Effect of salt concentration on microbial communities, physicochemical properties and metabolite profile during spontaneous fermentation of Chinese northeast sauerkraut
Aim The aim of this study was to study the effects of salt concentrations on the microbial communities, physicochemical properties, metabolome profiles and sensory characteristics during the fermentation of traditional northeast sauerkraut. Methods and Results Northeast sauerkraut was spontaneously...
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| Veröffentlicht in: | Journal of applied microbiology 2020-12, Vol.129 (6), p.1458-1471 |
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| creator | Yang, X. Hu, W. Xiu, Z. Jiang, A. Yang, X. Saren, G. Ji, Y. Guan, Y. Feng, K. |
| description | Aim
The aim of this study was to study the effects of salt concentrations on the microbial communities, physicochemical properties, metabolome profiles and sensory characteristics during the fermentation of traditional northeast sauerkraut.
Methods and Results
Northeast sauerkraut was spontaneously fermented under four salt concentrations (0·5, 1·5, 2·5 and 3·5%, w/w). The result of microbiological analysis showed that the population of lactic acid bacteria in 2·5%‐salted sauerkraut was significantly higher than that in the other samples. Correspondingly, the speed of decrease in pH and accumulation of acids were the highest in 2·5%‐salted sauerkraut. The glucose (analysed by HPLC) in 2·5%‐salted sauerkraut was consumed more completely to produce higher levels of organic acids compared to those in the other samples. Principle component analysis showed clear differences in the metabolites of sauerkraut according to different salt concentrations. A higher level of volatiles (detected by HS‐SPME/GC‐MS) was identified in 2·5%‐salted sauerkraut, and sensory evaluation demonstrated that 2·5%‐salted sauerkraut had the best sensory characteristics.
Conclusion
The best quality of sauerkraut was obtained from fermented under 2·5% salt concentration.
Significance and Impact of the Study
This study facilitated the understanding of the effects of salt on the sauerkraut fermentation and may be useful for developing the quality of sauerkraut. |
| doi_str_mv | 10.1111/jam.14786 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_2459088160</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2459088160</sourcerecordid><originalsourceid>FETCH-LOGICAL-c3536-8938c1bc258cbc0316e4231506b862785f05f994d84478d0b5eb752e449232273</originalsourceid><addsrcrecordid>eNp1kc1q3DAUhUVpSNIki75AEXRVqBP9WLK8DEOStiRkk6yNLF91NLUlV5Ip80Z5zGoy0-4iBBKcj3Mu9yD0kZJLWs7VRk-XtG6UfIdOKZeiYrJh71__dSVIw07Qh5Q2hFBOhDxGJ7wADZPtKXq5sRZMxsHipMeMTfAGfI46u-BxuZMzMfROj0WapsW77CB9xfN6m5wJZg0FKOIcwwxxp2HtBzxB1n0YXYadYt0IeFii8z9xmoPP2kNYErYQpxJ2yLJ4tXYeEmAfYl6DTrnMtED8FfWSz9GR1WOCi8N7hp5vb55W36r7x7vvq-v7ynDBZaVargztDRPK9IZwKqFmnAoieyVZo4QlwrZtPai6LGwgvYC-EQzqumWcsYafoc973zL37wVS7jZhib5EdqwWLVGKSlKoL3uqLCelCLabo5t03HaUdLtOutJJ99pJYT8dHJd-guE_-a-EAlztgT9lT9u3nbof1w97y7-MFZmV</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2459088160</pqid></control><display><type>article</type><title>Effect of salt concentration on microbial communities, physicochemical properties and metabolite profile during spontaneous fermentation of Chinese northeast sauerkraut</title><source>Oxford University Press Journals All Titles (1996-Current)</source><source>MEDLINE</source><source>Wiley Online Library Journals Frontfile Complete</source><creator>Yang, X. ; Hu, W. ; Xiu, Z. ; Jiang, A. ; Yang, X. ; Saren, G. ; Ji, Y. ; Guan, Y. ; Feng, K.</creator><creatorcontrib>Yang, X. ; Hu, W. ; Xiu, Z. ; Jiang, A. ; Yang, X. ; Saren, G. ; Ji, Y. ; Guan, Y. ; Feng, K.</creatorcontrib><description>Aim
The aim of this study was to study the effects of salt concentrations on the microbial communities, physicochemical properties, metabolome profiles and sensory characteristics during the fermentation of traditional northeast sauerkraut.
