Fecha de publicación: 23/12/2024 Fuente: Foods - Revista científica (MDPI) Foods, Vol. 13, Pages 4168: Analysis of Microbial Diversity Dominating Nitrite Enzymatic Degradation and Acidic Degradation in the Fermentation Broth of Northeast Sauerkraut
Foods doi: 10.3390/foods13244168
Authors:
Xiangru Xu
Meng Zhang
Yuefei Tao
Wei Wei

Nitrite hazard is an important food safety issue in the production process of Chinese Northeastern sauerkraut, but this nitrite can be eliminated through microbial enzymatic degradation and acidic degradation as fermentation progresses. Therefore, analyzing the microbial diversity that dominates nitrite degradation in Chinese Northeastern sauerkraut can provide a reference for its safe production. In this study, based on the dynamic monitoring of nitrite concentration, pH, and the abundance of nitrite reductase genes (nirK and nirS) and the application of high-throughput sequencing technology and various statistical analysis methods, the microbial groups associated with nitrite enzymatic degradation and acidic degradation in Northeast sauerkraut fermentation broth were analyzed. During the nitrite peak period of Northeast sauerkraut fermentation broth, the nitrite concentration reached 32.15 mg/kg, the pH was 4.7, and the abundances of the nitrite reductase genes nirK and nirS were 3.0 × 104 and 4.9 × 104 copies/μL, respectively. At this stage, nitrite degradation was likely dominated by enzymatic activities. Microbial phyla such as Bacteroidetes (38.8%), Proteobacteria (19.2%), and the archaeal phylum Euryarchaeota (1.1%) showed strong correlations with nitrite. Among the genera within these three phyla, Chryseobacterium, Elizabethkingia, and Aeromonas exhibited significant differences in abundance compared to the late fermentation stage and were identified as the primary microbial groups likely driving the enzymatic degradation. During the nitrite degradation period, the nitrite concentration decreased to 0.04 mg/kg, the pH dropped to 3.6, and the abundances of nirK and nirS genes were reduced to 1.0 × 103 copies/μL. At this stage, the nitrite degradation was primarily driven by acid activity. The bacterial phylum Firmicutes (99%) exhibited a strong correlation with pH. Within this phylum, the genus Lactobacillus, which showed significant differences in abundance compared to the early fermentation stage, was identified as the primary microbial group indirectly contributing to acidic degradation. This study provides guidance for the isolation of food-grade prokaryotic microbial strains capable of nitrite degradation. Additionally, the findings offer a methodological reference for conducting future research on nitrite-degrading microorganisms in fermented vegetable broths.