Lactic acid bacteria population dynamics during spontaneous fermentation of radish (Raphanus sativus L.) roots in brine

Pardali, Eleni; Paramithiotis, Spiros; Papadelli, Marina; Mataragas, Marios; Drosinos, Eleftherios H.

doi:10.1007/s11274-017-2276-8

Cited by 22 publications

(5 citation statements)

References 41 publications

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“…plantarum may be attributed to its large metabolic capacity and tolerance to acidic conditions [37]. Indeed, its participation and, in many cases, dominance of the LAB microecosystem was reported in a wide range of spontaneously fermented vegetables [38][39][40][41][42][43][44][45]. Similarly, Lv.…”

Section: Discussionmentioning

confidence: 99%

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Towards Recreation of Food Commodities Based on Ancient Texts; The Case of Avyrtake

et al. 2022

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The aim of the present study was to attempt the recreation of a highly appreciated food commodity of antiquity, called avyrtake, using information derived from ancient texts. The available information included the raw materials, the texture and the taste of the raw materials. On the contrary, the relative proportion of the raw materials as well as the production procedure had to be inferred on the basis of their modern-day use. For that purpose, and based on the above, a mixture of shredded cabbage and leek, salt, pomegranate seeds, raisins, and shredded garlic, as well as ground green cardamon and mustard seeds were pressed into a fermentation jar in order to form a brine and left at 18 °C for fermentation to take place. The latter was driven by lactic acid bacteria, mostly by Lactiplantibacillus plantarum. The final product had a sour character, which matched the organoleptic description available from the ancient texts, and it received high ranks.

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Section: Discussionmentioning

confidence: 99%

“…Similarly, Lv. brevis is very often reported as background microbiota, mainly due to its ability to tolerate stressful conditions [39].…”

Section: Discussionmentioning

confidence: 99%

Towards Recreation of Food Commodities Based on Ancient Texts; The Case of Avyrtake

et al. 2022

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“…The overall increase of LAB throughout the fermentation process resulted in a reduction of the pH from 4.65 to 4.46 (Table 2). LAB are recognised for production of organic acids, resulting in a reduction of pH and an increase in acidity (Pardali et al, 2017). In general, we found an increase in percentage of lactic acid during fermentation from 0.54% to 1.22% (Table 2), which agreed with previous studies completed in red bell pepper (1.53%), jalapeno peppers (1.5%) and red hot chilli pepper mash (1.04% and 2.10%) (Fleming et al, 1983;Koh, 2005).…”

Section: Discussionmentioning

confidence: 99%

Microbiological changes and their impact on quality characteristics of red hot chilli pepper mash during natural fermentation

Watts

Janes

Prinyawiwatkul

et al. 2018

Int J of Food Sci Tech

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Summary Production of hot sauce may require fermentation of red hot pepper mash in barrels from 2 weeks up to 3 years. The purpose of this study was to evaluate the microbiological changes and their impact on quality characteristics of red hot pepper mash during natural fermentation over a period of 18 months. Aerobic plate count (APC), lactic acid bacteria (LAB) and yeast counts, as well as changes in pH, acid content, colour and aroma of red hot pepper mash, were analysed. LAB and yeast presented a symbiotic association throughout the fermentation process. Significant pH reduction was observed, with an inverse correlation with acid content. There were minor changes in the colour of the mash. Aroma was analysed based on six volatile compounds which had a significant increase during the first 60 days of fermentation, followed by a significant reduction after 300 days.

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“…In all preparations, except in those of Mercurialis and Achillea 2018, at the final sampling, only few LAB genera (Lactobacillus and Pediococcus) remained. This is a common final fermentation feature in many applications [71,79,[85][86][87][88]. It is presumably a result of the high acidification rate and ability of these taxa for slow and persisting growth at low substrate availability [65].…”

Section: Late Fermentation Phasementioning

confidence: 99%

Succession of Bacterial and Fungal Communities during Fermentation of Medicinal Plants

et al. 2022

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The fermentation of medicinal plants has been studied very little, as compared to the fermentation of food and beverages. One approach applies fermentation by single bacterial or fungal strains and targets the production of specific compounds or preservation of the fermented material. Spontaneous fermentation by an autochthonous starter community may lead to a more diverse blend of fermentation products because co-occurring microbes may activate the biosynthetic potentials and formation of compounds not produced in single strain approaches. We applied the community approach and studied the fermentation of four medicinal plants (Achillea millefolium, Taraxacum officinale, Mercurialis perennis, and Euphrasia officinalis), according to a standardized pharmaceutical fermentation method. It is based on the spontaneous fermentation by plant-specific bacterial and fungal communities under a distinct temperature regime, with a recurrent cooling during the first week and further fermentation for at least six months. The results revealed both general and plant-specific patterns in the composition and succession of microbial communities during fermentation. Lactic acid bacteria increasingly dominated in all preparations, whereas the fungal communities retained more plant-specific features. Three distinct fermentation phases with characteristic bacterial communities were identified, i.e., early, middle, and late phases. Co-occurrence network analyses revealed the plant-specific features of the microbial communities.

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Lactic acid bacteria population dynamics during spontaneous fermentation of radish (Raphanus sativus L.) roots in brine

Cited by 22 publications

References 41 publications

Towards Recreation of Food Commodities Based on Ancient Texts; The Case of Avyrtake

Towards Recreation of Food Commodities Based on Ancient Texts; The Case of Avyrtake

Microbiological changes and their impact on quality characteristics of red hot chilli pepper mash during natural fermentation

Succession of Bacterial and Fungal Communities during Fermentation of Medicinal Plants

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