The relationships between microbiota and the amino acids and organic acids in commercial vegetable pickle fermented in rice-bran beds

Abstract The microbial community during fermented vegetable production has a large impact on the quality of the final products. Lactic acid bacteria have been well-studied in such processes, but knowledge about the roles of non-lactic acid bacteria is limited. This study aimed to provide useful know...

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Autores principales:	Kazunori Sawada, Hitoshi Koyano, Nozomi Yamamoto, Takuji Yamada
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/2dad3238d0a4477b9446ddc5e826a48a
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spelling	oai:doaj.org-article:2dad3238d0a4477b9446ddc5e826a48a2021-12-02T13:56:56ZThe relationships between microbiota and the amino acids and organic acids in commercial vegetable pickle fermented in rice-bran beds10.1038/s41598-021-81105-x2045-2322https://doaj.org/article/2dad3238d0a4477b9446ddc5e826a48a2021-01-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-81105-xhttps://doaj.org/toc/2045-2322Abstract The microbial community during fermented vegetable production has a large impact on the quality of the final products. Lactic acid bacteria have been well-studied in such processes, but knowledge about the roles of non-lactic acid bacteria is limited. This study aimed to provide useful knowledge about the relationships between the microbiota, including non-lactic acid bacteria, and metabolites in commercial pickle production by investigating Japanese pickles fermented in rice-bran. The samples were provided by six manufacturers, divided into two groups depending on the production conditions. The microbiological content of these samples was investigated by high-throughput sequencing, and metabolites were assessed by liquid chromatography-mass spectrometry and enzymatic assay. The data suggest that Halomonas, halophilic Gram-negative bacteria, can increase glutamic acid content during the pickling process under selective conditions for bacterial growth. In contrast, in less selective conditions, the microbiota consumed glutamic acid. Our results indicate that the glutamic acid content in fermented pickle is influenced by the microbiota, rather than by externally added glutamic acid. Our data suggest that both lactic acid bacteria and non-lactic acid bacteria are positive key factors in the mechanism of commercial vegetable fermentation and affect the quality of pickles.Kazunori SawadaHitoshi KoyanoNozomi YamamotoTakuji YamadaNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-10 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Kazunori Sawada Hitoshi Koyano Nozomi Yamamoto Takuji Yamada The relationships between microbiota and the amino acids and organic acids in commercial vegetable pickle fermented in rice-bran beds
description	Abstract The microbial community during fermented vegetable production has a large impact on the quality of the final products. Lactic acid bacteria have been well-studied in such processes, but knowledge about the roles of non-lactic acid bacteria is limited. This study aimed to provide useful knowledge about the relationships between the microbiota, including non-lactic acid bacteria, and metabolites in commercial pickle production by investigating Japanese pickles fermented in rice-bran. The samples were provided by six manufacturers, divided into two groups depending on the production conditions. The microbiological content of these samples was investigated by high-throughput sequencing, and metabolites were assessed by liquid chromatography-mass spectrometry and enzymatic assay. The data suggest that Halomonas, halophilic Gram-negative bacteria, can increase glutamic acid content during the pickling process under selective conditions for bacterial growth. In contrast, in less selective conditions, the microbiota consumed glutamic acid. Our results indicate that the glutamic acid content in fermented pickle is influenced by the microbiota, rather than by externally added glutamic acid. Our data suggest that both lactic acid bacteria and non-lactic acid bacteria are positive key factors in the mechanism of commercial vegetable fermentation and affect the quality of pickles.
format	article
author	Kazunori Sawada Hitoshi Koyano Nozomi Yamamoto Takuji Yamada
author_facet	Kazunori Sawada Hitoshi Koyano Nozomi Yamamoto Takuji Yamada
author_sort	Kazunori Sawada
title	The relationships between microbiota and the amino acids and organic acids in commercial vegetable pickle fermented in rice-bran beds
title_short	The relationships between microbiota and the amino acids and organic acids in commercial vegetable pickle fermented in rice-bran beds
title_full	The relationships between microbiota and the amino acids and organic acids in commercial vegetable pickle fermented in rice-bran beds
title_fullStr	The relationships between microbiota and the amino acids and organic acids in commercial vegetable pickle fermented in rice-bran beds
title_full_unstemmed	The relationships between microbiota and the amino acids and organic acids in commercial vegetable pickle fermented in rice-bran beds
title_sort	relationships between microbiota and the amino acids and organic acids in commercial vegetable pickle fermented in rice-bran beds
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/2dad3238d0a4477b9446ddc5e826a48a
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The relationships between microbiota and the amino acids and organic acids in commercial vegetable pickle fermented in rice-bran beds

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