The Experts below are selected from a list of 309 Experts worldwide ranked by ideXlab platform
Xiaozhe Yang - One of the best experts on this subject based on the ideXlab platform.
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Effect of salt concentration on quality of northeast Sauerkraut fermented by Leuconostoc mesenteroides and Lactobacillus plantarum salt effects on northeast Sauerkraut fermentation
Food bioscience, 2020Co-Authors: Xiaozhe Yang, Wenzhong Hu, Aili Jiang, Yaru Ji, Yuge Guan, Sarengaowa, Xiangyan YangAbstract:Sauerkraut is one of the most popular traditional fermented foods in northeastern China. The traditional northeast Sauerkraut is mainly based on natural fermentation at a certain salt concentration. Salt concentration has important effects on the microbial structure, the dynamic changes of metabolites and sensory quality of Sauerkraut. To study the effects of different salt concentrations on the fermentation of northeast Sauerkraut, Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041 were used as starter strains and fermented at four salt concentrations (0.5, 1.5, 2.5, 3.5%), respectively. Changes of pH, titratable acid (TA), nitrite, amino acid nitrogen (AAN), reducing sugar, microbial counts (lactic acid bacteria, yeasts, total coliforms), metabolites (organic acids, alcohols and sugars) and sensory were studied, which showed that 0.5% salt concentration had positive effects on the microbial metabolism and sensory quality of Sauerkraut. Compared with other three salt concentrations, the glucose and fructose of 0.5% group were metabolized more fully to accumulate significantly (p
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microbial dynamics and volatilome profiles during the fermentation of chinese northeast Sauerkraut by leuconostoc mesenteroides orc 2 and lactobacillus plantarum hbuas 51041 under different salt concentrations
Food Research International, 2020Co-Authors: Xiaozhe Yang, Wenzhong Hu, Aili Jiang, Yaru Ji, Yuge Guan, Xiangyan Yang, Ke FengAbstract:Abstract This study aimed to investigate the effects of salt concentration on the microbial community and flavor metabolites formed during northeast Sauerkraut fermentation using a starter culture consisting of a combination Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041. The results revealed a correlation between microbiota and flavor metabolites, with the top 20 genera being identified using Illumina MiSeq. Lactobacillus and Leuconostoc were dominant genera throughout the fermentation process, and PCoA showed that the salt concentration had distinct impacts on the microbial community. The most abundant genus Lactobacillus (88.46%) was observed in the 0.5% salted Sauerkraut at day 30. Forty-six flavor metabolites were identified by HS-SPME/GC-MS. The relative contents of esters, aldehydes and ketones showed the highest values in Sauerkraut fermented with a 0.5% salt concentration. Sauerkraut fermented at 2.5 and 3.5% salt were characterized by higher relative contents of acids, alcohols, isothiocyanates and hydrocarbons. Spearman’s rank correlation test results showed that Lactobacillus, Leuconostoc, Enterobacteriaceae, Pseudomonas, Staphylococcus and Bacillus were closely related to flavor metabolites. These results showed the effects of salt concentration on fermentation of northeast Sauerkraut, revealing that Sauerkraut fermented with 0.5% salt possessed a higher abundance of Lactobacillus and accumulated more flavor compounds (esters, aldehydes, ketones, nitriles and sulfides), providing a potential alternative approach to meet the preference of consumers for desirable aromatic quality. The results of this study may contribute to the industrial production of Sauerkraut in Northeastern China.
