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Analysis of Microbial Diversity and Metabolites in Sauerkraut Products with and without Microorganism Addition

The microbial compositions and metabolites of fermented sauerkraut with and without the addition of microorganisms have been compared. The OTU clustering, nonvolatile compounds, volatile compounds and associations between bacterial taxa and metabolites were analyzed by 16S rRNA high-throughput seque...

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Autores principales: Liu, Yueyi, Chen, Xiaochun, Li, Fuxiang, Shi, Huiling, He, Mingyi, Ge, Jingping, Ling, Hongzhi, Cheng, Keke
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048197/
https://www.ncbi.nlm.nih.gov/pubmed/36981091
http://dx.doi.org/10.3390/foods12061164
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author Liu, Yueyi
Chen, Xiaochun
Li, Fuxiang
Shi, Huiling
He, Mingyi
Ge, Jingping
Ling, Hongzhi
Cheng, Keke
author_facet Liu, Yueyi
Chen, Xiaochun
Li, Fuxiang
Shi, Huiling
He, Mingyi
Ge, Jingping
Ling, Hongzhi
Cheng, Keke
author_sort Liu, Yueyi
collection PubMed
description The microbial compositions and metabolites of fermented sauerkraut with and without the addition of microorganisms have been compared. The OTU clustering, nonvolatile compounds, volatile compounds and associations between bacterial taxa and metabolites were analyzed by 16S rRNA high-throughput sequencing technology, ultra performance liquid chromatography (UPLC), gas chromatography ion mobility mass spectrometry (GC-IMS) and the O2PLS model studies. The results showed that at the phylum level, the microbial species in the four sauerkraut types consisted mainly of the phyla Firmicutes and Proteobacteria, but different modes of microbial addition formed their own unique microbial communities. There were significant differences in the microbial communities among different northeast China sauerkraut samples, and different microbial communities exerted similar effects to inhibit Firmicutes production. At the genus level, sauerkraut without added microorganisms had the lowest microbial diversity. A total of 26 amino acids and 11 organic acids were identified and were more abundant in nonmicrobially fermented sauerkraut; 88 volatile organic compounds were identified in the 4 types of sauerkraut, with the microbially fermented sauerkraut being richer in alcohols, esters and acids. Different brands of sauerkraut contain their own unique flavor compounds. Cystine and tyrosine, ascorbic acid and acetic acid, and alcohols and esters are closely related to a wide range of microorganisms in sauerkraut. Elucidating the correlations among microbiota and metabolites will help guide future improvements in sauerkraut fermentation processes.
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spelling pubmed-100481972023-03-29 Analysis of Microbial Diversity and Metabolites in Sauerkraut Products with and without Microorganism Addition Liu, Yueyi Chen, Xiaochun Li, Fuxiang Shi, Huiling He, Mingyi Ge, Jingping Ling, Hongzhi Cheng, Keke Foods Article The microbial compositions and metabolites of fermented sauerkraut with and without the addition of microorganisms have been compared. The OTU clustering, nonvolatile compounds, volatile compounds and associations between bacterial taxa and metabolites were analyzed by 16S rRNA high-throughput sequencing technology, ultra performance liquid chromatography (UPLC), gas chromatography ion mobility mass spectrometry (GC-IMS) and the O2PLS model studies. The results showed that at the phylum level, the microbial species in the four sauerkraut types consisted mainly of the phyla Firmicutes and Proteobacteria, but different modes of microbial addition formed their own unique microbial communities. There were significant differences in the microbial communities among different northeast China sauerkraut samples, and different microbial communities exerted similar effects to inhibit Firmicutes production. At the genus level, sauerkraut without added microorganisms had the lowest microbial diversity. A total of 26 amino acids and 11 organic acids were identified and were more abundant in nonmicrobially fermented sauerkraut; 88 volatile organic compounds were identified in the 4 types of sauerkraut, with the microbially fermented sauerkraut being richer in alcohols, esters and acids. Different brands of sauerkraut contain their own unique flavor compounds. Cystine and tyrosine, ascorbic acid and acetic acid, and alcohols and esters are closely related to a wide range of microorganisms in sauerkraut. Elucidating the correlations among microbiota and metabolites will help guide future improvements in sauerkraut fermentation processes. MDPI 2023-03-09 /pmc/articles/PMC10048197/ /pubmed/36981091 http://dx.doi.org/10.3390/foods12061164 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Liu, Yueyi
Chen, Xiaochun
Li, Fuxiang
Shi, Huiling
He, Mingyi
Ge, Jingping
Ling, Hongzhi
Cheng, Keke
Analysis of Microbial Diversity and Metabolites in Sauerkraut Products with and without Microorganism Addition
title Analysis of Microbial Diversity and Metabolites in Sauerkraut Products with and without Microorganism Addition
title_full Analysis of Microbial Diversity and Metabolites in Sauerkraut Products with and without Microorganism Addition
title_fullStr Analysis of Microbial Diversity and Metabolites in Sauerkraut Products with and without Microorganism Addition
title_full_unstemmed Analysis of Microbial Diversity and Metabolites in Sauerkraut Products with and without Microorganism Addition
title_short Analysis of Microbial Diversity and Metabolites in Sauerkraut Products with and without Microorganism Addition
title_sort analysis of microbial diversity and metabolites in sauerkraut products with and without microorganism addition
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048197/
https://www.ncbi.nlm.nih.gov/pubmed/36981091
http://dx.doi.org/10.3390/foods12061164
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