The relationships between microbiota and the amino acids and organic acids in commercial vegetable pickle fermented in rice-bran beds.

ABSTRACT: The microbial community during fermented vegetable production has a large impact on the quality of the final products. Lactic acid bacteria have been well-studied in such processes, but knowledge about the roles of non-lactic acid bacteria is limited. This study aimed to provide useful knowledge about the relationships between the microbiota, including non-lactic acid bacteria, and metabolites in commercial pickle production by investigating Japanese pickles fermented in rice-bran. The samples were provided by six manufacturers, divided into two groups depending on the production conditions. The microbiological content of these samples was investigated by high-throughput sequencing, and metabolites were assessed by liquid chromatography-mass spectrometry and enzymatic assay. The data sugge

SUBMITTER: Sawada K 

PROVIDER: S-EPMC7815776 | biostudies-literature | 2021 Jan

REPOSITORIES: biostudies-literature