Improving the bacterial community, flavor, and safety properties of northeastern sauerkraut by inoculating autochthonous Levilactobacillus brevis
Food Chemistry X,
Год журнала:
2024,
Номер
22, С. 101408 - 101408
Опубликована: Апрель 24, 2024
The
effect
of
Levilactobacillus
brevis
as
a
starter
in
northeastern
sauerkraut
fermentation
is
still
unknown,
and
further
evaluation
worthwhile.
Hence,
this
study
aimed
to
evaluate
the
autochthonous
L.
inoculation
on
bacterial
community
succession
formation
flavor
harmful
substances
sauerkrauts.
Inoculation
with
lowered
pH
increased
total
acid
content
sauerkrauts
(P
<
0.05).
nitrite
inoculated
was
significantly
lower
than
that
control
Moreover,
spoilage
bacteria
were
decreased
nitrogen
metabolism
improved.
contents
aldehydes,
alcohols,
esters,
acids,
alkanes
0.05),
sensory
attributes
such
aroma,
sourness,
gloss
also
positively
negatively
correlated
metabolites
nitrite,
respectively,
which
proved
be
potential
culture
manufacture
sauerkraut.
Язык: Английский
Exploring viral diversity in fermented vegetables through viral metagenomics
Food Microbiology,
Год журнала:
2025,
Номер
128, С. 104733 - 104733
Опубликована: Янв. 18, 2025
Fermented
vegetables
are
traditionally
produced
using
the
endogenous
microorganisms
present
in
raw
ingredients.
While
diversity
of
bacteria
and
fungi
fermented
has
been
relatively
well
studied,
phage
communities
remain
largely
unexplored.
In
this
study,
we
collected
twelve
samples
cabbage,
carrot,
turnip
after
fermentation
analyzed
microbial
viral
shotgun
metagenomic
approaches.
Assessment
also
benefited
from
epifluorescence
microscopy
to
estimate
load.
The
metagenomics
approach
targeted
dsDNA,
ssDNA,
RNA
viruses.
microbiome
was
dominated
by
lactic
acid
varied
according
type
vegetable
used
as
material.
analysis
metagenome-assembled-genomes
allowed
detection
22
prophages
which
8
were
free
particles
therefore
detected
metaviromes.
community,
estimated
range
5.28
7.57
log
virus-like
per
gram
depending
on
sample,
mainly
composed
dsDNA
viruses,
although
ssDNA
non-bacterial
possibly
originating
phyllosphere,
detected.
primarily
comprising
bacteriophages,
for
fermentation.
bacterial
hosts
predicted
these
phages
belonged
Lactobacillaceae
Enterobacteriaceae
families.
These
results
highlighted
complex
composition
vegetables,
three
types
Further
research
is
needed
deepen
our
understanding
impact
viruses
ecology
quality
final
products.
Язык: Английский
Screening of Probiotic Lactic Acid Bacteria from Naturally Fermented Vegetable Products of Sikkim, India
Microbiology,
Год журнала:
2025,
Номер
94(1), С. 91 - 108
Опубликована: Фев. 1, 2025
Язык: Английский
The Short- and Long-Term Effects of a Short Course of Sauerkraut Supplementation on the Gut Microbiota of Active Athletes: A Pilot Follow-Up Study
Jadran Zonjić,
Andrija Karačić,
Ivona Brodić
и другие.
Nutrients,
Год журнала:
2025,
Номер
17(5), С. 929 - 929
Опубликована: Март 6, 2025
Objectives:
The
application
of
whole
fermented
foods
in
sports
nutrition
for
gut
microbiota
personalization
is
a
promising
area
investigation.
Sauerkraut,
traditional
food,
has
not
been
extensively
studied
this
context.
This
study
aimed
to
replicate
earlier
findings
proof-of-concept
on
the
potential
sauerkraut
active
athletes.
Methods:
A
pilot
follow-up
was
conducted
recreational
athletes
who
consumed
250
g
organic
pasteurized
daily
10
days.
Changes
composition
and
functionality
were
assessed
using
16S
rRNA
sequencing
metabolic
pathway
analysis
across
three
time
points:
pre-intervention,
postintervention,
one-month
postintervention.
Laboratory
parameters,
bowel
function,
side
effects
monitored
throughout
study.
Results:
In
total,
11
male
participants
with
an
average
age
30
years
completed
did
original
study's
sauerkraut's
short-term
β-diversity
taxonomic
functional
groups.
