Profiling the composition and metabolic functions of microbial community in pellicle-forming radish paocai

Mi, Ting; Jin, Yao; Che, Yulan; Huang, Jun; Zhou, Rongqing; Wu, Chongde

doi:10.1016/j.ijfoodmicro.2023.110087

Cited by 8 publications

(2 citation statements)

References 45 publications

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“…As the main component of garlic extract, diallyl sulfide, with garlic-like aroma, is featured with strong anti-cancer, anti-virus, antibacterial activity, strong inhibition of platelet aggregation, and immunity improvement ( Casella, Leonardi, Melai, Fratini, & Pistelli, 2013 ; Wargovich, 1987 ; C. S. Yang, Chhabra, Hong, & Smith, 2001 ). Although it has been considered to be the main component responsible for the unpleasant flavor in radish and its fermented product ( Mi et al, 2023 ). A previous study showed that during the process of radish fermented by lactic acid bacteria, diallyl sulfide decreased as the fermentation period increased ( Kim, Cho, Kim, Hurh, & Baek, 2019 ).…”

Section: Resultsmentioning

confidence: 99%

Characterization of flavor and taste profile of different radish (Raphanus Sativus L.) varieties by headspace-gas chromatography-ion mobility spectrometry (GC/IMS) and E-nose/tongue

Cai,

Zhu,

et al. 2024

Food Chemistry: X

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Section: Resultsmentioning

confidence: 99%

Characterization of flavor and taste profile of different radish (Raphanus Sativus L.) varieties by headspace-gas chromatography-ion mobility spectrometry (GC/IMS) and E-nose/tongue

Cai,

Zhu,

et al. 2024

Food Chemistry: X

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“…The yeast count in MLS-A was relatively high at 5.04 log CFU/mL, while that was 2.34 and 2.67 log CFU/mL in MF-A and MR-A, respectively. Yeast can promote flavor in Paocai [ 23 ] , while the massive amount of film yeast is the inducer of pellicle formation [ 24 ] . In addition, yeast counts of samples made by Manjing ( Brassica rapa L.) were roughly the same and relatively low.…”

Section: Resultsmentioning

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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Accurate pH decrease induced inactivation of myrosinase and polyphenol oxidase in salted radish for color improvement

Cui

Chen

et al. 2023

Food Bioscience

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Profiling the composition and metabolic functions of microbial community in pellicle-forming radish paocai

Cited by 8 publications

References 45 publications

Characterization of flavor and taste profile of different radish (Raphanus Sativus L.) varieties by headspace-gas chromatography-ion mobility spectrometry (GC/IMS) and E-nose/tongue

Characterization of flavor and taste profile of different radish (Raphanus Sativus L.) varieties by headspace-gas chromatography-ion mobility spectrometry (GC/IMS) and E-nose/tongue

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

Accurate pH decrease induced inactivation of myrosinase and polyphenol oxidase in salted radish for color improvement

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