Microbial population dynamics of kimchi, a fermented cabbage product

Cho, Jin-Hee; Lee, Dong−Yun; Yang, Changnam; Jeon, Jong-In; Kim, Jeongho; Han, Hongui

doi:10.1111/j.1574-6968.2006.00186.x

Cited by 189 publications

(143 citation statements)

References 10 publications

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“…To our knowledge, all references to L. gelidum subsp. gasicomitatum describe a potent spoilage microbe, and in the few studies in which it represented a fermentationspecific microorganism, its dominance among other members of the LAB was highlighted (61)(62)(63).…”

Section: Discussionmentioning

confidence: 99%

Processing Environment and Ingredients Are Both Sources of Leuconostoc gelidum, Which Emerges as a Major Spoiler in Ready-To-Eat Meals

Pothakos

Stellato

Ercolini

et al. 2015

Appl Environ Microbiol

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bMesophilic and psychrotrophic organism viable counts, as well as high-throughput 16S rRNA gene-based pyrosequencing, were performed with the aim of elucidating the origin of psychrotrophic lactic acid bacteria (LAB) in a ready-to-eat (RTE) meal manufacturing plant. The microbial counts of the products at the end of the shelf life were greatly underestimated when mesophilic incubation was implemented due to overlooked, psychrotrophic members of the LAB. Pseudomonas spp., Enterobacteriaceae, Streptococcaceae, and Lactobacillus spp. constituted the most widespread operational taxonomic units (OTUs), whereas Leuconostoc gelidum was detected as a minor member of the indigenous microbiota of the food ingredients and microbial community of the processing environment, albeit it colonized samples at almost every sampling point on the premises. However, L. gelidum became the most predominant microbe at the end of the shelf life. The ability of L. gelidum to outgrow notorious, spoilagerelated taxa like Pseudomonas, Brochothrix, and Lactobacillus underpins its high growth dynamics and severe spoilage character under refrigeration temperatures. The use of predicted metagenomes was useful for observation of putative gene repertoires in the samples analyzed in this study. The end products grouped in clusters characterized by gene profiles related to carbohydrate depletion presumably associated with a fast energy yield, a finding which is consistent with the fastidious nature of highly competitive LAB that dominated at the end of the shelf life. The present study showcases the detrimental impact of contamination with psychrotrophic LAB on the shelf life of packaged and cold-stored foodstuffs and the long-term quality implications for production batches once resident microbiota are established in the processing environment.T heoretically, a food commodity harbors a wide range of different microorganisms (1) associated with the ecological niches wherefrom foods originate. This initial diverse community can be enriched by other biota after transportation to industrial production facilities (2). Due to handling during processing and storage, microbes are eventually subjected to a selection pressure (3), which defines a dominant microbial consortium. In this way, certain members of this association proliferate greatly and cause alterations constituting the specific spoilage organisms (SSOs) (4). In the past few years in Belgium, the persisting problem of psychrotrophic lactic acid bacteria (LAB) prevailing at the end of the shelf life of packaged and refrigerated foodstuffs has been substantiated (5-7). These cold-adapted species of LAB contaminate foods from numerous industrial plants, but little is known about their environmental occurrence and the possible contamination routes. Their introduction in production lines can be mediated by crude material, given the fact that LAB are ubiquitous in plant ecosystems and also constitute the commensal biota of livestock (8-10). Moreover, there is emerging evidence that psychrotrophic LAB ...

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Section: Discussionmentioning

confidence: 99%

Processing Environment and Ingredients Are Both Sources of Leuconostoc gelidum, Which Emerges as a Major Spoiler in Ready-To-Eat Meals

Pothakos

Stellato

Ercolini

et al. 2015

Appl Environ Microbiol

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“…In addition, another reason for the difference of microflora appeared among various fermented vegetable products were probably related to chemical and physical factors including substrates, NaCl concentration and fermentation temperature (Xiong et al, 2012;Cho et al, 2006).…”

Section: O B V I O U S L Y P C R -D G G E P R O F I L E a N A L Y Smentioning

confidence: 99%

Microbial Community Characteristics in Industrial Matured Chinese paocai, a Fermented Vegetable Food, from Different Factories

Liang

Zhang

et al. 2016

FSTR

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“…Leuconostoc species are predominant initially, and they compete with Weissella species later. Therefore, different species play an important role in kimchi fermentation (Cho et al, 2006). Other vegetables, such as carrot (Joshi et al, 2008), radish (Joshi & Sharma, 2009) and red cabbage (Hunaefi et al, 2013) also have been fermented.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Fermentation on the Physicochemical Characteristics of Dry-Salted Vegetables

Vatansever¹,

Vegi²,

Garden‐Robinson³

et al. 2017

JFR

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The local food movement has prompted interest in fermented vegetables, especially novel combinations of vegetables. The physicochemical characteristics of dry-salted (2% Sodium Chloride [NaCl]) fermented carrots, daikon radish, red cabbage, carrot + daikon radish (mix I), and red cabbage + daikon radish (mix II) were examined during a 14-day fermentation at room temperature. The fermentation process was monitored through the measurement of pH, titratable acidity, and Brix value. Further, effects of fermentation on shredded vegetables were determined by measuring color, water activity, and texture (hardness). During the fermentation process, pH of fermented carrot, daikon radish, red cabbage, and mix I and mix II decreased significantly (p < 0.05) to 3.99±0.04, 4.17±0.05, 3.76±0.11, 3.74±0.18, and 3.70±0.05, respectively, at the end of fermentation (10 days for carrot and 14 days for other vegetables). Titratable acidity (% as lactic acid) in fermented carrot, daikon radish, red cabbage, and mix I and mix II increased throughout fermentation, and final fermentation day acidity values were 1.39±0.12, 0.78±0.02, 1.54±0.09, 1.2±0.06, and 1.50±0.07%, respectively. In general, fermentation did not impact significantly color, water activity, hardness values of fermented vegetables. The use of the dry-salting method has applications in other vegetables besides cabbage. The study results support the use of this method for other vegetables and also might be useful to provide knowledge helpful in the local food movement.

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Microbial population dynamics of kimchi, a fermented cabbage product

Cited by 189 publications

References 10 publications

Processing Environment and Ingredients Are Both Sources of Leuconostoc gelidum, Which Emerges as a Major Spoiler in Ready-To-Eat Meals

Processing Environment and Ingredients Are Both Sources of Leuconostoc gelidum, Which Emerges as a Major Spoiler in Ready-To-Eat Meals

Microbial Community Characteristics in Industrial Matured Chinese paocai, a Fermented Vegetable Food, from Different Factories

The Effect of Fermentation on the Physicochemical Characteristics of Dry-Salted Vegetables

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