| Title: | Microbiota dynamics and volatilome profile during stink bean fermentation (Sataw-Dong) with Lactobacillus plantarum KJ03 as a starter culture |
| Author(s): | Jampaphaeng K; Ferrocino I; Giordano M; Rantsiou K; Maneerat S; Cocolin L; |
| Address: | "Biotechnology for Bioresource Utilization Laboratory, Department of Industrial Biotechnology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkla 90112, Thailand. Department of Agricultural, Forest and Food Science (DISAFA), University of Torino, Grugliasco, Torino 10095, Italy. Department of Agricultural, Forest and Food Science (DISAFA), University of Torino, Grugliasco, Torino 10095, Italy. Electronic address: lucasimone.cocolin@unito.it" |
| ISSN/ISBN: | 1095-9998 (Electronic) 0740-0020 (Linking) |
| Abstract: | "Sataw-Dong is a fermented stink bean in brine, made with Parkia speciosa subjected to spontaneous fermentation. This study aimed to investigate the impact of Lactobacillus plantarum KJ03 as a starter culture during Sataw-Dong fermentation and to determine its effect on the volatilome profile. Two fermentations were performed: spontaneous and inoculated with starter. The surface of the beans and the brines were separately analyzed throughout fermentation period for 15 days. Inoculated samples clearly showed a significantly higher acidification of the brine, reaching a pH of 3.98 within 5 days of fermentation. The microbiota was investigated through 16S amplicon based sequencing and revealed the dominance of Lactobacillus plantarum and Lactobacillus sanfranciscensis throughout the fermentation in both brine and bean samples. The starter used clearly influenced volatile organic compounds (VOCs) profiles. Inoculated samples showed the lowest abundance of Brevundimonas, Corynebacterium, Enterobacteriaceae, Methylobacterium and Klebsiella, compared to the spontaneous fermentation. Correlation between OTUs and VOCs revealed that acids, aldehydes, and alcohols exhibited a positive correlation with L. plantarum and L. sanfranciscencis. Overall aldehydes were mostly produced at the beginning, while acids, alcohols, and ketones at the middle until the end of the fermentation. Sataw-Dong produced with the starter significantly perceived a positive response in the overall acceptance. As shown through microbiological changes, acidification, VOCs and sensory analysis, the successful and accelerated Sataw-Dong fermentation was achieved when using a functional starter strain" |
| Keywords: | Acids Fabaceae/*microbiology *Fermentation Fermented Foods/microbiology Food Microbiology Hydrogen-Ion Concentration Lactobacillus plantarum/isolation & purification/*metabolism Microbiota/*genetics Probiotics Salts Volatile Organic Compounds/*analysis/ch; |
| Notes: | "MedlineJampaphaeng, Krittanon Ferrocino, Ilario Giordano, Manuela Rantsiou, Kalliopi Maneerat, Suppasil Cocolin, Luca eng England 2018/09/01 Food Microbiol. 2018 Dec; 76:91-102. doi: 10.1016/j.fm.2018.04.012. Epub 2018 Apr 26" |
