RETRACTED: Study on the quality formation mechanism of Zao chili with enhanced fermentation by Lactipllantbacillus plantarum 5-1

Chen, Tianyan; Su, Wei; Mu, Yingchun; Li, Jiang; Qi, Qi

doi:10.1016/j.fochx.2023.100626

Cited by 2 publications

(3 citation statements)

References 64 publications

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“…Further analysis indicated that glycolysis/gluconeogenesis (ko00010), citrate cycle (ko00020), pentose phosphate pathway (ko00030), pentose and glucuronate interconversions (ko00040), fructose and mannose metabolism (ko00051), galactose metabolism (ko00052), ascorbate and aldarate metabolism (ko00053), starch and sucrose metabolism (ko00500), as well as amino sugar and nucleotide sugar metabolism (ko00520) were abundant in dairy and vegetable microbe samples ( Fig. S3 B), suggesting that these metabolic pathways were the most important, which is consistent with the research results in fermented chili ( Chen, Su, Mu, Jiang, & Qi, 2023 ). Moreover, 1678 and 946 enzymes were obtained from samples of dairy and vegetable products, respectively, with 725 enzymes common among dairy and vegetable products ( Fig.…”

Section: Resultssupporting

confidence: 88%

Carbohydrate-active enzyme profiles of Lactiplantibacillus plantarum strain 84-3 contribute to flavor formation in fermented dairy and vegetable products

Liang,

Jiang,

Liang

et al. 2023

Food Chemistry: X

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Section: Resultssupporting

confidence: 88%

Carbohydrate-active enzyme profiles of Lactiplantibacillus plantarum strain 84-3 contribute to flavor formation in fermented dairy and vegetable products

Liang,

Jiang,

Liang

et al. 2023

Food Chemistry: X

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“…For the fermentation of cabbage and chili peppers, lactic acid bacteria belonging to the genera Lactiplantibacillus, Lacticaseibacillus, Levilactobacillus, and Leuconostoc are usually used [4, [8][9][10][11][12]. At higher salt concentrations, Pediococcus are characteristic [13].…”

Section: Introductionmentioning

confidence: 99%

“…Для ферментации капусты и перца чили обычно используются молочнокислые бактерии, относящиеся к родам Lactiplantibacillus, Lacticaseibacillus, Levilactobacillus, Leuconostoc [4,[8][9][10][11][12]. При более высокой концентрации соли характерны Pediococcus [13].…”

unclassified

Development of a Fermented Vegetable Product Using a Mixed Starter Including Lactic Acid Bacteria and Acetic Acid Bacteria

ОЛЕЙНИКОВА,

АЛЫБАЕВА,

ЕРМЕКБАЙ

et al. 2023

Микробиология Және Вирусология

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Овощи – незаменимый ценный продукт питания. Ферментация овощей является одним из широко применяемых способов продления срока годности и сохранности овощных продуктов с получением новых продуктов. Применение заквасочных культур позволяет повысить контролируемость процесса ферментации и получить новые виды продуктов. Из ферментированных овощей выделено 27 изолятов молочнокислых бактерий и 5 изолятов уксуснокислых бактерий. С использованием отобранных по биотехнологически значимым показателям микроорганизмов составлены ассоциации и произведен их скрининг в опытах по ферментации смешанного овощного продукта. Получен ферментированный овощной продукт с высокими органолептическими показателями на основе белокочанной капусты, моркови и болгарского перца с использованием отобранной ассоциации. Составляющие ассоциацию микроорганизмы идентифицированы секвенированием по Сэнгеру как Lacticaseibacillus sp. 1K7, Lacticaseibacillus paracasei Bel1, Pediococcus pentosaceus 2K3 и Acetobacter pasteurianus 2-6. Анализ летучих органических соединений отжатого сока методом газовой хроматографии с масс-спектрометрическим детектированием показал присутствие органических кислот в отличие от спонтанно ферментированного образца. Спектр летучих соединений продукта с использованием закваски был шире при включении в состав ассоциации A. pasteurianus 2-6. Полученные результаты свидетельствуют о возможности улучшения биотехнологически ценных показателей ферментированных овощей при использовании уксуснокислых бактерий в составе закваски. Vegetables are an indispensable valuable food product. Fermentation of vegetables is one of the widely used methods for extending the shelf life and safety of vegetable products, resulting in new products. The use of starter cultures makes it possible to increase the controllability of the fermentation process and obtain new types of products. 27 isolates of lactic acid bacteria and 5 isolates of acetic acid bacteria were selected from fermented vegetables. Microorganisms with better biotechnologically significant indicators were used for creating associations and screened in the fermentation of mixed vegetable product experiments. A fermented vegetable product with high sensory properties from white cabbage, carrots, and bell peppers was obtained using a selected association. The association microorganisms were identified by Sanger sequencing as Lacticaseibacillus sp. 1K7, Lacticaseibacillus paracasei Bel1, Pediococcus pentosaceus 2K3 and Acetobacter pasteurianus 2-6. Volatile organic compounds analysis of the squeezed juice by gas chromatography with mass spectrometric detection showed the presence of organic acids, in contrast to the spontaneously fermented sample. The spectrum of volatile compounds of the product made with the starter was wider when A. pasteurianus 2-6 were included in the association. The obtained results indicate the possibility of improving the biotechnologically valuable indicators of fermented vegetables by using acetic acid bacteria in the composition of the starter.

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RETRACTED: Study on the quality formation mechanism of Zao chili with enhanced fermentation by Lactipllantbacillus plantarum 5-1

Cited by 2 publications

References 64 publications

Carbohydrate-active enzyme profiles of Lactiplantibacillus plantarum strain 84-3 contribute to flavor formation in fermented dairy and vegetable products

Carbohydrate-active enzyme profiles of Lactiplantibacillus plantarum strain 84-3 contribute to flavor formation in fermented dairy and vegetable products

Development of a Fermented Vegetable Product Using a Mixed Starter Including Lactic Acid Bacteria and Acetic Acid Bacteria

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