Microbiota profiles and dynamics in fermented plant‐based products and preliminary assessment of their in vitro gut microbiota modulation
نویسندگان
چکیده
Consumption of fermented food has long been associated with health benefits, but there is still limited knowledge on the bacterial dynamics in plant-based fermentation outside culture-based studies. Different products were assessed for presence Archaea and their microbiota during fermentation. consistently detected brine vegetables, constant increase gene copy number throughout kraut indicated that not only viable actively growing. The plant-associated cabbage jalapeno dominated by Proteobacteria, specifically Pseudomonas (51% 39% respectively), while okra harbored roughly equal numbers firmicutes proteobacteria. In fermentations, lactic acid bacteria (LAB), which extremely low levels raw products, became dominant expected succession heterofermentative homofermentative species. These two stages okra, Lactobacillus remained most abundant genera. kombucha was Gluconacetobacter as reported previously, also characterized high abundance Bacteroides. Intriguingly, composition very different between batches tested, suggesting redundancy microorganisms’ fermentative roles. Finally, a preliminary vitro study indicative potential bifidogenic effect microbial metabolites from kombucha. Collectively, these data indicate plant harbor highly diverse microbiota, bacteria, archaea, even after end
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ژورنال
عنوان ژورنال: Food frontiers
سال: 2021
ISSN: ['2643-8429']
DOI: https://doi.org/10.1002/fft2.75