Pichia kudriavzevii is the major yeast involved in film-formation, off-odor production, and texture-softening in over-ripened Kimchi

Moon, Song Hee; Chang, Mi Yoon; Kim, Hae Young; Chang, Hae Choon

doi:10.1007/s10068-014-0067-7

Cited by 61 publications

(29 citation statements)

References 21 publications

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“…The flavor of a sulfur substance can be experienced at a low threshold (0.16 µg/kg), therefore, when the content is too high, it will produce a typical irritant smell, which will seriously affect the overall flavor and taste of Paocai. Moon, Chang, Kim, and Chang () reported that sulfur compounds, including dimethyl disulfide and dimethyl trisulfide, deteriorate the flavor of kimchi (Moon et al, ). Furthermore, significantly high dimethyl trisulfide content, which is consistent with this experiment, obviously softens Paocai (Zhao et al, ).…”

Section: Resultsmentioning

confidence: 99%

Isolation and identification of the spoilage microorganisms in Sichuan homemade Paocai and their impact on quality and safety

Yan

Chen

et al. 2019

Food Science & Nutrition

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The spoilage microbiology in Paocai (fermented vegetables) affects not only the quality of this popular traditional Chinese food but also its safety. This study aimed to isolate and identify the microorganisms commonly leading to spoilage in homemade Paocai from the Sichuan region and, further, to scientifically assess the impact of these microorganisms on product quality and safety. Seven putrid Paocai samples were collected from 7 families in different Sichuan cities. From these, 45 strains were isolated by means of a nutrient agar medium and rose bengal agar. All of the 22 strains (5 fungi and 17 bacteria) with different colonial morphologies and corruption phenomenon in Paocai were determined 16S rDNA/18S rDNA gene sequences. Bacteria were identified as Bacillus spp. (16 strains) and Staphylococcus saprophyticus (1 strain), while the 5 fungi were identified as Candida spp. (3 strains), Kodamaea ohmeri (1 strain), and Geotrichum candidum (1 strain). Based on the results of identification, 7 representative strains of different species were determined as the spoilage characteristics in paocai. All the representative strains metabolized to produce nitrite. Strain SPF21 (K. ohmeri) has a particularly serious impact on the crunchiness of Paocai; however, strains SPF19 (Bacillus subtilis) and SPF21 have the greatest influence on its color. All five of the fungi were seen to form a film on the surface of the Paocai, with SPF5 (G. candidum) exerting the most extreme influence. The growth characteristics in the broth showed that all the representative strains investigated metabolized most of the carbohydrates and were able to tolerate the salinity and acidity of the ordinary homemade Paocai. Moreover, these strains were found to have obvious impacts on the volatile components of Paocai, especially SPF2 and SPF8, with higher dimethyl disulfide and dimethyl trisulfide, which were found to have a pungent odor when highly concentrated.

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Section: Resultsmentioning

confidence: 99%

Isolation and identification of the spoilage microorganisms in Sichuan homemade Paocai and their impact on quality and safety

Yan

Chen

et al. 2019

Food Science & Nutrition

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“…The group of texture‐softening samples (B1, B2, and B3) contained a high proportion of Pichia , which could have a role in the softening process. Another study established that the Pichia genus had a relationship to the texture‐softening of pickled radishes (Moon, Chang, Kim, & Chang, ). However, sample C3 contained Pichia at a proportion of 97.9%, but the texture was not significantly softened.…”

Section: Resultsmentioning

confidence: 99%

Microbial community analysis of different qualities of pickled radishes by Illumina MiSeq sequencing

