The lactic acid bacteria and yeast community of home-made sauerkraut from three provinces in Southwest China

Liu, Zhanggen; Li, Junyi; Zhou, Xiaowei; Wei, Benliang; Xie, Shuhu; Du, Tonghao; Zhao, Xueting; Jiang, Li; Xiong, Tao

doi:10.1007/s00203-021-02222-9

Cited by 9 publications

(8 citation statements)

References 34 publications

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“…In the present study, only three samples had a concentration > 3.5% (Figure 2), and two highly salted samples analyzed by metabarcoding contained large (> 78%) proportions of Bacillales or Staphylococcales (Figure 5). The other samples collected had a fairly narrow range of NaCl content (96% of samples comprised between 0.4 and 2.2%, median value of 1.0%), compared to the results observed in similar studies on Asian fermented vegetables: 1.72 to 4.42% in Korean kimchi (Lee et al, 2017); 0.16 to 8.2% in Chinese homemade sauerkrauts (Liu et al, 2021). The larger range of salt concentration observed in Asian products may be due to the fact that recommendations cover a broader range of NaCl concentrations, e.g., the use of 0.5 to 3.5% brine (Yang et al, 2020).…”

Section: A Wide Variety Of Homemade Fermented Vegetable Samples Colle...supporting

confidence: 38%

“…This study is the first, to the best of our knowledge, which characterized such a variety of homemade fermented vegetables. The other published reports targeted only one or a few types of products, such as sauerkraut (Liu et al, 2021) or carrot juice (Wuyts et al, 2018). To favor the variety of fermented vegetables collected, the citizens involved were let choose the samples sent among the ones they produce for their personal consumption, without directing their collection so as to get, for example, similar numbers of each type of vegetable.…”

Section: A Wide Variety Of Homemade Fermented Vegetable Samples Colle...mentioning

confidence: 99%

“…For example, the four main species listed for 18 traditional fermented vegetables were L. plantarum and L. brevis, followed by P. pentosaceus and L. mesenteroides (Montet et al, 2014), and the most frequently isolated LAB species isolated from 30 traditional fermented vegetables were the same four species (Thierry et al, 2023). L. plantarum, L. brevis, and Pediococcus ethanolidurans were also cited as the most frequently LAB species isolated from homemade Chinese sauerkraut (Liu et al, 2021) and L. plantarum, L. brevis, and L. mesenteroides from spontaneously fermented leek, in addition to Latilactobacillus sakei and Levilactobacillus parabrevis (Wouters et al, 2013b). In agreement, the main bacterial genera identified in fermented vegetables through 16S-amplicon-based metagenomic analyses over the last decade are the former Lactobacillus genus, followed, to a lesser extent, by Weissella, Leuconostoc, Pediococcus, and Lactococcus (Thierry et al, 2023).…”

Section: A Few Taxa Dominate the Lactic Acid Bacteria Populationmentioning

confidence: 99%

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Microbial communities of a variety of 75 homemade fermented vegetables

Thierry,

Madec,

Chuat

et al. 2023

Front. Microbiol.

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Fermentation is an ancient practice of food preservation. Fermented vegetables are popular in Eastern European and Asian countries. They have received a growing interest in Western countries, where they are mainly manufactured at domestic and artisanal scales and poorly characterized. Our aim was to investigate the microbial communities and the safety of French homemade fermented vegetables, in the frame of a citizen science project. Fermented vegetables and the data associated with their manufacture were collected from citizens and characterized for pH, NaCl concentration, and microbiology by culturomics and 16S DNA metabarcoding analysis. Lactic acid bacteria (LAB) and yeast isolates were identified by 16S rRNA gene sequencing and D1/D2 domains of the large subunit of the rRNA gene, respectively. The 75 collected samples contained 23 types of vegetables, mainly cabbage, followed by carrots and beets, and many mixtures of vegetables. They were 2 weeks to 4 years old, and their median pH was 3.56, except for two samples with a pH over 4.5. LAB represented the dominant viable bacteria. LAB concentrations ranged from non-detectable values to 8.7 log colony-forming units (CFU)/g and only depended on the age of the samples, with the highest most frequently observed in the youngest samples (<100 days). The 93 LAB isolates identified belonged to 23 species, the two mains being Lactiplantibacillus pentosus/plantarum and Levilactobacillus brevis. The other microbial groups enumerated (total aerobic bacteria, halotolerant bacteria, Gram-negative bacteria, and acetic acid bacteria) generally showed lower concentrations compared to LAB concentrations. No pathogenic bacteria were detected. Viable yeasts were observed in nearly half the samples, at concentrations reaching up to 8.0 log CFU/g. The 33 yeast clones identified belonged to 16 species. Bacterial metabarcoding showed two main orders, namely, Lactobacillales (i.e., LAB, 79% of abundance, 177 of the 398 total ASVs) and Enterobacterales (19% of abundance, 191 ASVs). Fifteen LAB genera were identified, with Lactiplantibacillus and Levilactobacillus as the most abundant, with 41 and 12% of total reads, respectively. Enterobacterales members were mainly represented by Enterobacteriaceae and Yersiniaceae. This study is the first wide description of the microbiota of a large variety of homemade fermented vegetables and documents their safety.

