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Reduced nitrite and biogenic amine concentrations and improved flavor components of Chinese sauerkraut via co-culture of Lactobacillus plantarum and Zygosaccharomyces rouxii

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Abstract

The aim of this study was to investigate the effect of inoculated fermentation on the quality of Chinese sauerkraut. To this end we studied a co-culture system consisting of Lactobacillus plantarum Shanghai brewing 1.08 and Zygosaccharomyces rouxii CGMCC 3791 during inoculated sauerkraut fermentation. The nitrite concentrations in pickled cabbage and radish inoculated with starter cultures of L. plantarum and Z. rouxii were significantly lower than those in the spontaneous fermentation system during the whole fermentation process. In addition, co-culture of L. plantarum and Z. rouxii during the production of sauerkraut decreased the formation of biogenic amines in the pickled vegetables. Using gas chromatography–mass spectrometry we also compared the levels of volatile compounds in inoculated and naturally fermented Chinese sauerkraut. Sixty compounds were identified, with the sauerkraut inoculated with starter cultures containing overall higher contents of volatile compounds, including acids, alcohols, esters, and phenols. The structure of the microbial community during the production of sauerkraut was studied using phospholipid fatty-acid (PLFA) analysis. This analysis revealed that the brine of inoculated sauerkraut contained significantly higher contents of Gram-positive and fungal PLFAs and a lower content of Gram-negative PLFAs, suggesting that the improved quality of inoculated Chinese sauerkraut may be ascribed to the inhibition of the growth of Gram-positive during sauerkraut fermentation. These results may indicate a new strategy to enhance the quality of Chinese sauerkraut.

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Acknowledgments

This work was financially supported by the National Science Foundation of China (No. 31171742).

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Authors and Affiliations

  1. College of Light Industry, Textile & Food Engineering, Sichuan University, Chengdu, 610065, People’s Republic of China

    Chongde Wu, Jia Zheng, Jun Huang & Rongqing Zhou

  2. Key Laboratory for Leather Chemistry and Engineering of the Education Ministry, Sichuan University, Chengdu, 610065, People’s Republic of China

    Chongde Wu, Jun Huang & Rongqing Zhou

  3. National Engineering Research Center of Solid-State Manufacturing, Luzhou, 646000, People’s Republic of China

    Chongde Wu, Jun Huang & Rongqing Zhou

Authors
  1. Chongde Wu
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  2. Jia Zheng
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  3. Jun Huang
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  4. Rongqing Zhou
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Correspondence to Rongqing Zhou.

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Wu, C., Zheng, J., Huang, J. et al. Reduced nitrite and biogenic amine concentrations and improved flavor components of Chinese sauerkraut via co-culture of Lactobacillus plantarum and Zygosaccharomyces rouxii . Ann Microbiol 64, 847–857 (2014). https://doi.org/10.1007/s13213-013-0724-8

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  • DOI: https://doi.org/10.1007/s13213-013-0724-8

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