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Dobreva L, Borisova D, Paunova-Krasteva T, Dimitrova PD, Hubenov V, Atanasova N, Ivanov I, Danova S. From Traditional Dairy Product "Katak" to Beneficial Lactiplantibacillus plantarum Strains. Microorganisms 2023; 11:2847. [PMID: 38137991 PMCID: PMC10745348 DOI: 10.3390/microorganisms11122847] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 11/18/2023] [Accepted: 11/21/2023] [Indexed: 12/24/2023] Open
Abstract
Traditional milk products, widely consumed in many countries for centuries, have been drawing renewed attention in recent years as sources of bacteria with possible bioprotective properties. One such product for which only limited information exists is the traditional Bulgarian "katak". This fermented yogurt-like product, renowned for its taste and long-lasting properties, possesses specific sensory characteristics. In this study, 18 lactic acid bacteria (LABs) were isolated from artisanal samples made in the Northwest part of Bulgaria. A polyphasic taxonomic approach combining classical phenotypic and molecular taxonomic methods, such as multiplex PCR, 16S rDNA sequencing, and MALDI-TOF MS, was applied, leading to the identification of 13 strains. The dominance of Lactiplantibacillus plantarum was confirmed. In vitro tests with the identified strains in model systems showed a promising broad strain-specific spectrum of activity against food-borne and human pathogens (Staphylococcus aureus, Pseudomonas aeruginosa, and Escherichia coli). Non-purified Lactobacillus postbiotics, produced during fermentation in skimmed and soya milks and in MRS broth, were estimated as limiting agents of virulence factors. The LAB's production of lactate, acetate, and butyrate is a promising probiotic feature. A further characterization of the active strains and analysis of the purified post-metabolites are needed and are still in progress.
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Affiliation(s)
- Lili Dobreva
- The Stephan Angeloff Institute of Microbiology, Bulgarian Academy of Sciences, 26 Acad. G. Bonchev Str., 1113 Sofia, Bulgaria; (L.D.); (D.B.); (T.P.-K.); (P.D.D.); (V.H.); (N.A.)
| | - Dayana Borisova
- The Stephan Angeloff Institute of Microbiology, Bulgarian Academy of Sciences, 26 Acad. G. Bonchev Str., 1113 Sofia, Bulgaria; (L.D.); (D.B.); (T.P.-K.); (P.D.D.); (V.H.); (N.A.)
| | - Tsvetelina Paunova-Krasteva
- The Stephan Angeloff Institute of Microbiology, Bulgarian Academy of Sciences, 26 Acad. G. Bonchev Str., 1113 Sofia, Bulgaria; (L.D.); (D.B.); (T.P.-K.); (P.D.D.); (V.H.); (N.A.)
| | - Petya D. Dimitrova
- The Stephan Angeloff Institute of Microbiology, Bulgarian Academy of Sciences, 26 Acad. G. Bonchev Str., 1113 Sofia, Bulgaria; (L.D.); (D.B.); (T.P.-K.); (P.D.D.); (V.H.); (N.A.)
| | - Venelin Hubenov
- The Stephan Angeloff Institute of Microbiology, Bulgarian Academy of Sciences, 26 Acad. G. Bonchev Str., 1113 Sofia, Bulgaria; (L.D.); (D.B.); (T.P.-K.); (P.D.D.); (V.H.); (N.A.)
| | - Nikoleta Atanasova
- The Stephan Angeloff Institute of Microbiology, Bulgarian Academy of Sciences, 26 Acad. G. Bonchev Str., 1113 Sofia, Bulgaria; (L.D.); (D.B.); (T.P.-K.); (P.D.D.); (V.H.); (N.A.)
| | - Ivan Ivanov
- National Center of Infectious and Parasitic Diseases, bvd. “Yanko Sakazov” 26, 1504 Sofia, Bulgaria;
| | - Svetla Danova
- The Stephan Angeloff Institute of Microbiology, Bulgarian Academy of Sciences, 26 Acad. G. Bonchev Str., 1113 Sofia, Bulgaria; (L.D.); (D.B.); (T.P.-K.); (P.D.D.); (V.H.); (N.A.)
