Dataset Information

Dynamic changes of bacterial communities and nitrite character during northeastern Chinese sauerkraut fermentation.

ABSTRACT: Northeastern Chinese sauerkraut is a well-known traditional fermented vegetable in China. Incomplete identification of the microorganisms' (bacteria in spontaneous fermentation) diversity and accumulation of nitrite make it difficult to normalize the fermentation process and product qualities of northeastern Chinese sauerkraut. Conventional culturing and polymerase chain reaction-denaturing gradient gel electrophoresis methods were combined to describe microbial structure and diversity. Lactobacillus, Leuconostoc, Enterobacter, Accumulibacter, Thermotoga, Pseudomonas, Clostridium, Rahnella and Citrobacter were predominant microorganisms in different fermentation periods. The pH value and nitrite concentration presented a certain relevance to the amount of lactic acid bacteria. Lactobacillus and Leuconostoc had the ability to decrease nitrite by inhibiting nitrate-reducing bacteria such as Enterobacter. Therefore, Northeastern Chinese sauerkraut should not be eaten until 4 weeks of fermentation for the safety and quality of fermented foods. Northeastern Chinese sauerkraut is rich in lactic acid bacteria, which demonstrate its ability as an excellent probiotic for applications in functional foods.

SUBMITTER: Zhou Q

PROVIDER: S-EPMC6049748 | biostudies-literature | 2018 Feb

REPOSITORIES: biostudies-literature

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Dynamic changes of bacterial communities and nitrite character during northeastern Chinese sauerkraut fermentation.

Zhou Qi Q Zang Shizhu S Zhao Zinan Z Li Xinli X

Food science and biotechnology 20171212 1

Northeastern Chinese sauerkraut is a well-known traditional fermented vegetable in China. Incomplete identification of the microorganisms' (bacteria in spontaneous fermentation) diversity and accumulation of nitrite make it difficult to normalize the fermentation process and product qualities of northeastern Chinese sauerkraut. Conventional culturing and polymerase chain reaction-denaturing gradient gel electrophoresis methods were combined to describe microbial structure and diversity. <i>Lacto ...[more]

PMID: 30263727

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Project description:This study provided a new perspective on the bacterial community succession during sauerkraut fermentation, and on resulting metabolic functions. While culture-dependent methods confirmed the key role of the well-known core microbiome species, metagenomic approach (shotgun) revealed Secundilactobacillus malefermentans as a species of the core microbiome, especially during the last weeks of fermentation. Although the potentiality of S. malefermentans has not yet fully explored, it held core functional genes usually attributed to others lactic acid bacteria driving sauerkraut fermentation. Based on our results it is arguable that S. malefermentans might have a key a role during sauerkraut fermentation carried out at low temperature. Under our experimental conditions, the profile of phenolic compounds changed throughout sauerkraut fermentation. The amount of free phenolics, including free phenolic acids, increased at the beginning of the fermentation, whereas the conversion of phenolic acids into microbial derivatives was consistent during the last part of the sauerkraut fermentation. We pioneered correlating changes in the phenolics profile to changes in the microbiome, although the framework presented is still fragmentary. Annotated genes linked to the phenolic compounds metabolism (VprA and padA) were found in many core species during the whole process. A high metabolic potential for phenolics bioconversion emerged for lactobacilli and Pediococcus spp. through correlation analysis between microbiome composition and phenolics profile. IMPORTANCE Our study was not limited to describe the succession pattern of the microbial community during sauerkraut fermentation, but also revealed how some neglected bacterial players belong to the core species during sauerkrauts processing, especially at low temperature. Such species might have a role as potential starters to optimize the fermentation processes and to obtain sauerkrauts with improved and standardized nutritional and sensory features. Furthermore, our correlations between microbiome composition and phenolics profile might also represent new references for sauerkraut biotechnology, aiming to identify new metabolic drivers of potential sauerkraut functionalities. Finally, sauerkraut ecosystem is a tractable model, although with high level of complexity, and resultant ecological information might be extended to other plant ecosystems.

Project description:The soil microbiome is an important component of wetland ecosystems and plays a pivotal role in nutrient cycling and climate regulation. Nitrogen (N) addition influences the soil's microbial diversity, composition, and function by affecting the soil's nutrient status. The change in soil bacterial diversity and composition in temperate wetland ecosystems in response to high ammonium nitrogen additions remains unclear. In this study, we used high-throughput sequencing technology to study the changes of soil bacterial diversity and community structure with increasing ammonium concentrations [CK (control, 0 kg ha-1 a-1), LN (low nitrogen addition, 40 kg ha-1 a-1), and HN (high nitrogen addition, 80 kg ha-1 a-1)] at a field experimental site in the Sanjiang Plain wetland, China. Our results showed that except for soil organic carbon (SOC), other soil physicochemical parameters, i.e., soil moisture content (SMC), dissolved organic nitrogen (DON), total nitrogen (TN), pH, ammonium nitrogen (NH4+), and dissolved organic carbon (DOC), changed significantly among three ammonium nitrogen addition concentrations (p < 0.05). Compared to CK, LN did not change soil bacterial α-diversity (p > 0.05), and HN only decreased the Shannon (p < 0.05) and did not change the Chao (p > 0.05) indices of soil bacterial community. Ammonium nitrogen addition did not significantly affect the soil's bacterial community structure based on non-metric multidimensional scaling (NMDS) and PERMANOVA (ADONIS) analyses. Acidobacteriota (24.96-31.11%), Proteobacteria (16.82-26.78%), Chloroflexi (10.34-18.09%), Verrucomicrobiota (5.23-11.56%), and Actinobacteriota (5.63-8.75%) were the most abundant bacterial phyla in the soils. Nitrogen addition changed the complexity and stability of the bacterial network. SMC, NO3-, and pH were the main drivers of the bacterial community structure. These findings indicate that enhanced atmospheric nitrogen addition may have an impact on bacterial communities in soil, and this study will allow us to better understand the response of the soil microbiome in wetland ecosystems in the framework of increasing nitrogen deposition.

Dataset Information

Dynamic changes of bacterial communities and nitrite character during northeastern Chinese sauerkraut fermentation.

Publications

Dynamic changes of bacterial communities and nitrite character during northeastern Chinese sauerkraut fermentation.

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