FOOD CONTROL
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2023
·
IF 6
Shan Qin,Xian Ming Zeng,Mei Jiang,Xin Rui,Wei Li,Ming Sheng Dong,Xiao Hong Chen,Qiu Qin Zhang
Biogenic amines are naturally present as hazardous, low-molecular organic basic compounds in various foods . Lactic acid bacteria show excellent potential to prevent biogenic amines accumulation. In this study, the amine-reducing mechanism of Lactiplantibacillus planatraum JB1, a strain isolated from fermented sausages , was explored according to its genome, and its ability to degrade biogenic amines was also evaluated in culture medium and dry sausage. The results showed that L. plantarum JB1 possessed a myriad of desirable properties, including tolerance to harsh environments and safety for assessment in vitro . Its genome contained genes encoding transport proteins and multicopper oxidase, which may be involved in biogenic amine degradation. In PBS and MRS medium, L. plantarum JB1 could degrade eight biogenic amines with high degradation rates for tyramine and putrescine. By inoculating sausages with L. plantarum JB1, the total content of biogenic amine was decreased by 32.84% after preparation and 32.07% after storage. Due to its good adaptability, security and amine-reducing capacity, L. plantarum JB1 could be considered a starter culture to ensure the safety of meat products.
研究领域:
食品科学
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微生物学
·
基因组学
✓ 已验证
DOI
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
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2016
·Vol. 41
·期 2
·e12833
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IF 0.894
Biao Shen,Zufang Wu,Haotian Li,Xin Zhang,Peifang Weng,Yingjie Miao
Lactic acid bacteria (L34) with antibacterial activity obtained from traditional pickled vegetables was used as a fermented starter in the present study. The changes of product quality and microbial diversity were investigated under spontaneous and inoculated fermentations for cooked pickled wax gourd, and analysis of community were conducted by Illumina Miseq sequencing. The results showed that pH in each sample decreased gradually in the first 13 days, then increased slightly and remained stable. About 6 types of organic acids and 17 amino acids were detected, while higher content of lactic acid was found with starter fermentation by L34. The predominant species were Enterobacteriaceae sp. and Bacillus subtilis in the early stage, and transferred to Lactobacillus and Enterobacteriaceae sp. later. In general, microbial diversity of the microflora increased firstly, and then decreased. The composition of microflora varied in different fermentation periods and systems, and the diversity changed rapidly under spontaneous fermentation. Practical Applications Lactic acid bacteria play an important role in the processing and preservation of pickled wax gourd. The changes of microbial diversity as well as the predominant species were investigated under spontaneous and inoculated fermentation for cooked pickled wax gourd, and diversity analysis of community was conducted by Illumina Miseq sequencing. This method could provide information about the variation of microflora compositions in different fermentation systems and fermentation periods, and it can also provide guidance for quality control of pickled wax gourd processing.
研究领域:
食品科学
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微生物学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Jinggui Nie,Sunting Zhu,Xiao Zhang,Dan Wu,Xuxu Li,Qilin Huang
This study aimed to improve the quality of fermented fish Zaoyu by inoculating different starters (Chuzhai starter, Aroma starter and Sweetness starter), and examining the role of key microorganisms. High-throughput sequencing showed the microbial composition of Aroma starter was similar to Sweetness starter, but both were different from Chuzhai starter. Compared to traditional fermentation, inoculated fermentation with Aroma starter and Sweetness starter strengthened the color of Zaoyu by Maillard reaction and softened the muscle by degrading muscle fibers, endomysium and epicardium. Additionally, the taste and odor of Zaoyu were obviously improved, because the proportion of sweet, umami and aroma compounds increased by 2.51 %, 7.09 %, and 22.94 %, respectively. Correlation analysis combined with metabolic functions showed key microorganisms, such as Trichococcus , Rhizopus , Saccharomycopsis , Saccharomyces , etc., improved the quality mainly by promoting sugar production and conversion, and protein degradation. Overall, Aroma starter and Sweetness starter were superior in improving the quality of Zaoyu.