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effect of salt concentration on quality of chinese northeast Sauerkraut fermented by leuconostoc mesenteroides and lactobacillus plantarum
Food bioscience, 2019Co-Authors: Xiaozhe Yang, Wenzhong Hu, Aili Jiang, Yaru Ji, Yuge Guan, Xiangyan YangAbstract:Abstract Sauerkraut is one of the most popular traditional fermented foods in northeastern China. The traditional northeast Sauerkraut is mainly based on natural fermentation at a certain salt concentration. Salt concentration has important effects on the microbial structure, the dynamic changes of metabolites and sensory quality of Sauerkraut. To study the effects of different salt concentrations on the fermentation of northeast Sauerkraut, Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041 were used as starter strains and fermented at four salt concentrations (0.5, 1.5, 2.5, 3.5%), respectively. Changes of pH, titratable acid (TA), nitrite, amino acid nitrogen (AAN), reducing sugar, microbial counts (lactic acid bacteria, yeasts, total coliforms), metabolites (organic acids, alcohols and sugars) and sensory were studied, which showed that 0.5% salt concentration had positive effects on the microbial metabolism and sensory quality of Sauerkraut. Compared with other three salt concentrations, the glucose and fructose of 0.5% group were metabolized more fully to accumulate significantly (p
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effect of salt concentration on quality of northeast Sauerkraut fermented by leuconostoc mesenteroides and lactobacillus plantarum salt effects on northeast Sauerkraut fermentation
Food bioscience, 2019Co-Authors: Xiaozhe Yang, Wenzhong Hu, Aili Jiang, Yaru Ji, Yuge Guan, Xiangyan YangAbstract:Sauerkraut is one of the most popular traditional fermented foods in northeastern China. The traditional northeast Sauerkraut is mainly based on natural fermentation at a certain salt concentration. Salt concentration has important effects on the microbial structure, the dynamic changes of metabolites and sensory quality of Sauerkraut. To study the effects of different salt concentrations on the fermentation of northeast Sauerkraut, Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041 were used as starter strains and fermented at four salt concentrations (0.5, 1.5, 2.5, 3.5%), respectively. Changes of pH, titratable acid (TA), nitrite, amino acid nitrogen (AAN), reducing sugar, microbial counts (lactic acid bacteria, yeasts, total coliforms), metabolites (organic acids, alcohols and sugars) and sensory were studied, which showed that 0.5% salt concentration had positive effects on the microbial metabolism and sensory quality of Sauerkraut. Compared with other three salt concentrations, the glucose and fructose of 0.5% group were metabolized more fully to accumulate significantly (p < 0.05) more organic acids. In conclusion, 0.5% salt significantly accelerated the maturation and improved the sensory quality of Sauerkraut. The sensory quality of northeast Sauerkraut fermented at 0.5% salt concentration was the best.
Xiangyan Yang - One of the best experts on this subject based on the ideXlab platform.
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Effect of salt concentration on quality of northeast Sauerkraut fermented by Leuconostoc mesenteroides and Lactobacillus plantarum salt effects on northeast Sauerkraut fermentation
Food bioscience, 2020Co-Authors: Xiaozhe Yang, Wenzhong Hu, Aili Jiang, Yaru Ji, Yuge Guan, Sarengaowa, Xiangyan YangAbstract:Sauerkraut is one of the most popular traditional fermented foods in northeastern China. The traditional northeast Sauerkraut is mainly based on natural fermentation at a certain salt concentration. Salt concentration has important effects on the microbial structure, the dynamic changes of metabolites and sensory quality of Sauerkraut. To study the effects of different salt concentrations on the fermentation of northeast Sauerkraut, Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041 were used as starter strains and fermented at four salt concentrations (0.5, 1.5, 2.5, 3.5%), respectively. Changes of pH, titratable acid (TA), nitrite, amino acid nitrogen (AAN), reducing sugar, microbial counts (lactic acid bacteria, yeasts, total coliforms), metabolites (organic acids, alcohols and sugars) and sensory were studied, which showed that 0.5% salt concentration had positive effects on the microbial metabolism and sensory quality of Sauerkraut. Compared with other three salt concentrations, the glucose and fructose of 0.5% group were metabolized more fully to accumulate significantly (p
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microbial dynamics and volatilome profiles during the fermentation of chinese northeast Sauerkraut by leuconostoc mesenteroides orc 2 and lactobacillus plantarum hbuas 51041 under different salt concentrations
