Influence of the initial microbiota on eggplant shibazuke pickle and eggplant juice fermentation.

ABSTRACT: The present study aimed to investigate the effects of the initial microbiota on microbial succession and metabolite transition during eggplant fermentation. Samples of traditional Japanese eggplant pickles, shibazuke, which were spontaneously fermented by plant-associated microbiota, were used for the analysis. Microbiota analysis indicated two successional patterns: early dominance of lactic acid bacteria superseded by aerobic bacteria and early dominance of lactic acid bacteria maintained to the end of the production process. Next, shibazuke production was modeled using filter-sterilized eggplant juice, fermenting the average composition of the initial shibazuke microbiota, which was artificially constructed from six major species identified during shibazuke p

SUBMITTER: Sawada K 

PROVIDER: S-EPMC11302249 | biostudies-literature | 2024 Aug

REPOSITORIES: biostudies-literature