期刊
FOOD RESEARCH INTERNATIONAL
卷 147, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.foodres.2021.110543
关键词
Natural fermentation; Pickles; Illumina MiSeq sequencing; Bacterial diversity; Fungal diversity
资金
- National Natural Science Foundation of China [31972047]
- National Natural Science Regional Innovation Joint Development Fund [U20A20400]
- LiaoNing Revitalization Talents Program [XLYC1807040]
- Scientific Research Project of Liaoning Provincial Department of Education [LSNJC201902]
- Liaoning BaiQianWan Talents Program Projectt
- Liaoning Provincial Natural Science Foundation Regional Joint Fund Project [2020-MZLH-34]
- Shenyang City Youth Science and Technology Innovation Leading Talent Project [RC200495]
This study reveals the microbial diversity in pickles from Northeast China, showing differences in microbial communities in pickles from different sources, influenced by external conditions and manufacturing processes. The study provides insights into traditional fermented foods and potential guidance for isolating excellent fermented strains.
Pickles are a type of traditional fermented food in Northeast China that exhibit a broad variety of preparations, flavors and microbial components. Despite their widespread consumption, the core microorganisms in various traditional pickles and the precise impact of ecological variables on the microbiota remains obscure. The present study aims to unravel the microbial diversity in different pickle types collected from household (12 samples) and industrial (10 samples) sources. Among these 22 samples tested, differences were observed in total acid, amino acid nitrogen, nitrite, and salt content. Firmicutes and Ascomycota emerged as the predominant microbial phyla as observed by Illumina MiSeq sequencing. Amongst these, the commonly encountered microorganisms were Lactobacillus, Weissella and yeast. Comparative analysis based on non-metric multidimensional scaling (NMDS), showed that the microbial community in the pickles was affected by external conditions such as major ingredients and manufacturing process. Correlation analysis further showed that the resident core microorganisms in pickles could adapt to the changing internal fermentation environment. The insights gained from this study further our understanding of traditional fermented foods and can be used to guide the isolation of excellent fermented strains.
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