Effects of wheat bran co-fermentation on the quality and bacterial community succession during radish fermentation. (July 2022)

• Record Type: Journal Article
• Authors: Li, Xiaoqiong; Liu, Daqun
• Is Part Of: Food research international. Volume 157(2022)
• Publication Date: 2022-07
• Subjects: Radish fermentation -- Wheat bran -- Physicochemical properties -- Organoleptic properties -- Bacterial community -- Biofilm; LAB lactic acid bacteria -- SEM scanning electron microscopy -- TAA Titratable acidity -- LDA linear discriminant analysis -- OTU operational taxonomic unit -- PCA principal component analysis -- PCoA principal-coordinate analysis -- QIIME quantitative insights into microbial ecology -- q-PCR quantitative real-time PCR -- RDA redundancy analysis; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2022.111229
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: The formation of biofilms on the epidermis of fermented radishes was firstly reported. Wheat bran promoted the formation of biofilms in advance and accelerated the whole fermentation process. Wheat bran stimulated the growth of Lactobacillus, along with a more reddish-yellow color, higher titratable acidity, and fracturability. The growth of Rothia and Pseudomonas, which are potentially pathogenic and spoilage bacteria, was suppressed by wheat bran. The differences in bacterial communities were found in the pickled radishes and in their fermented brines. Abstract: Co-fermentation of wheat bran, a nutrient-rich by-product, enhances the nutritional value of foods. The aim of this study was to investigate the effects of wheat bran on the physicochemical and organoleptic properties, and bacterial community succession of pickled radishes and related brines during a 56-day fermentation process. Scanning electron microscopy showed that the formation of a biofilm on the radish epidermis was promoted by wheat bran, along with a more reddish-yellow color, higher crispness, and better overall organoleptic properties at the maturation point (day 28). In addition, the co-fermentation of wheat bran promoted both ripening and aging, which meant it not only shortened the maturation period of fermented radishes, but also sped up the deterioration process. Analysis of 16S rRNA gene sequencing revealed that wheat bran addition stimulated the growth of Lactobacillus, leading to a higher titratable acid environment, which, in turn, suppressed the growth of potential pathogenic and spoilage bacteria ( Rothia and Pseudomonas ). Our results suggested a positive role of wheat bran on the quality and bacterial community of pickled radishes at the ripening stage. To better understand bacterial communities in fermented vegetables, epidermal and autochthonous microbiota should be monitored besides brine microbiota.