The characteristics and correlation of the microbial communities and flavors in traditionally pickled radishes

Rao, Yu; Tao, Yufei; Chen, Xing; She, Xiao; Yang, Qian; Li, Yalin; Du, Yu‐Zhou; Xiang, Wenliang; Li, Hehe; Liu, Lei

doi:10.1016/j.lwt.2019.108804

Cited by 41 publications

(37 citation statements)

References 16 publications

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“…Production of total acid in the fermentation process of the samples was expressed by measuring changes of pH; the pH level of the samples was determined with a pH meter (pH-250L, ISTEK, Seoul, Korea) (Rao et al 2020).…”

Section: Acidification Process Monitoringmentioning

confidence: 99%

“…It included 14 bacterial and 64 volatile flavor substances, after modeled with SIMCA-P software; its R 2 X = 0.908 > 0.5 showed that the model had a better interpretation. According to Pearson's method, the relevant indexes of 0.6-0.8 was considered to indicate correlation (Rao et al 2020). The results of the plot were shown in Fig.…”

Section: The Association Between Bacterial Communities and Flavorsmentioning

confidence: 99%

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Differences in the bacterial profiles and physicochemical between natural and inoculated fermentation of vegetables from Shanxi Province

et al. 2020

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Purpose Fermented vegetables can be divided into two types, natural fermented and artificially inoculated fermented. By detecting and identifying the changes of bacterial diversity using physical and chemical indicators during natural and inoculation fermentation, we analyzed and determined the dominant bacteria in the fermentation process and revealed the relationship between bacteria and volatile substances. Methods We used the Illumina Miseq to sequence the bacteria in fermented vegetable samples at different fermentation periods, and calculated the total number of mesophilic microorganisms and lactic acid bacteria. We used the pH and nitrite to monitor the acidification process. GC-MS was used to determine volatile flavor compounds. Finally, we analyzed the correlation between volatile flavor compounds and bacteria. Results Total mesophilic microorganisms and the number of lactic acid bacteria in the inoculated fermentation were higher than the natural fermentation. The bacterial diversity Shannon and Simpson indexes of the natural fermentation, higher than those of inoculated fermentation in 0~7 days, were between 55~71% and 36~45%, respectively. On the 7th day, the proportion of Lactobacillus in the natural fermentation and inoculated fermentation were 53.4% and 90.2%, respectively, which were significantly different. Lactobacillus was the dominant genus in the fermented vegetables and an important genus to promote the formation of volatile flavors. Lactobacillus was negatively correlated with two volatile substances (4-[2,2,6-trimethyl-7-oxabicyclo [4.1.0] hept-1-yl]-3-Buten-2-one (K4) and a-Phellandrene (X1)) and played a leading role in the fermentation process. Conclusions Results demonstrated that the total number of mesophilic microorganisms and lactic acid bacteria in inoculated fermentation were more than those in natural fermentation. Inoculated fermentation can shorten the fermentation cycle and reduce the content of nitrite. Lactic acid bacteria were the dominant bacteria in fermented vegetables.

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Section: Acidification Process Monitoringmentioning

confidence: 99%

Section: The Association Between Bacterial Communities and Flavorsmentioning

confidence: 99%

Differences in the bacterial profiles and physicochemical between natural and inoculated fermentation of vegetables from Shanxi Province

et al. 2020

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“…As shown in Figure 6 , ethyl hexanoate-D is the dominant volatile substance in the sour soup; ethyl hexanoate-D has a sweet, fruity, and cucumber aroma [ 34 ]. Moreover, the ROAV values of 1,8-cineole, isobutyl acetate, ethyl butanoate, ethyl octanoate-M, and ethyl hexanoate-M of the normal samples were higher.…”

Section: Resultsmentioning

confidence: 99%

“…Pearson correlation analysis was conducted for the bacteria (top 30) and the main volatile compounds (ROAV > 1), and the network visualization displayed by Cystoscope software is shown in Figure 7 . According to Pearson correlation analysis, LAB are positively correlated with ester substances the same as other fermented vegetables [ 34 ], and secondly Pediococcus spp., Caproiciproducens spp., Clostridiumsensu_sensu_stricto_12 spp., and Oscillibacter were negatively correlated with ethyl octanoate-M, ethyl hexanoate-M, ethyl butanoate, and 2-methylpropanoate. Bacteroides spp., fibaculaceae _unclassified spp., Acinetobacter spp., and Halomonas spp.…”