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Shabbir I, Al-Asmari F, Saima H, Nadeem MT, Ambreen S, Kasankala LM, Khalid MZ, Rahim MA, Özogul F, Bartkiene E, Rocha JM. The Biochemical, Microbiological, Antioxidant and Sensory Characterization of Fermented Skimmed Milk Drinks Supplemented with Probiotics Lacticaseibacillus casei and Lacticaseibacillus rhamnosus. Microorganisms 2023; 11:2523. [PMID: 37894180 PMCID: PMC10608993 DOI: 10.3390/microorganisms11102523] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Revised: 10/01/2023] [Accepted: 10/08/2023] [Indexed: 10/29/2023] Open
Abstract
A variety of foods fermented with lactic acid bacteria (LAB) serve as dietary staples in many countries. The incorporation of health-promoting probiotics into fermented milk products can have profound effects on human health. Considering the health benefits of Yakult, the current study was undertaken to develop an enriched Yakult-like fermented skimmed milk drink by the addition of two probiotic strains, namely Lacticaseibacillus casei (Lc) and Lacticaseibacillus rhamnosus (Lr). The prepared drinks were compared in terms of various parameters, including their physicochemical properties, proximate chemical composition, mineral estimation, microbial viable count, antioxidant activity, and sensory evaluation. Each strain was employed at five different concentrations, including 1% (T1), 1.5% (T2), 2% (T3), 2.5% (T4), and 3% (T5). The prepared Yakult samples were stored at 4 °C and analyzed on days 0, 7, 14, 21, and 28 to evaluate biochemical changes. The findings revealed that the concentration of the starter culture had a significant (p ≤ 0.05) impact on the pH value and moisture and protein contents, but had no marked impact on the fat or ash content of the developed product. With the Lc strain, Yakult's moisture content ranged from 84.25 ± 0.09 to 85.65 ± 0.13%, whereas with the Lr strain, it was from 84.24 ± 0.08 to 88.75 ± 0.13%. Protein levels reached their highest values with T5 (3% concentration). The acidity of all treatments increased significantly due to fermentation and, subsequently, pH showed a downward trend (p ≤ 0.05). The total soluble solids (TSS) content decreased during storage with Lc as compared to Lr, but the presence of carbohydrates had no appreciable impact. The drink with Lc exhibited a more uniform texture and smaller pore size than Yakult with Lr. Except for the iron values, which showed an increasing trend, the contents of other minerals decreased in increasing order of the added probiotic concentration used: 1% (T1), 1.5% (T2), 2% (T3), 2.5% (T4), and 3% (T5). The highest lactobacilli viable count of 8.69 ± 0.43 colony-forming units (CFU)/mL was observed with the T1 Lr-containing drink at the end of the storage period. Regarding the storage stability of the drink, the highest value for DPPH (88.75 ± 0.13%) was found with the T1 Lc drink on day 15, while the highest values for FRAP (4.86 ± 2.80 mmol Fe2+/L), TPC (5.97 ± 0.29 mg GAE/mL), and TFC (3.59 ± 0.17 mg GAE/mL) were found with the T5 Lr drink on day 28 of storage. However, the maximum value for ABTS (3.59 ± 0.17%) was noted with the T5 Lr drink on the first day of storage. The results of this study prove that Lc and Lr can be used in dairy-based fermented products and stored at refrigerated temperatures.
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Affiliation(s)
- Iqra Shabbir
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan; (I.S.); (H.S.); or (M.T.N.); (M.Z.K.)
| | - Fahad Al-Asmari
- Department of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia;
| | - Hafiza Saima
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan; (I.S.); (H.S.); or (M.T.N.); (M.Z.K.)
| | - Muhammad Tahir Nadeem
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan; (I.S.); (H.S.); or (M.T.N.); (M.Z.K.)
| | - Saadia Ambreen
- University Institute of Food Science & Technology, The University of Lahore, Lahore 54590, Pakistan;
| | | | - Muhammad Zubair Khalid
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan; (I.S.); (H.S.); or (M.T.N.); (M.Z.K.)
| | - Muhammad Abdul Rahim
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan; (I.S.); (H.S.); or (M.T.N.); (M.Z.K.)
