Effects of substrates and suppliers of ingredients on microbial community and metabolites of traditional non-salt Suancai

Abstract

Aim: Non-salt Suancai is an acidic fermented vegetable consumed by the Chinese Yi ethnic group. Traditionally, it is produced by fermentation without salt in a cold environment. The present study aimed to investigate the metabolite and microbial characteristics, and the effects of substrates/suppliers ingredients on non-salt Suancai.

Methods: A simulated fermentation system of non-salt Suancai was constructed by using different substrates/suppliers’ ingredients. The coherence and differential detection of the metabolite and microbial characteristics were done through non-target metabolomic and metagenomic analysis.

Results: Lactic acid was the predominant organic acid across all samples. The enumeration of the Lactic acid bacteria showed no discernible differences between study groups, but that of yeast was highest in the mustard leaf stem (Brassica juncea var. latipa). The three major biological metabolic pathways were metabolism, environmental information, and genetic information processing based on the KEGG database. The metabolite diversity varied with the substrate/supplier of ingredients based on the PLS-DA plot. Lactiplantibacillus, Leuconostoc, and Lactococcus were prevalent in all samples but differentially. The microbial diversity and richness varied significantly, with 36~291 species being identified. Among the various substrates collected from the same supplier, 29, 59, and 29 differential species were identified based on LEfSe [linear discriminant analysis (LDA) > 2, P < 0.05]. Leuconostoc citreum, Leuconostoc mesenteroides, Leuconostoc pseudomesenteroides, Lactiplantibacillus plantarum, and Leuconostoc lactis were likely to be used as the species to discriminate samples collected from different suppliers.

Conclusions: This research contributed to the exploration of microbial and metabolite characteristics behind the ingredient restriction of non-salt Suancai using traditional technology.

Keywords

Non-salt Suancai / substrate/supplier of ingredients / metabolites / microbial community

References

[1] Andersson J,Bergdoll M.Comparison of steaming and boiling of root vegetables for enhancing carbohydrate content and sensory profile.J Food Eng2022;312:110754

[2] Zhao Y,Gao Y.Assessment of autochthonous lactic acid bacteria as starter culture for improving traditional Chinese Dongbei Suancai fermentation.LWT2023;178:114615

[3] Zhang A,Zhang K.Nutrient consumption patterns of Lactobacillus plantarum and their application in suancai.Int J Food Microbiol2021;354:109317

[4] Bokulich NA,Richardson PM.Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate.Proc Natl Acad Sci U S A2014;111:E139-48 PMCID:PMC3890796

[5] Lv W,Li C.Effect of inoculated Daqu on the spontaneous fermentation of Chinese liquor.Food Res Int2023;173:113321

[6] Lee DY,Park SE.Comprehensive elucidation of the terroir of Korean kimchi through the study of recipes, metabolites, microbiota, and sensory characteristics.Food Res Int2023;166:112614

[7] Cao X,Xu Y,Zhang H.Integrated metabolomics and network pharmacology to reveal antioxidant mechanisms and potential pharmacological ingredients of citrus herbs.Food Res Int2023;174:113514

[8] Palla M,Grassi A.Characterization and selection of functional yeast strains during sourdough fermentation of different cereal wholegrain flours.Sci Rep2020;10:12856 PMCID:PMC7393511

[9] Liu MK,Liu CY.Variation in microbiological heterogeneity in Chinese strong-flavor Baijiu fermentation for four representative varieties of sorghum.Int J Food Microbiol2023;397:110212

[10] Choi YJ,Kang MJ.Changes in bacterial composition and metabolite profiles during kimchi fermentation with different garlic varieties.Heliyon2024;10:e24283 PMCID:PMC10826663

[11] Ye Z,Li M.Effect of ripening and variety on the physiochemical quality and flavor of fermented Chinese chili pepper (Paojiao).Food Chem2022;368:130797

[12] Wang K,Xia J,Deng J.Metabolomics: a promising technique for uncovering quality-attribute of fresh and processed fruits and vegetables.Trends Food Sci Tech2023;142:104213

[13] Kharnaior P.Microbiome and metabolome in home-made fermented soybean foods of India revealed by metagenome-assembled genomes and metabolomics.Int J Food Microbiol2023;407:110417