Section: Resultsmentioning

confidence: 99%

The Role of the Bacterial Community in Producing a Peculiar Smell in Chinese Fermented Sour Soup

Lin

Chen

et al. 2020

Microorganisms

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In this paper, the volatile flavour constituents and the bacterial diversity in characteristic Chinese fermented sour soup were analysed, and the dynamics of bacteria associated with the odour were characterized. The bacterial diversity of sour soup was studied by high-throughput sequencing. A total of 10 phyla and 89 genera were detected. Firmicutes was the dominant phylum of sour soup, accounting for 87.14–98.57%. The genus structure of normal sour soup was relatively simple, and Lactobacillus (78.05–90.26%) was the dominant genus. In addition to Lactobacillus, the foul-smelling sour soup contained more Pediococcus spp., Caproiciproducens spp., and Clostridium-sensu-stricto12 spp. (relative abundance >1%) than the normal sour soup. A total of 51 aroma compounds were detected by gas chromatography-mass spectrometry(GC-IMS), including 25 esters, 8 terpenes, 8 alcohols, 3 sulfur compounds, 2 acids, 2 ketones, 1 pyrazine, 1 monoterpene and 1 aldehyde. According to the relative odour active value (ROAV) calculation, 51 important flavour-contributing substances and 7 flavour-coordinating substances were determined. The esters with the highest relative percentages and ROAV values provided the pleasant flavour of the sour soup. In the foul-smelling sour soup, the ROAV values of 1,8-cineole, isobutyl acetate, ethyl butanoate, ethyl octanoate-M, and ethyl hexanoate-M decreased, while those of diallyl disulfide-M and diallyl disulfide-D, which were probably responsible for the foul flavour, increased. Through Pearson correlation analysis, the odour production of the foul-smelling soup was determined to be related to Pediococcus spp., Caproiciproducens spp., Clostridiumsensu_stricto_12 spp., Oscillibacter spp., Bacteroides spp., Fibaculaceae_unclassified spp., Acinetobacter spp. and Halomonas spp.

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“…As early as thousands of years ago, the ancestors of the Chinese people started to ferment vegetables to extend shelf life (Guan et al 2020;Zhang et al 2021). To date, most Chinese people still make fermented foods using perishable and seasonal vegetables, such as radish, cabbage, mustard, and cucumber (Liang et al 2018;Zhai et al 2018;Liu et al 2019a;Rao et al 2020). The purpose of fermenting the vegetables is not only to prolong shelf-life, but also to enhance nutrition and improve organoleptic characteristics.…”

Section: Introductionmentioning

confidence: 99%

Culture-independent analysis of the bacterial communities in Chinese fermented vegetables and genomic analysis of lactic acid bacteria

Zhang

Song²,

Zhang

et al. 2021

Preprint

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Six different fermented vegetables were collected from Zhejiang Province, China, to explore the associated bacterial communities using a high-throughput sequencing platform. A total of 24 phyla, 274 families and 569 genera were identified from six samples. Firmicutes and Proteobacteria were the main phyla in all of samples. Meanwhile, Brevibacterium was the major genus in Xiaoshan pickled radish. Lactobacillus-related genera and Vibrio were the major genera in fermented potherb mustard and its brine. Enterobacter and Cobetia were the major genera in fermented radish and its brine. Chromohalobacter was the major genus in the tuber mustard. These results indicated there were clear differences between the bacterial genera present in Xiaoshan pickled radish, fermented potherb mustard, fermented radish, and tuber mustard. This demonstrated the possible influences of raw materials and manufacturing processes. Furthermore, a large number of lactic acid bacteria were isolated and identified by culture-dependent and 16S rRNA gene sequence analysis, which accounted for more than 68% of all the isolates. In addition, whole genome analysis of Lactobacillus suantsaii, Lactobacillus sakei subsp. sakei, and Weissella cibaria showed they had large numbers of genes associated with carbohydrate metabolism. This may explain why these three bacterial strains can grow in fermented vegetable environments.

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The characteristics and correlation of the microbial communities and flavors in traditionally pickled radishes

Cited by 41 publications

References 16 publications

Differences in the bacterial profiles and physicochemical between natural and inoculated fermentation of vegetables from Shanxi Province

Differences in the bacterial profiles and physicochemical between natural and inoculated fermentation of vegetables from Shanxi Province

The Role of the Bacterial Community in Producing a Peculiar Smell in Chinese Fermented Sour Soup

Culture-independent analysis of the bacterial communities in Chinese fermented vegetables and genomic analysis of lactic acid bacteria

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