Food Research International, 2020Co-Authors: Xiaozhe Yang, Wenzhong Hu, Aili Jiang, Yaru Ji, Yuge Guan, Xiangyan Yang, Ke FengAbstract:Abstract This study aimed to investigate the effects of salt concentration on the microbial community and flavor metabolites formed during northeast Sauerkraut fermentation using a starter culture consisting of a combination Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041. The results revealed a correlation between microbiota and flavor metabolites, with the top 20 genera being identified using Illumina MiSeq. Lactobacillus and Leuconostoc were dominant genera throughout the fermentation process, and PCoA showed that the salt concentration had distinct impacts on the microbial community. The most abundant genus Lactobacillus (88.46%) was observed in the 0.5% salted Sauerkraut at day 30. Forty-six flavor metabolites were identified by HS-SPME/GC-MS. The relative contents of esters, aldehydes and ketones showed the highest values in Sauerkraut fermented with a 0.5% salt concentration. Sauerkraut fermented at 2.5 and 3.5% salt were characterized by higher relative contents of acids, alcohols, isothiocyanates and hydrocarbons. Spearman’s rank correlation test results showed that Lactobacillus, Leuconostoc, Enterobacteriaceae, Pseudomonas, Staphylococcus and Bacillus were closely related to flavor metabolites. These results showed the effects of salt concentration on fermentation of northeast Sauerkraut, revealing that Sauerkraut fermented with 0.5% salt possessed a higher abundance of Lactobacillus and accumulated more flavor compounds (esters, aldehydes, ketones, nitriles and sulfides), providing a potential alternative approach to meet the preference of consumers for desirable aromatic quality. The results of this study may contribute to the industrial production of Sauerkraut in Northeastern China.
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effect of salt concentration on quality of chinese northeast Sauerkraut fermented by leuconostoc mesenteroides and lactobacillus plantarum
Food bioscience, 2019Co-Authors: Xiaozhe Yang, Wenzhong Hu, Aili Jiang, Yaru Ji, Yuge Guan, Xiangyan YangAbstract:Abstract Sauerkraut is one of the most popular traditional fermented foods in northeastern China. The traditional northeast Sauerkraut is mainly based on natural fermentation at a certain salt concentration. Salt concentration has important effects on the microbial structure, the dynamic changes of metabolites and sensory quality of Sauerkraut. To study the effects of different salt concentrations on the fermentation of northeast Sauerkraut, Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041 were used as starter strains and fermented at four salt concentrations (0.5, 1.5, 2.5, 3.5%), respectively. Changes of pH, titratable acid (TA), nitrite, amino acid nitrogen (AAN), reducing sugar, microbial counts (lactic acid bacteria, yeasts, total coliforms), metabolites (organic acids, alcohols and sugars) and sensory were studied, which showed that 0.5% salt concentration had positive effects on the microbial metabolism and sensory quality of Sauerkraut. Compared with other three salt concentrations, the glucose and fructose of 0.5% group were metabolized more fully to accumulate significantly (p
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effect of salt concentration on quality of northeast Sauerkraut fermented by leuconostoc mesenteroides and lactobacillus plantarum salt effects on northeast Sauerkraut fermentation
Food bioscience, 2019Co-Authors: Xiaozhe Yang, Wenzhong Hu, Aili Jiang, Yaru Ji, Yuge Guan, Xiangyan YangAbstract:Sauerkraut is one of the most popular traditional fermented foods in northeastern China. The traditional northeast Sauerkraut is mainly based on natural fermentation at a certain salt concentration. Salt concentration has important effects on the microbial structure, the dynamic changes of metabolites and sensory quality of Sauerkraut. To study the effects of different salt concentrations on the fermentation of northeast Sauerkraut, Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041 were used as starter strains and fermented at four salt concentrations (0.5, 1.5, 2.5, 3.5%), respectively. Changes of pH, titratable acid (TA), nitrite, amino acid nitrogen (AAN), reducing sugar, microbial counts (lactic acid bacteria, yeasts, total coliforms), metabolites (organic acids, alcohols and sugars) and sensory were studied, which showed that 0.5% salt concentration had positive effects on the microbial metabolism and sensory quality of Sauerkraut. Compared with other three salt concentrations, the glucose and fructose of 0.5% group were metabolized more fully to accumulate significantly (p < 0.05) more organic acids. In conclusion, 0.5% salt significantly accelerated the maturation and improved the sensory quality of Sauerkraut. The sensory quality of northeast Sauerkraut fermented at 0.5% salt concentration was the best.