Tang

Zhou

Sheng-lan

et al. 2018

Journal of Food Safety

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Pickles are a kind of traditional Chinese fermented vegetable product. To detect microorganism differences, we investigated bacterial and fungal communities in pickled radishes with different qualities and from different regions (Chongqing, Sichuan) using an Illumina MiSeq sequencing method. The results showed that bacterial communities in good‐quality Chongqing pickled radishes (sample A1) contained Pediococcus (40.77%), Lactobacillus (38.46%), Marinospirillum (5.46%), Idiomarina (3.10%), Bacillus (2.17%), Halanaerobium (2.05%), and Halomonas (1.25%), and the fungal communities contained Kazachstania (86.9%), Pichia (6.99%), Candida (3.97%), and Millerozyma (1.23%). In the Sichuan pickled radish (sample A2), the bacterial communities included Bacillus (55.35%), Lactococcus (12.10%), Pediococcus (9.02%), Lactobacillus (3.93%), Streptococcus (2.01%), Pseudomonas (1.98%), Bifidobacterium (1.92%), Arcobacter (1.62%), and Geobacillus (1.05%); Kazachstania (98.64%) was the dominant fungal genus. A microbial community analysis established that Marinobacter and Marinilabilia were associated with texture‐softening of the pickled radishes. The discolored pickled radishes that contained the Suttonella genus was not fit to be eaten. Practical applications To meet the large demand of the market, industrialized pickle companies use large fermentation tank to ferment vegetables. During the fermentation process, the pickles will be deteriorated if the fermentation conditions are not managed well. It will cause food safety problems and great economic losses. The microbial communities of different qualities of pickled radishes were investigated to determine differences among communities using an Illumina MiSeq sequencing method. This study will help improve the quality of pickled radishes and reduce economic losses in pickle manufacturing.

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“…The result of plate counting suggested that bacteria dominated in the pellicles and brine during the aerobic deterioration of Sichuan pickle. Several researches suggested that oxidative yeasts were closely connected to the pellicle formation and spoilage initiation (Franco & Pérez‐Díaz, ; Moon et al ., ). The fungi in current study increased rapidly at the final period and seemed related to the deterioration.…”

Section: Discussionmentioning

confidence: 99%

“…Pellicle formation is a typical characteristic in aerobic deteriorating pickle product (John & Thomas, 1950;Moon et al, 2014;Krisch et al, 2016). Pellicles, the floating biofilms, are made up of cells embedded in an extracellular matrix and form at the liquid-air interface of standing cultures (Flemming & Wingender, 2010).…”

Section: Introductionmentioning

confidence: 99%

“…Li et al (2014) discussed the spoilage and pathogenic bacteria in the top layer of Sichuan pickle during the aerobic spoilage process, but the pellicle-forming of these bacteria were not mentioned, as well as the spoilage-related biochemical activities. Furthermore, only oxidative yeasts so far have been considered to be responsible for film-formation in pickles (Hung & Kyu, 2006;Moon et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Pellicle formation, microbial succession and lactic acid utilisation during the aerobic deteriorating process of Sichuan pickle

Rao

Yang

She

et al. 2017

Int J of Food Sci Tech

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The pellicles formation, microbial changes and lactic acid utilisation during the aerobic deterioration of Sichuan pickle were discussed in this study. By plate counting, chemical detection and HPLC analysis, the aerobic deterioration of Sichuan pickle was featured by microbial growth, pellicle formation, lactic acid decrease and pH elevation. Bacteria dominated in pellicles and the pellicles present morphological change from smooth to wrinkly along with the aerobic deteriorating process. Nine species of bacteria were identified and responsible for the pellicle formation. Combined with Lactobacillus plantarum, eight pellicle‐forming bacteria were the dominant lactic acid consuming organisms in deteriorating Sichuan pickle. Especially under the harsh acid condition of the early deteriorating period, Lb. plantarum, pellicle‐forming bacteria Bacillus amyloliquefaciens, B. subtilis and Citrobacter freundii participated in the pellicles, utilised lactic acid and increased the brine pH effectively. Sequence analysis of 16S rDNA libraries suggested that the resulting pH of 4.8–5.0 initiated the growth of more undesirable organisms, and the pellicle bacterial diversity changed greatly compared with that in the early deteriorating period. The study indicated the important role of pellicles in the initiation of Sichuan pickle's aerobic deterioration and enhanced our ability to understand and potentially control the aerobic deterioration.

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Pichia kudriavzevii is the major yeast involved in film-formation, off-odor production, and texture-softening in over-ripened Kimchi

Cited by 61 publications

References 21 publications

Isolation and identification of the spoilage microorganisms in Sichuan homemade Paocai and their impact on quality and safety

Isolation and identification of the spoilage microorganisms in Sichuan homemade Paocai and their impact on quality and safety

Microbial community analysis of different qualities of pickled radishes by Illumina MiSeq sequencing

Pellicle formation, microbial succession and lactic acid utilisation during the aerobic deteriorating process of Sichuan pickle

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