Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2022 Oct 22;11(21):3310.
doi: 10.3390/foods11213310.

Effect of Autochthonous Lactic Acid Bacteria-Enhanced Fermentation on the Quality of Suancai

Xinying Cao  1 , Mingwei Zhao  1 , Sibo Zou  1 , Zhigao Li  1 , Yuzheng Wu  1 , Chaofan Ji  1 , Yingxi Chen  1 , Liang Dong  1 , Sufang Zhang  1 , Huipeng Liang  1
Affiliations

Effect of Autochthonous Lactic Acid Bacteria-Enhanced Fermentation on the Quality of Suancai

Xinying Cao et al. Foods. .

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.

PubMed Disclaimer

Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
The contents of physicochemical properties (A) and organic acids (B) in Suancai fermented with different autochthonous LABs. CON, natural fermented Suancai. LP, LB, and LM represent the inoculated Suancai with Lb. plantarum, Lb. brevis, and Leu. mesenteroides. TTA, total titratable acidity, expressed in % lactic acid. Different letters represent significant differences (p < 0.05).
Figure 2
Figure 2
The heatmap (A), PCA (B), and relative abundance (C) of the bacterial community at the species level in Suancai fermented with different autochthonous LABs.
Figure 3
Figure 3
The heatmap and correlation analysis with LABs (A), scatter plot (B), and total concentration (C) of volatile flavor compounds in Suancai fermented with different autochthonous LABs. Different letters represent significant differences (p < 0.05). * p < 0.05, ** p < 0.01.
Figure 4
Figure 4
The heatmap (A), scatter plot (B), correlation analysis with LABs (C), and total concentration (D) of amino acid in Suancai fermented with different autochthonous LABs. Different letters represent significant differences (p < 0.05). ** p < 0.01.
Figure 5
Figure 5
The E-tongue profiles of Suancai fermented with different autochthonous LABs.
See this image and copyright information in PMC

Similar articles

See all similar articles

Cited by

References

    1. Liang H., He Z., Wang X., Song G., Chen H., Lin X., Ji C., Zhang S. Bacterial profiles and volatile flavor compounds in commercial Suancai with varying salt concentration from Northeastern China. Food Res. Int. 2020;137:109384. doi: 10.1016/j.foodres.2020.109384. - DOI - PubMed
    1. Xiao Y., Huang T., Huang C., Jim H., Peng Z., Xie M., Xiong T. The microbial communities and flavour compounds of Jiangxi yancai, Sichuan paocai and Dongbei Suancai: Three major types of traditional Chinese fermented vegetables. LWT—Food Sci. Technol. 2020;121:108865. doi: 10.1016/j.lwt.2019.108865. - DOI
    1. Satora P., Skotniczny M., Strnad S., Piechowicz W. Chemical composition and sensory quality of sauerkraut produced from different cabbage varieties. LWT—Food Sci. Technol. 2021;136:110325. doi: 10.1016/j.lwt.2020.110325. - DOI
    1. Liang H., He Z., Wang X., Song G., Chen H., Lin X., Ji C., Li S. Effects of salt concentration on microbial diversity and volatile compounds during Suancai fermentation. Food Microbiol. 2020;91:103537. doi: 10.1016/j.fm.2020.103537. - DOI - PubMed
    1. He Z., Wang X., Chen H., Lin X., Ji C., Li S., Liang H. Effects of different temperatures on bacterial diversity and volatile flavor compounds during the fermentation of Suancai, a traditional fermented vegetable food from northeastern China. LWT—Food Sci. Technol. 2020;118:108773. doi: 10.1016/j.lwt.2019.108773. - DOI

LinkOut - more resources