Bacterial community and composition in Jiang-shui and Suan-cai revealed by high-throughput sequencing of 16S rRNA

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

“…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.…”

Assessment of Spoilage Bacterial Communities in Food Wrap and Modified Atmospheres-Packed Minced Pork Meat Samples by 16S rDNA Metagenetic Analysis

“…Developed during the last decades, the next generation sequencing methodologies provide a powerful tool to study microbial community structure and composition shifts at different stages of ripening, allowing the detection of minor bacterial populations (Riquelme et al, 2015), at variable taxonomic depth (Pothakos et al, 2014;Chaillou et al, 2015;Parente et al, 2016). The introduction of molecular methods, especially culture-independent approaches, have contributed to the exploration of various food microbiota (Galimberti et al, 2015;Pinu, 2016;Garofalo et al, 2017;Parlapani et al, 2018), as for beverages (Elizaquivel et al, 2015), vegetables Gu et al, 2018;Liu et al, 2019), and for dairy (Nalbantoglu et al, 2014;Riquelme et al, 2015;Ceugniez et al, 2017;Porcellato et al, 2018), seafood Parlapani et al, 2018;Silbande et al, 2018), and meat products (Cocolin et al, 2004;Pennacchia et al, 2011;Nieminen et al, 2012;Benson et al, 2014;Greppi et al, 2015;Polka et al, 2015;Stoops et al, 2015;Zhao et al, 2015;Delhalle et al, 2016;Mann et al, 2016;Carrizosa et al, 2017;Cauchie et al, 2017;Kaur et al, 2017;Korsak et al, 2017;Peruzy et al, 2019;Vester Lauritsen et al, 2019), in order to assess the microbial levels and diversity of food and food products Pothakos et al, 2014;Lee et al, 2017;…”

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

“…At present, high-throughput sequencing and GC-IMS technology have been widely used in microbial and flavour detection of fermented vegetables [ 7 , 8 ]. Li et al detected the volatile flavour compounds produced during the curing of ginger and found that the content of heptanoic acid and heptanone decreased, while the content of butyral, butanone, and methionine increased, leading to a change in the flavour of pickled ginger [ 9 ].…”