Metabolomic evaluation of different starter culture effects on water-soluble and volatile compound profiles in nozawana pickle fermentation

Tomita, Satoru; Watanabe, Jun; Kuribayashi, Takashi; Tanaka, Sadao; Kawahara, Teppei

doi:10.1016/j.fochms.2021.100019

Cited by 11 publications

(8 citation statements)

References 30 publications

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“…An aliquot of the supernatant was used to measure pH values, and the residual was stored at −20°C for later analyses. Analytical sample preparation was performed as previously described [19]. The proton ( 1 H) NMR spectrum for the metabolome analysis was recorded using the Bruker pulse program zgpr as previously reported [19] with some modifications: probe, a CryoProbe CPDUL (Bruker, Billerica, MA, USA); 1 H 90° pulse, 13.4 μsec; number of scans, 256.…”

Section: Nmr-based Metabolomicsmentioning

confidence: 99%

“…Analytical sample preparation was performed as previously described [19]. The proton ( 1 H) NMR spectrum for the metabolome analysis was recorded using the Bruker pulse program zgpr as previously reported [19] with some modifications: probe, a CryoProbe CPDUL (Bruker, Billerica, MA, USA); 1 H 90° pulse, 13.4 μsec; number of scans, 256. Measurements of twodimensional NMR spectra followed by metabolite annotations were performed as described previously [20].…”

Section: Nmr-based Metabolomicsmentioning

confidence: 99%

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Microbial composition and metabolic profiles during machine-controlled intra-factory fermentation of cocoa beans harvested in semitropical area of Japan

NISHIMURA,

SHIWA,

TOMITA

et al. 2024

Bioscience of Microbiota, Food and Health

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Cocoa bean fermentation is typically performed in a spontaneous manner on farms in tropical countries or areas and involves several microbial groups. Metabolism by microbes markedly affects the quality of cocoa beans fermented and the chocolate produced thereof. The present study characterized the microbiota and their metabolic profiles in temperature-and humiditycontrolled intra-factory cocoa fermentation in a semitropical area of Japan. Although environmental factors were uniform, the microbiota of cocoa beans subjected to intra-factory fermentation was not stable between tests, particularly in terms of the cell count levels and species observed. Fermentation was sometimes delayed, and fermenting microbes were present at very low levels after 24 hr of fermentation. Due to the unstable microbiota, the profiles of water-soluble compounds differed between tests, indicating the unstable qualities of the fermented cocoa beans. These results suggest the necessity of starter cultures not only in onfarm fermentation but also in machine-controlled intra-factory cocoa fermentation.

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Section: Nmr-based Metabolomicsmentioning

confidence: 99%

Section: Nmr-based Metabolomicsmentioning

confidence: 99%

Microbial composition and metabolic profiles during machine-controlled intra-factory fermentation of cocoa beans harvested in semitropical area of Japan

NISHIMURA,

SHIWA,

TOMITA

et al. 2024

Bioscience of Microbiota, Food and Health

Self Cite

View full text Add to dashboard Cite

show abstract

“…In addition, metabolomics has been applied to cabbage vinegar [148], Chinese fermented fish sauce [23], Chinese Pu-erh tea [105], and pickles [149] to characterize the key chemical components related to nutrition and function, providing a reference for the development of functional foods.…”

Section: Nutrition and Functionmentioning

confidence: 99%

Metabolomics Approaches for the Comprehensive Evaluation of Fermented Foods: A Review

Gao

Hou

Gao

et al. 2021

Foods

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Fermentation is an important process that can provide new flavors and nutritional and functional foods, to deal with changing consumer preferences. Fermented foods have complex chemical components that can modulate unique qualitative properties. Consequently, monitoring the small molecular metabolites in fermented food is critical to clarify its qualitative properties and help deliver personalized nutrition. In recent years, the application of metabolomics to nutrition research of fermented foods has expanded. In this review, we examine the application of metabolomics technologies in food, with a primary focus on the different analytical approaches suitable for food metabolomics and discuss the advantages and disadvantages of these approaches. In addition, we summarize emerging studies applying metabolomics in the comprehensive analysis of the flavor, nutrition, function, and safety of fermented foods, as well as emphasize the applicability of metabolomics in characterizing the qualitative properties of fermented foods.

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“…A recent study revealed that Nozawana-zuke produced with Lactiplantibacillus plantarum K4G4 and K5G3, Lactilactobacillus curvatus #4G2, and Levilactobacillus brevis K4G1 maintained well above 7 log cfu/g throughout a 21-day long fermentation period at 10 • C. The results further showed that the application of these starter cultures improved the quality of fermented Nozawana-zuke mainly through the elevated production levels of taste-and aroma active compounds (e.g., mannitol, isothiocyanates, hexanoic acid, etc.) [112].…”

Section: Cabbage/broccoli-based Productsmentioning

confidence: 99%

Probiotic Delivery through Non-Dairy Plant-Based Food Matrices

et al. 2021

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Probiotics are live microorganisms which, when administered in adequate amounts, confer a health benefit on the host. Traditionally, dairy products are the major and most popular probiotic carriers. At present, there is a growing demand for non-dairy probiotic products. Both fermented and non-fermented non-dairy plant-based food products are becoming highly appealing to both dairy and non-dairy consumers worldwide. Non-dairy plant-based food matrices such as fruits, vegetables, plant-based milk, cereals, and legumes have been used successfully in producing probiotic products with the minimum recommended viable probiotic numbers at the time of consumption. However, due to the exclusion of dairy, whether these food matrices can enhance the functional properties of probiotics such as gastrointestinal survival and immune-enhancing effects needs a thorough investigation. Hence, this review focuses on some of the popular non-dairy plant-based probiotic food products and their microbiological quality characteristics in terms of maintaining probiotic viability during product storage. Their gastrointestinal tolerance in these products, other functional properties, and product qualities have also been briefly discussed.

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Metabolomic evaluation of different starter culture effects on water-soluble and volatile compound profiles in nozawana pickle fermentation

Cited by 11 publications

References 30 publications

Microbial composition and metabolic profiles during machine-controlled intra-factory fermentation of cocoa beans harvested in semitropical area of Japan

Microbial composition and metabolic profiles during machine-controlled intra-factory fermentation of cocoa beans harvested in semitropical area of Japan

Metabolomics Approaches for the Comprehensive Evaluation of Fermented Foods: A Review

Probiotic Delivery through Non-Dairy Plant-Based Food Matrices

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