Methods and Results
Northeast sauerkraut was spontaneously fermented under four salt concentrations (0·5, 1·5, 2·5 and 3·5%, w/w). The result of microbiological analysis showed that the population of lactic acid bacteria in 2·5%‐salted sauerkraut was significantly higher than that in the other samples. Correspondingly, the speed of decrease in pH and accumulation of acids were the highest in 2·5%‐salted sauerkraut. The glucose (analysed by HPLC) in 2·5%‐salted sauerkraut was consumed more completely to produce higher levels of organic acids compared to those in the other samples. Principle component analysis showed clear differences in the metabolites of sauerkraut according to different salt concentrations. A higher level of volatiles (detected by HS‐SPME/GC‐MS) was identified in 2·5%‐salted sauerkraut, and sensory evaluation demonstrated that 2·5%‐salted sauerkraut had the best sensory characteristics.
Conclusion
The best quality of sauerkraut was obtained from fermented under 2·5% salt concentration.
Significance and Impact of the Study
This study facilitated the understanding of the effects of salt on the sauerkraut fermentation and may be useful for developing the quality of sauerkraut.</description><identifier>ISSN: 1364-5072</identifier><identifier>EISSN: 1365-2672</identifier><identifier>DOI: 10.1111/jam.14786</identifier><identifier>PMID: 32677269</identifier><language>eng</language><publisher>England: Oxford University Press</publisher><subject>Acids - analysis ; Acids - metabolism ; Bacteria ; Brassica - microbiology ; Fermentation ; fermented foods ; Fermented Foods and Beverages - analysis ; Fermented Foods and Beverages - microbiology ; Food Microbiology ; Food Quality ; High-performance liquid chromatography ; Hydrogen-Ion Concentration ; Lactic acid ; Lactic acid bacteria ; Lactobacillales - growth & development ; Lactobacillales - metabolism ; Liquid chromatography ; metabolism ; Metabolites ; Microbial activity ; microbial physiology ; Microbiological analysis ; Microbiomes ; Microbiota ; Microorganisms ; Organic acids ; Physicochemical properties ; Principal components analysis ; quality control ; Salts ; Sauerkraut ; Sensory evaluation ; Sensory properties ; Sodium Chloride - analysis ; Solid phase methods ; Volatiles</subject><ispartof>Journal of applied microbiology, 2020-12, Vol.129 (6), p.1458-1471</ispartof><rights>2020 The Society for Applied Microbiology</rights><rights>2020 The Society for Applied Microbiology.</rights><rights>Copyright © 2020 The Society for Applied Microbiology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3536-8938c1bc258cbc0316e4231506b862785f05f994d84478d0b5eb752e449232273</citedby><cites>FETCH-LOGICAL-c3536-8938c1bc258cbc0316e4231506b862785f05f994d84478d0b5eb752e449232273</cites><orcidid>0000-0002-1150-658X ; 0000-0002-0209-4317</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fjam.14786$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fjam.14786$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/32677269$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Yang, X.</creatorcontrib><creatorcontrib>Hu, W.</creatorcontrib><creatorcontrib>Xiu, Z.</creatorcontrib><creatorcontrib>Jiang, A.</creatorcontrib><creatorcontrib>Yang, X.</creatorcontrib><creatorcontrib>Saren, G.</creatorcontrib><creatorcontrib>Ji, Y.</creatorcontrib><creatorcontrib>Guan, Y.</creatorcontrib><creatorcontrib>Feng, K.</creatorcontrib><title>Effect of salt concentration on microbial communities, physicochemical properties and metabolite profile during spontaneous fermentation of Chinese northeast sauerkraut</title><title>Journal of applied microbiology</title><addtitle>J Appl Microbiol</addtitle><description>Aim
The aim of this study was to study the effects of salt concentrations on the microbial communities, physicochemical properties, metabolome profiles and sensory characteristics during the fermentation of traditional northeast sauerkraut.
Methods and Results
Northeast sauerkraut was spontaneously fermented under four salt concentrations (0·5, 1·5, 2·5 and 3·5%, w/w). The result of microbiological analysis showed that the population of lactic acid bacteria in 2·5%‐salted sauerkraut was significantly higher than that in the other samples. Correspondingly, the speed of decrease in pH and accumulation of acids were the highest in 2·5%‐salted sauerkraut. The glucose (analysed by HPLC) in 2·5%‐salted sauerkraut was consumed more completely to produce higher levels of organic acids compared to those in the other samples. Principle component analysis showed clear differences in the metabolites of sauerkraut according to different salt concentrations. A higher level of volatiles (detected by HS‐SPME/GC‐MS) was identified in 2·5%‐salted sauerkraut, and sensory evaluation demonstrated that 2·5%‐salted sauerkraut had the best sensory characteristics.
