Article
Food Science & Technology
Wenhong Zhao, Zhen Liang, Min Qian, Xiangluan Li, Hao Dong, Weidong Bai, Yunlu Wei, Songgui He
Summary: This study investigated the microbial communities in Jiuqu and during fermentation of Chi-flavor type Baijiu using high-throughput sequencing. The results showed that bacteria had greater diversity than fungi in both Jiuqu and during fermentation of Chi-flavor type Baijiu. Lactobacillus and Weissella were the dominant bacteria in Jiuqu, while Lactobacillus, Pediococcus, Lactococcus, Weissella, and Enterobacter were the dominant bacteria in Chi-flavor type Baijiu during fermentation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Yi Chen, Pao Li, Weiwei He, Luyan Liao, Bo Xia, Liwen Jiang, Yang Liu
Summary: The study revealed the fluctuation characteristics of microbial diversity during the fermentation of Liuyang Douchi, with Staphylococcus and Petromyces being the dominant bacteria and fungi, respectively. Additionally, four non-aflatoxigenic Aspergillus flavus strains were isolated from Liuyang Douchi for the first time, displaying high cellulase and protease activities.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Huiyan Zhao, Jingting Xu, Ruican Wang, Xinran Liu, Xingyun Peng, Shuntang Guo
Summary: This study investigated the development and succession of the microbial community during the production of traditional Aspergillus-type Douchi and its effects on characteristic aroma compounds. Different microbial species dominated at different fermentation stages, with Aspergillus spp. dominating in the early stage and Staphylococcus spp., Bacillus spp., and Millerozyma spp. dominating later. The formation of characteristic flavor compounds changed over time, with soy-derived alcohols and aldehydes being predominant in the early stage and phenol, 2-methoxy-, and 3-octanone being formed in the later stage. Correlation analysis showed that fungal genera were more closely related to flavor substances than bacterial genera. This study provides insights into the microbial dynamics and flavor formation during Douchi production and has implications for improving the quality and efficiency of Douchi production.
Article
Food Science & Technology
Biao Suo, Zijie Dong, Yangyang Huang, Peng Guan, Xiaojie Wang, Huiping Fan, Zhongmin Huang, Zhilu Ai
Summary: Samples from a sweet dumplings factory were collected for microbial analysis. Viable cell count showed the presence of Staphylococcus aureus, Bacillus cereus, lactic acid bacteria, and total plate count in various production line stages. High-throughput sequencing revealed the dominant bacteria to be Leuconostoc, Chryseobacterium, and Lactococcus, while the predominant fungi were Apiotrichum, Aspergillus, and Geotrichum in the final sweet dumpling product. The addition of rice flour significantly affected the bacterial community but not the fungal level. The combination of HTS and viable cell count effectively analyzed the changes in microbial load and diversity during sweet dumpling production.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Yu Zhang, Tao Zeng, Hongwei Wang, Jiajia Song, Huayi Suo
Summary: The natural type Yongchuan douchi had better quality and richness in volatile components after post-fermentation compared to the artificial type, which may be due to the high abundance of Candida genera in the artificial type leading to a bitter aftertaste.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Lin Lan, Jingxin Wang, Shengyu Wang, Qiaoling He, Ruilin Wei, Zaixing Sun, Shuhua Duan, Yufeng Li
Summary: This study used high-throughput sequencing to analyze the changes in microbial community during the fermentation of Yongchuan douchi (YCDC), a traditional Chinese condiment. The results showed that Staphylococcus, Bacillus, Leuconostoc, Weissella, Streptophyta, Nocardiopsis, Aspergillus, Penicillium, Starmerella, and Zygosaccharomyces were the dominant bacteria in the fermentation process. The levels of free amino acids, glutamic acid, and organic acids gradually increased throughout fermentation. Additionally, 29 key flavor compounds were identified, with lipids, alcohols, aldehydes, and acids significantly affecting the flavor profile. Network graph analysis showed positive correlations between certain bacteria and flavor compounds.
