Research progress on the application of starter strains and the regulation of microflora in vegetable fermentation
SHI Qiao1, LIU Biqin1, TANG Huihua1, WANG Xinrui1, ZHU Lizhou1, ZHAO Nan2, LI Hong1*
1(Institute of Agro-Products Processing Science and Technology, Yunnan Academy of Agricultural Sciences, Kunming 650223, China) 2(Institute of Agro-Products Processing Science and Technology, Sichuang Academy of Agricultural Sciences, Chengdu 610011, China)
Abstract: Vegetable fermentation is the cold processing of fresh vegetables through microbial metabolic activities under certain production conditions to maintain the nutritional value of the vegetables and improve their flavor. The flora in fermented vegetables is critical to the flavor characteristics, nutritional functions and safety of the product. At the same time, the viable flora also affects the preservative quality of the fermented products. This review focuses on recent research progress on the microbial diversity of fermented vegetables and the mechanism of microbial action based on multi-omics technology, as well as the selection and application of functional microorganisms in vegetable fermentation, and the factors affecting microbial flora. Microflora regulation using combined biological, chemical, and physical methods during vegetable fermentation can enhance the technological edge of the products, which provides theoretical basis for industrial production of fermented vegetables of good and stable quality.
史巧,刘毕琴,汤回花,等. 发酵蔬菜菌种应用及菌群调控研究进展[J]. 食品与发酵工业, 2021, 47(5): 273-281.
SHI Qiao,LIU Biqin,TANG Huihua,et al. Research progress on the application of starter strains and the regulation of microflora in vegetable fermentation[J]. Food and Fermentation Industries, 2021, 47(5): 273-281.
[1] 张会生. 直投式乳酸菌发酵泡菜技术研究[D]. 南昌:南昌大学, 2019. ZHANG H S.Optimization of technology of Direct Vat Set pickles fermented by lactic acid bacteria[D].Nanchang:Nanchang University, 2019. [2] JEONG S H, JUNG J Y, LEE S H, et al.Microbial succession and metabolite changes during fermentation of Dongchimi, traditional Korean watery kimchi[J]. International Journal of Food Microbiology, 2013, 164(1):46-53. [3] JUNG J Y, LEE S H, KIM J M, et al.Metagenomic analysis of kimchi, a traditional Korean fermented food[J]. Applied and Environmental Microbiology, 2011, 77(7):2 264-2 274. [4] 刘长蕾, 苗乘源, 文宇萍, 等.东北酸菜和朝鲜族辣白菜发酵过程中微生物的变化[J]. 东北农业科学, 2019, 44(3):74-77;82. LIU C L, MIAO C Y, WEN Y Q, et al.Changes of microorganism in pickled cabbage and kimchi fermentation[J].Journal of Northeast Agricultural Sciences, 2019, 44(3):74-77;82. [5] LIANG H, CHEN H, JI C F, et al.Dynamic and functional characteristics of predominant species in industrial Paocai as revealed by combined DGGE and metagenomic sequencing[J]. Frontiers in Microbiology, 2018, 9:02416. [6] PARK S E, YOO S A, SEO S H, et al.GC-MS based metabolomics approach of kimchi for the understanding of Lactobacillus plantarum fermentation characteristics[J]. LWT-Food Science and Technology, 2016, 68:313-321. [7] JEONG S H, LEE H J, JUNG J Y, et al.Effects of red pepper powder on microbial communities and metabolites during kimchi fermentation[J]. International Journal of Food Microbiology, 2013, 160(3):252-259. [8] JUNG J Y, LEE S H, JIN H M, et al.Metatranscriptomic analysis of lactic acid bacterial gene expression during kimchi fermentation[J]. International Journal of Food Microbiology, 2013, 163(2-3):171-179. [9] ZHAO N, ZHANG C C, YANG Q, et al.Selection of taste markers related to lactic acid bacteria microflora metabolism for Chinese traditional Paocai:A gas chromatography-mass spectrometry-based metabolomics approach[J]. Journal of Agricultural and Food Chemistry, 2016, 64(11):2 415-2 422. [10] PEREIRA G V D, NETO D P D, JUNQUEIRA A C D, et al.A review of selection criteria for starter culture development in the food fermentation industry[J]. Food Reviews International, 2020, 36(2):135-167. [11] CHANG J Y, CHANG H C.Improvements in the quality and shelf life of kimchi by fermentation with the induced bacteriocin-producing strain, Leuconostoc citreum GJ7 as a starter[J].Journal of Food Science, 2010, 75(2):M103-M110. [12] SAKAI M, NAGANO M, OHTA H, et al.Salt-reduced Takanazuke produced with an isolated starter strain[J]. Food Science and Technology Research, 2014, 20(4):749-753. [13] 徐丹萍, 蒲彪, 刘书亮, 等.