H. P. Fleming - One of the best experts on this subject based on the ideXlab platform.
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dna fingerprinting of lactic acid bacteria in Sauerkraut fermentations
Applied and Environmental Microbiology, 2007Co-Authors: V. Plengvidhya, Frederick Breidt, Z Lu, H. P. FlemingAbstract:Previous studies using traditional biochemical identification methods to study the ecology of commercial Sauerkraut fermentations revealed that four species of lactic acid bacteria, Leuconostoc mesenteroides, Lactobacillus plantarum, Pediococcus pentosaceus, and Lactobacillus brevis, were the primary microorganisms in these fermentations. In this study, 686 isolates were collected from four commercial fermentations and analyzed by DNA fingerprinting. The results indicate that the species of lactic acid bacteria present in Sauerkraut fermentations are more diverse than previously reported and include Leuconostoc citreum, Leuconostoc argentinum, Lactobacillus paraplantarum, Lactobacillus coryniformis, and Weissella sp. The newly identified species Leuconostoc fallax was also found. Unexpectedly, only two isolates of P. pentosaceus and 15 isolates of L. brevis were recovered during this study. A better understanding of the microbiota may aid in the development of low-salt fermentations, which may have altered microflora and altered sensory characteristics.
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chemical and sensory properties of Sauerkraut produced with leuconostoc mesenteroides starter cultures of differing malolactic phenotypes
Journal of Food Science, 2005Co-Authors: Suzanne Johanningsmeier, H. P. Fleming, R L Thompson, Roger F. McfeetersAbstract:, respectively) influenced sensory and chemical properties of Sauerkraut. , respectively) influenced sensory and chemical properties of Sauerkraut. , respectively) influenced sensory and chemical properties of Sauerkraut. , respectively) influenced sensory and chemical properties of Sauerkraut. , respectively) influenced sensory and chemical properties of Sauerkraut. No sensory differences were found between MDC No sensory differences were found between MDC No sensory differences were found between MDC No sensory differences were found between MDC No sensory differences were found between MDC + and MDC and MDC and MDC and MDC and MDC - Sauerkraut ( Sauerkraut ( Sauerkraut ( Sauerkraut ( profiles of the resulting Sauerkraut were nearly identical. Brining at lower NaCl (0.5%) with either inoculum changed profiles of the resulting Sauerkraut were nearly identical. Brining at lower NaCl (0.5%) with either inoculum changed profiles of the resulting Sauerkraut were nearly identical. Brining at lower NaCl (0.5%) with either inoculum changed profiles of the resulting Sauerkraut were nearly identical. Brining at lower NaCl (0.5%) with either inoculum changed profiles of the resulting Sauerkraut were nearly identical. Brining at lower NaCl (0.5%) with either inoculum changed both the micr both the micr both the micr both the micr both the microbiology and chemistr obiology and chemistr obiology and chemistr obiology and chemistr obiology and chemistry of the fer y of the fer y of the fer y of the fer y of the fermenting sauer menting sauer menting sauer menting sauer menting Sauerkraut, leading to decr aut, leading to decr aut, leading to decr aut, leading to decr aut, leading to decreased sauer eased sauer eased sauer eased sauer
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use of rapd pcr as a method to follow the progress of starter cultures in Sauerkraut fermentation
International Journal of Food Microbiology, 2004Co-Authors: V. Plengvidhya, H. P. Fleming, F BreidtAbstract:Abstract DNA fingerprinting methods were used to follow the progress of unmarked starter cultures in laboratory Sauerkraut fermentations (1.2 and 13 l). Random prime PCR (RAPD-PCR) was used for strain-specific identification of Leuconostoc mesenteroides cultures. A comparative analysis of RAPD banding patterns for fermentation isolates and starter cultures was carried out using both genetically marked and unmarked cultures. While some variation in the RAPD patterns was observed, the results showed that the starter cultures dominated the fermentation during early heterofermentative stage for up to 5 days after the start of fermentation. Results from marked and unmarked starter cultures were confirmed by intergenic transcribed spacer (ITS)-PCR, and strain identify was confirmed by pulse field gel electrophoresis (PFGE) patterns. The results demonstrate the utility of RAPD to follow the progression of unmarked starter cultures of L. mesenteroides in Sauerkraut fermentations.
