Regulation of the nitrite, biogenic amine and flavor quality of Cantonese pickle by selected lactic acid bacteria

Luo, Wenshan; Du, Xian; Yu, Yuanshan; Wu, Jijun; Xu, Yujuan; Li, Lü

doi:10.1016/j.fbio.2023.102554

Cited by 16 publications

(3 citation statements)

References 61 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…However, not all lactic acid bacteria are the primary producers of biogenic amines in fermented foods. An increasing number of researchers have been screening lactic acid bacteria from kimchi that have the ability to degrade biogenic amines [34,35]. The ability of lactic acid bacteria to degrade biogenic amines is due to the multicopper oxidase (MCO) genes, which encode the enzymes responsible for biogenic amines degradation.…”

Section: Amino Acidsmentioning

confidence: 99%

Effect of Lactic Acid Bacteria Fermentation on Plant-Based Products

Yang,

Hong,

Wang

et al. 2024

Fermentation

View full text Add to dashboard Cite

Lactic acid bacteria effectively utilize the nutrients and active compounds in plant-based materials via their powerful metabolic pathways and enzyme systems, achieving a combination of nutrition, functionality, and deliciousness. Currently, the majority of review articles predominantly concentrate on summarizing the fermentation of fruits and vegetables by lactic acid bacteria, devoting comparatively less attention to researching other plant species varieties and plant-based by-products. Furthermore, the summary of the research on the active substances and functional properties lacks sufficient depth. This review provides a comprehensive overview of the status of and technological progress in lactic acid bacteria fermentation of various plant species and plant-based by-products, and the effects of lactic acid bacteria on the active substances and functional properties are emphasized. In addition, this review emphasizes that active substances give products more functionality. The aim of this review is to emphasize the significant contribution of lactic acid bacteria to the active substances and functional properties of plant-based products, which will assist researchers in better comprehending the application value of lactic acid bacteria in the plant-based domain and direct attention towards the interaction mechanisms between active substances and product functionality. Concurrently, this review provides a certain theoretical foundation and reference for the application of fermented functional products in promoting health and preventing diseases.

show abstract

Section: Amino Acidsmentioning

confidence: 99%

Effect of Lactic Acid Bacteria Fermentation on Plant-Based Products

Yang,

Hong,

Wang

et al. 2024

Fermentation

View full text Add to dashboard Cite

show abstract

“…When using a starter, soluble protein is also used better, and the production of volatile aromatic compounds and aroma-forming amino acids [4], as well as antioxidants [14], increases. The ability of lactic acid bacteria Lactiplantibacillus plantarum and Limosilactobacillus fermentum to reduce the level of nitrites in pickled vegetables was also shown [15]. The regulatory effect of the sauerkraut brine on the functioning of the intestines was revealed [16].…”

Section: Introductionmentioning

confidence: 99%

“…При инокуляции капусты молочнокислыми бактериями быстрее происходит снижение рН и накопление молочной кислоты, обеспечивающее консервирование продукта, лучше используется растворимый белок, повышается продукция ароматобразующих аминокислот и других летучих ароматических соединений [4], а также антиоксидантов [14]. Показана способность молочнокислых бактерий Lactiplantibacillus plantarum и Limosilactobacillus fermentum сокращать уровень нитритов в квашеных овощах [15]. Выявлено регулирующее влияние рассола квашеной капусты на работу кишечника [16].…”

unclassified

Development of a Fermented Vegetable Product Using a Mixed Starter Including Lactic Acid Bacteria and Acetic Acid Bacteria

ОЛЕЙНИКОВА,

АЛЫБАЕВА,

ЕРМЕКБАЙ

et al. 2023

Микробиология Және Вирусология

View full text Add to dashboard Cite

Овощи – незаменимый ценный продукт питания. Ферментация овощей является одним из широко применяемых способов продления срока годности и сохранности овощных продуктов с получением новых продуктов. Применение заквасочных культур позволяет повысить контролируемость процесса ферментации и получить новые виды продуктов. Из ферментированных овощей выделено 27 изолятов молочнокислых бактерий и 5 изолятов уксуснокислых бактерий. С использованием отобранных по биотехнологически значимым показателям микроорганизмов составлены ассоциации и произведен их скрининг в опытах по ферментации смешанного овощного продукта. Получен ферментированный овощной продукт с высокими органолептическими показателями на основе белокочанной капусты, моркови и болгарского перца с использованием отобранной ассоциации. Составляющие ассоциацию микроорганизмы идентифицированы секвенированием по Сэнгеру как Lacticaseibacillus sp. 1K7, Lacticaseibacillus paracasei Bel1, Pediococcus pentosaceus 2K3 и Acetobacter pasteurianus 2-6. Анализ летучих органических соединений отжатого сока методом газовой хроматографии с масс-спектрометрическим детектированием показал присутствие органических кислот в отличие от спонтанно ферментированного образца. Спектр летучих соединений продукта с использованием закваски был шире при включении в состав ассоциации A. pasteurianus 2-6. Полученные результаты свидетельствуют о возможности улучшения биотехнологически ценных показателей ферментированных овощей при использовании уксуснокислых бактерий в составе закваски. Vegetables are an indispensable valuable food product. Fermentation of vegetables is one of the widely used methods for extending the shelf life and safety of vegetable products, resulting in new products. The use of starter cultures makes it possible to increase the controllability of the fermentation process and obtain new types of products. 27 isolates of lactic acid bacteria and 5 isolates of acetic acid bacteria were selected from fermented vegetables. Microorganisms with better biotechnologically significant indicators were used for creating associations and screened in the fermentation of mixed vegetable product experiments. A fermented vegetable product with high sensory properties from white cabbage, carrots, and bell peppers was obtained using a selected association. The association microorganisms were identified by Sanger sequencing as Lacticaseibacillus sp. 1K7, Lacticaseibacillus paracasei Bel1, Pediococcus pentosaceus 2K3 and Acetobacter pasteurianus 2-6. Volatile organic compounds analysis of the squeezed juice by gas chromatography with mass spectrometric detection showed the presence of organic acids, in contrast to the spontaneously fermented sample. The spectrum of volatile compounds of the product made with the starter was wider when A. pasteurianus 2-6 were included in the association. The obtained results indicate the possibility of improving the biotechnologically valuable indicators of fermented vegetables by using acetic acid bacteria in the composition of the starter.

show abstract