Conclusion
The best quality of sauerkraut was obtained from fermented under 2·5% salt concentration.
Significance and Impact of the Study
This study facilitated the understanding of the effects of salt on the sauerkraut fermentation and may be useful for developing the quality of sauerkraut.</description><subject>Acids - analysis</subject><subject>Acids - metabolism</subject><subject>Bacteria</subject><subject>Brassica - microbiology</subject><subject>Fermentation</subject><subject>fermented foods</subject><subject>Fermented Foods and Beverages - analysis</subject><subject>Fermented Foods and Beverages - microbiology</subject><subject>Food Microbiology</subject><subject>Food Quality</subject><subject>High-performance liquid chromatography</subject><subject>Hydrogen-Ion Concentration</subject><subject>Lactic acid</subject><subject>Lactic acid bacteria</subject><subject>Lactobacillales - growth & development</subject><subject>Lactobacillales - metabolism</subject><subject>Liquid chromatography</subject><subject>metabolism</subject><subject>Metabolites</subject><subject>Microbial activity</subject><subject>microbial physiology</subject><subject>Microbiological analysis</subject><subject>Microbiomes</subject><subject>Microbiota</subject><subject>Microorganisms</subject><subject>Organic acids</subject><subject>Physicochemical properties</subject><subject>Principal components analysis</subject><subject>quality control</subject><subject>Salts</subject><subject>Sauerkraut</subject><subject>Sensory evaluation</subject><subject>Sensory properties</subject><subject>Sodium Chloride - analysis</subject><subject>Solid phase methods</subject><subject>Volatiles</subject><issn>1364-5072</issn><issn>1365-2672</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp1kc1q3DAUhUVpSNIki75AEXRVqBP9WLK8DEOStiRkk6yNLF91NLUlV5Ip80Z5zGoy0-4iBBKcj3Mu9yD0kZJLWs7VRk-XtG6UfIdOKZeiYrJh71__dSVIw07Qh5Q2hFBOhDxGJ7wADZPtKXq5sRZMxsHipMeMTfAGfI46u-BxuZMzMfROj0WapsW77CB9xfN6m5wJZg0FKOIcwwxxp2HtBzxB1n0YXYadYt0IeFii8z9xmoPP2kNYErYQpxJ2yLJ4tXYeEmAfYl6DTrnMtED8FfWSz9GR1WOCi8N7hp5vb55W36r7x7vvq-v7ynDBZaVargztDRPK9IZwKqFmnAoieyVZo4QlwrZtPai6LGwgvYC-EQzqumWcsYafoc973zL37wVS7jZhib5EdqwWLVGKSlKoL3uqLCelCLabo5t03HaUdLtOutJJ99pJYT8dHJd-guE_-a-EAlztgT9lT9u3nbof1w97y7-MFZmV</recordid><startdate>202012</startdate><enddate>202012</enddate><creator>Yang, X.</creator><creator>Hu, W.</creator><creator>Xiu, Z.</creator><creator>Jiang, A.</creator><creator>Yang, X.</creator><creator>Saren, G.</creator><creator>Ji, Y.</creator><creator>Guan, Y.</creator><creator>Feng, K.</creator><general>Oxford University Press</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7QO</scope><scope>7T7</scope><scope>7TM</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>M7N</scope><scope>P64</scope><scope>RC3</scope><orcidid>https://orcid.org/0000-0002-1150-658X</orcidid><orcidid>https://orcid.org/0000-0002-0209-4317</orcidid></search><sort><creationdate>202012</creationdate><title>Effect of salt concentration on microbial communities, physicochemical properties and metabolite profile during spontaneous fermentation of Chinese northeast sauerkraut</title><author>Yang, X. ; Hu, W. ; Xiu, Z. ; Jiang, A. ; Yang, X. ; Saren, G. ; Ji, Y. ; Guan, Y. ; Feng, K.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3536-8938c1bc258cbc0316e4231506b862785f05f994d84478d0b5eb752e449232273</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Acids - analysis</topic><topic>Acids - metabolism</topic><topic>Bacteria</topic><topic>Brassica - microbiology</topic><topic>Fermentation</topic><topic>fermented foods</topic><topic>Fermented Foods and Beverages - analysis</topic><topic>Fermented Foods and Beverages - microbiology</topic><topic>Food Microbiology</topic><topic>Food Quality</topic><topic>High-performance liquid chromatography</topic><topic>Hydrogen-Ion Concentration</topic><topic>Lactic acid</topic><topic>Lactic acid bacteria</topic><topic>Lactobacillales - growth & development</topic><topic>Lactobacillales - metabolism</topic><topic>Liquid chromatography</topic><topic>metabolism</topic><topic>Metabolites</topic><topic>Microbial activity</topic><topic>microbial physiology</topic><topic>Microbiological analysis</topic><topic>Microbiomes</topic><topic>Microbiota</topic><topic>Microorganisms</topic><topic>Organic acids</topic><topic>Physicochemical properties</topic><topic>Principal components analysis</topic><topic>quality control</topic><topic>Salts</topic><topic>Sauerkraut</topic><topic>Sensory evaluation</topic><topic>Sensory properties</topic><topic>Sodium Chloride - analysis</topic><topic>Solid phase methods</topic><topic>Volatiles</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Yang, X.