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Bacteriophage ecology in commercial Sauerkraut fermentations
Applied and Environmental Microbiology, 2003Co-Authors: Z Lu, V. Plengvidhya, Frederick Breidt, H. P. FlemingAbstract:Knowledge of bacteriophage ecology in vegetable fermentations is essential for developing phage control strategies for consistent and high quality of fermented vegetable products. The ecology of phages infecting lactic acid bacteria (LAB) in commercial Sauerkraut fermentations was investigated. Brine samples were taken from four commercial Sauerkraut fermentation tanks over a 60- or 100-day period in 2000 and 2001. A total of 171 phage isolates, including at least 26 distinct phages, were obtained. In addition, 28 distinct host strains were isolated and identified as LAB by restriction analysis of the intergenic transcribed spacer region and 16S rRNA sequence analysis. These host strains included Leuconostoc, Weissella, and Lactobacillus species. It was found that there were two phage-host systems in the fermentations corresponding to the population shift from heterofermentative to homofermentative LAB between 3 and 7 days after the start of the fermentations. The data suggested that phages may play an important role in the microbial ecology and succession of LAB species in vegetable fermentations. Eight phage isolates, which were independently obtained two or more times, were further characterized. They belonged to the family Myoviridae or Siphoviridae and showed distinct host ranges and DNA fingerprints. Two of the phage isolates were found to be capable of infecting two Lactobacillus species. The results from this study demonstrated for the first time the complex phage ecology present in commercial Sauerkraut fermentations, providing new insights into the bioprocess of vegetable fermentations.
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characterization of six leuconostoc fallax bacteriophages isolated from an industrial Sauerkraut fermentation
Applied and Environmental Microbiology, 2002Co-Authors: Rodolphe Barrangou, H. P. Fleming, Frederick Breidt, Sungsik Yoon, Todd R KlaenhammerAbstract:Six bacteriophages active against Leuconostoc fallax strains were isolated from industrial Sauerkraut fermentation brines. These phages were characterized as to host range, morphology, structural proteins, and genome fingerprint. They were exclusively lytic against the species L. fallax and had different host ranges among the strains of this species tested. Morphologically, three of the phages were assigned to the family Siphoviridae, and the three others were assigned to the family Myoviridae. Major capsid proteins detected by electrophoresis were distinct for each of the two morphotypes. Restriction fragment length polymorphism analysis and randomly amplified polymorphic DNA fingerprinting showed that all six phages were genetically distinct. These results revealed for the first time the existence of bacteriophages that are active against L. fallax and confirmed the presence and diversity of bacteriophages in a Sauerkraut fermentation. Since a variety of L. fallax strains have been shown to be present in Sauerkraut fermentation, bacteriophages active against L. fallax are likely to contribute to the microbial ecology of Sauerkraut fermentation and could be responsible for some of the variability observed in this type of fermentation.
Yaru Ji - One of the best experts on this subject based on the ideXlab platform.