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Balcali, Adana 01330, Turkey;
- Biotechnology Research and Application Center, Cukurova University, Balcali, Adana 01330, Turkey
| | - Elena Bartkiene
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania;
- Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - João Miguel Rocha
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal
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Limongelli R, Minervini F, Calasso M. Fermentation of pomegranate matrices with Hanseniaspora valbyensis to produce a novel food ingredient. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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Liu Y, Chen X, Li F, Shi H, He M, Ge J, Ling H, Cheng K. Analysis of Microbial Diversity and Metabolites in Sauerkraut Products with and without Microorganism Addition. Foods 2023; 12:foods12061164. [PMID: 36981091 PMCID: PMC10048197 DOI: 10.3390/foods12061164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Revised: 03/06/2023] [Accepted: 03/07/2023] [Indexed: 03/12/2023] Open
Abstract
The microbial compositions and metabolites of fermented sauerkraut with and without the addition of microorganisms have been compared. The OTU clustering, nonvolatile compounds, volatile compounds and associations between bacterial taxa and metabolites were analyzed by 16S rRNA high-throughput sequencing technology, ultra performance liquid chromatography (UPLC), gas chromatography ion mobility mass spectrometry (GC-IMS) and the O2PLS model studies. The results showed that at the phylum level, the microbial species in the four sauerkraut types consisted mainly of the phyla Firmicutes and Proteobacteria, but different modes of microbial addition formed their own unique microbial communities. There were significant differences in the microbial communities among different northeast China sauerkraut samples, and different microbial communities exerted similar effects to inhibit Firmicutes production. At the genus level, sauerkraut without added microorganisms had the lowest microbial diversity. A total of 26 amino acids and 11 organic acids were identified and were more abundant in nonmicrobially fermented sauerkraut; 88 volatile organic compounds were identified in the 4 types of sauerkraut, with the microbially fermented sauerkraut being richer in alcohols, esters and acids. Different brands of sauerkraut contain their own unique flavor compounds. Cystine and tyrosine, ascorbic acid and acetic acid, and alcohols and esters are closely related to a wide range of microorganisms in sauerkraut. Elucidating the correlations among microbiota and metabolites will help guide future improvements in sauerkraut fermentation processes.
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Affiliation(s)
- Yueyi Liu
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education & Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region & Key Laboratory of Microbiology, College of Heilongjiang Province & School of Life Sciences, Heilongjiang University, Harbin 150080, China; (Y.L.); (H.S.); (M.H.); (J.G.)
| | - Xiaochun Chen
- Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China; (X.C.); (F.L.)
- Dongguan Institute of Technology Innovation, Dongguan 523000, China
| | - Fuxiang Li
- Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China; (X.C.); (F.L.)
- Dongguan Institute of Technology Innovation, Dongguan 523000, China
| | - Huiling Shi
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education & Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region & Key Laboratory of Microbiology, College of Heilongjiang Province & School of Life Sciences, Heilongjiang University, Harbin 150080, China; (Y.L.); (H.S.); (M.H.); (J.G.)
| | - Mingyi He
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education & Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region & Key Laboratory of Microbiology, College of Heilongjiang Province & School of Life Sciences, Heilongjiang University, Harbin 150080, China; (Y.L.); (H.S.); (M.H.); (J.G.)
| | - Jingping Ge
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education & Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region & Key Laboratory of Microbiology, College of Heilongjiang Province & School of Life Sciences, Heilongjiang University, Harbin 150080, China; (Y.L.); (H.S.); (M.H.); (J.G.)
| | - Hongzhi Ling
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education & Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region & Key Laboratory of Microbiology, College of Heilongjiang Province & School of Life Sciences, Heilongjiang University, Harbin 150080, China; (Y.L.); (H.S.); (M.H.); (J.G.)
- Correspondence: (H.L.); (K.C.)
| | - Keke Cheng
- Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China; (X.C.); (F.L.)
- Correspondence: (H.L.); (K.C.)
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Hu W, Yang X, Ji Y, Guan Y. Effect of starter cultures mixed with different autochthonous lactic acid bacteria on microbial, metabolome and sensory properties of Chinese northeast sauerkraut. Food Res Int 2021; 148:110605. [PMID: 34507749 DOI: 10.1016/j.foodres.2021.110605] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2021] [Revised: 07/09/2021] [Accepted: 07/11/2021] [Indexed: 01/09/2023]
Abstract
Effects of mixed cultures composed of any two of four autochthonous lactic acid bacteria on fermentation of Chinese northeast sauerkraut were investigated in this study. Results indicated that different mixed cultures inoculation generated diversified physicochemical, microbiological and flavor quality of sauerkraut. Compared to spontaneous fermentation, mix-culture fermentation showed significant higher population of lactic acid bacteria and lower amounts of undesirable microorganisms. Free amino acids increased by 2- to 5-fold from initial level in spontaneous and mix-culture fermentation, with the lowest production by spontaneous fermentation. Moreover, mix-culture fermentation promoted the flavor formation based on the analysis of HS-SPME/GC-MS, E-nose, E-tongue and sensory evaluation, especially for the mixed culture of Leu. mesenteroides and L. plantarum. These results highlighted that using a mixed culture made up with Leu. mesenteroides and L. plantarum could be a potential way to improve the quality of sauerkraut, which could provide an alternative way to meet consumers' requirement.
