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Article

Microbial Community Analysis of Sauerkraut Fermentation Reveals a Stable and Rapidly Established Community

Department of Molecular Microbiology and Immunology, Division of Biology and Medicine, Brown University, Providence, RI 02912, USA
*
Author to whom correspondence should be addressed.
The two authors contributed equally.
Foods 2018, 7(5), 77; https://doi.org/10.3390/foods7050077
Received: 10 April 2018 / Revised: 9 May 2018 / Accepted: 10 May 2018 / Published: 12 May 2018
(This article belongs to the Special Issue Microbiology of Fermented Foods and Beverages)
Despite recent interest in microbial communities of fermented foods, there has been little inquiry into the bacterial community dynamics of sauerkraut, one of the world’s oldest and most prevalent fermented foods. In this study, we utilize 16S rRNA amplicon sequencing to profile the microbial community of naturally fermented sauerkraut throughout the fermentation process while also analyzing the bacterial communities of the starting ingredients and the production environment. Our results indicate that the sauerkraut microbiome is rapidly established after fermentation begins and that the community is stable through fermentation and packaging for commercial sale. Our high-throughput analysis is in agreement with previous studies that utilized traditional microbiological assessments but expands the identified taxonomy. Additionally, we find that the microbial communities of the starting ingredients and the production facility environment exhibit low relative abundance of the lactic acid bacteria that dominate fermented sauerkraut. View Full-Text
Keywords: sauerkraut; microbiome; fermentation; probiotics; high-throughput sequencing sauerkraut; microbiome; fermentation; probiotics; high-throughput sequencing
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MDPI and ACS Style

Zabat, M.A.; Sano, W.H.; Wurster, J.I.; Cabral, D.J.; Belenky, P. Microbial Community Analysis of Sauerkraut Fermentation Reveals a Stable and Rapidly Established Community. Foods 2018, 7, 77. https://doi.org/10.3390/foods7050077

AMA Style

Zabat MA, Sano WH, Wurster JI, Cabral DJ, Belenky P. Microbial Community Analysis of Sauerkraut Fermentation Reveals a Stable and Rapidly Established Community. Foods. 2018; 7(5):77. https://doi.org/10.3390/foods7050077

Chicago/Turabian Style

Zabat, Michelle A., William H. Sano, Jenna I. Wurster, Damien J. Cabral, and Peter Belenky. 2018. "Microbial Community Analysis of Sauerkraut Fermentation Reveals a Stable and Rapidly Established Community" Foods 7, no. 5: 77. https://doi.org/10.3390/foods7050077

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