研究领域:
食品科学
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微生物学
·
生物技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2022
·Vol. 11
·期 13
·1932
·
IF 5.561
Aoxue Liu,Xu Yan,Hao Shang,Chaofan Ji,Sufang Zhang,Huipeng Liang,Yingxi Chen,Xinping Lin
In this study, threeLactiplantibacillus plantarum, namely 3-14-LJ, M22, and MB1, with high acetate esterase activity, acid, salt, and high-temperature tolerance were selected from 708 strains isolated from fermented food. Then,L. plantarumstrains MB1, M22, and 3-14-LJ were inoculated at 107CFU/mL in the model and 107CFU/g in actualSuanzhayusystems, and the effects during fermentation on the physicochemical properties, amino acid, and volatile substance were investigated. The results showed that the inoculated group had a faster pH decrease, lower protein content, higher TCA-soluble peptides, and total amino acid contents than the control group in both systems (p< 0.05). Inoculation was also found to increase the production of volatile compounds, particularly esters, improve the sour taste, and decrease the bitterness of the product (p< 0.05).L. plantarumM22 was more effective than the other two strains in stimulating the production of isoamyl acetate, ethyl hexanoate, and ethyl octanoate. However, differences were discovered between the strains as well as between the model and the actual systems. Overall, the isolated strains, particularlyL. plantarumM22, have good fermentation characteristics and have the potential to become excellentSuanzhayufermenters in the future.Keywords:Lactiplantibacillus plantarum;fermented fish;esters;volatile compounds;starter culture;protein metabolism
研究领域:
食品科学
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微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2023
·Vol. 103
·期 10
·5116-5125
·
IF 4.1
Guanmian Wei,Joe M Regenstein
BACKGROUND Steamed bread is a popular staple food in China, and the significant regional differences of the microbiota in traditional starters make the flavor and quality of steamed bread highly variable along with long preparation times. Therefore, analyzing the microbial flora of traditional starters and their influences on the flavor and quality may help to solve the problems mentioned earlier, and it may also be conducive to potentially meet consumer needs and permit industrialization of this traditional fermented food. RESULTS One hundred and thirty-two fungal and 50 bacterial species were identified in five traditional starters, each with a different dominant genus. The fermentation properties of dough showed that total titratable acid, dough volume and gas production increased and the pH decreased with fermentation time. The traditional starters improved the quality of Chinese steamed bread (CSB) including the crumb structure, specific volume and sensory attributes. Thirty-three aroma compounds with a VIP (variable importance for the projection) > 1 were identified as characteristic aroma compounds. The correlations among the microbiota, aroma and qualities of CSB showed a greater contribution from the bacteria, which was consistent with the predictions of metabolic pathways in the sequenced genomes. CONCLUSION The quality of CSB fermented with traditional starters was improved induced by their different microbial profiles, and bacteria made a greater contribution than fungus to the aroma and qualities of CSB. © 2023 Society of Chemical Industry.
研究领域:
食品科学
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微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2019
·
IF 3.571
Meng-Xin Hu,Ji-Nian Li,Qian Guo,Ya-Qian Zhu,Hong-Mei Niu
Electrospun nanofiber membranes are widely investigated in the past few decades as candidates for tissue engineering, which can mimic natural extracellular matrix (ECM) and improve cell adhesion, proliferation, and expression on nanofiber membranes. However, the formation of bacterial biofilms on nanofiber membranes and application of the biofilm-integrated nanofiber membranes remain largely unknown. Here, electrospun cellulose acetate nanofiber membranes are first utilized as scaffold materials for Lactobacillus plantarum (L. plantarum) biofilm formation. Nanofiber membranes proved to be an excellent scaffold for bacteria biofilm with high stability, where biofilms were interlocked with nanofibers forming a cohesive structure. In comparison with planktonic bacteria, L. plantarum biofilms on nanofiber membranes show excellent gastrointestinal resistance. Instead of decreasing, the number of viable cells increased after 3 h digestion in vitro. The L. plantarum biofilm-integrated nanofiber membranes were used as reusable starter cultures for fermented milk production showing excellent fermentative ability and higher survival of L. plantarum during shelf life. The viable cells in fermented milk remained at 11 log CFU/g throughout the reusable batches, which is far above the required value of 7 log CFU/g in commercial products. In addition, the produced fermented milk possesses shorter fermentation time and higher survival of probiotics during shelf life. The results suggest electrospun nanofiber membranes are ideal scaffold materials for bacteria biofilms immobilization in biotechnology and fermentation engineering, which broaden the potential use of electrospun nanofiber membranes in microbiology and strengthen the application of biofilms in fermentation engineering.
