-X system equipped with an ACQUITY UPLC BEH C18 column (100 mm × 2.1 mm, i.d., 1.7 μm; Waters, Milford, USA). Non-targeted metabolomics was conducted by Majorbio Bio-Pharm Technology Co. Ltd. (Shanghai, China).…”

Section: Non-target Metabolomics Analysismentioning

confidence: 99%

Effects of substrates and suppliers of ingredients on microbial community and metabolites of traditional non-salt Suancai

Lai,

Yan,

Wang

et al. 2024

Microbiome Res Rep

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Aim: Non-salt Suancai is an acidic fermented vegetable consumed by the Chinese Yi ethnic group. Traditionally, it is produced by fermentation without salt in a cold environment. The present study aimed to investigate the metabolite and microbial characteristics, and the effects of substrates/suppliers ingredients on non-salt Suancai. Methods: A simulated fermentation system of non-salt Suancai was constructed by using different substrates/suppliers’ ingredients. The coherence and differential detection of the metabolite and microbial characteristics were done through non-target metabolomic and metagenomic analysis. Results: Lactic acid was the predominant organic acid across all samples. The enumeration of the Lactic acid bacteria showed no discernible differences between study groups, but that of yeast was highest in the mustard leaf stem (Brassica juncea var. latipa ). The three major biological metabolic pathways were metabolism, environmental information, and genetic information processing based on the KEGG database. The metabolite diversity varied with the substrate/supplier of ingredients based on the PLS-DA plot. Lactiplantibacillus , Leuconostoc , and Lactococcus were prevalent in all samples but differentially. The microbial diversity and richness varied significantly, with 36~291 species being identified. Among the various substrates collected from the same supplier, 29, 59, and 29 differential species were identified based on LEfSe [linear discriminant analysis (LDA) > 2, P < 0.05]. Leuconostoc citreum , Leuconostoc mesenteroides , Leuconostoc pseudomesenteroides , Lactiplantibacillus plantarum , and Leuconostoc lactis were likely to be used as the species to discriminate samples collected from different suppliers. Conclusions: This research contributed to the exploration of microbial and metabolite characteristics behind the ingredient restriction of non-salt Suancai using traditional technology.

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Identification of pellicle formation related microorganisms in traditional Sichuan paocai through metagenomic sequence and the effects of Baijiu/Salt on pellicle and volatile components

Cited by 16 publications

References 54 publications

Metagenomics reveals microbial communities and functional differences during chili pepper (Capsicum frutescens L.) natural fermentation: Effects of brines and containers

Metagenomics reveals microbial communities and functional differences during chili pepper (Capsicum frutescens L.) natural fermentation: Effects of brines and containers

Inhibition of Perilla frutescens Essential Oil on Pellicle Formation of Candida tropicalis and Pichia kluyveri and Its Effect on Volatile Compounds in Sichuan Pickles

Effects of substrates and suppliers of ingredients on microbial community and metabolites of traditional non-salt Suancai

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