Effects of different temperatures on bacterial diversity and volatile flavor compounds during the fermentation of suancai, a traditional fermented vegetable food from northeastern China

He, Zhen; Chen, Huiying; Wang, Xinyi; Lin, Xinping; Ji, Chaofan; Li, Shengjie; Liang, Huipeng

doi:10.1016/j.lwt.2019.108773

Cited by 108 publications

(62 citation statements)

References 24 publications

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“…Notably, Enterobacter was identified as an important genus related to volatile compounds, being in good agreement with a previous study by He G. et al (2020). This was the first report that Clostridium made great contributions to the flavor formation of sauerkraut, while previous report found that Clostridium was an important genus for production of hexanoic acid in the liquor brewing microecosystem (He Z. et al, 2020). The correlation analysis between microbiota and volatile metabolites could facilitate the selection of starter strains and the optimization of fermentation, producing sauerkraut products with better flavor and nutritional value.…”

Section: Discussionsupporting

confidence: 90%

Microbial Community Dynamics and Metabolome Changes During Spontaneous Fermentation of Northeast Sauerkraut From Different Households

Yang

Xiu

et al. 2020

Front. Microbiol.

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Sauerkraut, one of the most popular traditional fermented vegetable foods in northern China, has been widely consumed for thousands of years. In this study, the physicochemical characteristics, microbial composition and succession, and metabolome profile were elucidated during the fermentation of traditional northeast sauerkraut sampled from different households. The microbial community structure as determined by high-throughput sequencing (HTS) technology demonstrated that Firmicutes and Proteobacteria were the predominant phyla and Weissella was the most abundant genus in all samples. Except for Weissella, higher relative abundance of Clostridium was observed in #1 sauerkraut, Clostridium and Enterobacter in #2 sauerkraut, and Lactobacillus in #3 sauerkraut, respectively. Meanwhile, Principal component analysis (PCA) revealed significant variances in the volatilome profile among different homemade sauerkraut. Acids and lactones were dominant in the #1 sauerkraut. The #2 sauerkraut had significantly higher contents of alcohols, aldehydes, esters, sulfides, and free amino acids (FAAs). In comparison, higher contents of terpenes and nitriles were found in the #3 sauerkraut. Furthermore, the potential correlations between the microbiota and volatilome profile were explored based on Spearman's correlation analysis. Positive correlations were found between Clostridium, Enterobacter, Lactobacillus, Leuconostoc, Weissella and most volatile compounds. Pseudomonas, Chloroplast, Rhizobium, Aureimonas, and Sphingomonas were negatively correlated with volatile compounds in sauerkraut. This study provided a comprehensive picture of the dynamics of microbiota and metabolites profile during the fermentation of different homemade northeast sauerkraut. The elucidation of correlation between microbiota and volatile compounds is helpful for guiding future improvement of the fermentation process and manufacturing high-quality sauerkraut.

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Section: Discussionsupporting

confidence: 90%

Microbial Community Dynamics and Metabolome Changes During Spontaneous Fermentation of Northeast Sauerkraut From Different Households

Yang

Xiu

et al. 2020

Front. Microbiol.

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“…prevailed within the enterobacterial group. This species has indeed a high degree of adaptation to more acidic meat environments [ 66 ]. Hafnia spp.…”

Section: Discussionmentioning

confidence: 99%

The Use of Less Conventional Meats or Meat with High pH Can Lead to the Growth of Undesirable Microorganisms during Natural Meat Fermentation

Charmpi

Reckem

Sameli

et al. 2020

Foods

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The bacterial communities that are established during natural meat fermentation depend on the processing conditions and the type of meat substrate used. Six pork samples of variable quality (reflected in pH values) and six less conventional meats (beef, horse, hare, wild deer, wild duck, and wild boar) were naturally fermented under controlled conditions in model systems. The development of lactic acid bacteria (LAB), coagulase-negative staphylococci (CNS), and enterobacteria was followed using culture-dependent techniques and (GTG)5-PCR fingerprinting of genomic DNA from the isolates obtained. Taken together, Latilactobacillus sakei was the most abundant LAB species, although Latilactobacillus curvatus was more manifest in high-pH pork. Within staphylococci, common species were encountered (i.e., Staphylococcus equorum, Staphylococcus saprophyticus, and Staphylococcus xylosus), although some atypical ones (i.e., Staphylococcus succinus) were also recovered. Within enterobacteria, Serratia spp. prevailed in more acidic pork batches and in beef, whereas Hafnia spp. prevailed in game meat fermentations. Enterobacterial counts were particularly high in fermentations with low acidity, namely for some pork batches, hare, wild duck, and wild boar. These findings should be considered when naturally fermented meat products are manufactured, as the use of game meat or meat with high pH can give rise to safety concerns.

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“…LAB are the most dominant micro‐organisms during the fermentation of vegetables and are essential to inhibit the development of undesirable micro‐organisms and ensure the safety of fermented products (He et al . 2020). During the fermentation, the change of LAB population correlated well with the change of pH and organic acids.…”

Section: Discussionmentioning

confidence: 99%

“…For example, in previous studies, northeast sauerkraut was fermented under 6% (He et al . 2020) and 4% (Beganovic et al . 2014) salt concentration.…”

Section: Discussionmentioning

confidence: 99%

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Effect of salt concentration on microbial communities, physicochemical properties and metabolite profile during spontaneous fermentation of Chinese northeast sauerkraut

Yang

Xiu

et al. 2020

J Appl Microbiol

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Aim The aim of this study was to study the effects of salt concentrations on the microbial communities, physicochemical properties, metabolome profiles and sensory characteristics during the fermentation of traditional northeast sauerkraut. Methods and Results Northeast sauerkraut was spontaneously fermented under four salt concentrations (0·5, 1·5, 2·5 and 3·5%, w/w). The result of microbiological analysis showed that the population of lactic acid bacteria in 2·5%‐salted sauerkraut was significantly higher than that in the other samples. Correspondingly, the speed of decrease in pH and accumulation of acids were the highest in 2·5%‐salted sauerkraut. The glucose (analysed by HPLC) in 2·5%‐salted sauerkraut was consumed more completely to produce higher levels of organic acids compared to those in the other samples. Principle component analysis showed clear differences in the metabolites of sauerkraut according to different salt concentrations. A higher level of volatiles (detected by HS‐SPME/GC‐MS) was identified in 2·5%‐salted sauerkraut, and sensory evaluation demonstrated that 2·5%‐salted sauerkraut had the best sensory characteristics. Conclusion The best quality of sauerkraut was obtained from fermented under 2·5% salt concentration. Significance and Impact of the Study This study facilitated the understanding of the effects of salt on the sauerkraut fermentation and may be useful for developing the quality of sauerkraut.

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Effects of different temperatures on bacterial diversity and volatile flavor compounds during the fermentation of suancai, a traditional fermented vegetable food from northeastern China

Cited by 108 publications

References 24 publications

Microbial Community Dynamics and Metabolome Changes During Spontaneous Fermentation of Northeast Sauerkraut From Different Households

Microbial Community Dynamics and Metabolome Changes During Spontaneous Fermentation of Northeast Sauerkraut From Different Households

The Use of Less Conventional Meats or Meat with High pH Can Lead to the Growth of Undesirable Microorganisms during Natural Meat Fermentation

Effect of salt concentration on microbial communities, physicochemical properties and metabolite profile during spontaneous fermentation of Chinese northeast sauerkraut

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