Related Experiment Video
Updated: Nov 8, 2025

A Gnotobiotic System for Studying Microbiome Assembly in the Phyllosphere and in Vegetable Fermentation
Published on: June 3, 2020
Induced changes in bioactive compounds of broccoli juices after fermented by animal- and plant-derived Pediococcus
Xinxing Xu1, Shuang Bi2, Fei Lao2
1College of Food Science and Engineering, Ocean University of China, Qingdao 266100, Shandong, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
Abstract:
To investigate the metabolism of bioactive compounds in broccoli juice fermented by animal- and plant-derived Pediococcus pentosaceus, levels of glucosinolates (GS), sulforaphane, and sulforaphane-nitrile; activity of myrosinase; and profiles of organic acids, vitamins, and amino acids were determined. Three aliphatic GS and four indolyl GS were identified. After fermentation by plant- and animal-derived P. pentosaceus, myrosinase activity, contents of total GS and sulforaphane nitrile, and levels of malic acid, acetic acid, ascorbic acid, and thiamine significantly decreased in pasteurized broccoli juice, whereas levels of sulforaphane, lactic acid, and citric acid significantly increased. Fermentation by plant-derived P. pentosaceus decreased levels of riboflavin and β-carotene and increased total levels of free amino acids, in contrast to the trends observed in broccoli juice after fermentation by animal-derived P. pentosaceus. This study indicates that P. pentosaceus may potentially be used in starter cultures to improve the nutritional and functional properties of fermented foods.
Related Concept Videos
Microbial Fermentation
Fermentation
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...
Microorganisms in Agriculture and Food industry
Fates of Pyruvate
In aerobic organisms, pyruvate is metabolized via the citric acid cycle to produce reduced coenzymes NADH and FADH2. These coenzymes are then oxidized in the electron transport chain to produce ATP and, in the process, regenerate the NAD+ and FAD. As seen in some cell types and organisms, fermentation...
Bioremediation

