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Food Science and Human Wellness 2024, 13(3): 1358-1367 https://doi.org/10.26599/FSHW.2022.9250114
Research Article | Open Access | Issue | Published: 08 February 2024

Effects of prebiotics on the fermentation of traditional suancai of Northeast China

Show Author's Information Mingwei Zhaoa,,  Xinying Caoa,  Yuzheng Wua,  Sibo Zoua,  Zhigao Lia,  Xinping Lina,  Chaofan Jia,  Liang Donga,  Sufang Zhanga,  Chenxu Yub,  Huipeng Lianga( )
National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
Department of Agricultural and Biosystems Engineering, Iowa State University, IA 50011, USA

Peer review under responsibility of Tsinghua University Press.

Keywords:
Amino acid, Flavor, Taste, Lactic acid bacteria, Bacterial microbiota
Cite this article:
Zhao M, Cao X, Wu Y, et al. Effects of prebiotics on the fermentation of traditional suancai of Northeast China. Food Science and Human Wellness, 2024, 13(3): 1358-1367. https://doi.org/10.26599/FSHW.2022.9250114
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Abstract Full text Electronic supplementary material About this article

Suancai is a traditional fermented vegetable widely consumed in Northeast China. In this study, different prebiotics were used to improve the quality of suancai. Four prebiotics (inulin (INU), xylooligosaccharide (XOS), galactooligosaccharide (GOS), and stachyose (STA)) were shown to reduce the pH value and increase the content of total titratable acidity (TTA) in suancai, while the contents of most organic acids were also increased. The addition of prebiotics had significant effects on the bacterial microbiota during the suancai fermentation process. All prebiotics were shown to contribute to the growth of Lactobacillus. The suancai sample with fructooligosaccharides (FOS) had the highest relative abundance of Lactobacillus. Besides, INU and XOS could increase the abundance of Weissella. To evaluate the quality of suancai fermented with prebiotics, profiles of volatile flavor compounds (VOCs) and free amino acids (FAA) were analyzed. The prebiotics affected the VOCs and FAA profiles via transforming the bacterial microbiota. In addition, the addition of prebiotics also changed the taste prof iles of the suancai samples. This study is among the first attempts to reveal the effects of different prebiotics on suancai fermentation, and the findings provide a foundation to develop new ways for improving the quality of suancai.


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Abstract
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Electronic supplementary material
About this article

Effects of prebiotics on the fermentation of traditional suancai of Northeast China

Show Author's information Mingwei Zhaoa,, Xinying Caoa, Yuzheng Wua, Sibo Zoua, Zhigao Lia, Xinping Lina, Chaofan Jia, Liang Donga, Sufang Zhanga, Chenxu Yub, Huipeng Lianga( )
National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
Department of Agricultural and Biosystems Engineering, Iowa State University, IA 50011, USA

Peer review under responsibility of Tsinghua University Press.

Highlights

(1) The prebiotics had significant effects on the bacterial community of suancai.

(2) The prebiotics increased the abundance of Lactobacilli in suancai.

(3) The prebiotics affected the flavor profiles by changing the bacterial community.

(4) The concentration of amino acids in suancai increased by adding prebiotics.

(5) The taste profiles of suancai changed by adding prebiotics.

Abstract

Suancai is a traditional fermented vegetable widely consumed in Northeast China. In this study, different prebiotics were used to improve the quality of suancai. Four prebiotics (inulin (INU), xylooligosaccharide (XOS), galactooligosaccharide (GOS), and stachyose (STA)) were shown to reduce the pH value and increase the content of total titratable acidity (TTA) in suancai, while the contents of most organic acids were also increased. The addition of prebiotics had significant effects on the bacterial microbiota during the suancai fermentation process. All prebiotics were shown to contribute to the growth of Lactobacillus. The suancai sample with fructooligosaccharides (FOS) had the highest relative abundance of Lactobacillus. Besides, INU and XOS could increase the abundance of Weissella. To evaluate the quality of suancai fermented with prebiotics, profiles of volatile flavor compounds (VOCs) and free amino acids (FAA) were analyzed. The prebiotics affected the VOCs and FAA profiles via transforming the bacterial microbiota. In addition, the addition of prebiotics also changed the taste prof iles of the suancai samples. This study is among the first attempts to reveal the effects of different prebiotics on suancai fermentation, and the findings provide a foundation to develop new ways for improving the quality of suancai.

Keywords: Amino acid, Flavor, Taste, Lactic acid bacteria, Bacterial microbiota

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Received: 18 August 2022
Revised: 20 October 2022
Accepted: 25 November 2022
Published: 08 February 2024
Issue date: May 2024

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© 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

Acknowledgements

Acknowledgements

The work was supported by National Natural Science Foundation of China (31901809) and the Doctoral Research Start-up Fund of Dalian Polytechnic University (6102072007).

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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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