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Effect of salt concentration on quality of northeast Sauerkraut fermented by Leuconostoc mesenteroides and Lactobacillus plantarum salt effects on northeast Sauerkraut fermentation
Food bioscience, 2020Co-Authors: Xiaozhe Yang, Wenzhong Hu, Aili Jiang, Yaru Ji, Yuge Guan, Sarengaowa, Xiangyan YangAbstract:Sauerkraut is one of the most popular traditional fermented foods in northeastern China. The traditional northeast Sauerkraut is mainly based on natural fermentation at a certain salt concentration. Salt concentration has important effects on the microbial structure, the dynamic changes of metabolites and sensory quality of Sauerkraut. To study the effects of different salt concentrations on the fermentation of northeast Sauerkraut, Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041 were used as starter strains and fermented at four salt concentrations (0.5, 1.5, 2.5, 3.5%), respectively. Changes of pH, titratable acid (TA), nitrite, amino acid nitrogen (AAN), reducing sugar, microbial counts (lactic acid bacteria, yeasts, total coliforms), metabolites (organic acids, alcohols and sugars) and sensory were studied, which showed that 0.5% salt concentration had positive effects on the microbial metabolism and sensory quality of Sauerkraut. Compared with other three salt concentrations, the glucose and fructose of 0.5% group were metabolized more fully to accumulate significantly (p
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microbial dynamics and volatilome profiles during the fermentation of chinese northeast Sauerkraut by leuconostoc mesenteroides orc 2 and lactobacillus plantarum hbuas 51041 under different salt concentrations
Food Research International, 2020Co-Authors: Xiaozhe Yang, Wenzhong Hu, Aili Jiang, Yaru Ji, Yuge Guan, Xiangyan Yang, Ke FengAbstract:Abstract This study aimed to investigate the effects of salt concentration on the microbial community and flavor metabolites formed during northeast Sauerkraut fermentation using a starter culture consisting of a combination Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041. The results revealed a correlation between microbiota and flavor metabolites, with the top 20 genera being identified using Illumina MiSeq. Lactobacillus and Leuconostoc were dominant genera throughout the fermentation process, and PCoA showed that the salt concentration had distinct impacts on the microbial community. The most abundant genus Lactobacillus (88.46%) was observed in the 0.5% salted Sauerkraut at day 30. Forty-six flavor metabolites were identified by HS-SPME/GC-MS. The relative contents of esters, aldehydes and ketones showed the highest values in Sauerkraut fermented with a 0.5% salt concentration. Sauerkraut fermented at 2.5 and 3.5% salt were characterized by higher relative contents of acids, alcohols, isothiocyanates and hydrocarbons. Spearman’s rank correlation test results showed that Lactobacillus, Leuconostoc, Enterobacteriaceae, Pseudomonas, Staphylococcus and Bacillus were closely related to flavor metabolites. These results showed the effects of salt concentration on fermentation of northeast Sauerkraut, revealing that Sauerkraut fermented with 0.5% salt possessed a higher abundance of Lactobacillus and accumulated more flavor compounds (esters, aldehydes, ketones, nitriles and sulfides), providing a potential alternative approach to meet the preference of consumers for desirable aromatic quality. The results of this study may contribute to the industrial production of Sauerkraut in Northeastern China.
