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How Microbiome Composition Correlates with Biochemical Changes during Sauerkraut Fermentation: a Focus on Neglected
Ali Zein Alabiden Tlais1, Wilson José Fernandes Lemos Junior1, Pasquale Filannino2
1Faculty of Science and Technology, Libera Università di Bolzano, Bolzano, Italy.
Microbiology Spectrum
|June 14, 2022
Summary
This study reveals Secundilactactobacillus malefermentans as a key player in sauerkraut fermentation, especially at low temperatures. It also links microbiome changes to phenolic compound profiles, offering insights for improved sauerkraut production.
Area of Science:
- Microbiology
- Food Science
- Metagenomics
Background:
- Sauerkraut fermentation involves complex bacterial community succession.
- Understanding the microbiome's role is crucial for optimizing fermentation and product quality.
Purpose of the Study:
- To investigate bacterial community dynamics during sauerkraut fermentation.
- To identify key microbial species and their metabolic functions.
- To correlate microbiome shifts with changes in phenolic compounds.
Main Methods:
- Culture-dependent methods for core microbiome identification.
- Shotgun metagenomics for comprehensive community analysis.
- Analysis of phenolic compound profiles throughout fermentation.
Main Results:
- Secundilactobacillus malefermentans identified as a core species, particularly at low temperatures.
- Phenolic compound profiles changed, with increased free phenolics and subsequent microbial conversion.
- Correlation analysis revealed metabolic potential for phenolic bioconversion in lactobacilli and Pediococcus spp.
Conclusions:
- Secundilactactobacillus malefermentans may be a key starter for low-temperature sauerkraut fermentation.
- Microbiome composition influences phenolic compound profiles, impacting sauerkraut's nutritional and sensory traits.
- Findings provide references for sauerkraut biotechnology and understanding plant-based ecosystems.
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