Effect of seasonal production on bacterial communities in Korean industrial kimchi fermentation

Lee, Moeun; Song, Jung Hee; Lee, Se Hee; Jung, Min Young; Chang, Ji Yoon

doi:10.1016/j.foodcont.2018.04.023

Cited by 35 publications

(15 citation statements)

References 36 publications

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“…Firmicutes and Proteobacteria are the primary phyla in the present study, which is consistent with previous findings (Cao et al, 2017;Liang et al, 2018a). At the genus level, in accordance with most available research, Lactobacillus dominates in all samples (Kim and Chun, 2005;Lee et al, 2018;Yang et al, 2018). Compared with other research, the abundance of Lactobacillus was much higher (at least > 85%), which may be due to our initial aged brine.…”

Section: Discussionsupporting

confidence: 92%

Microbiota Succession and Chemical Composition Involved in the Radish Fermentation Process in Different Containers

et al. 2020

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Traditional Chinese fermented vegetables are a type of brine-salted fermented vegetable product. During the spontaneous fermentation, various compounds are produced, degraded, and converted, influencing the quality of the fermented pickle. To ascertain the effect of different containers on the fermentation process of the pickles, this study investigated the bacterial diversity and the chemical composition characteristics of the pickle (radish) fermented in commonly used containers including glass jars (GL), porcelain jars (PO), and plastic jars (PL). The correlation between chemical compounds and microbial community was further analyzed. The changes in pH values suggested that PL may facilitate the quickest fermentation of the pickles, while the process in PO progressed at the lowest rate. The PL brine samples contained higher levels of lactic acid and threonine, while more abundant volatile chemical compounds were evident in PO. The container materials had no significant influence on the microbial structure, wherein Lactobacillus was the absolute dominant genus in all containers. But container material did have an effect on the abundance of specific genus, such as Lactococcus and Pediococcus. The correlation between these major genera was also analyzed and gene function prediction indicated that the top three pathways were: carbohydrate metabolism, amino acid metabolism, and energy metabolism. Lactobacillus negatively correlated with methionine, tyrosine, lysine, and arginine, but positively correlated with ammonia, and lactic acid and acetic acid both just correlated with Pediococcus. This study provides new insights into the microbiota succession and chemical compounds involved in the vegetable fermentation.

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Section: Discussionsupporting

confidence: 92%

Microbiota Succession and Chemical Composition Involved in the Radish Fermentation Process in Different Containers

et al. 2020

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“…For example, Lee reported that season and salinity were significantly correlated with the bacterial community composition of kimchi. 38 In addition, pH and moisture were also reported www.soci.org Q Guan et al…”

Section: Discussionmentioning

confidence: 97%

“…The microbial composition of many fermented foods can be affected by environmental conditions and geographical features. For example, Lee reported that season and salinity were significantly correlated with the bacterial community composition of kimchi 38 . In addition, pH and moisture were also reported to be the major factors affecting Chinese liquor starter fermentation 39 .…”

Section: Discussionmentioning

confidence: 99%

Evaluation and comparison of the microbial communities and volatile profiles in homemade suansun from Guangdong and Yunnan provinces in China

Guan

Zheng

et al. 2020

J Sci Food Agric

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BACKGROUND: Suansun is a traditional salt-free fermented bamboo shoot product that has been widely consumed as a cooking ingredient in south China for centuries. The aim of this study was to evaluate and compare the microbial and metabolic diversity in samples of two kinds of suansun, namely Guangdong suansun (GD) and Yunnan suansun (YN), using high-throughput sequencing (HTS) and headspace solid-phase microextraction-gas chromatograph-mass spectrometry (HS-SPME/GC-MS), respectively, and then to assess the influence of environmental factors on the microbial communities. RESULTS: The results showed that Lactobacillus and Serratia were the most abundant bacterial genera in both the GD and YN groups. For the fungi, Pichia, Candida, and Debaryomyces were the major genera in the GD group, whereas Pichia and Zygosaccharomyces were the dominant genera in the YN group. The canonical correlation analysis (CCA) results demonstrated that three environmental factorstemperature, longitude, and altitudeplay a more important role in affecting the microbial community composition of suansun than physical and chemical factors. The fugal community composition was more influenced by environmental factors than the bacterial community. The volatile profile of the GD group differed from that of the YN group, and the difference was mainly reflected in the relative alcohol, aldehyde, ester, and aromatic compound content. CONCLUSIONS: This study provided insights into the microbial and metabolic profiles of suansun products. The findings might be useful for the improvement and standardization of suansun production.

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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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Effect of seasonal production on bacterial communities in Korean industrial kimchi fermentation

Cited by 35 publications

References 36 publications

Microbiota Succession and Chemical Composition Involved in the Radish Fermentation Process in Different Containers

Microbiota Succession and Chemical Composition Involved in the Radish Fermentation Process in Different Containers

Evaluation and comparison of the microbial communities and volatile profiles in homemade suansun from Guangdong and Yunnan provinces in China

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

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