Analysis of nitrite, organic acid content and bacterial community characteristics in naturally fermented sauerkraut soup of Inner Mongolia
The characteristics of nitrites, organic acids, and bacterial communities were analyzed in naturally fermented sauerkraut soup from 10 regions (numbered as HS, WLCB, CF, BT, BM, ALS, HM, ERDS, XAM and TL) in Inner Mongolia by high performance liquid chromatography (HPLC) and high-throughput sequenci...
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Editorial Department of China Brewing
2024-08-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-8-54.pdf |
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| author | XU Jianyang, CHEN Zhongjun, ZHANG Zuoyi, ZHAO Jin, SUN Ziyu, MANdlaa |
| author_facet | XU Jianyang, CHEN Zhongjun, ZHANG Zuoyi, ZHAO Jin, SUN Ziyu, MANdlaa |
| author_sort | XU Jianyang, CHEN Zhongjun, ZHANG Zuoyi, ZHAO Jin, SUN Ziyu, MANdlaa |
| collection | DOAJ |
| description | The characteristics of nitrites, organic acids, and bacterial communities were analyzed in naturally fermented sauerkraut soup from 10 regions (numbered as HS, WLCB, CF, BT, BM, ALS, HM, ERDS, XAM and TL) in Inner Mongolia by high performance liquid chromatography (HPLC) and high-throughput sequencing technology, and the correlation analysis of the results was conducted. The results showed that the nitrite content in naturally fermented sauerkraut soup ranged from 0.04 to 0.28 mg/kg. Lactic acid was the organic acid with the highest content (1.97-46.45 mg/ml), while oxalic acid, formic acid, malic acid, acetic acid, citric acid, and fumaric acid showed significant differences among the samples (P<0.05). Moreover, Firmicutes and Proteobacteria were dominant bacterial phyla, while Lactobacillus and Pediococcus were dominant bacterial genera in the collected samples. Based on differences in community structure, 10 samples could be divided into three types. Correlation analysis showed that Lactococcus and Leuconostoc were significantly positively correlated with most bacterial genera (P<0.05), while Lactococcus, Leuconostoc and Weissella were significantly positively correlated with seven organic acids except for lactic acid and malic acid (P<0.05), and malic acid was significantly positively correlated with nitrite (P<0.05). |
| format | Article |
| id | doaj-art-dd01adeb87f84cd0a8245692af8932b8 |
| institution | DOAJ |
| issn | 0254-5071 |
| language | English |
| publishDate | 2024-08-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-dd01adeb87f84cd0a8245692af8932b82025-08-20T02:55:04ZengEditorial Department of China BrewingZhongguo niangzao0254-50712024-08-01438546010.11882/j.issn.0254-5071.2024.08.009Analysis of nitrite, organic acid content and bacterial community characteristics in naturally fermented sauerkraut soup of Inner MongoliaXU Jianyang, CHEN Zhongjun, ZHANG Zuoyi, ZHAO Jin, SUN Ziyu, MANdlaa0College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, ChinaThe characteristics of nitrites, organic acids, and bacterial communities were analyzed in naturally fermented sauerkraut soup from 10 regions (numbered as HS, WLCB, CF, BT, BM, ALS, HM, ERDS, XAM and TL) in Inner Mongolia by high performance liquid chromatography (HPLC) and high-throughput sequencing technology, and the correlation analysis of the results was conducted. The results showed that the nitrite content in naturally fermented sauerkraut soup ranged from 0.04 to 0.28 mg/kg. Lactic acid was the organic acid with the highest content (1.97-46.45 mg/ml), while oxalic acid, formic acid, malic acid, acetic acid, citric acid, and fumaric acid showed significant differences among the samples (P<0.05). Moreover, Firmicutes and Proteobacteria were dominant bacterial phyla, while Lactobacillus and Pediococcus were dominant bacterial genera in the collected samples. Based on differences in community structure, 10 samples could be divided into three types. Correlation analysis showed that Lactococcus and Leuconostoc were significantly positively correlated with most bacterial genera (P<0.05), while Lactococcus, Leuconostoc and Weissella were significantly positively correlated with seven organic acids except for lactic acid and malic acid (P<0.05), and malic acid was significantly positively correlated with nitrite (P<0.05).https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-8-54.pdfsauerkraut|bacterial diversity|organic acid|nitrite|inner mongolia region |
| spellingShingle | XU Jianyang, CHEN Zhongjun, ZHANG Zuoyi, ZHAO Jin, SUN Ziyu, MANdlaa Analysis of nitrite, organic acid content and bacterial community characteristics in naturally fermented sauerkraut soup of Inner Mongolia Zhongguo niangzao sauerkraut|bacterial diversity|organic acid|nitrite|inner mongolia region |
| title | Analysis of nitrite, organic acid content and bacterial community characteristics in naturally fermented sauerkraut soup of Inner Mongolia |
| title_full | Analysis of nitrite, organic acid content and bacterial community characteristics in naturally fermented sauerkraut soup of Inner Mongolia |
| title_fullStr | Analysis of nitrite, organic acid content and bacterial community characteristics in naturally fermented sauerkraut soup of Inner Mongolia |
| title_full_unstemmed | Analysis of nitrite, organic acid content and bacterial community characteristics in naturally fermented sauerkraut soup of Inner Mongolia |
| title_short | Analysis of nitrite, organic acid content and bacterial community characteristics in naturally fermented sauerkraut soup of Inner Mongolia |
| title_sort | analysis of nitrite organic acid content and bacterial community characteristics in naturally fermented sauerkraut soup of inner mongolia |
| topic | sauerkraut|bacterial diversity|organic acid|nitrite|inner mongolia region |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-8-54.pdf |
| work_keys_str_mv | AT xujianyangchenzhongjunzhangzuoyizhaojinsunziyumandlaa analysisofnitriteorganicacidcontentandbacterialcommunitycharacteristicsinnaturallyfermentedsauerkrautsoupofinnermongolia |