研究领域:
生物技术
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发酵工程
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食品科学
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微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2023
·
IF 6
Jing Zhang,Kairu Liu,Xiaojuan Duan,Xuhao Wang,Wupeng Ge,Wenping Jin
Koji is used as a fermentation starter in Choujiu manufacture in northwestern China. Traditional natural Koji (NK) cultivates in open environments, which probably leads to diverse microflora, causes inconsistent quantities in Koji, then results in instable qualities of Choujiu. A native Choujiu producer has been purchasing NK from local workshop, while their Choujiu qualities fluctuate by the stability of NK. As a request from the producer, this study aimed for stable Koji and inheriting sensory traits of current products. Strains of mold, yeast, and LAB, separated from NK, were selected for Restored Koji (RK) making. Brewing performance of RK and NK were compared by analysis of the physicochemical properties and volatile flavor compounds (VFCs) in fermented mash, combined with sensory evaluation in corresponding Choujiu. Pure Koji from individual strains was separately cultured at 28 °C for 48 h, and then reconstituted for RK II at the proportion of mold Koji (M7 Koji): yeast Koji (Y3 Koji: Y4 Koji = 1:1): LAB Koji (L1 Koji) = 1:1:1, where M7 was Rhizopus oryzae , Y3 was Saccharomyces cerevisiae , Y4 was Saccharomycopsis fibuligera , and L1 was Pediococcus pentosaceus . Results showed RK II could meet the desired purpose of this study.
研究领域:
食品科学
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微生物学
·
酿造技术
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产品关联
DOI
高影响因子
JOURNAL OF FOOD SCIENCE
·
2023
·Vol. 88
·期 11
·4388-4402
·
IF 3.9
Liu Wu,Linyu Zhao,Yingmei Tao,Di Zhang,An He,Xiaozhong Ma,Huan Zhang,Guoliang Li,Liangyan Rong,Ruren Li
Commercial starter cultures play a critical role in the industrial production of fermented sausages. However, commercial starter cultures could not reproduce the metabolic actions of diverse microorganisms and the aroma profile of the traditional spontaneously fermented sausages. Identifying the core microbial community in spontaneously fermented sausages will facilitate the construction of a synthetic microbial community for reproducing metabolic actions and flavor compounds in spontaneously fermented sausages. This study aimed to reveal the core microbial community of spontaneously fermented sausages based on their relative abundance, flavor-producing ability, and co-occurrence performance. We identified five promising genera to construct the synthetic core microbial community, these were Lactobacillus , Staphylococcus , Macrococcus , Streptococcus , and Pediococcus . Sausages inoculated with a synthetic core microbial community presented higher quality of aroma profile than the fermented sausages inoculated with a commercial starter culture. Some important volatile flavor compounds of spontaneously fermented sausage, such as (-)- β -pinene, β -caryophyllene, 3-methyl-1-butanol, α-terpineol, ethyl 2-methylpropanoate, and ethyl 3-methylbutanoate which are associated with floral, fruity, sweet, and fresh aromas, were also detected in fermented sausage inoculated with synthetic microbial community. This indicated that the synthetic core microbial community efficiently reproduced flavor metabolism. Overall, this study provides a practical strategy to design a synthetic microbial community applicable to different scientific fields.
研究领域:
食品科学
·
微生物学
·
发酵技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2023
·
IF 5.2
Shijin Xiong,Xiaoyan Xu,Qiaozhen Liu,Yazhou Xu,Hongbing Ren,Tao Xiong,Mingyong Xie
Laotan Suancai is a popular traditional Chinese fermented vegetable with a unique flavor. Current studies have focused on revealing the relationship between microbiota and flavor. However, the metabolism of biogenic amines (BAs), an important harmful substance, by the microbiota during Laotan Suancai fermentation remains unclear. In this study, we investigated the dynamic changes of eight BAs during the fermentation. The primary BAs, putrescine and cadaverine, reached 45.96 ± 3.01 mg/kg and 43.10 ± 2.37 mg/kg, respectively, at the end of fermentation. Spearman correlation analysis revealed significant correlations between BAs and 15 different species. Besides, the metabolic pathways of BAs were reconstructed via metatranscriptome and metabolome analyses. BAs. Furthermore, key microbes involved in BA metabolism in Laotan Suancai, such as Lactobacillaceae species, Picha , and Tetragenococcus halophilus , were identified. These findings improve our understanding of BA metabolism in fermented vegetables and have implications for the development of starter cultures with the ability to degrade BAs in the industrial production of Laotan Suancai.
