Microbial Community Dynamics and Metabolome Changes During Spontaneous Fermentation of Northeast Sauerkraut From Different Households

Frontiers in Microbiology
Xiaozhe YangKe Feng

Abstract

Sauerkraut, one of the most popular traditional fermented vegetable foods in northern China, has been widely consumed for thousands of years. In this study, the physicochemical characteristics, microbial composition and succession, and metabolome profile were elucidated during the fermentation of traditional northeast sauerkraut sampled from different households. The microbial community structure as determined by high-throughput sequencing (HTS) technology demonstrated that Firmicutes and Proteobacteria were the predominant phyla and Weissella was the most abundant genus in all samples. Except for Weissella, higher relative abundance of Clostridium was observed in #1 sauerkraut, Clostridium and Enterobacter in #2 sauerkraut, and Lactobacillus in #3 sauerkraut, respectively. Meanwhile, Principal component analysis (PCA) revealed significant variances in the volatilome profile among different homemade sauerkraut. Acids and lactones were dominant in the #1 sauerkraut. The #2 sauerkraut had significantly higher contents of alcohols, aldehydes, esters, sulfides, and free amino acids (FAAs). In comparison, higher contents of terpenes and nitriles were found in the #3 sauerkraut. Furthermore, the potential correlations between the mic...Continue Reading

References

Dec 23, 2011·International Journal of Food Microbiology·Ji Young JungChe Ok Jeon
Apr 23, 2013·Journal of the Science of Food and Agriculture·Dorrit WoutersLuc De Vuyst
Jan 13, 2015·Applied and Environmental Microbiology·Aditya M Kunjapur, Kristala L J Prather
Apr 22, 2017·International Journal of Food Microbiology·Maria de Los Dolores Soto Del RioMaria Teresa Bottero
Feb 6, 2019·Food Research International·Yu-Hang ChenXiao-Fang Pei
Mar 25, 2019·Journal of Food Science and Technology·Sha DuYuan-Liang Wang
May 9, 2019·Scientific Reports·Éva SzentirmaiLevente Kapás
Sep 27, 2019·Food Research International·Michela VerniCarlo Giuseppe Rizzello
Dec 7, 2019·International Journal of Food Microbiology·Dongdong WangQisheng Zhang
Jan 23, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Lorenzo CecchiAnnalisa Romani

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Citations

Mar 20, 2021·Current Opinion in Physiology·Emily C HanselmanPaul A S Breslin
Jul 6, 2021·International Journal of Food Microbiology·Ao ZhangZhen Feng

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Methods Mentioned

BETA
PCR
PCA

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