ArticlePeerJ2021
The effects of vegetable pickling conditions on the dynamics of microbiota and metabolites.
Article in PeerJ, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Sonmat, a citizen-science enabled Kimjang kimchi case study on associations between hand and kimchi microbiota.Microbiology spectrum · 2026Article
- Multi-omics analysis reveals the mechanism underlying microbial-driven flavor formation in fermented xuecai (Frontiers in microbiology · 2026Article
- A novel glycerol-containing exopolysaccharide from the ropy strain Lactiplantibacillus plantarum KY5-ES5 and its impact on medium viscosity.Scientific reports · 2025Article
- Proteomic changes associated with health benefit properties in fresh and preserved mustard greens.Food chemistry. Molecular sciences · 2025Article
- Several natural phytochemicals from Chinese traditional fermented food-pickledFood chemistry: X · 2022Article
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Authors and funding
4 authors.
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Abstract
backgroundSalting is a traditional procedure for producing pickled vegetables. Salting can be used as a pretreatment, for safe lactic acid fermentation and for salt stock preparation. This study aimed to provide valuable knowledge to improve pickle production by investigating the dynamics of microbiota and metabolites during the pretreatment and salt stock preparation processes, which have previously been overlooked. The differences in these process conditions would be expected to change the microbiota and consequently influence the content of metabolites in pickles.
methodsSamples, collected from eight commercial pickle manufacturers in Japan, consisted of the initial raw materials, pickled vegetables and used brine. The microbiota were analyzed by 16S rRNA sequencing and the metabolites quantified by liquid chromatograph-mass spectrometry. Statistical analyses helped to identify any significant differences between samples from the initial raw materials, pretreatment process and salt stock preparation process groups.
resultsUnder pretreatment conditions, aerobic and facultative anaerobic bacteria were predominant, including
conclusionThe differences in the microbiota between pretreatment and previously studied lactic acid fermentation processes emphasized the importance of anaerobic conditions and low pH under moderate salinity conditions for assuring safe pickle production. The results from the salt stock preparation process suggested that the
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