Bacterial dynamics and diversity during traditional sauerkraut fermentaiton

YANG Hong- yan; LI Chao; LIU Tong; ZOU Hui- fang; QU Chang; WU Hao

doi:10.13386/j.issn1002-0306.2015.01.024

Issue 01

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2015 > (01): 154-159. > DOI: 10.13386/j.issn1002-0306.2015.01.024

YANG Hong- yan, LI Chao, LIU Tong, ZOU Hui- fang, QU Chang, WU Hao. Bacterial dynamics and diversity during traditional sauerkraut fermentaiton[J]. Science and Technology of Food Industry, 2015, (01): 154-159. DOI: 10.13386/j.issn1002-0306.2015.01.024

Citation:

PDF (1654 KB)

Bacterial dynamics and diversity during traditional sauerkraut fermentaiton

College of Life Sciences/Daqing Bio-Tech Institute,Northeast Forestry University

More Information

Received Date: February 19, 2014

Graphical Abstract

Abstract

Abstract

To provide an effective basis for selecting the inoculant to control sauerkraut fermentation,the bacteria succession and diversity were investigated during sauerkraut fermentation. The p H of the fermentation system decreased from 7.3 at 0d to 4.1 at 8d of fermentation.Subsequently,the p H remained at approximately 4.0.Watersoluble carbohydrate( WSC) content decreased from 11.4% dry matter( DM) to 3.9% DM during the first 18 days of fermentation.The highest nitrite value was 31.3mg / kg fresh matter( FM) at 6d.At 30 d,the nitrite content descreased to 4.8mg / kg FM. The concentrations of lactic acid and acetic acid in fermented juice were 6.7g / L and 0.6g / L,respectively.The bacteria detected in the fermentation system included Acinetobacter sp.,Pseudomonas fragi,Klebsiella sp.,Citrobacter sp.,Betaproteobacteria sp. and lactic acid bacteria( LAB). The LAB contained Leuconostoc mesenteroides,Lactobacillus curvatus,Lactobacillus plantarum and Lactobacillus oligofermentans.At6 d,LAB comprised 63.8% of the bacterial population,with the heterofermentative LAB Leuconostoc mesenteroides comprising 32.9%. Subsequently,the proportion of LAB increased continuously. At 30 d,all microorganisms were LAB. Lact. curvatus comprised 21.1% of the population at 6d,41.1% at 12 d,and greater than 45% at 30 d,dominating the fermentation process. For the first time,Lact. oligofermentans was found to be involved in the fermentation.The highest level of Lact.oligofermentans( 21.1%) was detected at 12 d.Based on the above results,the dominant microorganisms involved in suan- cai fermentation were LAB and Lact. curvatus was the predominant microorganism in the fermentation. This study provides a foundation for screening the inoculant to control the sauerkraut fermentation.
- sauerkraut,
- fermentation,
- dynamics,
- microbial diversity,
- lactic acid bacteria

FullText(HTML)

References (41)