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Section: A Wide Variety Of Homemade Fermented Vegetable Samples Colle...supporting

confidence: 38%

Section: A Wide Variety Of Homemade Fermented Vegetable Samples Colle...mentioning

confidence: 99%

Section: A Few Taxa Dominate the Lactic Acid Bacteria Populationmentioning

confidence: 99%

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Microbial communities of a variety of 75 homemade fermented vegetables

Thierry,

Madec,

Chuat

et al. 2023

Front. Microbiol.

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“…In addition, Rhizopus arrhizus could be utilized to improve the quality of Pu'er tea and black tea [27,28] . Kazachstania bulderi was always isolated from French natural sourdoughs, [29] Turkey sourdough, [30] Ethiopian spontaneously fermented products (food, beverages, and condiments), [31] home‐made sauerkraut in Southwest China [32] and fermented liquid feed used for feeding piglets [33] …”

Section: Resultsmentioning

confidence: 99%

Processing Mechanism of Massa Medicata Fermentata Based on the Correlation Analysis of Strains, Chemical Compositions and Anti‐Inflammatory Activity

Liu

Fan

et al. 2023

Chemistry & Biodiversity

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The traditional Chinese medicine of fermented medicine may be under the involvement of multiple strains and the interaction between these microorganisms. Liu Shenqu (Massa Medicata Fermentata, MMF) is one of the most widely used fermented medicines, whose potential processing mechanism is still unclear. In this work, UPLC/MS and GNPS methods were employed to rapidly predict chemical compositions in MMF. Moreover, the dynamic changes of strains, chemical compositions and anti-inflammatory activity of MMF during fermentation process were investigated, and subsequently strains-chemical compositions-efficacy interactions were revealed by Pearson correlation analysis and partial least squares regression (PLSR) analysis. As a result, 24 components were identified, and the potential strains including Bacillus, Burkholderia_Caballeronia_Paraburkholderia, Enterobacter, Aspergillus heterocaryoticus, Rhizopus arrhizus, Kazachstania bulderi, which related to the production of anti-inflammatory active ingredients were exposed. These results demonstrated chemical compositions-strainsefficacy interactions during fermentation of MMF, and provide reference for the exploration of the processing mechanism of MMF.

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“…However, the majority of these microorganisms are currently difficult to culture or unculturable. Researchers have already discovered the presence of uncultured microorganisms in traditional Chinese fermented foods such as pickled vegetables [54] and cured ham [55]. Some of these unculturable microorganisms have been found to have high abundance within the fermentation systems and to represent dominant species within the systems [55].…”

Section: Uncultured Microorganisms In Traditional Chinese Fermented F...mentioning

confidence: 99%

Uncultured Microorganisms and Their Functions in the Fermentation Systems of Traditional Chinese Fermented Foods

Wang

Hao

Ren

2023

Foods

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Traditional Chinese fermented foods are diverse and loved by people for their rich nutrition and unique flavors. In the fermentation processes of these foods, the microorganisms in the fermentation systems play a crucial role in determining the flavor and quality. Currently, some microorganisms in the fermentation systems of traditional Chinese fermented foods are in a state of being unculturable or difficult to culture, which hinders the comprehensive analysis and resource development of the microbial communities in the fermentation systems. This article provides an overview of the uncultured microorganisms in the natural environment, in the fermentation systems of traditional Chinese fermented foods, and the research methods for studying such microorganisms. It also discusses the prospects of utilizing the uncultured microorganisms in the fermentation systems of traditional Chinese fermented foods. The aim is to gain a comprehensive understanding of the microbial diversity and uncultured microorganisms in the fermentation systems of traditional Chinese fermented foods in order to better exploit and utilize these microorganisms and promote the development of traditional Chinese fermented foods.

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The lactic acid bacteria and yeast community of home-made sauerkraut from three provinces in Southwest China

Cited by 9 publications

References 34 publications

Microbial communities of a variety of 75 homemade fermented vegetables

Microbial communities of a variety of 75 homemade fermented vegetables

Processing Mechanism of Massa Medicata Fermentata Based on the Correlation Analysis of Strains, Chemical Compositions and Anti‐Inflammatory Activity

Uncultured Microorganisms and Their Functions in the Fermentation Systems of Traditional Chinese Fermented Foods

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