</creatorcontrib><creatorcontrib>Hu, W.</creatorcontrib><creatorcontrib>Xiu, Z.</creatorcontrib><creatorcontrib>Jiang, A.</creatorcontrib><creatorcontrib>Yang, X.</creatorcontrib><creatorcontrib>Saren, G.</creatorcontrib><creatorcontrib>Ji, Y.</creatorcontrib><creatorcontrib>Guan, Y.</creatorcontrib><creatorcontrib>Feng, K.</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Nucleic Acids Abstracts</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><jtitle>Journal of applied microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Yang, X.</au><au>Hu, W.</au><au>Xiu, Z.</au><au>Jiang, A.</au><au>Yang, X.</au><au>Saren, G.</au><au>Ji, Y.</au><au>Guan, Y.</au><au>Feng, K.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of salt concentration on microbial communities, physicochemical properties and metabolite profile during spontaneous fermentation of Chinese northeast sauerkraut</atitle><jtitle>Journal of applied microbiology</jtitle><addtitle>J Appl Microbiol</addtitle><date>2020-12</date><risdate>2020</risdate><volume>129</volume><issue>6</issue><spage>1458</spage><epage>1471</epage><pages>1458-1471</pages><issn>1364-5072</issn><eissn>1365-2672</eissn><abstract>Aim
The aim of this study was to study the effects of salt concentrations on the microbial communities, physicochemical properties, metabolome profiles and sensory characteristics during the fermentation of traditional northeast sauerkraut.
Methods and Results
Northeast sauerkraut was spontaneously fermented under four salt concentrations (0·5, 1·5, 2·5 and 3·5%, w/w). The result of microbiological analysis showed that the population of lactic acid bacteria in 2·5%‐salted sauerkraut was significantly higher than that in the other samples. Correspondingly, the speed of decrease in pH and accumulation of acids were the highest in 2·5%‐salted sauerkraut. The glucose (analysed by HPLC) in 2·5%‐salted sauerkraut was consumed more completely to produce higher levels of organic acids compared to those in the other samples. Principle component analysis showed clear differences in the metabolites of sauerkraut according to different salt concentrations. A higher level of volatiles (detected by HS‐SPME/GC‐MS) was identified in 2·5%‐salted sauerkraut, and sensory evaluation demonstrated that 2·5%‐salted sauerkraut had the best sensory characteristics.
Conclusion
The best quality of sauerkraut was obtained from fermented under 2·5% salt concentration.
Significance and Impact of the Study
This study facilitated the understanding of the effects of salt on the sauerkraut fermentation and may be useful for developing the quality of sauerkraut.</abstract><cop>England</cop><pub>Oxford University Press</pub><pmid>32677269</pmid><doi>10.1111/jam.14786</doi><tpages>14</tpages><orcidid>https://orcid.org/0000-0002-1150-658X</orcidid><orcidid>https://orcid.org/0000-0002-0209-4317</orcidid></addata></record> |
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| source | Oxford University Press Journals All Titles (1996-Current); MEDLINE; Wiley Online Library Journals Frontfile Complete |
| subjects | Acids - analysis Acids - metabolism Bacteria Brassica - microbiology Fermentation fermented foods Fermented Foods and Beverages - analysis Fermented Foods and Beverages - microbiology Food Microbiology Food Quality High-performance liquid chromatography Hydrogen-Ion Concentration Lactic acid Lactic acid bacteria Lactobacillales - growth & development Lactobacillales - metabolism Liquid chromatography metabolism Metabolites Microbial activity microbial physiology Microbiological analysis Microbiomes Microbiota Microorganisms Organic acids Physicochemical properties Principal components analysis quality control Salts Sauerkraut Sensory evaluation Sensory properties Sodium Chloride - analysis Solid phase methods Volatiles |
| title | Effect of salt concentration on microbial communities, physicochemical properties and metabolite profile during spontaneous fermentation of Chinese northeast sauerkraut |
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