Illumina MiSeq sequencing reveals microbial community succession in salted peppers with different salinity during preservation

Chen, Mengjuan; Qin, Yeyou; Deng, Feilong; Zhou, Hui; Wang, Rongrong; Li, Pao; Yang, Long; Jiang, Liwen

doi:10.1016/j.foodres.2021.110234

“…After 4 days of fermentation, Fructobacillus_tropaeoli grew rapidly as the dominant bacterium in the ZY group, while the growth of Fructobacillus_tropaeoli was inhibited by the inoculated fermentation. In addition, studies have suggested that Fructobacillus_tropaeoli can produce pectinase ( Chen et al, 2021 ), which can soften peppers and influence the crispness of YJS. After 16 days of fermentation, the relative abundance of Fructobacillus_tropaeoli in the ZY group was 20.60 % and that in the HY group was 5.33 %, demonstrated that inoculated fermentation hindered the growth of Fructobacillus_tropaeoli and improved the crispness, texture, taste and other qualities of YJS.…”

Section: Resultsmentioning

confidence: 99%

Effect of L. Plantarum Y279 and W. Cibaria Y113 on microorganism, lipid oxidation and fatty acid metabolites in Yu jiaosuan, A Chinese tradition fermented snack

Chen,

Liu,

Jiang

et al. 2024

Food Chemistry: X

0

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“…Then according to SILVA (release 138) classifier, feature abundance was normalized using relative abundance of each sample. Sequences with ≥97% similarity were assigned to the same operational taxonomic units (OTUs) by Vsearch (v2.3.4) ( 29 ). Alpha diversity is applied in analyzing complexity of species diversity for a sample through 5 indices, including Chao1, Observed species, Goods coverage, Shannon, Simpson, and all those indices in our samples were calculated with QIIME2.…”

Section: Methodsmentioning

confidence: 99%

Effects of cranberry powder on the diversity of microbial communities and quality characteristics of fermented sausage

Yang

¹

,

Yan

²

,

Liu

³

et al. 2023

Front. Nutr.

0

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Fermented sausage is popular with many consumers because of its distinctive flavor, but the safety of it has attracted widespread attention. At present, nitrite is widely used in fermented meat products because of its ideal color and bacteriostatic effect, but nitrite can be transformed into nitrosamines, which cause strong carcinogenic effects. Therefore, it is urgent to actively explore safe and efficient nitrite substitutes. In this study, cranberry powder was selected as a natural substitute for nitrite during the production of fermented sausage due to its unique antioxidant and bacteriostatic properties. The results showed that adding an appropriate amount of cranberry powder (5 g/kg) promoted a better color of the fermented sausage and promoted the accumulation of aromatic compounds. Furthermore, Pediococcus and Staphylococcus became the dominant species, accounting for more than 90% in all samples. According to the Pearson correlation analysis, Staphylococcus and Pediococcus had positive effects on the quality characteristics of fermented sausage products. This study provided the latest information on the application of cranberry powder as a natural substitute for nitrite in the process of manufacturing fermented sausage, and it also introduced an advanced solution to improve the quality characteristics and safety of fermented sausage products during processing.

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“…Alpha diversity and beta diversity were calculated by normalized to the same sequences randomly.Then according to SILVA (release 138) classi er, feature abundance was normalized using relative abundance of each sample. Sequences with ≥97% similarity were assigned to the same operational taxonomic units (OTUs) by Vsearch (v2.3.4) 30 . Alpha diversity is applied in analyzing complexity of species diversity for a sample through 5 indices, including Chao1, Observed species, Goods coverage, Shannon, Simpson, and all those indices in our samples were calculated with QIIME2.…”

Section: Methodsmentioning

confidence: 99%

Effects of cranberry powder on the diversity of microbial communities and quality characteristics of fermented sausage

Yang

¹

,

Yan

²

,

Liu

³

et al. 2022

Preprint

View full text Add to dashboard Cite

Fermented sausage is popular with many consumers because of its distinctive flavor, but the safety of it has attracted widespread attention. At present, nitrite is widely used in fermented meat products because of its ideal color and bacteriostatic effect, but nitrite can be transformed into nitrosamines, which cause strong carcinogenic effects. Therefore, it is urgent to actively explore safe and efficient nitrite substitutes. In this study, cranberry powder was selected as a natural substitute for nitrite during the production of fermented sausage due to its unique antioxidant and bacteriostatic properties. The results showed that adding an appropriate amount of cranberry powder (5 g/kg) promoted a better color of the fermented sausage and promoted the accumulation of aromatic compounds. Furthermore, Pediococcus and Staphylococcus became the dominant species, accounting for more than 90% in all samples. According to the Pearson correlation analysis, Staphylococcus and Pediococcus had positive effects on the quality characteristics of fermented sausage products. This study provided the latest information on the application of cranberry powder as a natural substitute for nitrite in the process of manufacturing fermented sausage, and it also introduced an advanced solution to improve the quality characteristics and safety of fermented sausage products during processing.

show abstract

Illumina MiSeq sequencing reveals microbial community succession in salted peppers with different salinity during preservation

Cited by 18 publications

References 35 publications

Effect of L. Plantarum Y279 and W. Cibaria Y113 on microorganism, lipid oxidation and fatty acid metabolites in Yu jiaosuan, A Chinese tradition fermented snack

Effect of L. Plantarum Y279 and W. Cibaria Y113 on microorganism, lipid oxidation and fatty acid metabolites in Yu jiaosuan, A Chinese tradition fermented snack

Effects of cranberry powder on the diversity of microbial communities and quality characteristics of fermented sausage

Effects of cranberry powder on the diversity of microbial communities and quality characteristics of fermented sausage

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