Reduced nitrite and biogenic amine concentrations and improved flavor components of Chinese sauerkraut via co-culture of Lactobacillus plantarum and Zygosaccharomyces rouxii

Abstract

The aim of this study was to investigate the effect of inoculated fermentation on the quality of Chinese sauerkraut. To this end we studied a co-culture system consisting of Lactobacillus plantarum Shanghai brewing 1.08 and Zygosaccharomyces rouxii CGMCC 3791 during inoculated sauerkraut fermentation. The nitrite concentrations in pickled cabbage and radish inoculated with starter cultures of L. plantarum and Z. rouxii were significantly lower than those in the spontaneous fermentation system during the whole fermentation process. In addition, coculture of L. plantarum and Z. rouxii during the production of sauerkraut decreased the formation of biogenic amines in the pickled vegetables. Using gas chromatography-mass spectrometry we also compared the levels of volatile compounds in inoculated and naturally fermented Chinese sauerkraut. Sixty compounds were identified, with the sauerkraut inoculated with starter cultures containing overall higher contents of volatile compounds, including acids, alcohols, esters, and phenols. The structure of the microbial community during the production of sauerkraut was studied using phospholipid fatty-acid (PLFA) analysis. This analysis revealed that the brine of inoculated sauerkraut contained significantly higher contents of Grampositive and fungal PLFAs and a lower content of Gramnegative PLFAs, suggesting that the improved quality of inoculated Chinese sauerkraut may be ascribed to the inhibition of the growth of Gram-positive during sauerkraut fermentation. These results may indicate a new strategy to enhance the quality of Chinese sauerkraut.

Microbiota Succession and Chemical Composition Involved in the Radish Fermentation Process in Different Containers

“…Although ketones are common in fermented foods, those identified in the current study have never been reported previously, and include D-camphor, 3hexanone, and (-)-camphor. Of the acids detected here, 2-Methyl-Propanoic acid has been found in Chinese sauerkraut and fermented radishes (Wu et al, 2014), while nonanoic acid mainly contributes to the oily notes in fermented vegetables and has been identified in pickled chilis (Xiao et al, 2010). Furthermore, phenols are responsible for smokey and phenolic odors, but the presence of 3,5-Di-tert-Butylphenol and 2,6-Di-tert-butyl-4methylphenol have never been reported previously.…”

Lactobacillus paracasei HD1.7 used as a starter modulates the bacterial community and metabolome profile during fermentation of Chinese cabbage

“…Wu et al . (2014a) also reported that starter inoculation ( L. plantarum and Zygosaccharomyces rouxii ) increased esters in Chinese sauerkraut compared with naturally fermented sauerkraut. In the present study, esters were most dominant and increased in both HD1.7‐inoculated and control samples as the fermentation progressed.…”

“…Acidity was determined based on the method described by Wu et al . (,b) Lactic acid was used as standard and measured by titration with sodium hydroxide and its reduction coefficient was 0·09.…”

“…Esters and aldehydes have been reported to be in the greatest diversity and abundance, contributing most to the aroma of pickled Chinese cabbage during natural fermentation (Wu et al 2015). Wu et al (2014a) also reported that starter inoculation (L. plantarum and Zygosaccharomyces rouxii) increased esters in Chinese sauerkraut compared with naturally fermented sauerkraut. In the present study, esters were most dominant and increased in both HD1.7-inoculated and control samples as the fermentation progressed.…”

“…Pickled Chinese cabbage, also called suancai, is one of the most traditional and popular pickles in areas where Asians migrate (Wu et al . ,b). Unlike other pickled cabbage‐materials, such as German sauerkraut which is thoroughly washed and finely shredded (Palani et al .…”