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Foods

Title:		Effect of Autochthonous Lactic Acid Bacteria-Enhanced Fermentation on the Quality of Suancai
Author(s):		Cao X; Zhao M; Zou S; Li Z; Wu Y; Ji C; Chen Y; Dong L; Zhang S; Liang H;
Address:		"National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China"
Journal Title:		Foods
Year:		2022
Volume:		20221022
Issue:		21
Page Number:		-
DOI:		10.3390/foods11213310
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"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, including Lactiplantibacillus plantarum (Lb. plantarum), Levilactabacillus brevis (Lb. brevis), and Leuconostoc 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 of Lb. plantarum, Lb. brevis, and Leu. mesenteroides could increase its abundance in Suancai. Whatever the species inoculated, Lb. plantarum was 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:		Lactiplantibacillus plantarum Leuconostoc mesenteroides Levilactabacillus brevis Suancai inoculated fermentation lactic acid bacteria;
Notes:		"PubMed-not-MEDLINECao, Xinying Zhao, Mingwei Zou, Sibo Li, Zhigao Wu, Yuzheng Ji, Chaofan Chen, Yingxi Dong, Liang Zhang, Sufang Liang, Huipeng eng 31901809/National Natural Science Foundation of China/ 2021RQ093/High-Level Talents Innovation and Entrepreneurship Project of Dalian/ LJKZ0544/Basic Research Project of Education Department of Liaoning Province/ 6102072007/Doctoral Research Start-up Fund of Dalian Polytechnic University/ Switzerland 2022/11/12 Foods. 2022 Oct 22; 11(21):3310. doi: 10.3390/foods11213310"