FOOD RESEARCH INTERNATIONAL
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2023
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IF 8.1
Shijin Xiong,Xiaoyan Xu,Linli Zhang,Tonghao Du,Tao Huang,Jinqing Huang,Hongbing Ren,Tao Xiong,Mingyong Xie
Laotan Suancai, a Chinese traditional fermented vegetable , possesses a unique flavor that depends on the fermentative microbiota. However, the drivers of microbial succession and the correlation between flavor and active microbiota remain unclear. A total of 21 characteristic flavor metabolites were identified in Laotan Suancai by metabolomics, including 8 sulfides, 6 terpenes, 3 organic acids, 2 isothiocyanates, 1 ester, and 1 pyrazine. Metatranscriptome analysis revealed variations in the active microbiota at different stages of fermentation, and further analysis indicated that organic acids were the primary drivers of microbial succession. Additionally, we reconstructed the metabolic network responsible for the formation of characteristic flavor compounds and identified Companilactobacillus alimentarius , Weissella cibaria , Lactiplantibacillus plantarum , and Loigolactobacillus coryniformis as the core functional microbes involved in flavor development. This study contributed to profoundly understanding the relationship between the active microbiota and flavor quality formation, as well as the targeted selection of starters with flavor regulation abilities.
研究领域:
食品科学
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微生物学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Shijin Xiong,Xiaoyan Xu,Tonghao Du,Qiaozhen Liu,Tao Huang,Hongbing Ren,Tao Xiong,Mingyong Xie
Laotan Suancai, a popular traditional Chinese fermented vegetable , is manufactured in the industry via four fermentation rounds. However, the differences in flavor quality of Laotan Suancai from the four fermentation rounds and the causes of this variation remain unclear. Metabolome analysis indicated that the different content of five taste compounds and 31 aroma compounds caused the differences in flavor quality among the variated fermentation rounds of Laotan Suancai. Amplicon sequencing indicated that the microbial succession exhibited a certain pattern during four fermentation rounds and further analysis unveiled that organic acids drove the microbiota shift to more acid-resistant populations. Spearman correlation analysis highlighted that seven core microbes may be involved in the formation of differential flavor and the corresponding metabolic pathways were reconstructed by function prediction. Our findings offer a novel perspective on comprehending the deterioration of flavor quality across the fermentation rounds of Laotan Suancai.
研究领域:
食品科学
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微生物学
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产品关联
DOI
PubMed
高影响因子
Foods
·
2024
·Vol. 13
·期 23
·3947
·
IF 4.7
Weichao Liu,Yunchao Wang,Tong Zhao,Yunfang Zheng,Guangqing Mu,Fang Qian
Sauerkraut is a popular fermented food in Northeast China. However, owing to the different production methods used, the quality of commercial sauerkraut is often quite different, which is reflected mainly in the differences between starter culture (Group-L), additive addition (Group-P) and natural fermentation (Group-H) methods. The purpose of this study was to explore the differences among the three fermentation methods by measuring physical and chemical indices, microbial diversity indices, flavour indices and volatile substances. The results revealed that there was no significant difference in the physical or chemical indices among the groups. The content of esters and alcohols in Group-L was the highest, and the taste richness, aftertaste-a and aftertaste-b were the highest, which had a positive effect on flavour. The highest level of microbial diversity was found in Group-H, which contained many pathogenic bacteria, such asJanibacter,Pseudomonas, andVagococcus, which reduced the food safety of sauerkraut. At the genus level, the dominant bacterial genera in the starter and additive groups includedLactobacillusandPediococcus. The correlation analysis revealed that Group-L was positively correlated with the contents ofLactobacillus plantarum,Lactobacillus brevis,Pediococcus, ethyl oleate and vanillin. In summary, this study evaluated the different production methods of northeast sauerkraut, providing theoretical support for the production of high-quality northeast sauerkraut.
