PDF(Pubmed)
Abstract：
The present study aimed to investigate the effects of the initial microbiota on microbial succession and metabolite transition during eggplant fermentation. Samples of traditional Japanese eggplant pickles, shibazuke, which were spontaneously fermented by plant-associated microbiota, were used for the analysis. Microbiota analysis indicated two successional patterns: early dominance of lactic acid bacteria superseded by aerobic bacteria and early dominance of lactic acid bacteria maintained to the end of the production process. Next, shibazuke production was modeled using filter-sterilized eggplant juice, fermenting the average composition of the initial shibazuke microbiota, which was artificially constructed from six major species identified during shibazuke production. In contrast to shibazuke production, all batches of eggplant juice fermentation showed almost identical microbial succession and complete dominance of Lactiplantibacillus plantarum in the final microbiota. These findings revealed the fate of initial microbiota under shibazuke production conditions: the early dominance of lactic acid bacteria that was maintained throughout, with L. plantarum ultimately predominating the microbiota. Furthermore, a comparison of the results between shibazuke production and eggplant juice fermentation suggested that L. plantarum is involved in the production of lactic acid, alanine, and glutamic acid during eggplant fermentation regardless of the final microbiota.
OBJECTIVE: The findings shown in this study provide insight into the microbial succession during spontaneous pickle fermentation and the role of Lactiplantibacillus plantarum in eggplant pickle production. Moreover, the novel method of using filter-sterilized vegetable juice with an artificial microbiota to emulate spontaneous fermentation can be applied to other spontaneously fermented products. This approach allows for the evaluation of the effect of specific initial microbiota in the absence of plant-associated bacteria from raw materials potentially promoting a greater understanding of microbial behavior in complex microbial ecosystems during vegetable fermentation.
OBJECTIVE: The findings shown in this study provide insight into the microbial succession during spontaneous pickle fermentation and the role of Lactiplantibacillus plantarum in eggplant pickle production. Moreover, the novel method of using filter-sterilized vegetable juice with an artificial microbiota to emulate spontaneous fermentation can be applied to other spontaneously fermented products. This approach allows for the evaluation of the effect of specific initial microbiota in the absence of plant-associated bacteria from raw materials potentially promoting a greater understanding of microbial behavior in complex microbial ecosystems during vegetable fermentation.
摘要：
本研究旨在研究茄子发酵过程中初始微生物区系对微生物演替和代谢产物转化的影响。传统日本茄子泡菜的样本，shibazuke,由植物相关的微生物群自发发酵，用于分析。微生物区系分析表明有两种演替模式：乳酸菌的早期优势被好氧细菌取代，乳酸菌的早期优势保持到生产过程结束。接下来,shibazuke生产是使用过滤灭菌的茄子汁进行建模的，发酵初始shibazuke微生物群的平均组成，它是由shibazuke生产过程中确定的六个主要物种人工建造的。与shibazuke生产相比，所有批次的茄子汁发酵显示出几乎相同的微生物演替和植物乳杆菌在最终微生物群中的完全优势。这些发现揭示了shibazuke生产条件下初始微生物群的命运：乳酸菌的早期优势一直保持，植物乳杆菌最终占微生物群的主导地位。此外，对shibazuke生产和茄子汁发酵结果的比较表明，植物乳杆菌参与了乳酸的生产，丙氨酸,和谷氨酸在茄子发酵过程中，无论最终的微生物群如何。
目的：本研究的结果为自发泡菜发酵过程中的微生物演替以及植物乳杆菌在茄子泡菜生产中的作用提供了见解。此外，使用具有人工微生物群的过滤灭菌蔬菜汁来模拟自发发酵的新方法可以应用于其他自发发酵产品。这种方法允许在没有来自原材料的植物相关细菌的情况下评估特定初始微生物群的影响，从而潜在地促进对植物发酵过程中复杂微生物生态系统中的微生物行为的更多理解。
目的：本研究的结果为自发泡菜发酵过程中的微生物演替以及植物乳杆菌在茄子泡菜生产中的作用提供了见解。此外，使用具有人工微生物群的过滤灭菌蔬菜汁来模拟自发发酵的新方法可以应用于其他自发发酵产品。这种方法允许在没有来自原材料的植物相关细菌的情况下评估特定初始微生物群的影响，从而潜在地促进对植物发酵过程中复杂微生物生态系统中的微生物行为的更多理解。
