PMID- 33825934
OWN - NLM
STAT- MEDLINE
DCOM- 20210825
LR  - 20211204
IS  - 1432-072X (Electronic)
IS  - 0302-8933 (Linking)
VI  - 203
IP  - 6
DP  - 2021 Aug
TI  - The lactic acid bacteria and yeast community of home-made sauerkraut from three 
      provinces in Southwest China.
PG  - 3171-3182
LID - 10.1007/s00203-021-02222-9 [doi]
AB  - The aim of this study was to investigate the lactic acid bacteria (LAB) and yeast 
      community from home-made sauerkraut collected from Southwest China through 
      culture-dependent and culture-independent technology. Forty-eight samples of 
      home-made sauerkraut were collected from households at three different locations 
      in Southwest China. The pH, total acidity and salt contents among these fermented 
      vegetables were 3.69 +/- 0.42, 0.86 +/- 0.43 g/100 ml, and 3.86 +/- 2.55 g/100 ml, 
      respectively. The number of lactic acid bacteria (LAB) and yeasts were 
      7.25 +/- 1.05 log10 colony-forming units (CFU)/ml and 3.74 +/- 1.01 log CFU/ml, 
      respectively. A total of 182 LAB and 81 yeast isolates were identified. The 
      dominant isolates were Lactobacillus plantarum, L. brevis, Pediococcus 
      ethanolidurans, Pichia membranifaciens, P. fermentans and Kazachstania bulderi. 
      Denaturing gradient gel electrophoresis (DGGE) showed that L. plantarum, 
      uncultured Lactobacillus sp, P. ethanolidurans, and K. exigua were the 
      predominant microflora. Our studies demonstrated that the DGGE technique combined 
      with a culture-dependent method is very effective for studying the LAB and yeast 
      community in Chinese traditional fermentation vegetables. The results will give 
      us an understanding of LAB and yeast community of Chinese sauerkraut and improve 
      the knowledge of LAB and yeast community of Chinese sauerkraut.
CI  - (c) 2021. The Author(s), under exclusive licence to Springer-Verlag GmbH, DE part 
      of Springer Nature.
FAU - Liu, Zhanggen
AU  - Liu Z
AD  - State Key Laboratory of Food Science and Technology, No. 235 Nanjing East Road, 
      Nanchang, 330047, Jiangxi, People's Republic of China.
AD  - School of Food Science and Technology, Nanchang University, No. 235 Nanjing East 
      Road, Nanchang, 330047, Jiangxi, People's Republic of China.
FAU - Li, Junyi
AU  - Li J
AD  - State Key Laboratory of Food Science and Technology, No. 235 Nanjing East Road, 
      Nanchang, 330047, Jiangxi, People's Republic of China.
AD  - School of Food Science and Technology, Nanchang University, No. 235 Nanjing East 
      Road, Nanchang, 330047, Jiangxi, People's Republic of China.
FAU - Zhou, Xiaowei
AU  - Zhou X
AD  - Department of Nutrition, Henry Fok School of Food Science and Engineering, 
      Shaoguan University, Shaoguan, 512005, China.
FAU - Wei, Benliang
AU  - Wei B
AD  - State Key Laboratory of Food Science and Technology, No. 235 Nanjing East Road, 
      Nanchang, 330047, Jiangxi, People's Republic of China.
AD  - School of Food Science and Technology, Nanchang University, No. 235 Nanjing East 
      Road, Nanchang, 330047, Jiangxi, People's Republic of China.
FAU - Xie, Shuhu
AU  - Xie S
AD  - State Key Laboratory of Food Science and Technology, No. 235 Nanjing East Road, 
      Nanchang, 330047, Jiangxi, People's Republic of China.
AD  - School of Food Science and Technology, Nanchang University, No. 235 Nanjing East 
      Road, Nanchang, 330047, Jiangxi, People's Republic of China.
FAU - Du, Tonghao
AU  - Du T
AD  - State Key Laboratory of Food Science and Technology, No. 235 Nanjing East Road, 
      Nanchang, 330047, Jiangxi, People's Republic of China.
AD  - School of Food Science and Technology, Nanchang University, No. 235 Nanjing East 
      Road, Nanchang, 330047, Jiangxi, People's Republic of China.
FAU - Zhao, Xueting
AU  - Zhao X
AD  - State Key Laboratory of Food Science and Technology, No. 235 Nanjing East Road, 
      Nanchang, 330047, Jiangxi, People's Republic of China.
AD  - School of Food Science and Technology, Nanchang University, No. 235 Nanjing East 
      Road, Nanchang, 330047, Jiangxi, People's Republic of China.
FAU - Jiang, Li
AU  - Jiang L
AD  - Jiangxi University of Traditional Chinese Medicine, Nanchang, 330004, Jiangxi, 
      People's Republic of China.
FAU - Xiong, Tao
AU  - Xiong T
AUID- ORCID: 0000-0003-3702-5976
AD  - State Key Laboratory of Food Science and Technology, No. 235 Nanjing East Road, 
      Nanchang, 330047, Jiangxi, People's Republic of China. xiongtao0907@163.com.
AD  - School of Food Science and Technology, Nanchang University, No. 235 Nanjing East 
      Road, Nanchang, 330047, Jiangxi, People's Republic of China. 
      xiongtao0907@163.com.
LA  - eng
GR  - No. 31760457/National Natural Science Foundation of China/
GR  - 2017YFD0400503-3/National Key Research and Development Program of China/
GR  - SKLF-ZZB-201912/State Key Laboratory of Food Science and Technology Nanchang 
      University/
PT  - Journal Article
DEP - 20210407
PL  - Germany
TA  - Arch Microbiol
JT  - Archives of microbiology
JID - 0410427
RN  - Kazachstania bulderi
RN  - Pediococcus ethanolidurans
SB  - IM
MH  - China
MH  - Fermentation
MH  - *Fermented Foods/microbiology
MH  - *Food Microbiology
MH  - *Lactobacillales/classification/genetics
MH  - Pediococcus/genetics
MH  - Pichia/genetics
MH  - Saccharomycetales/genetics
MH  - Vegetables/microbiology
MH  - *Yeasts/classification/genetics
OTO - NOTNLM
OT  - Chinese fermented vegetables
OT  - Community
OT  - Culture-dependent method
OT  - DGGE
OT  - Lactic acid bacteria (LAB)
OT  - Yeast
EDAT- 2021/04/08 06:00
MHDA- 2021/08/26 06:00
CRDT- 2021/04/07 12:28
PHST- 2020/02/04 00:00 [received]
PHST- 2021/02/11 00:00 [accepted]
PHST- 2020/05/28 00:00 [revised]
PHST- 2021/04/08 06:00 [pubmed]
PHST- 2021/08/26 06:00 [medline]
PHST- 2021/04/07 12:28 [entrez]
AID - 10.1007/s00203-021-02222-9 [pii]
AID - 10.1007/s00203-021-02222-9 [doi]
PST - ppublish
SO  - Arch Microbiol. 2021 Aug;203(6):3171-3182. doi: 10.1007/s00203-021-02222-9. Epub 
      2021 Apr 7.