研究领域:
食品科学
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微生物学
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DOI
高影响因子
CONSTRUCTION AND BUILDING MATERIALS
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2024
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IF 7.4
Xiujie Quan,Xiyin Liu,Conglin Chen,Tao Ma,Xing Wang,Yang Zhang
Traditional hard asphalt, due to its low cost and excellent mechanical properties, is considered a favorable material for resisting permanent deformation under high-temperature conditions. However, its limited stress relaxation ability at medium and low temperatures significantly impairs its capacity to meet the cracking resistance requirements. To address the limitation, this study synthesized three green and sustainable bio-renewable additives derived from high oleic rapeseed oil. These additives aimed to improve the performance of hard asphalt at medium- and low-temperature conditions, thereby broadening its potential for application in green and low-carbon construction practices. Bending Beam Rheometer (BBR) tests were conducted to determine the critical low-temperature difference (ΔT c ) to evaluate the thermal cracking resistance of bio-modified hard asphalt. The effects of the bio-additives on fatigue cracking resistance of hard asphalt were investigated using rheological indices, crossover frequencies, Glover-Rowe (G-R) parameters, and Linear Amplitude Sweep (LAS) tests. The results indicated that bio-additives effectively alleviated the stress in hard asphalt and reduced the asphalt’s susceptibility to thermal cracking by improving the flexibility and stress relaxation of the hard asphalt at low temperatures. Furthermore, the bio-additives substantially improved the ductility and toughness of hard asphalt at intermediate temperatures by lowering its strain sensitivity and increasing its fatigue cracking resistance. Additionally, the high oleic rapeseed oil-based derivatives notably reduced hard asphalt binder’s cracking induced by aging. Among the three bio-additives, acrylated epoxidized high oleic rapeseed oil (AEHORO) and epoxidized high oleic rapeseed oil (EHORO) were noticed to exhibit the most significant improvements in thermal cracking resistance and anti-aging properties, demonstrating superior load-bearing capacity at low temperatures. Overall, the developed bio-additives significantly improved both the thermal cracking and fatigue damage resistance of traditional hard asphalt, thus expanding its applications in pavements for various regions.
研究领域:
材料科学
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可持续工程
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产品关联
DOI
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Jiawang Wang,Xin Liu,Jiaqi Liu,Yumeng Sui,Weihua Yu,Baohua Kong,Qian Chen
The effect of Levilactobacillus brevis as a starter in northeastern sauerkraut fermentation is still unknown, and further evaluation is worthwhile. Hence, this study aimed to evaluate the effect of autochthonous L. brevis inoculation on the bacterial community succession and formation of flavor and harmful substances in sauerkrauts. Inoculation with L. brevis lowered the pH and increased the total acid content of sauerkrauts ( P < 0.05). The nitrite content of the inoculated sauerkraut was significantly lower than that of control ( P < 0.05). Moreover, the spoilage bacteria of the inoculated sauerkraut were decreased and nitrogen metabolism was improved. The contents of aldehydes, alcohols, esters, acids, and alkanes increased significantly ( P < 0.05), and the sensory attributes such as aroma, sourness, and gloss were also improved. L. brevis was positively and negatively correlated with flavor metabolites and nitrite, respectively, which proved to be a potential starter culture to manufacture sauerkraut.
研究领域:
食品科学
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微生物学
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发酵技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2022
·Vol. 11
·期 21
·3310
·
IF 5.561
Xinying Cao,Mingwei Zhao,Sibo Zou,Zhigao Li,Yuzheng Wu,Chaofan Ji,Yingxi Chen,Liang Dong,Sufang Zhang,Huipeng Liang
