The responses of organic acid production and microbial community to different carbon source additions during the anaerobic fermentation of Chinese cabbage waste

Li, Jiawei; Ma, Dongbo; Tian, Jiahui; Sun, Tao; Meng, Qiang; Shan, Anshan

doi:10.1016/j.biortech.2023.128624

Cited by 18 publications

(3 citation statements)

References 34 publications

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“…Fermented SLHJ juice contained the highest citric acid content. The production of acetic acid is associated with the gluconate phosphate pathway and might be related to the biotransformation of citric acid, which could be transformed into diacetyl, lactic acid and acetic acid (Li et al ., 2023). Ascorbic acid is known as an essential parameter for evaluating the quality of fruit (Lim et al ., 2014).…”

Section: Resultsmentioning

confidence: 99%

Phenolic profiles, antioxidant capacities and flavour volatiles in fig (Ficus carica L.) juices from five cultivars fermented by Lactobacillus plantarum and Lactobacillus acidophilus

Wang,

Liu,

Guo

et al. 2023

Int J of Food Sci Tech

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SummaryThe purpose of this study was to investigate the fermentation characteristics of five varieties of fig juices (Ficus carica cv. Siluhongyu, Siluhuangjin, Silufeicui, Jinaofen and Fengchanhuang) by two select strains (Lactobacillus plantarum and Lactobacillus acidophilus), based on the changes of physicochemical parameters, bioactive components, antioxidant activities and flavour volatiles. Viable counts were above 9.5 log CFU mL−1 throughout the fermentation process, indicating that fig juices were suitable substrates for strain proliferation. Total phenolic and flavonoid contents were significantly enhanced during fermentation, particularly with Siluhuangjin by L. plantarum and Silufeicui by L. acidophilus, exhibiting the highest total phenolic (465 mg GAE L−1) and total flavonoid contents (152 mg RE L−1), respectively. Accordingly, antioxidant activities based on SOD, DPPH, ABTS and FRAP methods were significantly improved after fermentation (P < 0.05). SOD and ABTS were positively correlated with contents of protocatechuic acid and caffeic acid, respectively (P < 0.05). Furthermore, alcohols, ketones and terpenoids contents were increased, while aldehydes content was decreased significantly after fermentation (P < 0.05), suggesting the improved flavour characteristics of fermented fig juices.

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Section: Resultsmentioning

confidence: 99%

Phenolic profiles, antioxidant capacities and flavour volatiles in fig (Ficus carica L.) juices from five cultivars fermented by Lactobacillus plantarum and Lactobacillus acidophilus

Wang,

Liu,

Guo

et al. 2023

Int J of Food Sci Tech

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“…Moreover, although it weakened the fermentation intensity, W3 exhibited an acceptable pH value, the highest WSC preservation and the lowest nonprotein-N and ammonia-N levels among the wheat bran treatment groups, indicating that nutrient losses were few formed and the fermentation products of W3 might be suitable for as livestock feed (Li et al, 2023b). In addition, the lower (p < 0.05) abundance of undesired microbes (potentially pathogenic, stresstolerant, and biofilm-formed) in W3 than that in W1 and W2 also indicated that the microbial safety of the fermentation products of W3 was better than that of W1 and W2 (Li et al, 2023a). Furthermore, among the rice bran treatment groups, R3 showed an unacceptable pH value after 60 days of fermentation, thereby R1 and R2 were more suitable .…”

Section: Discussionmentioning

confidence: 97%

Anaerobic fermentation featuring wheat bran and rice bran realizes the clean transformation of Chinese cabbage waste into livestock feed

Wang

Zhang

et al. 2023

Front. Microbiol.

