Unraveling the core bacterial community responsible for quality and flavor improvement of the radish paocai during spontaneous fermentation

Zhou, Qian; Zheng, Zimeng; Wu, Yanping; Zhang, Xiaolei; Jia, Zhenchao; Gao, Hong

doi:10.1016/j.fbio.2023.102956

Cited by 11 publications

(2 citation statements)

References 32 publications

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“…Diallyl disulphide was detected in all samples, and HDJ had a larger amount than CDJ. It contribute to alliaceous, onion, garlic, and pungent odor ( Zhou et al, 2023 ) and was a representative active substance in garlic ( Asdaq et al, 2022 ). HDJ would be contaminated with pathogenic microorganisms due to spontaneous fermentation, so it seems that garlic or another material similar to garlic with antibacterial activity was used to make the HDJ.…”

Section: Resultsmentioning

confidence: 99%

Comparison of microbial diversity and metabolites on household and commercial doenjang

Yul Lee,

Haque,

Yong Cho

et al. 2024

Food Chemistry: X

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Section: Resultsmentioning

confidence: 99%

Comparison of microbial diversity and metabolites on household and commercial doenjang

Yul Lee,

Haque,

Yong Cho

et al. 2024

Food Chemistry: X

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“…It is believed that these five lactic acid bacteria strains have an excellent potential for fermenting paocai [ 19 ]. Studies have demonstrated that Weissella is the predominant microorganism present during the initial and middle stages of fermentation [ 20 ]. Therefore, Weissella paramesenteroides obtained from the China Center of Industrial Culture Collection (CICC) was used as a control strain to evaluate the fermentative capacity of the five isolated LAB species.…”

Section: Introductionmentioning

confidence: 99%

Fermentation Performance Evaluation of Lactic Acid Bacteria Strains for Sichuan Radish Paocai Production

Fan,

Yang,

et al. 2024

Foods

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Fermented vegetable products play a significant role in various cuisines, and understanding the fermentation dynamics of lactic acid bacteria (LAB) strains is essential for optimizing their production and quality. Here, we sought to investigate the fermentation performance of five LAB strains isolated from Sichuan paocai as starters for paocai. Sensory evaluation revealed that the inoculation of radish paocai samples with LAB strains effectively improved the overall liking and sensory satisfaction of participants, increasing the scores to varying degrees in terms of taste, flavor, texture, and coloration. Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus exhibited a good salt resistance in radish juice and could grow in a medium containing 10% NaCl. Four indicator strains commonly found in contaminated paocai were effectively inhibited by fermented LAB broths, which improved the edibility and safe production of paocai. Compared to spontaneous fermentation (CK), radish paocai inoculated with LAB showed a significantly accelerated acid production rate, shortening the fermentation period by approximately two days. The contents of titratable total acids, organic acids, and free amino acids were higher in the inoculated samples and were enriched in the taste of radish paocai. The content of volatile organic compounds in the inoculated samples was higher than that in CK. Based on OPLS-DA analysis, 31 key indicators of paocai quality were screened and used to rank the fermentation performances of the five strains using the TOPSIS method; here, Lpb. plantarum and Lcb. rhamnosus achieved the highest scores. This study provides a reference for selecting LAB strains as efficient and secure fermentation starters to optimize paocai quality.

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Nitrite self-degradation process in radish paocai under the synergistic regulation of prokaryotic microorganisms

Hu,

Wei,

Zhang

et al. 2024

Food Bioscience

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Unraveling the core bacterial community responsible for quality and flavor improvement of the radish paocai during spontaneous fermentation

Cited by 11 publications

References 32 publications

Comparison of microbial diversity and metabolites on household and commercial doenjang

Comparison of microbial diversity and metabolites on household and commercial doenjang

Fermentation Performance Evaluation of Lactic Acid Bacteria Strains for Sichuan Radish Paocai Production

Nitrite self-degradation process in radish paocai under the synergistic regulation of prokaryotic microorganisms

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