Article
Microbiology
Xinfu Li, Qiang Xiong, Hui Zhou, Baocai Xu, Yun Sun
Summary: By investigating the microbial communities on sterilized smoked bacon, it was found that bacterial counts increased significantly within the first 15 days of storage, with the microbiota developing into more similar communities over time. At the end of the storage period, samples inoculated with Serratia liquefaciens had the highest abundance of the bacterium, while samples inoculated with Carnobacterium maltaromaticum and Leuconostoc mesenteroides showed sharp increases in abundance of these species.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Food Science & Technology
Emiel Van Reckem, Ewout Claeys, Christina Charmpi, Ana Sosa Fajardo, David Van der Veken, Dominique Maes, Stefan Weckx, Luc De Vuyst, Frederic Leroy
Summary: The study used high-throughput sequencing methods to investigate the response of CNS communities in spontaneous fermented meat products to different fermentation temperatures and acidification levels. The results indicated that fermentation temperature has a greater impact on shaping microbial communities, while differences in pH only cause minor shifts in microbial profiles. Additionally, the variability of CNS communities depends on the competitiveness of the initial microbial communities.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Food Science & Technology
Jiaqi Luo, Siyu Liu, Hongyun Lu, Qihe Chen, Ying Shi
Summary: This study analyzed the microbial diversity in milk and soybean kefir grains using third-generation sequencing. The results showed that Lactobacillus was the most common bacterial genus in both types of kefir grains, while Kazachstania dominated the fungal communities. Fermentation with kefir grains improved the nutritional value and sensory properties of soybean, as demonstrated by increased glutamic acid content and decreased unpleasant beany flavor compounds. Furthermore, fermentation was found to facilitate the bioconversion and absorption of isoflavones. In conclusion, kefir fermentation can modify the microbial structure of kefir grains, enhance the nutritional value of soybean-based fermented products, and offer potential solutions for soybean product development.
Article
Food Science & Technology
Jieying Deng, Hui Xu, Xiaomin Li, Ying Wu, Baocai Xu
Summary: This study analyzed the changes in volatile flavor compounds and microbial communities in post-ripening Jinhua ham. Hexanal and nonanal were identified as the main flavor substances in Jinhua ham, and their content increased during the post-ripening stage. High-throughput sequencing revealed that Aspergillus, Saccharomyces, Staphylococcus, and Cobetia were the dominant microorganisms in post-ripening Jinhua ham. The correlation analysis showed a positive relationship between Saccharomyces, Aspergillus, Staphylococcus, and the flavor of Jinhua ham during the post-ripening stage.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Xiaoyan Liu, Weidong Bai, Wenhong Zhao, Min Qian, Hao Dong
Summary: This study found that specific microbial communities in soy sauce fermentation have correlations with substances like ethanol, urea, citrulline and arginine.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Food Science & Technology
Hong Min, Fengqiu An, Ting Wei, Song Wang, Pengfei Ma, Yong Dai
Summary: The aim of this study was to investigate the sensory indicators, biogenic amine contents, and bacterial community structure and diversity of chilled chicken stored at 4 degrees C under aerobic conditions. The results showed that the contents of putrescine and cadaverine increased significantly with storage time. The predominant spoilage bacteria found in chicken thighs were Pseudomonas, Acinetobacter, Aeromonas, Shewanella, and Yersinia, and the difference with chicken breasts was related to the presence of Myroides and absence of Yersinia. Bacterial diversity and richness indices showed fluctuating and decreasing trend with storage time. The key findings of this study can provide experimental data for food safety monitoring during refrigerated storage and preservation for poultry meat products.
FOOD SCIENCE & NUTRITION
(2023)
Article
Food Science & Technology
Xiaoyu Xu, Yuanyuan Miao, Huan Wang, Juan Du, Chenqiang Wang, Xuewei Shi, Bin Wang
Summary: This study utilized high-throughput sequencing and high-performance liquid chromatography to investigate the diversity of epiphytic microbial communities and physicochemical indicators in different wine grape varieties. The results showed that the grape variety significantly influences the structure of surface microbial communities.
Article
Multidisciplinary Sciences
Yanbo Liu, Mengxiao Sun, Pei Hou, Wenya Wang, Xiangkun Shen, Lixin Zhang, Suna Han, Chunmei Pan
Summary: This study analyzed the microbial community structure of pit mud used in the production of Taorong-type Baijiu using high-throughput sequencing technology. It also performed qualitative analysis of volatile compounds in the pit mud. The study identified new microbial groups and volatile compounds, providing important insights for improving the quality of pit mud and the flavor of Taorong-type Baijiu.
SCIENTIFIC REPORTS
(2022)
Article
Food Science & Technology
Panwen Zhang, Hao Li, Wenpeng Zhao, Kai Xiong, He Wen, Huilin Yang, Xiaolan Wang
Summary: This study analyzes the relationship between bacterial community succession and physicochemical properties in the fermentation of Aspergillus Douchi. The results show that pH and temperature are important environmental parameters that influence the diversity and structure of bacterial flora in Douchi fermentation.
FOOD RESEARCH INTERNATIONAL
(2022)