Evaluation and comparison of the microbial communities and volatile profiles in homemade suansun from Guangdong and Yunnan provinces in China.

Background: Suansun is a traditional salt-free fermented bamboo shoot product that has been widely consumed as a cooking ingredient in south China for centuries. The aim of this study was to evaluate and compare the microbial and metabolic diversity in samples of two kinds of suansun, namely Guangdong suansun (GD) and Yunnan suansun (YN), using high-throughput sequencing (HTS) and headspace solid-phase microextraction-gas chromatograph-mass spectrometry (HS-SPME/GC-MS), respectively, and then to assess the influence of environmental factors on the microbial communities.

Results: The results showed that Lactobacillus and Serratia were the most abundant bacterial genera in both the GD and YN groups.

Interactions between Lactobacillus plantarum NCU116 and its environments based on extracellular proteins and polysaccharides prediction by comparative analysis.

Lactic acid bacteria (LAB) play a significant role in food industry and artisan fermented-food. Most of the applicable LABs were commonly obtained from natural fermented food or human gut. And Lactobacillus plantarum NCU116 was screened from a LAB-dominated traditional Chinese sauerkraut (TCS).

Comparison of microbial communities and physiochemical characteristics of two traditionally fermented vegetables.

Guangxi Suansun (Guangxi SS) and Guangxi Suancai (Guangxi SC) are two kinds of traditionally fermented vegetables consumed as cooking ingredients in Guangxi Province, China, for thousands of years. However, little is known about their microbial communities as well as the differences between them. Thus, this study was aimed to investigate and compare the physicochemical indexes as well as the bacterial and fungal profiles of Guangxi SS and Guangxi SC.

Comparison of the bacterial communities in home-made Nanfeng yancai with and without salt.

The differences in bacterial communities and physicochemical characteristics between salted and salt-free yancai samples from Nanfeng County were compared in this study. Total acid, salinity and lactic acid content in salted group were significantly higher than those in salt-free group, whereas pH value as well as the contents of acetic acid, sucrose, glucose and fructose showed no significant difference between the two groups. 20 phyla, 339 genera and 203 species were observed in all yancai samples.

Bacterial community and composition in Jiang-shui and Suan-cai revealed by high-throughput sequencing of 16S rRNA.

Fermented vegetables have a long history in many cultures. Jiang-shui and Suan-cai are two of the most well-known instances in North China. They are made by a process of natural lactic acid fermentation.

Comparison of bacterial diversity in traditionally homemade paocai and Chinese spicy cabbage.

This study aimed to investigate bacterial diversity in paocai and Chinese spicy cabbage and compare the microbial communities using high-throughput sequencing. Bacteria representing 26 phyla, 480 genera and 338 species were observed in these Chinese fermented vegetables. Firmicutes and Proteobacteria were the main phyla observed in both paocai and Chinese spicy cabbage.

Genomic analysis revealed adaptive mechanism to plant-related fermentation of Lactobacillus plantarum NCU116 and Lactobacillus spp.

Lactobacillus plantarum NCU116 is the first sequenced strain derived from traditional Chinese sauerkraut (TCS). Since NCU116 manifested outstanding probiotic effects in vitro and in vivo, it is crucial to comprehend a clear genetic background for NCU116. Functional re-annotation and comparative analysis were performed to excavate the unique and representative genes in NCU116, in order to investigate its metabolic preference and adaptive mechanism.