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effect of salt concentration on quality of chinese northeast Sauerkraut fermented by leuconostoc mesenteroides and lactobacillus plantarum
Food bioscience, 2019Co-Authors: Xiaozhe Yang, Wenzhong Hu, Aili Jiang, Yaru Ji, Yuge Guan, Xiangyan YangAbstract:Abstract Sauerkraut is one of the most popular traditional fermented foods in northeastern China. The traditional northeast Sauerkraut is mainly based on natural fermentation at a certain salt concentration. Salt concentration has important effects on the microbial structure, the dynamic changes of metabolites and sensory quality of Sauerkraut. To study the effects of different salt concentrations on the fermentation of northeast Sauerkraut, Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041 were used as starter strains and fermented at four salt concentrations (0.5, 1.5, 2.5, 3.5%), respectively. Changes of pH, titratable acid (TA), nitrite, amino acid nitrogen (AAN), reducing sugar, microbial counts (lactic acid bacteria, yeasts, total coliforms), metabolites (organic acids, alcohols and sugars) and sensory were studied, which showed that 0.5% salt concentration had positive effects on the microbial metabolism and sensory quality of Sauerkraut. Compared with other three salt concentrations, the glucose and fructose of 0.5% group were metabolized more fully to accumulate significantly (p
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effect of salt concentration on quality of northeast Sauerkraut fermented by leuconostoc mesenteroides and lactobacillus plantarum salt effects on northeast Sauerkraut fermentation
Food bioscience, 2019Co-Authors: Xiaozhe Yang, Wenzhong Hu, Aili Jiang, Yaru Ji, Yuge Guan, Xiangyan YangAbstract:Sauerkraut is one of the most popular traditional fermented foods in northeastern China. The traditional northeast Sauerkraut is mainly based on natural fermentation at a certain salt concentration. Salt concentration has important effects on the microbial structure, the dynamic changes of metabolites and sensory quality of Sauerkraut. To study the effects of different salt concentrations on the fermentation of northeast Sauerkraut, Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041 were used as starter strains and fermented at four salt concentrations (0.5, 1.5, 2.5, 3.5%), respectively. Changes of pH, titratable acid (TA), nitrite, amino acid nitrogen (AAN), reducing sugar, microbial counts (lactic acid bacteria, yeasts, total coliforms), metabolites (organic acids, alcohols and sugars) and sensory were studied, which showed that 0.5% salt concentration had positive effects on the microbial metabolism and sensory quality of Sauerkraut. Compared with other three salt concentrations, the glucose and fructose of 0.5% group were metabolized more fully to accumulate significantly (p < 0.05) more organic acids. In conclusion, 0.5% salt significantly accelerated the maturation and improved the sensory quality of Sauerkraut. The sensory quality of northeast Sauerkraut fermented at 0.5% salt concentration was the best.
Yuge Guan - One of the best experts on this subject based on the ideXlab platform.
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Effect of salt concentration on quality of northeast Sauerkraut fermented by Leuconostoc mesenteroides and Lactobacillus plantarum salt effects on northeast Sauerkraut fermentation
Food bioscience, 2020Co-Authors: Xiaozhe Yang, Wenzhong Hu, Aili Jiang, Yaru Ji, Yuge Guan, Sarengaowa, Xiangyan YangAbstract:Sauerkraut is one of the most popular traditional fermented foods in northeastern China. The traditional northeast Sauerkraut is mainly based on natural fermentation at a certain salt concentration. Salt concentration has important effects on the microbial structure, the dynamic changes of metabolites and sensory quality of Sauerkraut. To study the effects of different salt concentrations on the fermentation of northeast Sauerkraut, Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041 were used as starter strains and fermented at four salt concentrations (0.5, 1.5, 2.5, 3.5%), respectively. Changes of pH, titratable acid (TA), nitrite, amino acid nitrogen (AAN), reducing sugar, microbial counts (lactic acid bacteria, yeasts, total coliforms), metabolites (organic acids, alcohols and sugars) and sensory were studied, which showed that 0.5% salt concentration had positive effects on the microbial metabolism and sensory quality of Sauerkraut. Compared with other three salt concentrations, the glucose and fructose of 0.5% group were metabolized more fully to accumulate significantly (p
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microbial dynamics and volatilome profiles during the fermentation of chinese northeast Sauerkraut by leuconostoc mesenteroides orc 2 and lactobacillus plantarum hbuas 51041 under different salt concentrations
Food Research International, 2020Co-Authors: Xiaozhe Yang, Wenzhong Hu, Aili Jiang, Yaru Ji, Yuge Guan, Xiangyan Yang, Ke FengAbstract:Abstract This study aimed to investigate the effects of salt concentration on the microbial community and flavor metabolites formed during northeast Sauerkraut fermentation using a starter culture consisting of a combination Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041. The results revealed a correlation between microbiota and flavor metabolites, with the top 20 genera being identified using Illumina MiSeq. Lactobacillus and Leuconostoc were dominant genera throughout the fermentation process, and PCoA showed that the salt concentration had distinct impacts on the microbial community. The most abundant genus Lactobacillus (88.46%) was observed in the 0.5% salted Sauerkraut at day 30. Forty-six flavor metabolites were identified by HS-SPME/GC-MS. The relative contents of esters, aldehydes and ketones showed the highest values in Sauerkraut fermented with a 0.5% salt concentration. Sauerkraut fermented at 2.5 and 3.5% salt were characterized by higher relative contents of acids, alcohols, isothiocyanates and hydrocarbons. Spearman’s rank correlation test results showed that Lactobacillus, Leuconostoc, Enterobacteriaceae, Pseudomonas, Staphylococcus and Bacillus were closely related to flavor metabolites. These results showed the effects of salt concentration on fermentation of northeast Sauerkraut, revealing that Sauerkraut fermented with 0.5% salt possessed a higher abundance of Lactobacillus and accumulated more flavor compounds (esters, aldehydes, ketones, nitriles and sulfides), providing a potential alternative approach to meet the preference of consumers for desirable aromatic quality. The results of this study may contribute to the industrial production of Sauerkraut in Northeastern China.