References

[1]	尼海峰,邓冕,冯月玲.东北酸菜产业现状与发展对策[J].中国调味品,2011,36(6):10-12.
[2]	Nguyen TLD,Van Hoorde K,Cnockaert M,et al.A description of lactic acid bacteria microbiota associated with the production of traditional fermented vegetables in Vietnam[J].Int J Food Microbiol,2013,163(1):19-27.
[3]	Pederson CS,Albury MN.The sauerkraut fermentation[M].Bull:N.Y.State Agric Exper Sta,1969.
[4]	Holzapfel WH.Appropriate starter culture technologies for small-scale fermentation in developing countries[J].Int J Food Microbiol,2002,75:197-212.
[5]	王卫东,陈安徽,杨万根,等.人工发酵蔬菜的研究进展[J].食品科学,2010,31(21):413-416.
[6]	Hansen EB.Commercial bacterial starter cultures for fermented foods of the future[J].Int J Food Microbiol,2002,78:119-131.
[7]	Plengvidhya V,Breidt F,Lu Z,et al.DNA fingerprinting of lactic acid bacteria in sauerkraut fermentations[J].Appl Environ Microbiol,2007,73(23):7697-702.
[8]	Breidt F,Crowley KA,Fleming HP.Isolation and Characterization of Nisin-Resistant Leuconostoc mesenteroides for Use in Cabbage Fermentations[J].Appl Environ Microbiol,1993,59(11):3778-83.
[9]	Cho KM,Math RK,Islam SM,et al.Novel multiplex PCR for the detection of lactic acid bacteria during kimchi fermentation[J].Mol Cell Probe,2009,23:90-94.
[10]	Jung JY,Lee SH,Lee HJ,et al.Effects of Leuconostoc mesenteroides starter cultures on microbial communityes and metabolites during kimchi fermentation[J].Int J Food Microbiol,2012,153:378-387.
[11]	金明晓,刘慧娟.酸菜中细菌的种类与鉴定[J].吉林工程技术师范学院学报,2004,20(6):45-48.
[12]	肖静,孙剑秋,王秀静,等.发酵白菜中乳酸菌的分离与鉴定[J].中国酿造,2006(5):17-19.
[13]	周志江,韩烨,韩雪,等.从酸白菜中分离出一株产细菌素的乳酸片球菌[J].食品科学,2006,27(4):89-92.
[14]	Miyamoto M,Seto Y,Hao DH,et al.Lactobacillus harbinensis sp.nov.,consisted of strains isolated from traditional fermented vegetables‘Suan cai’in Harbin,Northeastern China and Lactobacillus perolens DSM 12745[J].Syst Appl Microbiol,2005,28(8):688-94.
[15]	燕平梅,柴政,薛文通,等.培养和非培养方法分析发酵白菜卤乳酸菌的多样性[J].微生物学报,2009,49(3):383-388.
[16]	张鲁冀,孟祥晨.自然发酵东北酸菜中乳杆菌的分离与鉴定[J].东北农业大学学报,2010,41(11):125-131.
[17]	De Man J,Rogosa M,Sharpe ME.A medium for the cultivation of lactobacilli[J].J Appl Bacteriol,1972,23:130-135.
[18]	Johnson TR,Case CL.Laboratory experiments in microbiology[M].3 ed.1992,California:The Benjiamin/Cummings Publishing Company.
[19]	Thomas TA.An automated procedure for the determination of soluble carbohydrates in herbage[J].J Sci Food Agric,1977,28:639-642.
[20]	Ito Y,Yodoshi M,Tanaka JI,et al.Comparison of two methods and improvements for colorimetric determination of nitrite in cod roe[J].J Food Prot,1979,42:715-718.
[21]	Zhu H,Qu F,Zhu LH.Isolation of genomic DNAs from plant,fungi and bacteria using benzyl chloride[J].Nucleic Acids Res,1993,21:5278-5280.
[22]	Yang HY,Wu H,Wang XF,et al.Selection and characteristics of a switchgrass-colonizing microbial community to produce extracellular cellulases and xylanases[J].Bioresource Tech,2011,102:3546-3550.
[23]	Tamura K,Peterson D,Peterson N,et al.MEGA5:Molecular evolutionary genetics analysis using maximum likehood,evolutionary distance,and maximum parsimony methods[J].Mol Biol Evol,2011,28(10):2731-2739.
[24]	Liu S,Han Y,Zhou Z.Lactic acid bacteria in traditional fermented Chinese foods[J].Food Res Int,2011,44:643-651.
[25]	Cotter PD,Hill C,Ross RP.Bacteriocins:developing innate immunity for food[J].Nat Rev MIicrobiol,2005,3:777-788.