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Affiliation(s)
- Wenzhong Hu
- School of Pharmacy and Food Science, Zhuhai College of Jilin University, Zhuhai 519041, China; Department of Food Engineering, College of Life Science, Dalian Minzu University, Dalian 116600, China; Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian 116600, China.
| | - Xiaozhe Yang
- Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian 116600, China; School of Bioengineering, Dalian University of Technology, Dalian 116024, China
| | - Yaru Ji
- Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian 116600, China; School of Bioengineering, Dalian University of Technology, Dalian 116024, China
| | - Yuge Guan
- Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian 116600, China; School of Bioengineering, Dalian University of Technology, Dalian 116024, China
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El Omari N, Ezzahrae Guaouguaou F, El Menyiy N, Benali T, Aanniz T, Chamkhi I, Balahbib A, Taha D, Shariati MA, Zengin G, El-Shazly M, Bouyahya A. Phytochemical and biological activities of Pinus halepensis mill., and their ethnomedicinal use. JOURNAL OF ETHNOPHARMACOLOGY 2021; 268:113661. [PMID: 33276057 DOI: 10.1016/j.jep.2020.113661] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2020] [Revised: 11/06/2020] [Accepted: 11/27/2020] [Indexed: 06/12/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Pinus halepensis Mill., is a Mediterranean medicinal plant with numerous traditional applications such as anti-scarring, antiseptic, astringent, antifungal, and anti-tuberculosis. It is used against diarrhea, wounds, rheumatism, cough, gastrointestinal illnesses, hypertension, and hemorrhoids. AIM OF THE REVIEW We critically summarized previous reports on the botanical, taxonomical, ecological, geographical distribution, phytochemical, and pharmacological results of P. halepensis Mill. MATERIALS AND METHODS To gather data on P. halepensis Mill., different scientific search engines were consulted such as Google Scholar, Scopus, Wiley Online, Scifinder, Web of Science, ScienceDirect, SpringerLink, PubMed. The collected data on P. halepensis Mill., were organised according to ethnomedicinal use, phytochemistry, and pharmacology. RESULTS Ethnomedicinal studies indicated that P. halepensis Mill., is used as a protective remedy against respiratory and digestive disorders, arterial hypertension, microbial infections. These medicinal uses vary based on the part used and regions. The extracts and essential oils of P. halepensis Mill., demonstrated several biological effects including antimicrobial, antidiabetic anti-inflammatory, cytotoxic, antiparasitic, and hepatoprotective. Traditional uses and biological effects of P. halepensis Mill., were attributed to the numerous molecules that belong to different chemical classes such as terpenoids, phenolic acids, flavonoids, fatty acids and steroids, aldehydes and ketones. CONCLUSIONS In vitro and in vivo investigations of P. halepensis Mill., extracts and essential oils showed interesting pharmacological activities supporting the traditional use of this species. Previous reports indicated that P. halepensis Mill., extracts and their constituents exhibited potent antibacterial, antifungal, antioxidant, protective, anticoagulant, anti-hemolytic, and anti-inflammatory effects. Further investigation is needed to reveal the full biological spectra of P. halepensis Mill., extracts and essential oils (using in vivo models) and to validate their industrial applications as a food additive. However, in-depth studies are required to investigate the biological properties and molecular mechanisms of P. halepensis Mill., secondary metabolites in the management of diabetes mellitus and the prevention of the neurodegenerative disorders development such as Alzheimer's and Parkinson's disease. Studies exploring pharmacological effects of P. halepensis Mill., bioactive components such as the antimicrobial, anti-inflammatory, and antiparasitic drugs are required to validate the clinical use of these molecules. The safety of P. halepensis Mill., and its bioactive compounds should be also investigated by carrying out further pharmacokinetic and toxicological experiments.
