Shibazuke is a traditional Japanese eggplant pickle produced by the process of fermentation using lactic acid bacteria (LAB). LAB which is commonly present in vegetables causes the spontaneous fermentation of vegetables, resulting in the distinctive acidic flavor of pickles.
Tokyo Institute of Technology Jul 27 2024 Shibazuke is a traditional Japanese eggplant pickle produced by the process of fermentation using lactic acid bacteria . LAB which is commonly present in vegetables causes the spontaneous fermentation of vegetables, resulting in the distinctive acidic flavor of pickles. While LAB is beneficial, other species of bacteria and microbes that may be present in the food source can affect the food quality and safety.
In a bid to reveal the complex microbial succession-changes in microbial populations during spontaneous fermentation and its effects on the final products, Associate Professor Takuji Yamada from the School of Life Science and Technology, Tokyo Institute of Technology, Japan and Dr. Kazunori Sawada from the Innovation Division, Gurunavi, Inc., Japan have conducted a novel study utilizing industrially produced shibazuke. Their research findings were published in the Microbiology Spectrum journal.
The researchers initially performed microbiota analysis of commercially produced shibazuke samples, employing 16S rRNA gene sequencing technique to study the characteristics of microbial population. They observed two different patterns of microbial succession in shibazuke samples. One, where the populations of LAB were replaced by aerobic bacteria whereas the other pattern revealed the dominance of LAB till the end of fermentation.
Related StoriesFurthermore, the researchers conducted a correlation analysis to study the extent of similarities between shibazuke production and fermentation of eggplant juice. The fermentation profiles of dissolved oxygen and pH correlated with the microbial populations during fermentation and was found to be similar in both methods. Moreover, they identified L.
Bacteria Food Microbiology Nutrition Ph Research Technology Vegetables
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