Bacterial diversity and community structure during fermentation of Chinese sauerkraut with <i>Lactobacillus casei</i>
 11MZ-5-1 by Illumina Miseq sequencing

Du, Renpeng; Ge, Jingping; Zhao, Dan; Sun, Jin; Ping, Wenxiang; Song, Gang

doi:10.1111/lam.12824

Cited by 20 publications

(16 citation statements)

References 26 publications

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“…High-throughput sequencing was performed using an Illumina MiSeq Sequencer (PE250). Firstly, the obtained FASTQ data were filtered and processed to obtain highquality sequences, and paired sequences were merged into single sequences based on sequence coverage using FLASH software [20]. Operational taxonomic unit (OTU) information for each group was analyzed and classified at the 97% similarity level.…”

Section: 6mentioning

confidence: 99%

Stable Colonization of Orally Administered Lactobacillus casei SY13 Alters the Gut Microbiota

Yue

Yang

et al. 2020

BioMed Research International

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The gut microbiota plays an important role in intestinal health. Probiotics such as Lactobacillus are known to regulate gut microbes and prevent diseases. However, most of them are unable to colonize their stability in hosts’ intestinal tracts. In this study, we investigated the ability of Lactobacillus casei SY13 (SY13) to colonize the intestinal tract of BALB/c mice, after its oral administration for a short-term (once for a day) and long-term (once daily for 27 days) duration. Furthermore, we also evaluated the influence of its administration on the gut microbial structure and diversity in mice. Male BALB/c mice were gavaged with 108 colony-forming units (CFU) of SY13, and TaqMan-MGB probe and Illumina MiSeq sequencing were performed to assess the colonization ability and bacterial community structure in the cecum contents. The results showed that long-term treatment with SY13 enhanced its ability to form a colony in the intestine tract in contrast to the short-term treatment group, whose colony was retained for only 3 days. Oral administration of SY13 also significantly enhanced the gut microbial diversity. Short-term treatment with SY13 (SSY13) elevated Firmicutes and diminished Bacteroidetes phyla compared with long-term treatment (LSY13) and controls. The findings laid the foundation for the study of probiotic colonization ability and improvement of microbiota for the prevention of gut diseases.

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Section: 6mentioning

confidence: 99%

Stable Colonization of Orally Administered Lactobacillus casei SY13 Alters the Gut Microbiota

Yue

Yang

et al. 2020

BioMed Research International

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“…High‐throughput sequencing allows for more in‐depth analyses of food microbiota, and previous studies have demonstrated that deep sequencing approaches are capable of characterizing the dynamics and diversity of bacterial community succession during food fermentation (Ercolini et al ). Recently, this technique has been used to successfully identify the microbial communities present in various fermented food, such as cheese (Dugat‐Bony et al ; Ceugniez et al ; Kamimura et al ), sauerkraut (Du et al ), kimchi (Lee et al ; Lee et al ), table olive (De Angelis et al ; Randazzo et al ) and soybean pastes (Sun et al ). Previous research has used metagenomic approaches to reveal the fungal diversity in the fermentation of chopped pepper (Zhao et al ).…”

Section: Introductionmentioning

confidence: 99%

Analysis of bacterial diversity during fermentation of Chinese traditional fermented chopped pepper

