Contribution of Leuconostocaceae to CO2-mediated bloater defect in cucumber fermentation

Zhai, Yawen; Pérez‐Díaz, Ilenys M.

doi:10.1016/j.fm.2020.103536

Cited by 9 publications

(8 citation statements)

References 23 publications

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“…Bacterial community alterations may explain the changes and reduction in CO 2 production during fermentation after adding pyroligneous acid. Zhai and Pérez-Díaz (2020) reported that Leuconostocaceae are the most important microorganisms that produce CO 2 during anaerobic fermentation. The relative abundances of Leuconostoc spp.…”

Section: Discussionmentioning

confidence: 99%

Influence of Pyroligneous Acid on Fermentation Parameters, CO2 Production and Bacterial Communities of Rice Straw and Stylo Silage

et al. 2021

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Carbon dioxide (CO2) is a primary greenhouse gas and the main cause of global warming. Respiration from plant cells and microorganisms enables CO2 to be produced during ensiling, a method of moist forage preservation applied worldwide. However, limited information is available regarding CO2 emissions and mitigation during ensiling. Pyroligneous acid, a by-product of plant biomass pyrolysis, has a strong antibacterial capacity. To investigate CO2 production and the influence of pyroligneous acid, fresh stylo, and rice straw were ensiled with or without 1% or 2% pyroligneous acid. Dynamics of the fermentation characteristics, CO2 production, and bacterial communities during ensiling were analyzed. Pyroligneous acid increased the lactic acid content and decreased the weight losses, pH, ammonia-N content, butyric acid content, and coliform bacterial numbers (all P < 0.05). It also increased the relative abundance of Lactobacillus and decreased the relative abundances of harmful bacteria such as Enterobacter and Lachnoclostridium. Adding pyrolytic acids reduced the gas production, especially of CO2. It also increased the relative abundances of CO2-producing bacterial genera and of genera with the potential for CO2 fixation. In conclusion, adding pyroligneous acid improved the fermentation quality of the two silages. During ensiling, CO2 production was correlated with bacterial community alterations. Using pyroligneous acid altered the bacterial community to reduce CO2 production during ensiling. Given the large production and demand for silage worldwide, application of pyroligneous acid may be an effective method of mitigating global warming via CO2 emissions.

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Section: Discussionmentioning

confidence: 99%

Influence of Pyroligneous Acid on Fermentation Parameters, CO2 Production and Bacterial Communities of Rice Straw and Stylo Silage

et al. 2021

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“…The concentrations of d ‐ and l ‐lactic acid produced by the isolates in MRS and Cucumber Juice Media (CJM) supernatants were measured using the d ‐/ l ‐lactic acid rapid assay kit (K/ D ‐LATE, Megazyme, Wicklow, Ireland). CJM was prepared as described by Zhai and Pérez‐Díaz (2020). Cultures were transferred from frozen stocks to MRS broth prior to inoculation of the experimental media and incubated at 30 °C overnight.…”

Section: Methodsmentioning

confidence: 99%

Characterization of robust Lactobacillus plantarum and Lactobacillus pentosus starter cultures for environmentally friendly low‐salt cucumber fermentations

Anekella

Pérez‐Díaz

2020

Journal of Food Science

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Seven candidates for starter cultures for cucumber fermentations belonging to the Lactobacillus pentosus and Lactobacillus plantarum species were characterized based on physiological features desired for pickling. The isolates presented variable carbohydrate utilization profile on API ® 50CHL test strips. The L. pentosus strains were unable to utilize d-xylose in MRS broth or the M medium. The lactobacilli were unable to produce histamine, tyramine, putrescine, and cadaverine in biogenic amine broth containing the necessary precursors. Production of d-lactic acid by the lactobacilli, detected enzymatically, was stimulated by growth in MRS broth as compared to cucumber juice medium (CJM). The lactobacilli utilized malic acid in the malate decarboxylase medium. Exopolyssacharide biosynthesis related genes were amplified from the lactobacilli. A sugar type-dependent-ropy phenotype was apparent for all the cultures tested in MRS and CJM. The genes associated with bacteriocin production were detected in the lactobacilli, but not the respective phenotypes. The antibiotic susceptibility profile of the lactobacilli mimics that of other L. plantarum starter cultures. It is concluded that the lactobacilli strains studied here are suitable starter cultures for cucumber fermentation.

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“…Such abundant LAB has been linked to the bloating effect causing voids in pickles [ 98 ]. This effect can be associated with the presence of bacteria of the genus Leuconostoc , with the most frequently identified strains— L. lactis 1.2.28, L. holzapfelii 3.8.12, L. Fallax 1.2.22, and L. mesenteroides 1.2.47 [ 99 ]. However, the microbial composition may change over time.…”

Section: Microbiological Composition Of Fermented Vegetablesmentioning

confidence: 99%

Effect of Fermentation on the Nutritional Quality of the Selected Vegetables and Legumes and Their Health Effects

Knez

Kadac-Czapska

Grembecka

2023

Life

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Vegetables are rich in many vitamins, mineral components, antioxidants, and macronutrients. However, they also contain high levels of anti-nutrients, which reduce the bioavailability of some nutritionally essential components such as zinc or iron. The processing of vegetables, including microbial fermentation, reduces or neutralizes tannins and phytates, which results in greater bioavailability of vitamins and minerals. Another effect of bacterial processing is an increased antioxidant potential, which has been linked to the release of polyphenols from complexes with anti-nutritional ingredients. Moreover, there were identified bioactive substances such as γ-aminobutyric acid or inhibitors of an angiotensin-converting enzyme in fermented vegetables. These substances may support the treatment of lifestyle diseases, such as depression or hypertension. However, there are still no data about these substances’ bioavailability after the consumption of fermented vegetables. Additionally, fermented foods are rich in probiotic microorganisms, where the main group is lactic acid bacteria. The effect of fermentation on each vegetable is different. This should be a reason to expand our knowledge as more innovative and untested fermented products appear on the market.

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Contribution of Leuconostocaceae to CO2-mediated bloater defect in cucumber fermentation

Cited by 9 publications

References 23 publications

Influence of Pyroligneous Acid on Fermentation Parameters, CO2 Production and Bacterial Communities of Rice Straw and Stylo Silage

Influence of Pyroligneous Acid on Fermentation Parameters, CO2 Production and Bacterial Communities of Rice Straw and Stylo Silage

Characterization of robust Lactobacillus plantarum and Lactobacillus pentosus starter cultures for environmentally friendly low‐salt cucumber fermentations

Effect of Fermentation on the Nutritional Quality of the Selected Vegetables and Legumes and Their Health Effects

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