Differences in the bacterial profiles and physicochemical between natural and inoculated fermentation of vegetables from Shanxi Province

• Published in: Annals of microbiology Vol. 70; no. 1
• Main Authors: Chen, Zhidi, Kang, Jianyi, Zhang, Yao, Yi, Xinxin, Pang, Xiaona, Li-Byarlay, Hongmei, Gao, Xiuzhi
• Format: Journal Article
• Language: English
• Published: Cham Springer International Publishing 25.11.2020; Springer; Springer Nature B.V
• Subjects: Acidification; Acids; Analysis; Applied Microbiology; Bacteria; Biomedical and Life Sciences; Correlation analysis; Fermentation; Flavor compounds; Inoculation; Lactic acid; Lactic acid bacteria; Lactobacillus; Life Sciences; Medical Microbiology; Microbial Ecology; Microbial Genetics and Genomics; Microbiology; Microorganisms; Mycology; Original Article; Vegetables; Canada; China; Beijing China; United States > US; Shanxi China; Correlation Analysis; Natural fermentation; High-throughput sequencing; Bacterial diversity; Inoculated fermentation
• ISSN: 1590-4261; 1869-2044
• DOI: 10.1186/s13213-020-01605-5

Purpose Fermented vegetables can be divided into two types, natural fermented and artificially inoculated fermented. By detecting and identifying the changes of bacterial diversity using physical and chemical indicators during natural and inoculation fermentation, we analyzed and determined the dominant bacteria in the fermentation process and revealed the relationship between bacteria and volatile substances. Methods We used the Illumina Miseq to sequence the bacteria in fermented vegetable samples at different fermentation periods, and calculated the total number of mesophilic microorganisms and lactic acid bacteria. We used the pH and nitrite to monitor the acidification process. GC-MS was used to determine volatile flavor compounds. Finally, we analyzed the correlation between volatile flavor compounds and bacteria. Results Total mesophilic microorganisms and the number of lactic acid bacteria in the inoculated fermentation were higher than the natural fermentation. The bacterial diversity Shannon and Simpson indexes of the natural fermentation, higher than those of inoculated fermentation in 0~7 days, were between 55~71% and 36~45%, respectively. On the 7th day, the proportion of Lactobacillus in the natural fermentation and inoculated fermentation were 53.4% and 90.2%, respectively, which were significantly different. Lactobacillus was the dominant genus in the fermented vegetables and an important genus to promote the formation of volatile flavors. Lactobacillus was negatively correlated with two volatile substances (4-[2,2,6-trimethyl-7-oxabicyclo [4.1.0] hept-1-yl]-3-Buten-2-one (K4) and a-Phellandrene (X1)) and played a leading role in the fermentation process. Conclusions Results demonstrated that the total number of mesophilic microorganisms and lactic acid bacteria in inoculated fermentation were more than those in natural fermentation. Inoculated fermentation can shorten the fermentation cycle and reduce the content of nitrite. Lactic acid bacteria were the dominant bacteria in fermented vegetables.