Screening and identification of lactic acid bacteria and Allium chinense fermentation by multi-bacterial system
In order to optimize the fermentation process and enhance the quality of fermented Allium chinense, the bacterial diversity and dominant microbiota of traditional natural fermented A. chinense and its fermentation broth was analyzed using high-throughput sequencing. Lactic acid bacteria with excelle...
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Editorial Department of China Brewing
2025-04-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-4-71.pdf |
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| author | ZHANG Dai, ZHU Li, ZHAO Lingyan, YANG Chunya, NIE Minyu, DENG Fangming |
| author_facet | ZHANG Dai, ZHU Li, ZHAO Lingyan, YANG Chunya, NIE Minyu, DENG Fangming |
| author_sort | ZHANG Dai, ZHU Li, ZHAO Lingyan, YANG Chunya, NIE Minyu, DENG Fangming |
| collection | DOAJ |
| description | In order to optimize the fermentation process and enhance the quality of fermented Allium chinense, the bacterial diversity and dominant microbiota of traditional natural fermented A. chinense and its fermentation broth was analyzed using high-throughput sequencing. Lactic acid bacteria with excellent acid production, aroma generation, and amino nitrogen production capabilities were screened, the multi-bacterial complex fermentation system was constructed, and their antibacterial effects were investigated. The results showed that Firmicutes was the predominant phylum in traditional fermented A. chinense and its fermentation broth, with Leuconostoc and Lactobacillus as the dominant genera. A total of 25 lactic acid bacteria strains were initially screened, among which strains D1-9, D2-3 and D1 with strong acid production, acetoin production, and amino nitrogen production abilities were selected, respectively. These strains were identified as Lactiplantibacillus plantarum (D1-9), Pediococcus pentosaceus (D2-3), Lactobacillus pentosus (D1). After 24 h of cultivation, the total acidity, acetoin, and amino acid nitrogen contents of strain D1-9, D2-3, D1 reached 18.60 g/L, 47.16 mg/L, and 0.32 g/100 ml, respectively. The three strains had no antagonistic effect and mutualism when cultured together, and had significant antibacterial effect on foodborne pathogenic bacteria. When the mixture culture ratio of strains D1, D1-9 and D2-3 was 1∶1∶2, the fermented A. chinense achieved the highest levels of total acidity (0.92 g/100 g), amino acid nitrogen (0.202 g/100 g), acetoin concentration (52.08 mg/L) and sensory evaluation score (88.40). |
| format | Article |
| id | doaj-art-6372db4c1d034f8394efedc9c74362b0 |
| institution | Kabale University |
| issn | 0254-5071 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-6372db4c1d034f8394efedc9c74362b02025-08-20T03:53:46ZengEditorial Department of China BrewingZhongguo niangzao0254-50712025-04-01444717910.11882/j.issn.0254-5071.2025.04.011Screening and identification of lactic acid bacteria and Allium chinense fermentation by multi-bacterial systemZHANG Dai, ZHU Li, ZHAO Lingyan, YANG Chunya, NIE Minyu, DENG Fangming01.College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China;;2.Hunan Tailong Food Technology Co., Ltd., Changde 415400, ChinaIn order to optimize the fermentation process and enhance the quality of fermented Allium chinense, the bacterial diversity and dominant microbiota of traditional natural fermented A. chinense and its fermentation broth was analyzed using high-throughput sequencing. Lactic acid bacteria with excellent acid production, aroma generation, and amino nitrogen production capabilities were screened, the multi-bacterial complex fermentation system was constructed, and their antibacterial effects were investigated. The results showed that Firmicutes was the predominant phylum in traditional fermented A. chinense and its fermentation broth, with Leuconostoc and Lactobacillus as the dominant genera. A total of 25 lactic acid bacteria strains were initially screened, among which strains D1-9, D2-3 and D1 with strong acid production, acetoin production, and amino nitrogen production abilities were selected, respectively. These strains were identified as Lactiplantibacillus plantarum (D1-9), Pediococcus pentosaceus (D2-3), Lactobacillus pentosus (D1). After 24 h of cultivation, the total acidity, acetoin, and amino acid nitrogen contents of strain D1-9, D2-3, D1 reached 18.60 g/L, 47.16 mg/L, and 0.32 g/100 ml, respectively. The three strains had no antagonistic effect and mutualism when cultured together, and had significant antibacterial effect on foodborne pathogenic bacteria. When the mixture culture ratio of strains D1, D1-9 and D2-3 was 1∶1∶2, the fermented A. chinense achieved the highest levels of total acidity (0.92 g/100 g), amino acid nitrogen (0.202 g/100 g), acetoin concentration (52.08 mg/L) and sensory evaluation score (88.40).https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-4-71.pdffermented allium chinense|lactic acid bacteria screening|bacterial community|multi-bacterial system |
| spellingShingle | ZHANG Dai, ZHU Li, ZHAO Lingyan, YANG Chunya, NIE Minyu, DENG Fangming Screening and identification of lactic acid bacteria and Allium chinense fermentation by multi-bacterial system Zhongguo niangzao fermented allium chinense|lactic acid bacteria screening|bacterial community|multi-bacterial system |
| title | Screening and identification of lactic acid bacteria and Allium chinense fermentation by multi-bacterial system |
| title_full | Screening and identification of lactic acid bacteria and Allium chinense fermentation by multi-bacterial system |
| title_fullStr | Screening and identification of lactic acid bacteria and Allium chinense fermentation by multi-bacterial system |
| title_full_unstemmed | Screening and identification of lactic acid bacteria and Allium chinense fermentation by multi-bacterial system |
| title_short | Screening and identification of lactic acid bacteria and Allium chinense fermentation by multi-bacterial system |
| title_sort | screening and identification of lactic acid bacteria and allium chinense fermentation by multi bacterial system |
| topic | fermented allium chinense|lactic acid bacteria screening|bacterial community|multi-bacterial system |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-4-71.pdf |
| work_keys_str_mv | AT zhangdaizhulizhaolingyanyangchunyanieminyudengfangming screeningandidentificationoflacticacidbacteriaandalliumchinensefermentationbymultibacterialsystem |