Changes of microbial community and metabolite in kimchi inoculated with different microbial community starters

Park, Seong-Eun; Seo, Seung-Ho; Kim, Eunju; Byun, Sung‐Hoon; Na, Chang-Su; Son, Hong-Seok

doi:10.1016/j.foodchem.2018.09.032

Cited by 67 publications

(38 citation statements)

References 21 publications

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“…Based on multiple research reports, individual strains of the above-mentioned species can be used as potential starter cultures in fermented food production technology. For example, members of the genus Leuconostoc, primarily L. mesenteroides, are widely used in the fermented food industry as a single culture or as part of microbial community starters, especially in the commercial production of kimchi (Park et al 2019). Their popularity and frequency of usage is strictly associated with specific features like exopolysaccharide content or the production of desirable flavour and aroma compounds (Hutkins 2019;Li et al 2020).…”

Section: Isolation and Identification Of Lactic Acid Bacteria By Maldmentioning

confidence: 99%

Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice

Szutowska

Gwiazdowska

2020

Arch Microbiol

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The aim of the paper was to analyse changes in lactic acid bacteria (LAB) populations during spontaneous fermentation of green curly kale juice (Brasicca oleracea L. var. acephala L.) and to determine the probiotic potential of LAB isolates. The analyses revealed that changes in LAB populations were specific for spontaneously fermented vegetable juices. The initial microbiota, composed mostly of Leuconostoc mesenteroides bacteria, was gradually replaced by Lactobacillus species, mainly Lactobacillus plantarum, Lactobacillus sakei, and Lactobacillus coryniformis. Screening tests for the antimicrobial properties and antibiotic susceptibility of isolates allowed for the selection of 12 strains with desirable characteristics. L. plantarum isolates were characterized by the widest spectrum of antimicrobial interactions, both towards Gram-positive and Gram-negative bacteria. Also, L. plantarum strains exhibited the best growth abilities under low pH conditions, and at different NaCl and bile salt concentrations. All strains showed different levels of antibiotic sensitivity, although they were resistant to vancomycin and kanamycin. The present study has shown that bacterial isolates obtained from spontaneously fermented kale juice could constitute valuable probiotic starter cultures, which may be used in fermentation industry.

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Section: Isolation and Identification Of Lactic Acid Bacteria By Maldmentioning

confidence: 99%

Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice

Szutowska

Gwiazdowska

2020

Arch Microbiol

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“…In recent years, multivariate analysis of microorganisms and metabolites has been applied to improving the quality of fermented foods (Park et al, 2019;Wurihan et al, 2019). Thus, exploration of microbial community succession, metabolic changes, and their interrelationship during processing, is warranted to improve Panxian ham quality.…”

Section: Introductionmentioning

confidence: 99%

Combined Application of High-Throughput Sequencing and Metabolomics Reveals Metabolically Active Microorganisms During Panxian Ham Processing

et al. 2020

Front. Microbiol.

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Panxian ham, a traditional Chinese dry-cured ham, is protected by national geographical indication. Similar to other fermented foods, the microbial population of dry-cured ham is pivotal to taste and flavor formation. This study aimed to establish the relationship between microorganisms and metabolites during the spontaneous fermentation of Panxian ham. Multivariate analysis based on metabolomics data revealed that continuous metabolic changes occurred during the entire fermentation process, with the most significant changes occurring in the initial stage of ripening. Thirty-one significantly different metabolites (SDMs) were identified as discriminant factor, and pathway analysis suggested that these metabolites were involved in 30 pathways, including alanine, aspartate, and glutamate metabolism; glycine, serine, and threonine metabolism; and arginine and proline metabolism. Microbial community analysis using the Illumina MiSeq platform indicated that the bacterial community was more complex than the fungal community, and their succession regulation differed during processing. At the genus level, 11 bacteria and five fungi were identified as core microbes, of which Staphylococcus was the dominant bacteria and Debaryomyces and Aspergillus were the dominant fungi. Further, statistical redundancy analysis (RDA) indicated that Staphylococcus, Debaryomyces, and Chromohalobacter promoted the production of amino and fatty acids; Cobetia and Aspergillus were associated with sugar metabolism, and Kushneria, Penicillium, and Yamadazyma were closely related with organic acids. These findings provide fundamental knowledge regarding the metabolically active microorganisms in Panxian ham, helping industrial processors to develop effective strategies for standardizing quality parameters.

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“…Various LABs have different metabolic characteristics (Xiong, Li, Guan, Peng, & Xie, 2014) and thus produce fermentative products with different tastes and flavors. Multiple microorganisms other than a single strain used as starter culture can produce the desired quality of kimchi (Park, Seo, Kim, Byun & Son, 2019). Moreover, complex microbial consortia are more stable and have higher metabolic activity than pure culture (Smid & Lacroix, 2013).…”

mentioning

confidence: 99%

Sichuan paocai fermented by mixed‐starter culture of lactic acid bacteria

Luo

Liu

Ren

et al. 2020

Food Science & Nutrition

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Brassica juncea var. tumida Tsen (Brassicaceae) is a feature vegetable in Fuling, Chongqing, and is the raw material for the famous salted food "Fuling mustard" pickles. Sichuan paocai is a lactic acid-fermented and mildly salted vegetable in China consumed as a side dish with the main meal or appetizer. The pickling method is simple. In a typical procedure, various vegetables, such as radish, cabbage, cowpea, and cucumber, are immersed in a 6%-8% salt solution containing red pepper, garlic, ginger, sugar, and other spices in a sealed jar covered with water. The fermentation is completed approximately 1 and 2 weeks during the summer and winter at ~25°C-35°C and ~8°C-15°C, respectively. In the present study, B. juncea var. tumida Tsen (Brassicaceae) was used to produce Sichuan paocai. Homemade pickled vegetables are usually spontaneously fermented using the epiphytic microbes on the surface of the vegetables. Various microbes, for example, lactic acid bacteria (LABs) and acetic acid bacteria and yeast, are involved in fermentation, during which the variety and quantity of microorganisms constantly change (Zhao, Li, Jiang, Deng, & Kneifel, 2016). To provide uniform fermented products, selecting suitable strains to initiate fermentation is necessary. Various LABs have been used as starter culture, including Lactobacillus brevis

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Changes of microbial community and metabolite in kimchi inoculated with different microbial community starters

Cited by 67 publications

References 21 publications

Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice

Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice

Combined Application of High-Throughput Sequencing and Metabolomics Reveals Metabolically Active Microorganisms During Panxian Ham Processing

Sichuan paocai fermented by mixed‐starter culture of lactic acid bacteria

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