Microbial ecology of fermenting plant materials

Daeschel, Mark A.; Andersson, Ronnie; Fleming, H. P.

doi:10.1111/j.1574-6968.1987.tb02472.x

Cited by 186 publications

(54 citation statements)

References 38 publications

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“…For example, Leuconostoc strains have been reported as the predominant microorganisms during the initial days of fermentation, but as fermentation continued, Lactobacillus species dominate for the remaining fermentation process (Daeschel, Anderson, & Fleming, 1987).…”

Section: Introductionmentioning

confidence: 99%

The Effect of Fermentation on the Physicochemical Characteristics of Dry-Salted Vegetables

Vatansever¹,

Vegi²,

Garden‐Robinson³

et al. 2017

JFR

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The local food movement has prompted interest in fermented vegetables, especially novel combinations of vegetables. The physicochemical characteristics of dry-salted (2% Sodium Chloride [NaCl]) fermented carrots, daikon radish, red cabbage, carrot + daikon radish (mix I), and red cabbage + daikon radish (mix II) were examined during a 14-day fermentation at room temperature. The fermentation process was monitored through the measurement of pH, titratable acidity, and Brix value. Further, effects of fermentation on shredded vegetables were determined by measuring color, water activity, and texture (hardness). During the fermentation process, pH of fermented carrot, daikon radish, red cabbage, and mix I and mix II decreased significantly (p < 0.05) to 3.99±0.04, 4.17±0.05, 3.76±0.11, 3.74±0.18, and 3.70±0.05, respectively, at the end of fermentation (10 days for carrot and 14 days for other vegetables). Titratable acidity (% as lactic acid) in fermented carrot, daikon radish, red cabbage, and mix I and mix II increased throughout fermentation, and final fermentation day acidity values were 1.39±0.12, 0.78±0.02, 1.54±0.09, 1.2±0.06, and 1.50±0.07%, respectively. In general, fermentation did not impact significantly color, water activity, hardness values of fermented vegetables. The use of the dry-salting method has applications in other vegetables besides cabbage. The study results support the use of this method for other vegetables and also might be useful to provide knowledge helpful in the local food movement.

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Section: Introductionmentioning

confidence: 99%

The Effect of Fermentation on the Physicochemical Characteristics of Dry-Salted Vegetables

Vatansever¹,

Vegi²,

Garden‐Robinson³

et al. 2017

JFR

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“…cultures for vegetable and meat fermentations (Daeschel et al, 1987;Hammes et al, 1990), and as probiotics (Johansson et al, 1998). Several small, cryptic plasmids from L. plantarum, such as pC30il (Skaugen, 1989), p8014-2 (Leer et al, 1992) and pA1 (Vujcic & Topisirovic, 1993), have been analysed at the molecular level.…”

Section: Introductionmentioning

confidence: 99%

Plasmid p256 from Lactobacillus plantarum represents a new type of replicon in lactic acid bacteria, and contains a toxin–antitoxin-like plasmid maintenance system

Sørvig¹,

Skaugen²,

Naterstad³

et al. 2005

Microbiology

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Lactobacillus plantarum NC7 harbours a single 7?2 kb plasmid called p256. This report describes the complete nucleotide sequence and annotation of p256, as well as the identification of the minimal replicon of the plasmid. Based on sequence features in the unusually small (0?7 kb) minimal replicon, and the absence of a gene for a replication-relevant protein, p256 seems to represent a hitherto unknown type of theta replicon in lactic acid bacteria (LAB), with a relatively low copy-number. In addition, a putative toxin-antitoxin (TA) locus was identified. Experiments with variants of p256 indicated that the TA system was involved in plasmid maintenance. Furthermore, controlled expression of the TA genes stabilized vectors derived from the p256 replicon. To the authors' knowledge, this is the first time a TA locus with a demonstrated plasmid maintenance function has been identified in LAB. Transformation of several LAB with plasmids derived from p256 indicated that it has a narrow host range. Several effective expression vectors based on the p256 replicon have been constructed.

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“…On the basis of these observations, it may be speculated that infusion of herbs contain beneficial yeasts and LAB of phyllosphere and rhizosphere origin which colonize in Balma balls and also possess some antimicrobial property which prevent contamination and microbial spoilages of Balma during succession and enrichment process. Natural environment provide conditions which select species of bacteria, fungi and yeasts that are characteristically found with plants [21]. However, direct evidence of microbial source by isolating the same group of microbes from phyllosphere and rhizosphere of herbs is needed to validate it.…”

Section: Resultsmentioning

confidence: 99%

Microbiological Analyses of Traditional Alcoholic Beverage (Chhang) and its Starter (Balma) Prepared by Bhotiya Tribe of Uttarakhand, India

et al. 2015

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Present article depicts microbiology of starter (Balma) used in traditional solid-state fermentation of alcoholic beverage (Chhang) by Bhotiya tribe of Uttarakhand. It also highlights the importance of herbs in Balma preparation and kinetics of lactic acid and ethanol fermentation under Chhang preparation using Balma. Balma contains 214 9 10 6 cfu/g yeasts, 2.54 9 10 6 cfu/g lactic acid bacteria (LAB) and 1.4 9 10 6 cfu/g other mesophilic bacteria. ITS sequence analysis revealed a rich diversity of yeast comprising of Saccharomyces cerevisiae, Saccharomycopsis fibuligera and Saccharomycopsis malanga in Balma. 16S rDNA sequence analysis revealed Lactobacillus pentosus and Pediococcus pentosaceus among LAB, while amylolytic Bacillus subtilis and B. aerophilus among other bacteria in Balma. Based on the results, it is speculated that herbs such as Inula cuspidata, Micromeria biflora, Origanum vulgare, Rubus sp. and Thymus linearis used earlier by Bhotiya in Balma preparation contribute as a source of yeasts, LAB and amylolytic bacilli. Study also demonstrates that Bhotiya tribe is rational in preparation of starter as they have circumvented the need of plants by using previous year Balma as inoculum and possibility of deficient quality of Balma due to weak colonization of phyllosphere and rhizosphere microbiota. Results suggest that simultaneous saccharification and lactic acid-ethanol fermentation take place in traditional cereal based Chhang fermentation system of Bhotiya.

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Microbial ecology of fermenting plant materials

Cited by 186 publications

References 38 publications

The Effect of Fermentation on the Physicochemical Characteristics of Dry-Salted Vegetables

The Effect of Fermentation on the Physicochemical Characteristics of Dry-Salted Vegetables

Plasmid p256 from Lactobacillus plantarum represents a new type of replicon in lactic acid bacteria, and contains a toxin–antitoxin-like plasmid maintenance system

Microbiological Analyses of Traditional Alcoholic Beverage (Chhang) and its Starter (Balma) Prepared by Bhotiya Tribe of Uttarakhand, India

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