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Affiliation(s)
- Nasreddine El Omari
- Laboratory of Histology, Embryology, and Cytogenetic, Faculty of Medicine and Pharmacy, Mohammed V University in Rabat, Morocco.
| | - Fatima Ezzahrae Guaouguaou
- Mohammed V University in Rabat, LPCMIO, Materials Science Center (MSC), Ecole Normale Supérieure, Rabat, Morocco.
| | - Naoual El Menyiy
- Laboratory of Physiology, Pharmacology & Environmental Health, Faculty of Science, University Sidi Mohamed Ben Abdellah, Fez, Morocco.
| | - Taoufiq Benali
- Laboratory of Natural Resources and Environment, Polydisciplinary Faculty of Taza, SidiMohamed Ben Abdellah University of Fez, B.P.: 1223, Taza-Gare, Taza, Morocco.
| | - Tariq Aanniz
- Medical Biotechnology Laboratory (MedBiotech), Rabat Medical & Pharmacy School, Mohammed V University in Rabat, 6203, Rabat, Morocco.
| | - Imane Chamkhi
- Laboratory of Plant-Microbe Interactions, AgroBioSciences, Mohammed VI Polytechnic University, Ben Guerir, Morocco.
| | - Abdelaali Balahbib
- Laboratory of Zoology and General Biology, Faculty of Sciences, Mohammed V University in Rabat, Rabat, Morocco.
| | - Douae Taha
- Laboratoire de Spectroscopie, Modélisation Moléculaire, Matériaux, Nanomatériaux, Eau et Environnement, CERNE2D, Faculté des Sciences, Université Mohammed V, Rabat, Morocco.
| | - Mohammad Ali Shariati
- K.G. Razumovsky Moscow State University of Technologies and Management (the First Cossack University), Moscow, Russian Federation.
| | - Ghokhan Zengin
- Biochemistry and Physiology Laboratory, Department of Biology, Faculty of Science, Selcuk University, Campus, Konya, Turkey.
| | - Mohamed El-Shazly
- Department of Pharmacognosy, Faculty of Pharmacy, Ain-Shams University, Cairo, 11566, Egypt; Department of Pharmaceutical Biology, Faculty of Pharmacy and Biotechnology, German University in Cairo, Cairo, 11835, Egypt.
| | - Abdelhakim Bouyahya
- Laboratory of Human Pathologies Biology, Department of Biology, Faculty of Sciences, and Genomic Center of Human Pathologies, Faculty of Medicine and Pharmacy, Mohammed V University in Rabat, Morocco.
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Yang X, Hu W, Xiu Z, Jiang A, Yang X, Saren G, Ji Y, Guan Y, Feng K. Effect of salt concentration on microbial communities, physicochemical properties and metabolite profile during spontaneous fermentation of Chinese northeast sauerkraut. J Appl Microbiol 2020; 129:1458-1471. [PMID: 32677269 DOI: 10.1111/jam.14786] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2020] [Revised: 06/29/2020] [Accepted: 07/12/2020] [Indexed: 11/30/2022]
Abstract
AIM The aim of this study was to study the effects of salt concentrations on the microbial communities, physicochemical properties, metabolome profiles and sensory characteristics during the fermentation of traditional northeast sauerkraut. METHODS AND RESULTS Northeast sauerkraut was spontaneously fermented under four salt concentrations (0·5, 1·5, 2·5 and 3·5%, w/w). The result of microbiological analysis showed that the population of lactic acid bacteria in 2·5%-salted sauerkraut was significantly higher than that in the other samples. Correspondingly, the speed of decrease in pH and accumulation of acids were the highest in 2·5%-salted sauerkraut. The glucose (analysed by HPLC) in 2·5%-salted sauerkraut was consumed more completely to produce higher levels of organic acids compared to those in the other samples. Principle component analysis showed clear differences in the metabolites of sauerkraut according to different salt concentrations. A higher level of volatiles (detected by HS-SPME/GC-MS) was identified in 2·5%-salted sauerkraut, and sensory evaluation demonstrated that 2·5%-salted sauerkraut had the best sensory characteristics. CONCLUSION The best quality of sauerkraut was obtained from fermented under 2·5% salt concentration. SIGNIFICANCE AND IMPACT OF THE STUDY This study facilitated the understanding of the effects of salt on the sauerkraut fermentation and may be useful for developing the quality of sauerkraut.