However,
long-term
supplementation
demonstrated,
including
significant
reduction
α-diversity
variance
increased
similarity
(β-diversity)
as
well
several
changes
bacterial
taxa
pathways
after
washout
period.
intervention
also
induced
transient
decrease
B12
vitamin
levels
short-
increase
leukocyte
concentrations.
probability
physiological
types
stools
one
week
incidence
gastrointestinal
effects,
such
bloating,
diarrhea,
pain,
nausea,
constipation.
Conclusions:
suggests
that
depend
its
baseline
status,
but
it
can
induce
effects.
Sauerkraut
requires
seven-day
adaptation
Further
research
needed
explore
mechanisms
behind
supplementation.
Язык: Английский
Enhanced bacterial cultivation supports the identification and function evaluation of cultured but not sequenced (CBNS) bacteria of high-temperature Daqu
Food Bioscience,
Год журнала:
2025,
Номер
unknown, С. 106488 - 106488
Опубликована: Март 1, 2025
Язык: Английский
Effects of different fermentation temperatures and salt concentrations on the physicochemical properties, quality, safety, bacterial composition of northeastern sauerkraut
Food Bioscience,
Год журнала:
2025,
Номер
unknown, С. 106480 - 106480
Опубликована: Апрель 1, 2025
Язык: Английский
Dark-fermentative biohydrogen production from vegetable residue using wine lees as novel inoculum
Bioresource Technology,
Год журнала:
2025,
Номер
unknown, С. 132495 - 132495
Опубликована: Апрель 1, 2025
Язык: Английский
Potential Health Benefits of Fermented Vegetables with Additions of Lacticaseibacillus rhamnosus GG and Polyphenol Vitexin Based on Their Antioxidant Properties and Prohealth Profiles
Foods,
Год журнала:
2024,
Номер
13(7), С. 982 - 982
Опубликована: Март 22, 2024
Fermented
vegetables
are
increasingly
being
recognized
as
an
important
dietary
component,
particularly
of
plant-based
diets,
to
achieve
a
sustainable
healthy
gut
because
their
microbial
diversity
and
antioxidant
properties.
However,
the
functional
relevance
fermented
varies
based
on
raw
ingredients
used
nutrient
supplementation.
Therefore,
in
present
study,
we
investigated
activity
three
formulas
(standard,
supplemented
with
Lacticaseibacillus
rhamnosus
GG,
polyphenol
vitexin)
at
days
0
15.
The
bacterial
community
profiles
were
determined
through
16S
rRNA
sequencing
analysis,
was
analyzed
using
2,2-diphenyl-1-picrylhydrazyl
by
measuring
oxygen
radical
absorbance
capacity,
ferric
reducing
ability
plasma,
total
phenolic
content.
results
confirm
taxonomic
composition
different
vegetables,
bacteria
predominating,
lactic
acid
including
genera
Weissella,
Pedicocccus,
Leuconostoc,
Lactobacillus.
Spearman’s
correlation
analysis
showed
significant
differences
specific
that
conferred
capacity.
Our
findings
show
supplementation
L.
GG
vitexin
may
effectively
enhance
foods
promoting
cellular
protection
against
oxidative
stress.
Язык: Английский
Physicochemical, Nutritional, and Antioxidant Properties of Traditionally Fermented Thai Vegetables: A Promising Functional Plant-Based Food
Foods,
Год журнала:
2024,
Номер
13(17), С. 2848 - 2848
Опубликована: Сен. 8, 2024
Fermented
plant-based
products
were
gathered
from
various
regions
in
Thailand
and
categorized
into
10
types
of
traditional
commercial
vegetables.
Different
vegetable
materials
natural
fermentation
methods
influence
the
diverse
physical,
chemical,
nutritional,
functional
attributes
products.
All
traditionally
fermented
Thai
samples
collected
showed
physicochemical
properties
associated
with
process,
contributing
to
nutritional
quality
final
Achieving
consistent
research
results
is
challenging
due
intricate
nature
food
matrices
biochemical
processes
during
fermentation.
The
roles
microorganisms,
especially
probiotics,
are
crucial
delivering
health
benefits
through
foods.
Traditionally
foods
contain
high
levels
total
soluble
solids,
titratable
acidity,
salinity
pickled
shallot
ginger
as
a
result
process
ingredients
used.
findings
confirmed
using
hierarchical
cluster
analysis
(HCA)-derived
dendrogram
pattern.
compositions,
phenolic
contents,
antioxidant
activities
varied
among
different
correlations
lipid,
protein,
fiber,
solid
(TSSs),
acidity
(TTA),
potential
biomarkers
examined.
suggest
that
significantly
impacted
by
enhancing
preserving
authenticity
Язык: Английский