The lactic acid bacteria (LABs) used for fermentation have an extremely vital impact on the quality of Suancai, a fermented vegetable. The bacterial diversity and metabolites of inoculated Suancai with LABs, includingLactiplantibacillus plantarum(Lb. plantarum),Levilactabacillus brevis(Lb. brevis), andLeuconostoc mesenteroides(Leu. mesenteroides), were investigated. The inoculation of LABs significantly decreased the pH and the content of nitrite. The Suancai inoculated with LABs had a higher content of the total titratable acidity (TTA) and organic acids than spontaneous fermentation. The LABs inoculation significantly influenced the bacterial community structures, which directly or indirectly caused changes of metabolites. The bacterial community profiles of Suancai inoculated with Lb. plantarum were more similar to spontaneous fermentation. The inoculation ofLb. plantarum,Lb. brevis, andLeu. mesenteroidescould increase its abundance in Suancai. Whatever the species inoculated,Lb. plantarumwas always the predominant bacterium in Suancai after fermentation. The inoculated LABs were positively correlated with most volatile compounds and amino acids. The inoculated LABs significantly improved the volatile compounds and amino acid content of Suancai. This study could contribute to understanding the function of starters in Suancai fermentation and promote the selection of applicable starters for high-quality Suancai production.Keywords:Suancai;lactic acid bacteria;inoculated fermentation;Lactiplantibacillus plantarum;Levilactabacillus brevis;Leuconostoc mesenteroides
研究领域:
食品科学
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微生物学
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发酵技术
✓ 已验证
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2023
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IF 6
Yuan Mei,Lihong Ge,Haimei Lai,Yali Wang,Xueqing Zeng,Yuli Huang,Menglu Yang,Yongqing Zhu,Huajia Li,Juan Li,Chuanchuan Guo,Tao Hu,Nan Zhao
This study aimed to reveal the evolution of volatile compounds and key odorants in Suancai during two-stage fermentation using stir bar sorptive extraction–gas chromatography–olfactometry–mass spectrometry (SBSE–GC–O/MS). In total, 138 volatile compounds were identified, and 53 aroma-active compounds were detected. The ester composition and alkane and alcohol contents were different in fresh leaf mustard and Suancai in various fermentation stages. During pre-salting, the aroma profile transformed from pungent to salty as the isothiocyanate level decreased. During secondary fermentation, isothiocyanate levels were further reduced, and esters and alcohols with mild aroma were produced, causing the rich and mild aroma of Suancai. Based on the reduced isothiocyanate content and transformed aroma, isothiocyanate may be a key marker for estimating the maturity degree of Suancai. This study provides a theoretical basis for improving the aromatic quality of fermented vegetables.
研究领域:
食品科学
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化学分析
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发酵技术
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DOI
高影响因子
Food Bioscience
·
2023
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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
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微生物学
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代谢组学
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转录组学
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产品关联
DOI
高影响因子
Food Bioscience
·
2023
·
IF 5.2
Hongchi Zhou,Sixuan Wang,Weichao Liu,Lixuan Chang,Xuemei Zhu,Guangqing Mu,Fang Qian
This study aimed to investigate the safety and probiotic properties of Lactobacillus paraplantarum LS-5 isolated from traditional northeastern sauerkraut , and to assess the antioxidant capacity of different solvent extracts (ethanol, water, and hot water) of L. paraplantarum LS-5-inoculated sauerkraut. L. paraplantarum LS-5 was shown to have various probiotic characteristics, such as good survival ability under artificial gastrointestinal conditions, antagonistic activity of various pathogens, non-biogenic amines, antibiotic susceptibility , and non-hemolytic. The 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonate (ABTS) radical scavenging activity of the L. paraplantarum LS-5-inoculated sauerkraut alcohol extract (71.13%) was significantly higher than water extract (59.59%) ( p < 0.05). The ferric reducing antioxidant power (FRAP) of sauerkraut alcohol extract (614.93 Trolox μmol L −1 ) exhibited a slightly stronger ability compared to water extract (388.53 Trolox μmol L −1 ) and the heated sauerkraut water extract (383.20 Trolox μmol L −1 ) at extract concentrations of 5.0 mg mL −1 . Its 1, 1-diphenyl1-2-picrylhydrazyl (DPPH) radical scavenging activity was also stronger. It was found by principal component analysis (PCA) and Pearson that the DPPH radical-scavenging activities of sauerkraut extracts were significantly correlated with the content of polyphenols and flavonoids ( p < 0.05). Unlike kimchi , Northeastern sauerkraut is consumed mainly by heating, so this study could contribute to understanding the antioxidant capacity of different solvent extracts of sauerkraut, and before and after heating water extracts.