不同发酵方式的泡菜挥发性成分分析[J].食品科学, 2015, 36(16):94-100. XU D P, PU B, LIU S L, et al.Analysis of volatile components in pickles fermented with different starter cultures[J].Food Science, 2015, 36 (16):94-100. [14] JUNG J Y, LEE S H, LEE H J, et al.Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation[J]. International Journal of Food Microbiology, 2012, 153(3):378-387. [15] YAN P M, XUE W T, TAN S S, et al.Effect of inoculating lactic acid bacteria starter cultures on the nitrite concentration of fermenting Chinese Paocai[J].Food Control, 2008, 19(1):50-55. [16] XIA Y J, LIU X F, WANG G Q, et al.Characterization and selection of Lactobacillus brevis starter for nitrite degradation of Chinese pickle[J].Food Control, 2017, 78:126-131. [17] RABIE M A, SILIHA H, EL-SAIDY S, et al.Reduced biogenic amine contents in sauerkraut via addition of selected lactic acid bacteria[J].Food Chemistry, 2011, 129(4):1 778-1 782. [18] PENAS E, FRIAS J, SIDRO B, et al.Impact of fermentation conditions and refrigerated storage on microbial quality and biogenic amine content of sauerkraut[J].Food Chemistry, 2010, 123(1):143-150. [19] JUNG J Y, LEE S H, JEON C O.Kimchi microflora:History, current status, and perspectives for industrial kimchi production[J].Applied Microbiol Biotechnol, 2014, 98(6):2 385-2 393. [20] CHANG J Y, CHANG H C.Growth inhibition of foodborne pathogens by kimchi prepared with bacteriocin-producing starter culture[J].Journal of Food Science, 2011, 76(1):M72-M78. [21] TOLONEN M, RAJANIEMI S, PIHLAVA J M, et al.Formation of nisin, plant-derived biomolecules and antimicrobial activity in starter culture fermentations of sauerkraut[J].Food Microbiology, 2004, 21(2):167-179. [22] RAO Y, CHANG W, XIANG W L, et al.Screening and performance of Lactobacillus plantarum E11 with bacteriocin-like substance secretion as fermentation starter of Sichuan pickle[J].Journal of Food Safety, 2013, 33(4):445-452. [23] KIM Y C, JUNG E Y, KIM H J, et al.Improvement of kimchi fermentation by using acid-tolerant mutant of Leuconostoc mesenteroides and aromatic yeast Saccharomyces fermentati as starters[J].Journal of Microbiology and Biotechnology, 1999, 9(1):22-31. [24] JIA B H, ZHONG X T, YUAN C H, et al.Screening of Lactobacillus plantarum LPM21 with F1F0-ATPase β-subunit mutation used as probiotics adjunct in Sichuan pickle[J].Food Science and Technology Research, 2013, 19(6):1 045-1 050. [25] MCDONALD L C, SHIEH D H, FLEMING H P, et al.Evaluation of malolactic-deficient strains of Lactobacillus plantarum for use in cucumber fermentations[J].Food Microbiology, 1993, 10(6):489-499. [26] BEGANOVIC′J, PAVUNC A L, GJURACIC K, et al.Improved sauerkraut production with probiotic strain Lactobacillus plantarum L4 and Leuconostoc mesenteroides LMG 7954[J].Journal of Food Science, 2015, 76(2):M124-M129. [27] XIONG T, SONG S H, HUANG X H, et al.Screening and identification of functional Lactobacillus specific for vegetable fermentation[J].Journal of Food Science, 2013, 78(1):M84-M89. [28] CHO S Y, PARK M J, KIM K M, et al.Production of high γ-aminobutyric acid (GABA) sour kimchi using lactic acid bacteria isolated from mukeunjee kimchi[J].Food Science and Biotechnology, 2011, 20(2):403-408. [29] CHO S K, EOM H J, MOON J S, et al.An improved process of isomaltooligosaccharide production in kimchi involving the addition of a Leuconostoc starter and sugars[J].International Journal of Food Microbiology, 2014, 170:61-64. [30] HAN X, YI H, ZHANG L, et al.Improvement of fermented Chinese abbage characteristics by selected starter cultures[J].Journal of Food Science, 2014, 79(7):M1 387-M1 392. [31] XIANG W L, ZHANG N D, LU Y, et al.Effect of Weissella cibaria co-inoculation on the quality of Sichuan pickle fermented by Lactobacillus plantarum[J].LWT-Food Science and Technology, 2020, 121:108 975. [32] 孙小静, 王雪雅, 蓬桂华, 等.不同辣椒品种对辣椒酱发酵品质的影响[J].