Microbial Community Analysis of Sauerkraut Fermentation Reveals a Stable and Rapidly Established Community

Zabat, Michelle A.; Sano, William H.; Wurster, Jenna I.; Cabral, Damien J.; Belenky, Peter

doi:10.3390/foods7050077

Cited by 83 publications

(51 citation statements)

References 21 publications

(24 reference statements)

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“…at every time-point, which is not usually reported for sauerkraut fermentations. However, a 16S metagenomic study also showed that Leuconostoc remained a significant part of the microbiota throughout sauerkraut fermentation [ 13 ]. Moreover, Plengvidhya and coworkers [ 14 ] observed a different pattern of microbial groups in one of the fermentations studied, with both hetero- and homofermentative species being present at every time-point, which may indicate that distinct patterns of microorganisms can occur in sauerkraut fermentations.…”

Section: Resultsmentioning

confidence: 99%

“…One possible source of probiotic candidates is sauerkraut, a vegetable product resulting from the spontaneous fermentation of cabbage in anaerobic conditions after the addition of salt [ 11 ]. Fermentation occurs over the course of several weeks, at temperatures ranging from 15 to 20°C, and is performed by a microbial succession, characterized by two phases: a heterofermentative phase dominated by Leuconostoc mesenteroides , followed by a homofermentative phase dominated by Lactobacillus plantarum [ 12 , 13 ]. While these bacteria are the predominant species involved in sauerkraut fermentation, there are other microorganisms present in lower numbers which may be important, mainly other species of Leuconostoc and Lactobacillus , as well as Pediococcus and Weissella [ 13 , 14 ].…”

Section: Introductionmentioning

confidence: 99%

“…Fermentation occurs over the course of several weeks, at temperatures ranging from 15 to 20°C, and is performed by a microbial succession, characterized by two phases: a heterofermentative phase dominated by Leuconostoc mesenteroides , followed by a homofermentative phase dominated by Lactobacillus plantarum [ 12 , 13 ]. While these bacteria are the predominant species involved in sauerkraut fermentation, there are other microorganisms present in lower numbers which may be important, mainly other species of Leuconostoc and Lactobacillus , as well as Pediococcus and Weissella [ 13 , 14 ]. There have been reports of putative probiotic bacteria isolated from sauerkraut, as well as from related products [ 15 – 17 ], which underlines that it may be a prospective source of probiotic microorganisms.…”

Section: Introductionmentioning

confidence: 99%

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Putative probiotic lactic acid bacteria isolated from sauerkraut fermentations

2018

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Probiotics are live microorganisms which confer health benefits to the host, and may be isolated from several sources, such as vegetable foodstuffs. Sauerkraut is a cabbage product resulting from fermentation by a lactic acid bacteria microbial succession, and is a potential source for probiotics. The aim of the present study was the isolation and characterization of probiotic microorganisms from sauerkraut fermentations. Four distinct fermentations were performed, from which lactic acid bacteria were recovered. Overall, 114 isolates were obtained, phenotypically and genotypically characterized, identified to the genus level and evaluated regarding safety and probiotic potential. Representative bacteria were selected for further analysis, 52% being Lactobacillus spp. and 33% belonging to Leuconostoc spp. genus. One isolate revealed to be β-hemolytic, 42% possessed potentially mobile antimicrobial resistance, 88% were resistant to bile and 20% to low pH. The six most promising candidates were further characterized and presented antimicrobial activity against Listeria monocytogenes, three being resistant to lower pH values. Thus, global analysis of data gathered during this study highlighted the identification of three Lactobacillus strains with putative probiotic potential, suggesting the applicability of sauerkraut fermentations as a source for probiotic isolation. Due to their origin these strains should be suited for future application in the food industry, namely vegetable products such as sauerkraut itself.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Putative probiotic lactic acid bacteria isolated from sauerkraut fermentations

2018

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“…These include the genera found in this study. The lactic acid preservative effects lower the pH levels past the point of optimal growth for other microorganisms [33]. In both the 'brie' and 'blue' batches, the pH essentially did not change, further enhancing food safety during cashew fermentation [34].…”

Section: Discussionmentioning

confidence: 98%

Nutritional, Microbial, and Allergenic Changes during the Fermentation of Cashew ‘Cheese’ Product Using a Quinoa-Based Rejuvelac Starter Culture