研究领域:
微生物学
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食品科学
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营养学
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生物化学
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产品关联
DOI
高影响因子
ACS Applied Polymer Materials
·
2024
·
IF 4.4
Yunfei Liu,Yayu Feng,Yue Sun,Meijing Zhang,Pengfei Zhang,Ronghui Zhao,Kuilin Deng
In this investigation, a nonconjugated fluorescent polyamide with piperazine and valerolactam moieties (PAM–PV) has been synthesized by the modified Ugi polymerization using 1,4-bis(3-aminopropyl)piperazine, levulinic acid, and 1,4-bis(3-isocyanopropyl)piperazine as monomers. In the polymerization, the special construction of levulinic acid leads to the formation of valerolactam on PAM–PV chains via the Mumm rearrangement. PAM–PV shows a strong fluorescence emission at 428 nm due to the intramolecular aggregation of piperazine and valerolactam moieties along the backbone. Impressively, PAM–PV can specifically detect NO2– ions via static quenching with a linear range of 10–6–10–5 M and a detection limit of 0.6 μM (0.0276 mg/L), which was far less than the minimum allowable concentration of 3 mg/L for NO2– in drinking water specified by WHO. Furthermore, the several common anions and cations have no interference effects on the specific detection of PAM–PV to NO2– ions. The quenching mechanism of NO2– and PAM–PV by FTIR, UV, and 1H NMR measurements indicates that the strong electrostatic interaction between NO2– and PAM–PV makes the macromolecular chains more relaxed and outstretched, leading to a formation of a nonfluorescent complex. Moreover, the practical detection of NO2– in the three water bodies, sauerkraut, and ham sausage and the fabrication of a portable detecting paper to NO2– ions were conducted in this experiment.
研究领域:
聚合物化学
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分析化学
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环境科学
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产品关联
DOI
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Shuai Zhao,Chang Hao,Linzhe Huang,Yuchen Gao,Lei Wang,Jing Lu,Yawei Shi
In this study, we aimed to elaborate the flavor profile, community structure, and functional taxa of Chinese sauerkraut ( jiangshui ), and revealed the associations between flavor profiles and core microbiota. We identified the 19 markers to characterize the regional flavor profiles by multivariate statistical analysis, and constructed the synthesis network of 19 volatile compounds. Additionally, Weissella, Schleiferactobacillus , Latilactobacillus , and Pichia were screened as biomarkers for fermented jiangshui , respectively. Neutral Community Model analysis suggested that the assembly of bacterial community was more dominated by stochastic processes, whereas deterministic factors, particularly humidity and temperature, drove the dynamic of fungal community. Furthermore, there was the commensal relationship between P. fermentans and four acid-producing bacteria. Moreover, P. fermentans , L. plantarum , and S. harbinensis played an important role in shaping the unique flavor and taste of jiangshui . This study provided the insights for understanding the mechanism of jiangshui fermentation and regulation of fermentation process.
研究领域:
食品微生物学
·
发酵技术
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微生物生态学
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食品科学
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风味化学
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宏基因组学
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应用微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2023
·
IF 5.2
Shijin Xiong,Dandan Qiu,Xiaoyan Xu,Tonghao Du,Zhen Peng,Muyan Xiao,Tao Huang,Jinqing Huang,Hongbing Ren,Mingyong Xie,Tao Xiong
Laotan Suancai is a well-known Chinese traditional fermented vegetable with a unique flavor. However, there are significant differences in the quality of Laotan Suancai pickled by jars (LTSC-J) and pools (LTSC-P) on an industrial scale. To reveal the effect of fermentation craft on Laotan Suancai quality, the microbial community, flavor metabolites, and physicochemical properties of the two types of Laotan Suancai, as well as their interrelationship were investigated. LTSC-P had higher salinity, glucose content, and histidine content, while LTSC-J had higher TA, lactic acid content, and isobutyric acid content. Nine differential aroma-active compounds were found between the two types of Laotan Suancai: anethole , eucalyptol, diallyl sulfide, estragole, diallyl disulfide , eugenol, linalool, nonanal , and ethyl butyrate. LTSC-P showed a higher relative abundance of Weissella , Acinetobacter , Pseudomonas , Allorhizobium-Neorhizobium-Pararhizobium-Rhizobium , Inhella , and Leuconostoc compared to LTSC-J. Co-occurrence analysis indicated the distinct differences in the co-occurrence patterns of the microbial network across the two types of Laotan Suancai. RDA analysis indicated that glucose, salinity, TA, maltose , and nitrite were the main drivers for the differences in bacterial communities between the two types of Laotan Suancai. Spearman correlation analysis revealed strong correlations between 18 bacteria and 61 flavor compounds. Finally, bacterial metabolic function prediction indicated that sulfide and aromatic ester may be biosynthesized by sulfur metabolism , cysteine and methionine metabolism, pyruvate metabolism, and butanoate metabolism. Overall, these findings provide important guidance for improving the manufacturing and quality of Laotan Suancai.
研究领域:
食品科学
·
微生物学
·
发酵技术
·
风味化学
✓ 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）