中国酿造, 2017, 36(9):55-59. SUN X J, WANG X Y, PENG G H, et al.Effects of different chilli varieties on the fermentation quality of chili sauce[J].China Brewing, 2017, 36(9):55-59. [33] 时永杰.乳酸菌发酵辣椒酱菌种的筛选及系列辣椒酱产品的研发[D].石河子:石河子大学, 2013. SHI Y J.The separetion of LAB for fermented chili sauce and series chili sauce product research[D].Shihezi:Shihezi University, 2013. [34] 纪晓燚.优良乳酸菌的筛选及其发酵蔬菜的应用研究[D].杭州:浙江大学, 2014. JI X Y.Selection of excellent lactic acid bacteria and its application in vegetable fermentation[D].Hangzhou:Zhejiang University, 2014. [35] 卢沿钢.胭脂萝卜纯种发酵泡菜及其保藏方式的研究[D].重庆:西南大学, 2013. LU Y G.Study on the pure fermenting pickles and storage methods of carmine radish[D].Chongqing:Southwest University, 2013. [36] MHEEN T I, KWON T W.Effect of temperature and salt concentration on kimchi fermentation[J].Korean Journal of Food Science & Technology, 1984, 16(4):443-450. [37] 柳建华. 凉薯泡菜发酵工艺优化、对比及风味分析[D].昆明:昆明理工大学, 2016. LIU J H.The Optimization, contrast and flavor analysis of Pachyrhizus erosus pickle fermentation process[D].Kunming:Kunming University of Science and Technology, 2016. [38] XIONG T, LI J, LIANG F, et al.Effects of salt concentration on Chinese sauerkraut fermentation[J].LWT-Food Science and Technology, 2016, 69:169-174. [39] ZHANG Q S, CHEN G, SHEN W, et al.Microbial safety and sensory quality of instant low-salt Chinese Paocai[J].Food Control, 2016, 59:575-580. [40] AHMADSAH L S F, MIN S G, HAN S K, et al.Effect of low salt concentrations on microbial changes during kimchi fermentation monitored by PCR-DGGE and their sensory acceptance[J].Journal of Microbiology & Biotechnology, 2015, 25(12):2 049-2 057. [41] CAO J L, YANG J X, HOU Q C, et al.Assessment of bacterial profiles in aged, home-made Sichuan Paocai brine with varying titratable acidity by PacBio SMRT sequencing technology[J].Food Control, 2017, 78:14-23. [42] KIM K B, AN D G, HWANG S Y, et al.Quality characteristics of radish pickle added with different amounts of white wine[J].Culinary Science and Hospitality Research, 2015, 21(4):72-85. [43] PARK W P, CHANG D K.Kimchi quality affected by the addition of grapefruit seed extract powder[J].Korean Journal Food Preservation, 2003, 10:288-292. [44] WEE J H, PARK K H.Retardation of kimchi fermentation and growth inhibition of related microorganisms by tea catechins[J].Korean Journal of Food Science and Technology, 1997, 29(6):1 035-1 058. [45] KIM H S, KIM G J.Effects of the feeding Hijikia fusiforme (Harvey) Okamura on lipid composition of serum in dietary hyperlipidemic rats[J].Journal Korean Society of Food and Nutrition, 1998, 27:718-723. [46] LEYVA SALAS M, MOUNIER J, VALENCE F, et al.Antifungal microbial agents for food biopreservation-A review[J].Microorganisms, 2017, 5(3):37. [47] CHOI M H, PARK Y H.Selective control of lactobacilli in kimchi with nisin[J].Letters in Applied Microbiology, 2010, 30(3):173-177. [48] CHOI S Y.Inhibitory effect of nisin upon kimchi fermentation[J].Korean Journal Applied Microbiology Biotechnology, 1990, 18:620-623. [49] 蒋和体, 刘晓丽.四川泡菜微生态保藏技术研究[J].食品与发酵工业, 2004, 30(1):134-135. JIANG H T, LIU X L.Research on sichuan pickle micro-ecological preservation technology[J].Food and Fermentation Industries, 2004, 30(1):134-135. [50] 吴锦铸, 余小林, 李筱瑜.延长泡菜和酸菜保质期的研究[J].食品与发酵工业, 1999, 25(3):39-42. WU J T, YU X L, LI X Y.Study on extending the shelf life of pickled vegetables[J].Food and Fermentation Industries, 1999, 25(3):39-42. [51] PARK J G, KIM J H, PARK J N, et al.The effect of irradiation temperature on the quality improvement of kimchi, Korean fermented vegetables, for its shelf stability[J].Radiation Physics and Chemistry, 2008, 77(4):497-502. [52] BAO R, FAN A P, HU X, et al.Effects of high pressure processing on the quality of pickled radish during refrigerated storage[J].Innovative Food Science & Emerging Technologies, 2016, 38:206-212. [53] ZHAO N, GE L, HUANG Y, et al.Impact of cold plasma processing on quality parameters of packaged fermented vegetable (radish Paocai) in comparison with pasteurization processing:Insight into safety and storage stability of products[J].Innovative Food Science & Emerging Technologies, 2020, 60:102 300.
2021, Vol. 47 
