Unraveling the effects of Lactobacillus sakei inoculation on the microbial quality and bacterial community diversity of chili sauce by high-throughput sequencing

Detalhes bibliográficos
Autor(a) principal: ZHANG,Yalin
Data de Publicação: 2022
Outros Autores: ZHU,Wenyou, REN,Hongyang, TIAN,Tian, WANG,Xinhui
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100912
Resumo: Abstract In this study, the effects of the starter culture Lactobacillus sakei on microbial quality and the bacterial community diversity of chili sauce were investigated. In starter culture inoculated chili sauce (CPN sample), Lactobacillus spp. was predominant bacteria with 86.08% of the relative abundance on the 30th day of fermentation. Meanwhile, the spoilage organisms and pathogenic bacteria, including Staphylococcus spp., Enterobacter spp., Pseudomonas spp. and Neorhizobium spp. were nearly undetectable in starter culture inoculated chili sauce. In contrast, Lactobacillus spp. and Weissella spp. were predominant bacteria, and trace Pseudomonas spp. and Neorhizobium spp. were still detectable at the end of fermentation in the spontaneous fermentation (CPS sample). These results revealed that L. sakei could be used as a potential starter culture for the microbial quality improvement.
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spelling Unraveling the effects of Lactobacillus sakei inoculation on the microbial quality and bacterial community diversity of chili sauce by high-throughput sequencingbacterial community diversitychili sauceLactobacillus sakeimicrobial qualityAbstract In this study, the effects of the starter culture Lactobacillus sakei on microbial quality and the bacterial community diversity of chili sauce were investigated. In starter culture inoculated chili sauce (CPN sample), Lactobacillus spp. was predominant bacteria with 86.08% of the relative abundance on the 30th day of fermentation. Meanwhile, the spoilage organisms and pathogenic bacteria, including Staphylococcus spp., Enterobacter spp., Pseudomonas spp. and Neorhizobium spp. were nearly undetectable in starter culture inoculated chili sauce. In contrast, Lactobacillus spp. and Weissella spp. were predominant bacteria, and trace Pseudomonas spp. and Neorhizobium spp. were still detectable at the end of fermentation in the spontaneous fermentation (CPS sample). These results revealed that L. sakei could be used as a potential starter culture for the microbial quality improvement.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100912Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.104821info:eu-repo/semantics/openAccessZHANG,YalinZHU,WenyouREN,HongyangTIAN,TianWANG,Xinhuieng2022-03-21T00:00:00Zoai:scielo:S0101-20612022000100912Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-03-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Unraveling the effects of Lactobacillus sakei inoculation on the microbial quality and bacterial community diversity of chili sauce by high-throughput sequencing
title Unraveling the effects of Lactobacillus sakei inoculation on the microbial quality and bacterial community diversity of chili sauce by high-throughput sequencing
spellingShingle Unraveling the effects of Lactobacillus sakei inoculation on the microbial quality and bacterial community diversity of chili sauce by high-throughput sequencing
ZHANG,Yalin
bacterial community diversity
chili sauce
Lactobacillus sakei
microbial quality
title_short Unraveling the effects of Lactobacillus sakei inoculation on the microbial quality and bacterial community diversity of chili sauce by high-throughput sequencing
title_full Unraveling the effects of Lactobacillus sakei inoculation on the microbial quality and bacterial community diversity of chili sauce by high-throughput sequencing
title_fullStr Unraveling the effects of Lactobacillus sakei inoculation on the microbial quality and bacterial community diversity of chili sauce by high-throughput sequencing
title_full_unstemmed Unraveling the effects of Lactobacillus sakei inoculation on the microbial quality and bacterial community diversity of chili sauce by high-throughput sequencing
title_sort Unraveling the effects of Lactobacillus sakei inoculation on the microbial quality and bacterial community diversity of chili sauce by high-throughput sequencing
author ZHANG,Yalin
author_facet ZHANG,Yalin
ZHU,Wenyou
REN,Hongyang
TIAN,Tian
WANG,Xinhui
author_role author
author2 ZHU,Wenyou
REN,Hongyang
TIAN,Tian
WANG,Xinhui
author2_role author
author
author
author
dc.contributor.author.fl_str_mv ZHANG,Yalin
ZHU,Wenyou
REN,Hongyang
TIAN,Tian
WANG,Xinhui
dc.subject.por.fl_str_mv bacterial community diversity
chili sauce
Lactobacillus sakei
microbial quality
topic bacterial community diversity
chili sauce
Lactobacillus sakei
microbial quality
description Abstract In this study, the effects of the starter culture Lactobacillus sakei on microbial quality and the bacterial community diversity of chili sauce were investigated. In starter culture inoculated chili sauce (CPN sample), Lactobacillus spp. was predominant bacteria with 86.08% of the relative abundance on the 30th day of fermentation. Meanwhile, the spoilage organisms and pathogenic bacteria, including Staphylococcus spp., Enterobacter spp., Pseudomonas spp. and Neorhizobium spp. were nearly undetectable in starter culture inoculated chili sauce. In contrast, Lactobacillus spp. and Weissella spp. were predominant bacteria, and trace Pseudomonas spp. and Neorhizobium spp. were still detectable at the end of fermentation in the spontaneous fermentation (CPS sample). These results revealed that L. sakei could be used as a potential starter culture for the microbial quality improvement.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
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status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100912
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100912
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.104821
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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