Bacterial communities and volatile organic compounds in traditional fermented salt-free bamboo shoots

Li, Junjie; Liu, Yang; He, X. T.; Huang, Hai; Deng, Gaowen; Chen, Mengjuan; Jiang, Liwen

doi:10.1016/j.fbio.2022.102006

Cited by 12 publications

(3 citation statements)

References 46 publications

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“…Fermented garlic produces more riboflavin and R-tocopherol than unfermented garlic [ 15 ]. For bamboo shoots, the p-cresol, α-gurjunene, methoxyphenyl oxime, and hexanal content could be retained; newly secreted substances included 1-nonanal, 4-methylanisole, β-cedrene, ethyl caprylate, (z)-2-heptanol, acetic acid, 1-hexanol, valeraldehyde, and ethyl palmitate, among which p-cresol has the highest content [ 66 ]. Fermented vegetables can also increase ions’ bioavailability due to the formation of Fe 3+ [ 67 ].…”

Section: The Dynamic Process Of the Fermentation Of Pickled Vegetablesmentioning

confidence: 99%

Fermented Vegetables: Health Benefits, Defects, and Current Technological Solutions

Tan,

Cui,

Wang

et al. 2023

Foods

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This review summarizes current studies on fermented vegetables, analyzing the changes in nutritional components during pickling, the health benefits of fermented vegetables, and their safety concerns. Additionally, the review provides an overview of the applications of emergent non-thermal technologies for addressing these safety concerns during the production and processing of fermented vegetables. It was found that vitamin C would commonly be lost, the soluble protein would degrade into free amino acids, new nutrient compositions would be produced, and the flavor correlated with the chemical changes. These changes would be influenced by the variety/location of raw materials, the original bacterial population, starter cultures, fermentation conditions, seasoning additions, and post-fermentation processing. Consuming fermented vegetables benefits human health, including antibacterial effects, regulating intestinal bacterial populations, and promoting health (anti-cancer effects, anti-diabetes effects, and immune regulation). However, fermented vegetables have chemical and biological safety concerns, such as biogenic amines and the formation of nitrites, as well as the existence of pathogenic microorganisms. To reduce hazardous components and control the quality of fermented vegetables, unique starter cultures, high pressure, ultrasound, cold plasma, photodynamic, and other technologies can be used to solve these problems.

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Section: The Dynamic Process Of the Fermentation Of Pickled Vegetablesmentioning

confidence: 99%

Fermented Vegetables: Health Benefits, Defects, and Current Technological Solutions

Tan,

Cui,

Wang

et al. 2023

Foods

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“…Similar to most fermented vegetables, the fermentation process of bamboo shoots is significantly influenced by lactic acid bacteria (LAB), which include various species such as Lactobacillus sp., Leuconostoc sp., Weissella sp., and Pediococcus sp. ( Guan et al, 2020 ; Chen C. et al, 2022 ; Li et al, 2022 ; Das et al, 2023 ). Indeed, numerous studies have demonstrated the intricate connection between complex microbial communities and the production of distinctive flavor compounds in fermented bamboo shoots.…”

Section: Introductionmentioning

confidence: 99%

Screening and characterization of lactic acid bacteria and fermentation of gamma-aminobutyric acid-enriched bamboo shoots

Chen,

Xia,

Zuo

et al. 2024

Front. Microbiol.

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In order to produce fermented bamboo shoots with functional properties, two strains of lactic acid bacteria were selected for inoculation and fermentation. One strain, Lactiplantibacillus plantarum R1, exhibited prominent potential probiotic properties (including gastrointestinal condition tolerance, adhesion ability, antimicrobial ability, and antibiotic resistance), while the other, Levilactobacillus brevis R2, demonstrated the capability of high γ-aminobutyric acid (GABA) production (913.99 ± 14.2 mg/L). The synergistic inoculation of both strains during bamboo shoot fermentation led to a remarkable increase in GABA content (382.31 ± 12.17 mg/kg), surpassing that of naturally fermented bamboo shoots by more than 4.5 times and outperforming mono-inoculated fermentation. Simultaneously, the nitrite content was maintained at a safe level (5.96 ± 1.81 mg/kg). Besides, inoculated fermented bamboo shoots exhibited an increased crude fiber content (16.58 ± 0.04 g/100 g) and reduced fat content (0.39 ± 0.02 g/100 g). Sensory evaluation results indicated a high overall acceptability for the synergistically inoculated fermented bamboo shoots. This study may provide a strategy for the safe and rapid fermentation of bamboo shoots and lay the groundwork for the development of functional vegetable products enriched with GABA.

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“…The main genera found in Yunnan sour bamboo shoots ( Dendrocalamus latiflorus Munro) are Lactococcus and Lactobacillus [ 4 ]. The fermentation of Guanxi sour bamboo shoots ( Dendrocalamus latiflorus Munro) began with Weissella , then Lactobacillus increased continuously, finally becoming the dominant bacterial species [ 5 ]. When fresh Ma bamboo shoots are fermented for 30 days, Lactobacillus , Clostridium_sensu_stricto_1 , Enterobacter , and Leuconostoc exhibit a significant association with sour bamboo shoot flavor.…”

Section: Introductionmentioning

confidence: 99%

Dynamic Changes in Flavor and Microbiota in Traditionally Fermented Bamboo Shoots (Chimonobambusa szechuanensis (Rendle) Keng f.)

Long

Zhao

et al. 2023

Foods

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Dissecting flavor formation and microbial succession during traditional fermentation help to promote standardized and large-scale production in the sour shoot industry. The principal objective of the present research is to elucidate the interplay between the physicochemical attributes, flavor, and microbial compositions of sour bamboo shoots in the process of fermentation. The findings obtained from the principal component analysis (PCA) indicated notable fluctuations in both the physicochemical parameters and flavor components throughout the 28 day fermentation process. At least 13 volatile compounds (OAV > 1) have been detected as characteristic aroma compounds in sour bamboo shoots. Among these, 2,4-dimethyl Benzaldehyde exhibits the highest OAV (129.73~668.84) and is likely the primary contributor to the sour odor of the bamboo shoots. The analysis of the microbial community in sour bamboo shoots revealed that the most abundant phyla were Firmicutes and Proteobacteria, while the most prevalent genera were Enterococcus, Lactococcus, and Serratia. The results of the correlation analysis revealed that Firmicutes exhibited a positive correlation with various chemical compounds, including 3,6-nonylidene-1-ol, 2,4-dimethyl benzaldehyde, silanediol, dimethyl-, nonanal, and 2,2,4-trimethyl-1,3-pentylenediol diisobutyrate. Similarly, Lactococcus was found to be positively correlated with several chemical compounds, such as dimethyl-silanediol, 1-heptanol, 3,6-nonylidene-1-ol, nonanal, 2,2,4-trimethyl-1,3-pentanediol diisobutyrate, dibutyl phthalate, and TA. This study provides a theoretical basis for the standardization of traditional natural fermented sour bamboo production technology, which will help to further improve the flavor and quality of sour bamboo.

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Bacterial communities and volatile organic compounds in traditional fermented salt-free bamboo shoots

Cited by 12 publications

References 46 publications

Fermented Vegetables: Health Benefits, Defects, and Current Technological Solutions

Fermented Vegetables: Health Benefits, Defects, and Current Technological Solutions

Screening and characterization of lactic acid bacteria and fermentation of gamma-aminobutyric acid-enriched bamboo shoots

Dynamic Changes in Flavor and Microbiota in Traditionally Fermented Bamboo Shoots (Chimonobambusa szechuanensis (Rendle) Keng f.)

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