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Affiliation(s)
- X Yang
- School of Bioengineering, Dalian University of Technology, Dalian, Liaoning, PR China.,College of Life Science, Dalian Minzu University, Dalian, Liaoning, PR China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, Liaoning, PR China
| | - W Hu
- College of Life Science, Dalian Minzu University, Dalian, Liaoning, PR China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, Liaoning, PR China
| | - Z Xiu
- School of Bioengineering, Dalian University of Technology, Dalian, Liaoning, PR China
| | - A Jiang
- College of Life Science, Dalian Minzu University, Dalian, Liaoning, PR China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, Liaoning, PR China
| | - X Yang
- College of Life Science, Dalian Minzu University, Dalian, Liaoning, PR China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, Liaoning, PR China
| | - G Saren
- School of Bioengineering, Dalian University of Technology, Dalian, Liaoning, PR China.,College of Life Science, Dalian Minzu University, Dalian, Liaoning, PR China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, Liaoning, PR China
| | - Y Ji
- School of Bioengineering, Dalian University of Technology, Dalian, Liaoning, PR China.,College of Life Science, Dalian Minzu University, Dalian, Liaoning, PR China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, Liaoning, PR China
| | - Y Guan
- School of Bioengineering, Dalian University of Technology, Dalian, Liaoning, PR China.,College of Life Science, Dalian Minzu University, Dalian, Liaoning, PR China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, Liaoning, PR China
| | - K Feng
- College of Life Science, Dalian Minzu University, Dalian, Liaoning, PR China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, Liaoning, PR China
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Yang X, Hu W, Xiu Z, Jiang A, Yang X, Saren G, Ji Y, Guan Y, Feng K. Microbial Community Dynamics and Metabolome Changes During Spontaneous Fermentation of Northeast Sauerkraut From Different Households. Front Microbiol 2020; 11:1878. [PMID: 32849461 PMCID: PMC7419431 DOI: 10.3389/fmicb.2020.01878] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Accepted: 07/16/2020] [Indexed: 12/22/2022] Open
Abstract
Sauerkraut, one of the most popular traditional fermented vegetable foods in northern China, has been widely consumed for thousands of years. In this study, the physicochemical characteristics, microbial composition and succession, and metabolome profile were elucidated during the fermentation of traditional northeast sauerkraut sampled from different households. The microbial community structure as determined by high-throughput sequencing (HTS) technology demonstrated that Firmicutes and Proteobacteria were the predominant phyla and Weissella was the most abundant genus in all samples. Except for Weissella, higher relative abundance of Clostridium was observed in #1 sauerkraut, Clostridium and Enterobacter in #2 sauerkraut, and Lactobacillus in #3 sauerkraut, respectively. Meanwhile, Principal component analysis (PCA) revealed significant variances in the volatilome profile among different homemade sauerkraut. Acids and lactones were dominant in the #1 sauerkraut. The #2 sauerkraut had significantly higher contents of alcohols, aldehydes, esters, sulfides, and free amino acids (FAAs). In comparison, higher contents of terpenes and nitriles were found in the #3 sauerkraut. Furthermore, the potential correlations between the microbiota and volatilome profile were explored based on Spearman’s correlation analysis. Positive correlations were found between Clostridium, Enterobacter, Lactobacillus, Leuconostoc, Weissella and most volatile compounds. Pseudomonas, Chloroplast, Rhizobium, Aureimonas, and Sphingomonas were negatively correlated with volatile compounds in sauerkraut. This study provided a comprehensive picture of the dynamics of microbiota and metabolites profile during the fermentation of different homemade northeast sauerkraut. The elucidation of correlation between microbiota and volatile compounds is helpful for guiding future improvement of the fermentation process and manufacturing high-quality sauerkraut.
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Affiliation(s)
- Xiaozhe Yang
- School of Bioengineering, Dalian University of Technology, Dalian, China.,College of Life Science, Dalian Minzu University, Dalian, China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, China
| | - Wenzhong Hu
- College of Life Science, Dalian Minzu University, Dalian, China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, China
| | - Zhilong Xiu
- School of Bioengineering, Dalian University of Technology, Dalian, China
| | - Aili Jiang
- College of Life Science, Dalian Minzu University, Dalian, China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, China
| | - Xiangyan Yang
- College of Life Science, Dalian Minzu University, Dalian, China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, China
| | - Gaowa Saren
- School of Bioengineering, Dalian University of Technology, Dalian, China.,College of Life Science, Dalian Minzu University, Dalian, China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, China
| | - Yaru Ji
- School of Bioengineering, Dalian University of Technology, Dalian, China.,College of Life Science, Dalian Minzu University, Dalian, China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, China
| | - Yuge Guan
- School of Bioengineering, Dalian University of Technology, Dalian, China.,College of Life Science, Dalian Minzu University, Dalian, China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, China
| | - Ke Feng
- College of Life Science, Dalian Minzu University, Dalian, China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, China
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