Investigation on microbial diversity of industrial Zhacai paocai during fermentation using high-throughput sequencing and their functional characterization

Liang, Huipeng; Chen, Huiying; Zhang, Wenxue; Yu, Chenxu; Ji, Chaofan; Lin, Xinping

doi:10.1016/j.lwt.2018.01.088

Cited by 81 publications

(41 citation statements)

References 35 publications

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“…a,b. At the phylum level, the bacterial communities mainly consisted of Firmicutes and Proteobacteria, which is consistent with the results of 16S rRNA sequencing of other fermented vegetables (Liu and Tong ; Liang et al ). Proteobacteria was the dominant group during the initial stages of fermentation, with a relative abundance of 76·08%, but decreased as fermentation progressed.…”

Section: Resultssupporting

confidence: 88%

“…Unlike other traditional Chinese fermented vegetables, such as Chinese sauerkraut (Xiong et al ) and Zhacai (Liang et al ), species of Weissella and Lactobacillus were highly abundant during the fermentation of chopped pepper. The relative abundance of Weissella increased during the first 3 days of fermentation and then gradually decreased as fermentation progressed, which is consistent with the results of previous studies (Liang et al ). These results indicate that Weissella may have competitive survival advantages during the early stages of fermentation.…”

Section: Resultsmentioning

confidence: 97%

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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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Section: Resultssupporting

confidence: 88%

Section: Resultsmentioning

confidence: 97%

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

Wang

Xiao

et al. 2019

Lett Appl Microbiol

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“…The spontaneous fermentation of vegetables leads to the complex structure of microorganisms. 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).…”

Section: Discussionsupporting

confidence: 93%

“…Leuconostoc and Weissella were identified as the dominant genera in kimchi (Plengvidhya et al, 2007;Xiong et al, 2012), they were also detected in this study but with a relatively low abundance. Pediococcus commonly increased with the ongoing fermentation in pickles (Hong et al, 2016;Cao et al, 2017;Liang et al, 2018a), which agrees with the change trend in this study, especially in PL. In addition, and in line with other previous research (Liang et al, 2018a), Vibrio was also detected in our samples and its population declined along with the fermentation process.…”

Section: Discussionsupporting

confidence: 91%

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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“…Oxalic acid, malic acid, lactic acid, acetic acid, citric acid, succinic acid, tartaric acid, and ascorbic acid were selected as the standard organic acids based on previous studies (Kim & Kim, ; Liang, Chen, Zhang, et al, ). The standard curves were obtained from standard organic acids at 2, 4, 6, 8, and 10 mg/ml.…”

Section: Methodsmentioning

confidence: 99%

Research on the relationship between sensory profile and physicochemical properties of paocai, a Chinese fermented vegetable

Chen

Luo

Niu³

et al. 2019

J Food Process Preserv

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Paocai is a popular fermented vegetable side dish or appetizer in China. This study was to investigate the relationship between its sensory quality and physicochemical properties by different statistical methods and to establish a regression prediction model for sensory scores. Principal component analysis disclosed that the sensory properties were negatively correlated with lactic acid and acetic acid contents. The cluster analysis classified the samples into three groups based on their sensory scores and the main differences among the groups were firmness, salinity, and acid production. Finally, a prediction model with an adjusted R2 of 85.28% was established by partial least squares regression to predict the sensory scores and showed high reliability on six tested samples. Practical applications Paocai is a popular side dish or appetizer in China that has a large annual production and consumption. Nowadays, the evaluation of the quality of paocai is mainly relied on sensory assessment, which is expensive to implement, time‐consuming, and sometimes cannot be implemented online for immediate feedback. By establishing the relationship between sensory quality and physicochemical properties of paocai, it is possible to build online feedback of paocai production by instrumental detections.

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Investigation on microbial diversity of industrial Zhacai paocai during fermentation using high-throughput sequencing and their functional characterization

Cited by 81 publications

References 35 publications

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

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

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

Research on the relationship between sensory profile and physicochemical properties of paocai, a Chinese fermented vegetable

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