Chen

Craven

et al. 2020

Nutrients

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Fermentation has been applied to a multitude of food types for preservation and product enhancing characteristics. Interest in the microbiome and healthy foods makes it important to understand the microbial processes involved in fermentation. This is particularly the case for products such as fermented cashew (Anacardium occidentale). We hereby describe the characterisation of cashew samples throughout an entire fermentation production process, starting at the quinoa starter inoculum (rejuvelac). The viable bacterial count was 10 8 -10 9 colony forming units/g. The nutritional composition changed marginally with regards to fats, carbohydrates, vitamins, and minerals. The rejuvelac starter culture was predominated by Pediococcus and Weissella genera. The 'brie' and 'blue' cashew products became dominated by Lactococcus, Pediococcus, and Weissella genera as the fermentation progressed. Cashew allergenicity was found to significantly decrease with fermentation of all the end-product types. For consumers concerned about allergic reactions to cashew nuts, these results suggested that a safer option is for products to be made by fermentation.

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“…the cabbages from all three sites, including the genera Lactobacillus, Fructobacillus, Leuconostoc, Lactococcus, and Streptococcus (see Table S1 in the supplemental material). These genera contain species that are important for vegetable fermentation, including Leuconostoc mesenteroides, a common heterofermentative LAB detected in the early stages of many fermented vegetables (48), and Lactobacillus plantarum, a homofermentative LAB that is typically found in the later stages of fermentation (48). Although the NCP reads assigned to LAB were low, all of the main LAB families essential for fermenting vegetables were detected at all three sites.…”

Section: Figmentioning

confidence: 99%

Establishment Limitation Constrains the Abundance of Lactic Acid Bacteria in the Napa Cabbage Phyllosphere

Miller

Kearns

Niccum

et al. 2019

Appl Environ Microbiol

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Patterns of phyllosphere diversity have become increasingly clear with high-throughput sequencing surveys, but the processes that control phyllosphere diversity are still emerging. Through a combination of lab and field experiments using Napa cabbage and lactic acid bacteria (LAB), we examined how dispersal and establishment processes shape the ecological distributions of phyllosphere bacteria. We first determined the abundance and diversity of LAB on Napa cabbage grown at three sites using both culture-based approaches and 16S rRNA gene amplicon sequencing. Across all sites, LAB made up less than 0.9% of the total bacterial community abundance. To assess whether LAB were low in abundance in the Napa cabbage phyllosphere due to a limited abundance in local species pools (source limitation), we quantified LAB in leaf and soil samples across 51 vegetable farms and gardens throughout the northeastern United States. Across all sites, LAB comprised less than 3.2% of the soil bacterial communities and less than 1.6% of phyllosphere bacterial communities. To assess whether LAB are unable to grow in the phyllosphere even if they dispersed at high rates (establishment limitation), we used a gnotobiotic Napa cabbage system in the lab with experimental communities mimicking various dispersal rates of LAB. Even at high dispersal rates, LAB became rare or completely undetectable in experimental communities, suggesting that they are also establishment limited. Collectively, our data demonstrate that the low abundance of LAB in phyllosphere communities may be explained by establishment limitation. IMPORTANCE The quality and safety of vegetable fermentations are dependent on the activities of LAB naturally present in the phyllosphere. Despite their critical role in determining the success of fermentation, the processes that determine the abundance and diversity of LAB in vegetables used for fermentation are poorly characterized. Our work demonstrates that the limited ability of LAB to grow in the cabbage phyllosphere environment may constrain their abundance on cabbage leaves. These results suggest that commercial fermentation of Napa cabbage proceeds despite low and variable abundances of LAB across different growing regions. Propagule limitation may also explain ecological distributions of other rare members of phyllosphere microbes.

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Microbial Community Analysis of Sauerkraut Fermentation Reveals a Stable and Rapidly Established Community

Cited by 83 publications

References 21 publications

Putative probiotic lactic acid bacteria isolated from sauerkraut fermentations

Putative probiotic lactic acid bacteria isolated from sauerkraut fermentations

Nutritional, Microbial, and Allergenic Changes during the Fermentation of Cashew ‘Cheese’ Product Using a Quinoa-Based Rejuvelac Starter Culture

Establishment Limitation Constrains the Abundance of Lactic Acid Bacteria in the Napa Cabbage Phyllosphere

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