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Rapid aerobic decomposition and a high cost/benefit ratio restrain the transformation of Chinese cabbage waste into livestock feed. Herein, anaerobically co-fermenting Chinese cabbage waste with wheat bran and rice bran at different dry matter levels (250, 300, 350 g/kg fresh weight) was employed to achieve the effective and feasible clean transformation of Chinese cabbage waste, and the related microbiological mechanisms were revealed by high-throughput sequencing technology. The bran treatments caused an increase in pH value (4.75–77.25%) and free amino acid content (12.09–152.66%), but a reduction in lactic acid concentration (54.58–77.25%) and coliform bacteria counts (15.91–20.27%). In addition, the wheat bran treatment improved the levels of short-chain fatty acids, nonprotein nitrogen, water-soluble carbohydrates and antioxidant activity and reduced the ammonia nitrogen contents. In contrast, the rice bran treatment decreased the levels of acetic acid, water-soluble carbohydrates, nonprotein nitrogen, ammonia nitrogen, and antioxidant activities. Microbiologically, the bran treatments stimulated Pediococcus, Lactobacillus, Enterobacter, and Weissella but inhibited Lactococcus and Leuconostoc, which were the primary organic acid producers reflected by the redundancy analysis. In addition, Chinese cabbage waste fermented with wheat bran at 350 g/kg fresh weight or with rice bran at 300 g/kg fresh weight increased the scale and complexity of bacteriome, promoted commensalism or mutualism and upregulated the global metabolism pathways, including carbohydrate and amino acid metabolisms. Furthermore, the bran treatments resulted in an increase in bacterial communities that were facultatively anaerobic, biofilm-formed, Gram-negative, potentially pathogenic and stress-tolerant. Collectively, the bran treatments inhibited effluent formation and protein degradation and improved nutrient preservation but reduced organic acid production during the anaerobic fermentation, which is linked to the variations in the bacteriome, indicating that the constructed fermentation system should be further optimized.

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“…Chinese cabbage is the most widely produced vegetable in China. However, about 30% of its yield represents waste for which anaerobic fermentation by LAB has been established for organic acid production, primarily lactic and acetic acids (Li et al 2023b ). The acids cause pH to decrease to values around 4.0.…”

Section: Exploiting Low Ph In Waste Management and In The Revalorizat...mentioning

confidence: 99%

Exploitation of microbial activities at low pH to enhance planetary health

Atasoy,

Álvarez Ordóñez,

Cenian

et al. 2023

FEMS Microbiology Reviews

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Awareness is growing that human health cannot be considered in isolation but is inextricably woven with the health of the environment in which we live. It is however under-recognised that the sustainability of human activities strongly relies on preserving the equilibrium of the microbial communities living in/on/around us. Microbial metabolic activities are instrumental for production, functionalization, processing and preservation of food. For circular economy, microbial metabolism would be exploited to produce building blocks for the chemical industry, to achieve effective crop protection, agri-food waste revalorization or biofuel production, as well as in bioremediation and bioaugmentation of contaminated areas. Low pH is undoubtedly a key physical-chemical parameter that needs to be considered for exploiting the powerful microbial metabolic arsenal. Deviation from optimal pH conditions has profound effects on shaping the microbial communities responsible for carrying out essential processes. Furthermore, novel strategies to combat contaminations and infections by pathogens rely on microbial-derived acidic molecules that suppress/inhibit their growth. Herein, we present the state-of-the-art of the knowledge on the impact of acidic pH in many applied areas and how this knowledge can guide us to use the immense arsenal of microbial metabolic activities for their more impactful exploitation in a Planetary Health perspective.

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The responses of organic acid production and microbial community to different carbon source additions during the anaerobic fermentation of Chinese cabbage waste

Cited by 18 publications

References 34 publications

Phenolic profiles, antioxidant capacities and flavour volatiles in fig (Ficus carica L.) juices from five cultivars fermented by Lactobacillus plantarum and Lactobacillus acidophilus

Phenolic profiles, antioxidant capacities and flavour volatiles in fig (Ficus carica L.) juices from five cultivars fermented by Lactobacillus plantarum and Lactobacillus acidophilus

Anaerobic fermentation featuring wheat bran and rice bran realizes the clean transformation of Chinese cabbage waste into livestock feed

Exploitation of microbial activities at low pH to enhance planetary health

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