Unraveling the effects of Lactobacillus sakei inoculation on the microbial quality and bacterial community diversity of chili sauce by high-throughput sequencing

Zhang, Yalin; Zhu, Wei; Ren, Hongyang; TIAN, Tian; WANG, Xinhui

doi:10.1590/fst.104821

Cited by 5 publications

(7 citation statements)

References 28 publications

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“…In this regard, the quality of the raw material, humidity, and processing time is of key importance in the production of high-quality chili powders [ 8 ]. The fermentation of chilis can also stabilize chili pastes, as lactic acid bacteria (LAB) can outnumber less competitive microbes, especially pathogens [ 11 ]. Fermenting microorganisms (LAB) can also metabolize different toxins [ 12 ], thus leading the way for new technological approaches in chili preservation [ 13 , 14 ].…”

Section: Introductionmentioning

confidence: 99%

Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production

Păucean

Kádár

Simon

et al. 2022

Foods

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Fermented chili powders were obtained through the freeze-drying of fermented chili pastes and used as a condiment, acidifier, antioxidant, colorant, and microbial starter carrier in fermented salami production. Fermented chili powders were examined regarding carbohydrates, organic acids, vitamin C, phenolic compounds, carotenoids, and aroma profile. High concentrations of lactic (10.57–12.20%) and acetic acids (3.39–4.10%) were recorded. Vitamin C content was identified in the range of 398–1107 mg/100 g, with maximum values for C. annuum cv. Cayenne chili powder. Phenolic compounds showed values between 302–771 mg/100 g. Total carotenoid content was identified between 544–2462 µg/g, with high concentrations of capsanthin esters. Aroma profile analysis evidenced specific compounds (1-hexanol, 2-hexanol, hexenal, E-2-hexenal) with sensory importance and a more complex spectrum for Capsicum chinense cultivar. Plant-specific lactic acid bacteria showed dominance both in fermented chili paste, chili powder, and salami. Lactic and acetic acids from the fermented chili powder reduced the pH of the filling immediately, having a stabilizing effect on the meat. Nor molds or pathogens were identified in outer limits. Based on these results, fermented chili powders could be used as starter carriers in the production of fermented meat products for exceptional sensory properties and food safety management.

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Section: Introductionmentioning

confidence: 99%

Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production

Păucean

Kádár

Simon

et al. 2022

Foods

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“…Artificial inoculation of mixed bacteria for symbiotic fermentation highlighted the characteristics and flavor of H. rhamnoides L. ferment, which was the best choice for industrial production of this product. 151 Prof. Ge Pengye improved the production process of H. rhamnoides L. juice ferment. H. rhamnoides L. juice was fermented under the condition of 16 h at an initial temperature of 30 °C, initial pH = 3.5, and inoculated with 0.15% yeast.…”

Section: Quality Markers Based On Traditional Medicinalmentioning

confidence: 99%

Hippophae rhamnoides L.: A Comprehensive Review on the Botany, Traditional Uses, Phytonutrients, Health Benefits, Quality Markers, and Applications

Huang

et al. 2023

J. Agric. Food Chem.

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Hippophae rhamnoides L. (sea buckthorn), consumed as a food and health supplement worldwide, has rich nutritional and medicinal properties. Different parts of H. rhamnoides L. were used in traditional Chinese medicines for relieving cough, aiding digestion, invigorating blood circulation, and alleviating pain since ancient times. Phytochemical studies revealed a wide variety of phytonutrients, including nutritional components (proteins, minerals, vitamins, etc.) and functional components like flavonoids (1− 99), lignans (100−143), volatile oils (144−207), tannins (208−230), terpenoids (231−260), steroids (261−270), organic acids (271−297), and alkaloids (298−305). The pharmacological studies revealed that some crude extracts or compounds of H. rhamnoides L. demonstrated various health benefits, such as anti-inflammatory, antioxidant, hepatoprotective, anticardiovascular disease, anticancer, hypoglycemic, hypolipidemic, neuroprotective, antibacterial activities, and their effective doses and experimental models were summarized and analyzed in this paper. The quality markers (Q-markers) of H. rhamnoides L. were predicted and analyzed based on protobotanical phylogeny, traditional medicinal properties, expanded efficacy, pharmacokinetics and metabolism, and component testability. The applications of H. rhamnoides L. in juice, wine, oil, ferment, and yogurt were also summarized and future prospects were examined in this review. However, the mechanism and structure−activity relationship of some active compounds are not clear, and quality control and potential toxicity are worth further study in the future.

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“…Among them, acetic acid fermentation is the critical stage that gives vinegar its unique flavor and brings nutritional function [8,40,41]. Mucor, Absidia, and Aspergillus are the core fungi in the saccharification stage [5,42,43]. They can synthesize amylase, lipase, and protease to hydrolyze starch, fat, and protein and convert them into small molecules such as glucose, fatty acids, and peptides, which provide nutrients for the growth and metabolism of other microorganisms during fermentation [44].…”

Section: Microbial Community and Functions Of Food Microbiota In The ...mentioning

confidence: 99%

“…They can synthesize amylase, lipase, and protease to hydrolyze starch, fat, and protein and convert them into small molecules such as glucose, fatty acids, and peptides, which provide nutrients for the growth and metabolism of other microorganisms during fermentation [44]. Yeasts involved in vinegar fermentation include Saccharomyces, Saccharomycopsis, and Pichia [42,43]. In the alcoholic fermentation stage, S. cerevisiae utilizes fermentable sugars to produce ethanol.…”

Section: Microbial Community and Functions Of Food Microbiota In The ...mentioning

confidence: 99%

Synergistic Fermentation with Functional Microorganisms Improves Safety and Quality of Traditional Chinese Fermented Foods

Fan,

Qu,

Wang

et al. 2023

Foods

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Traditional fermented foods are favored by people around the world for their positive health and taste advantages. Many of the fermented foods, including Chinese traditional fermented foods, are produced through mixed-culture fermentation. Apart from reducing the formation of harmful compounds such as ethyl carbamate (EC) and biogenic amines (BAs) during food fermentation, it is also difficult to precisely control and regulate the fermentation process based on the control of environmental conditions alone, due to the complex microbiota and an unclarified fermentation mechanism. In this review, key microorganisms involved in Chinese fermented foods such as baijiu, soy sauce, and vinegar production are elaborated, and relations between microbial composition and the aroma or quality of food are discussed. This review focuses on the interpretation of functions and roles of beneficial (functional) microorganisms that participate in food fermentation and the discussion of the possibilities of the synergistic use of functional microorganisms to improve the safety and quality of Chinese fermented foods. Conducting work toward the isolation of beneficial microorganisms is a challenge for modern food fermentation technology. Thus, methods for the isolation and mutagenesis of functional microbial strains for synergistic food fermentation are summarized. Finally, the limitations and future prospects of the use of functional microorganisms in traditional Chinese fermented foods are reviewed. This review provides an overview of the applications of synergistic fermentation with functional microorganisms in the improvement of the safety or sensory qualities of fermented foods.

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Unraveling the effects of Lactobacillus sakei inoculation on the microbial quality and bacterial community diversity of chili sauce by high-throughput sequencing

Cited by 5 publications

References 28 publications

Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production

Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production

Hippophae rhamnoides L.: A Comprehensive Review on the Botany, Traditional Uses, Phytonutrients, Health Benefits, Quality Markers, and Applications

Synergistic Fermentation with Functional Microorganisms Improves Safety and Quality of Traditional Chinese Fermented Foods

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