Diversity of lactic acid bacteria in suan-tsai and fu-tsai, traditional fermented mustard products of Taiwan

Chao, Shiou-Huei; Wu, Ruei-Jie; Watanabe, Koichi; Tsai, Ying-Chieh

doi:10.1016/j.ijfoodmicro.2009.07.032

Cited by 97 publications

(60 citation statements)

References 17 publications

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“…Therefore, the suan cai fermentation process can be d i v i d e d i n t o h e t e r o f e r m e n t a t i v e f e r m e n t a t i o n a n d homofermentative fermentation stages. The results were similar to previous research on fermented vegetables (Chao et al, 2009;Plengvidhya et al, 2007). grows well at 15℃ and more slowly at 4℃, but no growth was observed at 37℃ (Koort et al, 2005).…”

Section: Dynamics Of Ph and Chemical Analyses Variations Ofsupporting

confidence: 91%

Dominant Microorganisms during the Spontaneous Fermentation of Suan Cai, a Chinese Fermented Vegetable

Hong-yan

Zou

et al. 2014

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were also detected until day 30 of fermentation. This is the first study to focus on eukaryotic diversity during suan cai fermentation. These results provide a comprehensive understanding of the spontaneous suan cai fermentation process and a foundation for controlling suan cai fermentation and quality.Keywords: suan cai, fermentation, dynamics, microbial succession, bacteria, eukaryote IntroductionSuan cai is a traditional sauerkraut in Northeast China. It is generally made from Chinese cabbage. After washing the leaves, Chinese cabbage is soaked in a ceramic jar with salt and pressed under a stone. After one-month fermentation, it becomes edible. In the past, the northeastern part of China was too cold to cultivate leaf vegetables during the winter, so people used this method to preserve vegetables. Now, suan cai has become an essential food in Northeast China during the winter. Suan cai is increasingly available at the market, and its production scale is expanding.However, almost all commercial suan cai producers use a spontaneous fermentation method. The long fermentation period and variable quality are common problems in suan cai marketization (Ni et al., 2011).Many physical and chemical changes occur during vegetable fermentation. These changes directly influence the quality of the final product. It is generally considered that microorganisms cause these changes (Fleming et al., 1995;Nguyen et al., 2013). Correctly understanding the microbial dynamics that occur during fermentation is essential to creating a final product that has good flavor and quality. To facilitate the successful transition from spontaneous to artificial fermentation, the microflora present during spontaneous suan cai fermentation must be investigated (Hansen, 2002;Holzapfel, 2002 (Yan et al., 2009;Zhang and Meng, 2010). Investigations of the bacterial dynamics from beginning to end of fermentation are scarce.Furthermore, traditional suan cai fermentation is an open-air fermentation process that involves eukaryotic microorganisms (Zhong and Guo, 1995), but it is generally believed that the role of these eukaryotic microorganisms is minimal. Therefore, the investigation of eukaryotic microorganisms in this process has been neglected, and to the best of our knowledge, eukaryotic diversity during suan cai fermentation has not been examined at all. In this study, the traditional suan cai fermentation process was investigated. Bacterial and eukaryotic dynamics during the fermentation process were evaluated, and biochemical analyses were performed. The information from this study provides new insights into suan cai fermentation and should become a basis for the development of suitable starter cultures for suan cai fermentation. Material and MethodsSuan-cai fermentation Fermentation of Chinese cabbages (Beassica pekinensis) was performed according to traditional methods ( Fig. 1). Briefly, Chinese cabbages were harvested, airdried for two days, trimmed and then soaked in a 750 L jar. The proportion of salt to Chinese cabbage was 1% (w/w). One...

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Section: Dynamics Of Ph and Chemical Analyses Variations Ofsupporting

confidence: 91%

Dominant Microorganisms during the Spontaneous Fermentation of Suan Cai, a Chinese Fermented Vegetable

Hong-yan

Zou

et al. 2014

FSTR

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“…During the fermentation of mustard (suan-tsai) in Taiwan, Lactobacillus, Leuconostoc, Weissella, and Pediococcus were isolated after 3 days of fermentation, and L. plantarum and L. brevis were predominantly isolated after 2 months (Chao et al, 2009). In our previous study, Leu.…”

Section: Resultsmentioning

confidence: 99%

“…The isolation and microbial community analysis of LAB from pickled vegetables have been widely reported (Tamang et al, 2005;Plengvidhya et al, 2007;Chao et al, 2009;Tanganurat et al, 2009;Paramithiotis et al, 2010). However, as certain species of LAB are not readily isolated by common laboratory methods (Ampe et al, 1999), both culture-dependent and -independent methods are currently used for the analysis of microbial communities in fermented food (Giraffa, 2004, Temmerman et al, 2004.…”

Section: Introductionmentioning

confidence: 99%

Changes in Microbial Community Composition during Production of Takanazuke

Sakai

Ohta

Niidome

et al. 2014

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“…Many studies have examined patterns of microbial succession in the kimchi (Chang et al, 2008), traditional fermented mustard (Chao et al, 2009), Vietnamese alcohol starter (Thanh et al, 2008), and Chinese traditional liquor fermentation process (Xiang et al, 2013). During the spoilage process of Sichuan Pickle in the top layer of pickle pool, the bacterial community similarity coefficient in three samples was from 0.6122 to 0.2359, and followed to 0.5165 when compared at the species level (Table2).…”

Section: Spoilage and Pathogenic Bacterial Community Successionmentioning

confidence: 99%

Spoilage and Pathogenic Bacteria Associated with Spoilage Process of Sichuan Pickle during the Spontaneous Fermentation

Kai

Li³

et al. 2014

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Diversity of lactic acid bacteria in suan-tsai and fu-tsai, traditional fermented mustard products of Taiwan

Cited by 97 publications

References 17 publications

Dominant Microorganisms during the Spontaneous Fermentation of Suan Cai, a Chinese Fermented Vegetable

Dominant Microorganisms during the Spontaneous Fermentation of Suan Cai, a Chinese Fermented Vegetable

Changes in Microbial Community Composition during Production of Takanazuke

Spoilage and Pathogenic Bacteria Associated with Spoilage Process of Sichuan Pickle during the Spontaneous Fermentation

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