研究领域:
食品科学
·
微生物学
·
代谢组学
·
转录组学
✓ 已验证
产品关联
DOI
高影响因子
Food Science and Human Wellness
·
2022
·
IF 8.022
Yifei Liu,Xintao Yin,Xiudong Xia,Zhen Liu,Lifei Chen,Mingsheng Dong
In this study, a new type of 3D printed living biological hydrogel was developed by integrating lactic acid bacteria (LAB) into biocompatible and non-toxic polymer materials. Interestingly, the living materials loaded with LAB can be freeze-dried and reused for more than 100 times. The bio-hydrogel can be used to co-culture different LAB and keep its fermentation performance stable in long-term use. The release kinetics model and response surface method were used to simulate and optimize the bacteria release mode in the bio-hydrogel. The results show that the release of bacteria from hydrogel is regulated by the coupling of Fickian diffusion and polymer swelling. The stability of LAB hydrogel was evaluated by reuse experiments. The images of confocal microscopy and scanning electron microscope showed that the bacteria with high cell viability were distributed in the hydrogel and intact structure of the living hydrogel was maintained after 100 times of reuse as yoghurt starter. In conclusion, the 3D printed LAB bio-hydrogel developed in this study has the advantage of reuse and sustainability, which is expected to open up a new way for the preparation of food culture starter.
研究领域:
生物技术
·
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Guanmian Wei,Ziyi Zhang,Feiran Zhao,Yaxin Sang,Joe M. Regenstein,Peng Zhou
The characteristic aroma compounds of Chinese steamed bread (CSB) fermented with different starters were studied using HS-SPME-GC/MS, aroma recombination and omission experiments. The dynamic changes of the microbiota and their function and metabolites during fermentation were analyzed using metagenomics and non-targeted metabolomics. Forty-nine volatile flavor compounds were identified, while 5 characteristic aroma-active compounds were investigated in CSB fermented with commercial dry yeast (AQ-CSB), and 10 were investigated in CSB fermented with traditional starter (NY-CSB). Microbial structure and function analysis showed that Saccharomyces cerevisiae dominated during AQ-CSB fermentation and contributed >95% to its KEGG pathways, while Pediococcus pentosaceus , unclassified Pediococcus , Lactobacillus plantarum , Lactobacillus brevis and unclassified Lactobacillus were predominant in NY-CSB and together had an ~96% contribution to these pathways. NY-CSB showed higher metabolic activity during fermentation, and the characteristic metabolites were mainly involved in carbohydrate, amino acid and lipid metabolism. The characteristic aroma compounds were identified and increased the understanding of the contributions of the microbiota. This may be useful for designing starter cultures that produce CSB with desirable aroma properties.
研究领域:
食品科学
·
微生物学
·
代谢组学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 3.3
Jie Xiong,Ya-ying Wang,Muhammad Yousaf,Dong-mei Liu
Summary The fermented vegetable is a long-history food, and the addition of probiotics in recent years has pushed it in a novel direction. This study explored the impact of a Direct-vat set starter (DVS), comprising Lactiplantibacillus plantarum MC14 and Leuconostoc mesenteroides , on pickled radish (PR). The addition of DVS triggered a rapid reduction in pH and titratable acidity, leading to lowered nitrite levels and increased viable count. Textural analysis showed that DVS increased the springiness and chewiness of PR by about 55.07% and 25.73%, respectively. Organic acid analysis unveiled eight compounds. The addition of probiotics did not significantly affect the antioxidant properties but was able to significantly enhance the XO inhibitory activity of PR. DVS decreased undesirable flavor compounds such as isothiocyanates and sulfides, while elevating esters, aldehydes, and acids. Our results suggested that DVS is a promising starter culture that can enhance the texture and flavor of fermented vegetables.
研究领域:
食品科学
·
微生物学
·
发酵技术
·
食品化学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）