Assessment of the safety and applications of bacteriocinogenic Enterococcus faecium Y31 as an adjunct culture in North-eastern Chinese traditional fermentation paocai

Liu, Wenli; Zhang, Lanwei; Shi, John; Yi, Huaxi; Zhang, Yingchun; Zhang, Shuang; Gao, Wei; Du, Ming; Han, Xue; Yu, Xiao-Jin

doi:10.1016/j.foodcont.2014.10.004

Cited by 31 publications

(25 citation statements)

References 32 publications

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“…The pH, TTA and salinity of IMCP brine samples from different factories were shown in Table 1. The pH values of IMCP in our investigation were in a common range and the pH profile was similar with those researches on fermented vegetables (Yu et al, 2012;Liu et al, 2015). The pH values of P1 were higher than that of P2.…”

Section: Resultssupporting

confidence: 88%

Microbial Community Characteristics in Industrial Matured Chinese paocai, a Fermented Vegetable Food, from Different Factories

Liang

Zhang

et al. 2016

FSTR

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Section: Resultssupporting

confidence: 88%

Microbial Community Characteristics in Industrial Matured Chinese paocai, a Fermented Vegetable Food, from Different Factories

Liang

Zhang

et al. 2016

FSTR

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“…Enterocin Y31 is a class IIa bacteriocin produced by E. faecium Y31 [11]. Previous research results showed that Enterocin Y31 had broad spectrum inhibition activity against Bacillus subtilis ATCC 6633, Escherichia coli ATCC 25922, Listeria monocytogenes ATCC 19111, Bacillus cereus CICC 20463, Staphylococcus aureus, and Salmonella enterica serovar 2…”

Section: Introductionmentioning

confidence: 99%

Development of a Chemically Defined Medium for Better Yield and Purification of Enterocin Y31 fromEnterococcus faeciumY31

Liu

Zhang

2017

Journal of Food Quality

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The macro-and micronutrients in traditional medium, such as MRS, used for cultivating lactic acid bacteria, especially for bacteriocin production, have not been defined, preventing the quantitative monitoring of metabolic flux during bacteriocin biosynthesis. To enhance Enterocin Y31 production and simplify steps of separation and purification, we developed a simplified chemically defined medium (SDM) for the growth of Enterococcus faecium Y31 and production of its bacteriocin, Enterocin Y31. We found that the bacterial growth was unrelated to Enterocin Y31 production in MRS; therefore, both the growth rate and the Enterocin Y31 production were set as the index for investigation. Single omission experiments revealed that 5 g/L NaCl, five vitamins, two nucleic acid bases, MgSO 4 ⋅7H 2 O, MnSO 4 ⋅4H 2 O, KH 2 PO 4 , K 2 HPO 4 , CH 3 COONa, fourteen amino acids, and glucose were essential for the strain's growth and Enterocin Y31 production. Thus, a novel simplified and defined medium (SDM) was formulated with 30 components in total. Consequently, Enterocin Y31 production yield was higher in SDM as compared to either MRS or CDM. SDM improved the Enterocin Y31 production and simplified the steps of purification (only two steps), which has broad potential applications.

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“…In China, the production of a paocai often needs to go through a fermentation process assisted by brine [5,6]. Ginger paocai production could be not only a solution to improving the flavor of raw ginger, but also a solution to helping to increase the consumption of this functional food.…”

Section: Introductionmentioning

confidence: 99%

The Aroma Composition of Baby Ginger Paocai

Luo

Chen

et al. 2017

Journal of Food Quality

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The purpose of this study was to analyze the volatile compounds in baby ginger paocai and the fresh baby ginger and identify the key aroma components that contribute to the flavor of baby ginger paocai. A total of 86 volatile compounds from the two baby ginger samples were quantified; these compounds were extracted by headspace solid-phase microextraction (HS-SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). The aroma composition of baby ginger paocai was different from that of fresh baby ginger. Baby ginger paocai was characterized by the presence of aroma-active compounds which varied in concentration from 0.03 to 28.14%. Geranyl acetate was the aroma component with the highest relative content in baby ginger paocai. -myrcene, eucalyptol, trans--ocimene, Z-ocimene, linalool, decanal, cis-citral, geraniol, geranyl acetate, curcumene, and -bisabolene contributed to the overall aroma of the product of baby ginger paocai which had gone through a moderate fermentation process.

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Assessment of the safety and applications of bacteriocinogenic Enterococcus faecium Y31 as an adjunct culture in North-eastern Chinese traditional fermentation paocai

Cited by 31 publications

References 32 publications

Microbial Community Characteristics in Industrial Matured Chinese paocai, a Fermented Vegetable Food, from Different Factories

Microbial Community Characteristics in Industrial Matured Chinese paocai, a Fermented Vegetable Food, from Different Factories

Development of a Chemically Defined Medium for Better Yield and Purification of Enterocin Y31 fromEnterococcus faeciumY31

The Aroma Composition of Baby Ginger Paocai

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