Effects of prebiotics on the fermentation of traditional suancai of Northeast China
Suancai is a traditional fermented vegetable widely consumed in Northeast China. In this study, different prebiotics were used to improve the quality of suancai. Four prebiotics (inulin (INU), xylooligosaccharide (XOS), galactooligosaccharide (GOS), and stachyose (STA)) were shown to reduce the pH v...
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| Format: | Article |
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Tsinghua University Press
2024-05-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | https://www.sciopen.com/article/10.26599/FSHW.2022.9250114 |
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| author | Mingwei Zhao Xinying Cao Yuzheng Wu Sibo Zou Zhigao Li Xinping Lin Chaofan Ji Liang Dong Sufang Zhang Chenxu Yu Huipeng Liang |
| author_facet | Mingwei Zhao Xinying Cao Yuzheng Wu Sibo Zou Zhigao Li Xinping Lin Chaofan Ji Liang Dong Sufang Zhang Chenxu Yu Huipeng Liang |
| author_sort | Mingwei Zhao |
| collection | DOAJ |
| description | Suancai is a traditional fermented vegetable widely consumed in Northeast China. In this study, different prebiotics were used to improve the quality of suancai. Four prebiotics (inulin (INU), xylooligosaccharide (XOS), galactooligosaccharide (GOS), and stachyose (STA)) were shown to reduce the pH value and increase the content of total titratable acidity (TTA) in suancai, while the contents of most organic acids were also increased. The addition of prebiotics had significant effects on the bacterial microbiota during the suancai fermentation process. All prebiotics were shown to contribute to the growth of Lactobacillus. The suancai sample with fructooligosaccharides (FOS) had the highest relative abundance of Lactobacillus. Besides, INU and XOS could increase the abundance of Weissella. To evaluate the quality of suancai fermented with prebiotics, profiles of volatile flavor compounds (VOCs) and free amino acids (FAA) were analyzed. The prebiotics affected the VOCs and FAA profiles via transforming the bacterial microbiota. In addition, the addition of prebiotics also changed the taste prof iles of the suancai samples. This study is among the first attempts to reveal the effects of different prebiotics on suancai fermentation, and the findings provide a foundation to develop new ways for improving the quality of suancai. |
| format | Article |
| id | doaj-art-b12a7e05d1da478585e1620c56dd0e00 |
| institution | Kabale University |
| issn | 2097-0765 2213-4530 |
| language | English |
| publishDate | 2024-05-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-b12a7e05d1da478585e1620c56dd0e002025-01-10T06:54:23ZengTsinghua University PressFood Science and Human Wellness2097-07652213-45302024-05-011331358136710.26599/FSHW.2022.9250114Effects of prebiotics on the fermentation of traditional suancai of Northeast ChinaMingwei Zhao0Xinying Cao1Yuzheng Wu2Sibo Zou3Zhigao Li4Xinping Lin5Chaofan Ji6Liang Dong7Sufang Zhang8Chenxu Yu9Huipeng Liang10National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaNational Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaNational Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaNational Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaNational Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaNational Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaNational Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaNational Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaNational Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaDepartment of Agricultural and Biosystems Engineering, Iowa State University, IA 50011, USANational Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaSuancai is a traditional fermented vegetable widely consumed in Northeast China. In this study, different prebiotics were used to improve the quality of suancai. Four prebiotics (inulin (INU), xylooligosaccharide (XOS), galactooligosaccharide (GOS), and stachyose (STA)) were shown to reduce the pH value and increase the content of total titratable acidity (TTA) in suancai, while the contents of most organic acids were also increased. The addition of prebiotics had significant effects on the bacterial microbiota during the suancai fermentation process. All prebiotics were shown to contribute to the growth of Lactobacillus. The suancai sample with fructooligosaccharides (FOS) had the highest relative abundance of Lactobacillus. Besides, INU and XOS could increase the abundance of Weissella. To evaluate the quality of suancai fermented with prebiotics, profiles of volatile flavor compounds (VOCs) and free amino acids (FAA) were analyzed. The prebiotics affected the VOCs and FAA profiles via transforming the bacterial microbiota. In addition, the addition of prebiotics also changed the taste prof iles of the suancai samples. This study is among the first attempts to reveal the effects of different prebiotics on suancai fermentation, and the findings provide a foundation to develop new ways for improving the quality of suancai.https://www.sciopen.com/article/10.26599/FSHW.2022.9250114bacterial microbiotalactic acid bacteriaflavoramino acidtaste |
| spellingShingle | Mingwei Zhao Xinying Cao Yuzheng Wu Sibo Zou Zhigao Li Xinping Lin Chaofan Ji Liang Dong Sufang Zhang Chenxu Yu Huipeng Liang Effects of prebiotics on the fermentation of traditional suancai of Northeast China Food Science and Human Wellness bacterial microbiota lactic acid bacteria flavor amino acid taste |
| title | Effects of prebiotics on the fermentation of traditional suancai of Northeast China |
| title_full | Effects of prebiotics on the fermentation of traditional suancai of Northeast China |
| title_fullStr | Effects of prebiotics on the fermentation of traditional suancai of Northeast China |
| title_full_unstemmed | Effects of prebiotics on the fermentation of traditional suancai of Northeast China |
| title_short | Effects of prebiotics on the fermentation of traditional suancai of Northeast China |
| title_sort | effects of prebiotics on the fermentation of traditional suancai of northeast china |
| topic | bacterial microbiota lactic acid bacteria flavor amino acid taste |
| url | https://www.sciopen.com/article/10.26599/FSHW.2022.9250114 |
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