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Microorganisms play a crucial role in agriculture and the food industry, contributing to soil fertility, crop protection, and food production. Their functions range from nitrogen fixation and biopesticide production to fermentation and food preservation, making them indispensable to sustainable farming and food safety.Role in AgricultureNitrogen-fixing bacteria, such as Rhizobium (symbiotic) and Azotobacter (free-living), convert atmospheric nitrogen into ammonia through biological nitrogen...
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Related Experiment Video

Updated: Jul 11, 2025

A Gnotobiotic System for Studying Microbiome Assembly in the Phyllosphere and in Vegetable Fermentation
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Raw material-dependent changes in bacterial and compositional profiles are involved in insufficient pH decrease in

Satoru Tomita1, Takashi Inaoka1, Akihito Endo2

  • 1Institute of Food Research, National Agriculture and Food Research Organization, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan.

Food Chemistry
|November 13, 2023
PubMed
Summary

Sunki fermentation quality depends on pH. Insufficient pH decrease is linked to high ammonia and specific bacteria like Limosilactobacillus, impacting this Japanese pickle.

Keywords:
Brassica rapa L.Cruciferous vegetablesFermented foodsLactic acid bacteriaLimosilactobacillus reuteriNMR-based metabolomics

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Area of Science:

  • Food science
  • Microbiology
  • Fermentation technology

Background:

  • Sunki, a Japanese red turnip leaf pickle, relies on lactic acid fermentation.
  • Insufficient pH decrease during fermentation compromises sunki's quality.
  • Understanding the factors behind pH fluctuations is crucial for quality control.

Purpose of the Study:

  • To investigate the microbiological and chemical factors contributing to insufficient pH decrease in sunki fermentation.
  • To identify specific bacterial species and metabolic pathways involved in pH regulation.
  • To provide insights for improving sunki production quality.

Main Methods:

  • Comparative analysis of sunki from three different turnip harvests.
  • Microbiota and metabolome profiling.
  • In vitro fermentation experiments to test ammonia accumulation and bacterial roles.

Main Results:

  • Significant variations in final pH were observed across different turnip harvests.
  • Insufficient pH decrease correlated with low lactic acid, high ammonia, reduced Lactobacillus, and increased Limosilactobacillus abundance.
  • Ammonia accumulation in vitro was linked to glutamine degradation and glutamic acid production.

Conclusions:

  • Limosilactobacillus reuteri, a heterolactic fermenting bacterium, is implicated in the insufficient pH decrease and ammonia accumulation.
  • The chemical composition and bacterial community structure are key determinants of sunki fermentation success.
  • Findings offer a basis for strategies to ensure consistent sunki quality.