[14] He C,Wang X.Targeted and nontargeted metabolomics analysis for determining the effect of different aging time on the metabolites and taste quality of green tea beverage.LWT2023;187:115327

[15] Zhou BJ,Ma CL.Metabolomics analysis of the nutraceutical diversity and physiological quality of Torreya yunnanensis seeds during cold storage.Plant Physiol Biochem2024;206:108183

[16] Ge L,Huang Y.Comparative evaluation of package types in alleviating textural softening and package-swelling of Paocai during storage: insight into microbial invasion, cell wall pectinolysis and alteration in sugar and organic acid profiles.Food Chem2021;365:130489

[17] Du R,Shen Y.In situ assay of the reducing sugars in hydrophilic natural deep eutectic solvents by a modified DNS method.J Mol Liq2023;385:122286

[18] Shi Q,Mei Y.Effects of endogenous capsaicin stress and fermentation time on the microbial succession and flavor compounds of chili paste (a Chinese fermented chili pepper).Food Res Int2023;168:112763

[19] Zhang J,Wang S,Li L.Non-targeted metabolomics analyze dough fermented by S. cerevisiae and L. plantarum to reveal the formation of flavor substances of bread.LWT2023;176:114538

[20] Xian S,Yi B.Identification of pellicle formation related microorganisms in traditional Sichuan paocai through metagenomic sequence and the effects of Baijiu/Salt on pellicle and volatile components.Food Res Int2022;159:111130

[21] Meng Z,Azarakhsh N.Antibacterial activity and improvement of the oxidative stability of soybean oil by 4-hydroxybenzyl isothiocyanate from white mustard seeds.Curr Res Food Sci2023;7:100563 PMCID:PMC10462823

[22] Xiong S,Zhang L.Integrated metatranscriptomics and metabolomics reveal microbial succession and flavor formation mechanisms during the spontaneous fermentation of Laotan Suancai.Food Res Int2024;177:113865

[23] Zhao Y,Miyao S.Unraveling the flavor profile and microbial roles during industrial Sichuan radish paocai fermentation by molecular sensory science and metatranscriptomics.Food Biosci2022;48:101815

[24] Mi T,Che Y,Zhou R.Profiling the composition and metabolic functions of microbial community in pellicle-forming radish paocai.Int J Food Microbiol2023;388:110087

[25] Moran MA,Schroer WF.Microbial metabolites in the marine carbon cycle.Nat Microbiol2022;7:508-23

[26] Wu R,Liu X.Changes in flavour and microbial diversity during natural fermentation of suan-cai, a traditional food made in Northeast China.Int J Food Microbiol2015;211:23-31

[27] Zhao L,Wu J,He Y.Effects of electrolysed water combined with ultrasound on inactivation kinetics and metabolite profiles of Escherichia coli biofilms on food contact surface.Innov Food Sci Emerg2022;76:102917

[28] Liu Q,Lim ZY,Lee N.Metabolite profiling of Listeria innocua for unravelling the inactivation mechanism of electrolysed water by nuclear magnetic resonance spectroscopy.Int J Food Microbiol2018;271:24-32

[29] Zhang J,Sun J.Breast and gut microbiome in health and cancer.Genes Dis2021;8:581-9 PMCID:PMC8278537

[30] Aruwa CE,Koorbanally N.Laccase-mediated modification of isorhamnetin improves antioxidant and antibacterial activities.Process Biochem2022;112:53-61

[31] Kutáček M,Grünberger D.Biogenesis of ascorbigen, 3-indolylacetonitrile and indole-3-carboxylic acid from D, L-tryptophan-3-¹⁴C in Brassica oleracea L.Nature1960;187:61-2

[32] Ogawa S,Tsubuku S,Ikegawa S.Isotope-coded derivatization based LC/ESI-MS/MS methods using a pair of novel reagents for quantification of hydroxycinnamic acids and hydroxybenzoic acids in fermented brown rice product.J Pharm Biomed Anal2017;142:162-70

[33] Di Cagno R, Filannino P, Gobbetti M. Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice.Int J Food Microbiol2017;248:56-62

[34] Li Z,Zhao L.Unique roles in health promotion of dietary flavonoids through gut microbiota regulation: current understanding and future perspectives.Food Chem2023;399:133959

[35] Braune A.Bacterial species involved in the conversion of dietary flavonoids in the human gut.Gut Microbes2016;7:216-34 PMCID:PMC4939924

