Unraveling the effects of Lactobacillus sakei inoculation on the microbial quality and bacterial community diversity of chili sauce by high-throughput sequencing
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , |
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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Food Science and Technology (Campinas) |
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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 |
format |
article |
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 |
_version_ |
1752126333365780480 |