Wang

Xiao

et al. 2019

Lett Appl Microbiol

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Significance and Impact of the Study: Fermented chopped pepper is an important ingredient in traditional Chinese foods. As of yet, the bacterial community dynamics that take place during the fermentation of chopped pepper have not been described. In this study, we used high-throughput sequencing to investigate the bacterial community, deepening our understanding of the microbial mechanisms underlying the fermentation of traditional chopped pepper. AbstractFermented chopped pepper is a widely used ingredient in traditional Chinese cuisine. To improve the quality and solve safety problems during production, it is essential to fully understand the bacterial diversity present during the fermentation process. In this study, the dynamics and diversity of the bacterial community present during the fermentation of chopped pepper were analysed by high-throughput sequencing. There was a higher level of bacterial diversity at the beginning of fermentation, and Proteobacteria were found to be the dominant group at this stage. However, after 3 days, Proteobacteria decreased in abundance and Firmicutes became the dominant group present in the samples. Interestingly, the relative abundance of Weissella increased during the first 3 days of fermentation and then gradually decreased over the rest of the fermentation process, suggesting that Weissella may play an important role during the initial stage of fermentation. Lactobacillus was found to constitute the majority of bacteria during the fermentation period. This study demonstrates that high-throughput sequencing is a useful tool to evaluate bacterial diversity and monitor microbial quality in fermented chopped pepper. The results obtained in this study advance the current understanding of the bacterial communities present in chopped pepper and provide a theoretical basis for improving the quality of chopped pepper fermentation.Letters in Applied Microbiology ISSN 0266-8254

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“…Some studies have reported that the predominant microbiota in suan‐cai were L. mesenteroides and L. plantarum with known contributions to flavour development during fermentation (Xiong et al ., ; Yu et al ., ). Especially, L. plantarum produces lactic acid, which has the sour taste and can interact with aldehydes, alcohols and ketones to produce all kinds of new aromatic compounds during fermentation of many different vegetables (Kyung et al ., ; Du et al ., ,; Bartkiene et al ., ). In this research, L. mesenteroides has not been found but many of uncultured Lactobacillus sp were detected.…”

Section: Resultsmentioning

confidence: 99%

“…The Chinese cabbages are washed and stacked into a big ceramic jar, the salt solution is poured into ceramic jar and the cabbage is pressed with a stone (Yang et al ., ). After lactic acid fermentation for approximately 1 month at room temperature, the product becomes edible (Du et al ., ,). Now, Chinese sauerkraut has become an essential food in Northeast China during the winter.…”

Section: Introductionmentioning

confidence: 99%

Lactobacillus casei starter culture improves vitamin content, increases acidity and decreases nitrite concentration during sauerkraut fermentation

Song

Zhao

et al. 2018

Int J of Food Sci Tech

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Summary To investigate the effects of Lactobacillus casei on Chinese sauerkraut fermentation, L. casei 11MZ‐5‐1 was inoculated into Chinese sauerkraut. Physicochemical indexes were measured, and the microbial dynamics during the fermentation were analysed by quantitative real‐time PCR (qRT‐PCR) and polymerase chain reaction‐denaturing gradient gel electrophoresis (PCR‐DGGE). The result showed that inoculation with L. casei 11MZ‐5‐1 lowered the pH of the fermentation system more rapidly than in the control model (CK). The content of vitamin C (VC) (44.64 ± 2.12 mg kg−1) was higher and nitrite (under 0.76 mg kg−1) was lower than CK (P < 0.05). The numbers of 16S rRNA gene copies in the experimental model (BA) were lower than in CK at the end fermentation time. According to the PCR‐DGGE analyses, 22 and 17 specific bands were detected in CK and BA, respectively. L. paracasei and L. casei were predominant during the fermentation in BA. The relative abundance and diversity indices of bacteria in BA were 8.23 ± 0.25 and 2.01 ± 0.06, respectively, lower than in the CK (P < 0.05). So, the L. casei 11MZ‐5‐1 inoculations could effectively inhibit the microbial diversity in the fermentation system. The fermented cabbage with L. casei 11MZ‐5‐1 was more favourably estimated by consumers in terms of colour, crispness, sourness, aroma, bitterness, stink, stale flavour and overall acceptability.

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Bacterial diversity and community structure during fermentation of Chinese sauerkraut with Lactobacillus casei 11MZ-5-1 by Illumina Miseq sequencing

Cited by 20 publications

References 26 publications

Stable Colonization of Orally Administered Lactobacillus casei SY13 Alters the Gut Microbiota

Stable Colonization of Orally Administered Lactobacillus casei SY13 Alters the Gut Microbiota

Analysis of bacterial diversity during fermentation of Chinese traditional fermented chopped pepper

Lactobacillus casei starter culture improves vitamin content, increases acidity and decreases nitrite concentration during sauerkraut fermentation

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