Cargando…
Analysis of Sour Porridge Microbiota and Improvement of Cooking Quality via Pure Culture Fermentation Using Lacticaseibacillus paracasei Strain SZ02
The microbial composition of sour porridge at different fermentation times was analyzed through high-throughput sequencing, and a pure culture fermentation process was established to optimize production process and improve the edible quality of the porridge. In natural fermentation, Firmicutes and P...
Autores principales: | , , , , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2021
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8428527/ https://www.ncbi.nlm.nih.gov/pubmed/34512590 http://dx.doi.org/10.3389/fmicb.2021.712189 |
_version_ | 1783750398252679168 |
---|---|
author | Wang, Cheng Xu, Yunhe Yu, Bin Xiao, Aibo Su, Yuhong Guo, Haonan Zhang, Huajiang Zhang, Lili |
author_facet | Wang, Cheng Xu, Yunhe Yu, Bin Xiao, Aibo Su, Yuhong Guo, Haonan Zhang, Huajiang Zhang, Lili |
author_sort | Wang, Cheng |
collection | PubMed |
description | The microbial composition of sour porridge at different fermentation times was analyzed through high-throughput sequencing, and a pure culture fermentation process was established to optimize production process and improve the edible quality of the porridge. In natural fermentation, Firmicutes and Proteobacteria were abundant throughout the process. Specifically, Aeromonas, Acinetobacter, and Klebsiella were dominant on fermentation days 1–5 (groups NF-1, NF-3, and NF-5), while Lactobacillus and Acetobacter gradually became the dominant bacteria on fermentation day 7 (group NF-7). Further, we isolated one strain of acid-producing bacteria from sour porridge, identified as Lacticaseibacillus paracasei by 16SrRNA sequencing and annotated as strain SZ02. Pure culture fermentation using this strain significantly increased the relative starch and amylose contents of the porridge, while decreasing the lipid, protein, and ash contents (P < 0.05). These findings suggest that sour porridge produced using strain SZ02 has superior edible qualities and this strategy may be exploited for its industrial production. |
format | Online Article Text |
id | pubmed-8428527 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-84285272021-09-10 Analysis of Sour Porridge Microbiota and Improvement of Cooking Quality via Pure Culture Fermentation Using Lacticaseibacillus paracasei Strain SZ02 Wang, Cheng Xu, Yunhe Yu, Bin Xiao, Aibo Su, Yuhong Guo, Haonan Zhang, Huajiang Zhang, Lili Front Microbiol Microbiology The microbial composition of sour porridge at different fermentation times was analyzed through high-throughput sequencing, and a pure culture fermentation process was established to optimize production process and improve the edible quality of the porridge. In natural fermentation, Firmicutes and Proteobacteria were abundant throughout the process. Specifically, Aeromonas, Acinetobacter, and Klebsiella were dominant on fermentation days 1–5 (groups NF-1, NF-3, and NF-5), while Lactobacillus and Acetobacter gradually became the dominant bacteria on fermentation day 7 (group NF-7). Further, we isolated one strain of acid-producing bacteria from sour porridge, identified as Lacticaseibacillus paracasei by 16SrRNA sequencing and annotated as strain SZ02. Pure culture fermentation using this strain significantly increased the relative starch and amylose contents of the porridge, while decreasing the lipid, protein, and ash contents (P < 0.05). These findings suggest that sour porridge produced using strain SZ02 has superior edible qualities and this strategy may be exploited for its industrial production. Frontiers Media S.A. 2021-08-26 /pmc/articles/PMC8428527/ /pubmed/34512590 http://dx.doi.org/10.3389/fmicb.2021.712189 Text en Copyright © 2021 Wang, Xu, Yu, Xiao, Su, Guo, Zhang and Zhang. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Microbiology Wang, Cheng Xu, Yunhe Yu, Bin Xiao, Aibo Su, Yuhong Guo, Haonan Zhang, Huajiang Zhang, Lili Analysis of Sour Porridge Microbiota and Improvement of Cooking Quality via Pure Culture Fermentation Using Lacticaseibacillus paracasei Strain SZ02 |
title | Analysis of Sour Porridge Microbiota and Improvement of Cooking Quality via Pure Culture Fermentation Using Lacticaseibacillus paracasei Strain SZ02 |
title_full | Analysis of Sour Porridge Microbiota and Improvement of Cooking Quality via Pure Culture Fermentation Using Lacticaseibacillus paracasei Strain SZ02 |
title_fullStr | Analysis of Sour Porridge Microbiota and Improvement of Cooking Quality via Pure Culture Fermentation Using Lacticaseibacillus paracasei Strain SZ02 |
title_full_unstemmed | Analysis of Sour Porridge Microbiota and Improvement of Cooking Quality via Pure Culture Fermentation Using Lacticaseibacillus paracasei Strain SZ02 |
title_short | Analysis of Sour Porridge Microbiota and Improvement of Cooking Quality via Pure Culture Fermentation Using Lacticaseibacillus paracasei Strain SZ02 |
title_sort | analysis of sour porridge microbiota and improvement of cooking quality via pure culture fermentation using lacticaseibacillus paracasei strain sz02 |
topic | Microbiology |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8428527/ https://www.ncbi.nlm.nih.gov/pubmed/34512590 http://dx.doi.org/10.3389/fmicb.2021.712189 |
work_keys_str_mv | AT wangcheng analysisofsourporridgemicrobiotaandimprovementofcookingqualityviapureculturefermentationusinglacticaseibacillusparacaseistrainsz02 AT xuyunhe analysisofsourporridgemicrobiotaandimprovementofcookingqualityviapureculturefermentationusinglacticaseibacillusparacaseistrainsz02 AT yubin analysisofsourporridgemicrobiotaandimprovementofcookingqualityviapureculturefermentationusinglacticaseibacillusparacaseistrainsz02 AT xiaoaibo analysisofsourporridgemicrobiotaandimprovementofcookingqualityviapureculturefermentationusinglacticaseibacillusparacaseistrainsz02 AT suyuhong analysisofsourporridgemicrobiotaandimprovementofcookingqualityviapureculturefermentationusinglacticaseibacillusparacaseistrainsz02 AT guohaonan analysisofsourporridgemicrobiotaandimprovementofcookingqualityviapureculturefermentationusinglacticaseibacillusparacaseistrainsz02 AT zhanghuajiang analysisofsourporridgemicrobiotaandimprovementofcookingqualityviapureculturefermentationusinglacticaseibacillusparacaseistrainsz02 AT zhanglili analysisofsourporridgemicrobiotaandimprovementofcookingqualityviapureculturefermentationusinglacticaseibacillusparacaseistrainsz02 |