[26]	Hou JC,Jiang CG,Long ZC.Nitrite level of pickled vegetables in Northeast China[J].Food Control,2013,29:7-10.
[27]	Majumdar D.The Blue Baby Syndrome:nitrite poisoning in humans.[J].Resonance,2003,10:20-30.
[28]	Yan P-M,Xue W-T,Tan S-S,et al.Effect of inoculating lactic acid bacteria starter cultures on the nitrite concentration of fermenting Chinese paocai[J].Food Control,2008,19:50-55.
[29]	Wang XH,Ren HY,Liu DY,et al.Effects of inoculating Lactobacillus sakei starter cultures on the microbiological quality and nitrite depletion of Chinese fermented sausages[J].Food Control,2013,32:591-596.
[30]	Mousavi S,Ibrahim S,Aroua MK,et al.Development of nitrate elimination by autohydrogenotrophic bacteria in bioelectrochemical reactors-A review[J].Biochem Engin J,2012,67:251-264.
[31]	Piar G,Ramos JL.Recombiant Klebsiella oxytoca strains with improved efficiency in removal of high nitrate loads[J].Appl Environ Microbiol,1998,64(12):5016-5019.
[32]	Mc Donald P,Henderson N,Heron S.The biochemistry of silage[M].Marlow:Chalcombe Publications,1991.
[33]	Yang Z,Li S,Zhang X,et al.Capsular and slimepolysaccharide production by Lactobacillus rhamnosus JAAS8isolated from Chinese sauerkraut:potential application in fermented milk products[J].J Biosci Bioeng,2012,110(1):53-57.
[34]	Zeng Z,Lin J,Gong D.Identification of lactic acid bacterial strains with high conjugated linoleic acid-producing ability from natural sauerkraut fermentations[J].J Food Sci,2009,74(4):M154-8.
[35]	Chao SH,Wu RJ,Watanabe K,et al.Diversity of lactic acid bacteria in suan-tsai and fu-tsai,traditional fermented mustard products of Taiwan[J].Int J Food Microbiol,2009,135(3):203-10.
[36]	Koort J,Murros A,Coenye T,et al.Lactobacillus oligofermentans sp.nov.,Associated with spoilage of modifiedatmosphere-packaged poultry products[J].Appl Environ Microbiol,2005,71(8):4400-4406.
[37]	Dykes GA,von Holy A.Taxonomic status of atypical Lactobacillus sake and Lactobacillus curvatus strains associated with vacuum packaged meat spoilage[J].Curr Microbiol,1994,28:197-200.
[38]	Lee JY,Kim CJ,Kunz B.Identification of lactic acid isolated from kimchi and studies on their suitability for application as starter culture in the production of fermented sausages[J].Meat Sci,2006,72:437-445.
[39]	Torriani S,Van Reenen CA,Klein G,et al.Lactobacillus curvatus subsp.curvatus subsp.nov.and Lactobacillus curvatus subsp.melibiosus subsp.nov.and Lactobacillus sake subsp.sake subsp.nov.and Lactobacillus sake subsp.carnosus subsp.nov.,New subspecies of Lactobacillus curvatus Abo-Elnaga and Kandler 1965 and Lactobacillus sake Katagiri,Kitahara,and Fukami 1934(Klein et al.1996,Emmended Descriptions),Respectively[J].Int J Syst Bacteriol,1996,46(4):1158-1163.
[40]	钟之绚,郭剑.酸白菜发酵中乳酸菌群的分析[J].微生物学报,1995,35(1):74-75.
[41]	Mc Donald LC,Fleming HP,Hassan HM.Acid tolerance of Leuconostoc mesenteroides and Lactobacillus plantarum[J].Appl Environ Microbiol,1990,56:2120-2124.

Supplements (0)

Get Citation

PDF

XML

Article Metrics

Article views (237) PDF downloads (715)

Science and Technology of Food Industry

Bacterial dynamics and diversity during traditional sauerkraut fermentaiton

Abstract

References

Catalog

Article Metrics

Export File

Citation

Format

Content