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effect of salt concentration on quality of chinese northeast Sauerkraut fermented by leuconostoc mesenteroides and lactobacillus plantarum
Food bioscience, 2019Co-Authors: Xiaozhe Yang, Wenzhong Hu, Aili Jiang, Yaru Ji, Yuge Guan, Xiangyan YangAbstract:Abstract Sauerkraut is one of the most popular traditional fermented foods in northeastern China. The traditional northeast Sauerkraut is mainly based on natural fermentation at a certain salt concentration. Salt concentration has important effects on the microbial structure, the dynamic changes of metabolites and sensory quality of Sauerkraut. To study the effects of different salt concentrations on the fermentation of northeast Sauerkraut, Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041 were used as starter strains and fermented at four salt concentrations (0.5, 1.5, 2.5, 3.5%), respectively. Changes of pH, titratable acid (TA), nitrite, amino acid nitrogen (AAN), reducing sugar, microbial counts (lactic acid bacteria, yeasts, total coliforms), metabolites (organic acids, alcohols and sugars) and sensory were studied, which showed that 0.5% salt concentration had positive effects on the microbial metabolism and sensory quality of Sauerkraut. Compared with other three salt concentrations, the glucose and fructose of 0.5% group were metabolized more fully to accumulate significantly (p
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effect of salt concentration on quality of northeast Sauerkraut fermented by leuconostoc mesenteroides and lactobacillus plantarum salt effects on northeast Sauerkraut fermentation
Food bioscience, 2019Co-Authors: Xiaozhe Yang, Wenzhong Hu, Aili Jiang, Yaru Ji, Yuge Guan, Xiangyan YangAbstract:Sauerkraut is one of the most popular traditional fermented foods in northeastern China. The traditional northeast Sauerkraut is mainly based on natural fermentation at a certain salt concentration. Salt concentration has important effects on the microbial structure, the dynamic changes of metabolites and sensory quality of Sauerkraut. To study the effects of different salt concentrations on the fermentation of northeast Sauerkraut, Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041 were used as starter strains and fermented at four salt concentrations (0.5, 1.5, 2.5, 3.5%), respectively. Changes of pH, titratable acid (TA), nitrite, amino acid nitrogen (AAN), reducing sugar, microbial counts (lactic acid bacteria, yeasts, total coliforms), metabolites (organic acids, alcohols and sugars) and sensory were studied, which showed that 0.5% salt concentration had positive effects on the microbial metabolism and sensory quality of Sauerkraut. Compared with other three salt concentrations, the glucose and fructose of 0.5% group were metabolized more fully to accumulate significantly (p < 0.05) more organic acids. In conclusion, 0.5% salt significantly accelerated the maturation and improved the sensory quality of Sauerkraut. The sensory quality of northeast Sauerkraut fermented at 0.5% salt concentration was the best.