[36] Huang J,Xie Z.Combined transcriptome and metabolome analysis reveal that the white and yellow mango pulp colors are associated with carotenoid and flavonoid accumulation, and phytohormone signaling.Genomics2023;115:110675

[37] Asenstorfer RE,Mares DJ.Chemical structure of flavonoid compounds in wheat (Triticum aestivum L.) flour that contribute to the yellow colour of Asian alkaline noodles.J Cereal Sci2006;43:108-19

[38] Wang SK,Wang W.Aesculetin exhibited anti-inflammatory activities through inhibiting NF-κB and MAPKs pathway in vitro and in vivo.J Ethnopharmacol2022;296:115489

[39] Kalli S,Chapman J,Vincken JP.Prenylated (iso)flavonoids as antifungal agents against the food spoiler Zygosaccharomyces parabailii.Food Control2022;132:108434

[40] Echegaray N,Sharma H.A novel approach to Lactiplantibacillus plantarum: from probiotic properties to the omics insights.Microbiol Res2023;268:127289

[41] Le Y,Yu C.Integrated metabolomics analysis of Lactobacillus in fermented milk with fish gelatin hydrolysate in different degrees of hydrolysis.Food Chem2023;408:135232

[42] Zhao H,Ren Q.Integrated metabolomic analysis of Lactiplantibacillus plantarum NMGL2 reveals its survival and response to combinational cold and acidic conditions during storage of fermented milk.Food Biosci2023;54:102833

[43] Wätjen AP,Carmona EN.Leuconostoc performance in soy-based fermentations - Survival, acidification, sugar metabolism, and flavor comparisons.Food Microbiol2023;115:104337

[44] Tian M,Yang L.Weissella confusa M1 as an adjunct culture assists microbial succession and flavor formation in gray sufu.LWT2023;185:115155

[45] Chen S,Song J,Campbell L.Quantitative proteomics analysis of bacteriocin-like substance producing Lactococcus spp. in simulated vegetable and fruit media.J Proteomics2023;283-4:104936

[46] Wang J,Zhang Y.Changes in physicochemical properties, moisture distribution and volatile flavor compounds of yellow catfish: the roles of dominant spoilage bacteria.Food Biosci2023;56:103331

[47] Bock HJ,Lee NK.Probiotic Lactiplantibacillus plantarum KU210152 and its fermented soy milk attenuates oxidative stress in neuroblastoma cells.Food Res Int2024;177:113868

[48] Tang JL,Chen H.Lactiplantibacillus plantarum GL001 alleviates jejunal oxidative damage induced by intestinal ischemia-reperfusion injury by influencing jejunal tissue metabolism through the improvement of jejunal microbial composition.Life Sci2023;334:122234

[49] Borges DO,Bogsan CSB,Casarotti SN.Leuconostoc mesenteroides subsp. mesenteroides SJRP55 reduces Listeria monocytogenes growth and impacts on fatty acids profile and conjugated linoleic acid content in fermented cream.LWT2019;107:264-71

[50] Pan L,Qu L.Pilot-scale production of exopolysaccharide from Leuconostoc pseudomesenteroides XG5 and its application in set yogurt.J Dairy Sci2022;105:1072-83

[51] Ye H,Ji Y.The interaction between Lactobacillus plantarum SC-5 and its biogenic amine formation with different salt concentrations in Chinese Dongbei Suancai.Food Res Int2021;150:110813

[52] Kameník J,Šedo O.Lactic acid bacteria in hot smoked dry sausage (non-fermented salami): thermal resistance of Weissella viridescens strains isolated from hot smoked dry sausages.LWT Food Sci Technol2015;61:492-5

[53] Khan I,Anjum AA.Limosilactobacillus fermentum IKP 111 reduces pathogen load and improves immunity of broilers when challenged with Salmonella enteritidis.Microb Pathog2023;185:106401

[54] Zhou J,Li S.Airborne microorganisms and key environmental factors shaping their community patterns in the core production area of the Maotai-flavor Baijiu.Sci Total Environ2024;912:169010

[55] Huan C,Wang L.Transcriptome analysis reveals the metabolisms of starch degradation and ethanol fermentation involved in alcoholic off-flavour development in kiwifruit during ambient storage.Postharvest Biol Tec2021;180:111621