Nuclear Magnetic Resonance Applications in Fermented Foods and Plant-Based Beverages: Challenges and Opportunities

Figures & data

Figure 1. Distribution of studies in fermented foods by NMR.

Table 1. 1D and 2D NMR studies in fermented foods.

Fermented Food	Purpose	NMR experiment/s	Reference
Buckthorn juice	Optimization of malolactic fermentation	^1H NOESY	^[Citation112]
Cantaloupe juice	Profiling of fermented juice	^1H NMR	^[Citation110]
Coconut milk kefir	Optimization of the fermentation process concerning both antioxidant and probiotic activities	^1H NMR	^[Citation77]
Coconut milk kefir	Methanol extract characterization and associations with the biological activity.	^1H NMR	^[Citation78]
Dragon fruit juice	Comparison of bioactive metabolites before and after fermentation	^1H NMR	^[Citation109]
Jackfruit juice	Metabolic changes after fermentation with Lactobacillus casei ATCC334	^1H NMR	^[Citation111]
Soybean (tempeh)	Metabolic changes in the organic soybeans caused by Rhizopus oligosporus	^1H NMR	^[Citation99]
Kefir	Structural characterization of the EPS produced by Lacticaseibacillus paracasei ZY-1	^1H NMR	^[Citation31]
		^13C NMR
		COSY
		HSQC
		HMBC
		NOESY
Kefir	Investigation of the potential of molecules inside kefir to be developed as commercial antimicrobial products.	^1H NMR	^[Citation115]
Kefir	Structure elucidation of the EPS produced by Lactobacillus kefiri	^1H NMR; ^13C NMR	^[Citation29]
Kefir	Monitoring of the metabolite changes in three fermented products	^1H NMR	^[Citation108]
		DOSY
Kefir yogurt	Relationship between microstructure, rheological, chemical, and texture analyses, and water distribution	LF-NMR	^[Citation118]
Kimchi	Investigation of the food fermentation characteristics, microbial community structure, and metabolite production.	^1H NMR	^[Citation84]
Kimchi	Metabolite profiling in kimchi with 5 different LAB strains.	^1H NMR	^[Citation83]
Kimchi	Study of the effect of the addition of an extra ingredient, jeotgal, to kimchi	^1H NMR	^[Citation82]
Kombucha	Comparison of different kombucha types in the market	^1H NMR	^[Citation93]
Kombucha	Evaluation of the effects of spray-drying	^1H NMR	^[Citation90]
Kombucha	Identification of the components that influence bacterial growth and biofilm formation	^1H qNMR	^[Citation92]
Kombucha	Characterization of nanocellulose production by strains of Komagataeibacter sp	CP-MAS	^[Citation38]
		(Solid state NMR)
		^13C NMR
Korean soy sauce	Investigation of the effect of coriander addition during fermentation	^1H NMR δ	^[Citation120]
Rice Miso Barley Miso Soybean Miso	Comparison of food components and quality control	^1H NMR	^[Citation102]
Nozawana pickle	Assessment of the impact of various starter culture strains on the chemical compositions	^1H NMR	^[Citation86]
		HSQC
Pineapple fermented product	Structure elucidation of the EPS produced by Leuconostoc citreum	^1H NMR	^[Citation42]
		^13C NMR
Pickled Raphanus sativus L.	Identification of bioactive compounds	^1H NMR	^[Citation122]
Pickle Chinese cabbage	Structure elucidation of the EPS produced by Weissella cibaria YB-1	^1H NMR	^[Citation43]
Sauerkraut	Structure elucidation of the EPS produced by Lactiplantibacillus plantarum HDC-01	^1H NMR	^[Citation49]
		^13C NMR
		COSY
		HSQC
		HMBC
		NOESY
Sauerkraut	Characterization of the fermentation of locally produced organic artisanal sauerkraut	^1H NMR	^[Citation87]
Sauerkraut	Structure elucidation of the EPS produced by Levilactobacillus brevis	^1H NMR	^[Citation47]
		^13C NMR
		HSQC
		TOCSY
Sauerkraut	Structure elucidation of the EPS produced by Lactobacillus coryniformis NA-3	^1H NMR	^[Citation48]
Sichuan pickle	Structure elucidation of the EPS produced by Lactobacillus plantarum HY	^1H NMR	^[Citation44]
		^13C NMR
Sichuan pickle	Structure elucidation of the EPS produced by Bacillus sp. S-1	^1H NMR	^[Citation45]
		^13C NMR
Soursop kombucha	Monitoring metabolite changes at different storage conditions	^1H NMR	^[Citation97]
Sourdough bread	Identification of bioactive metabolites after kombucha incorporation	^1H NMR	^[Citation98]
Sourdough	Nutritional evaluation of final product	^1H NMR	^[Citation123]
Sourdough	Structure elucidation of the EPS produced by LAB	^1H NMR	^[Citation62]
Sourdough	Structure elucidation of the EPS produced by Lactobacillus sanfranciscensis Ls-1001	^1H NMR	^[Citation61]
		^13C NMR
Sourdough	Characterization of wheat flour after fermentation	^1H NMR	^[Citation113]
Sourdough	Structure elucidation of the EPS produced by Weissella cibaria MED17	^1H NMR ^13C NMR	^[Citation56]
Sourdough	Structure elucidation of the EPS produced by L. mesenteroides	^1H NMR ^13C NMR	^[Citation55]
Sourdough	Structure elucidation of the EPS produced by Lactobacillus brevis E25	^1H NMR	^[Citation54]
		^13C NMR
		COSY
		TOCSY
		HSQC
		HSQC-TOCSY
Soy beverage	Characterization of biochemical changes caused by lactic acid bacteria metabolism	^1H NMR	^[Citation106]
Soy milk	Monitoring the metabolite profile of BSNK-5-fermented soymilk.	^1H NMR	^[Citation79]
Soy milk and cow milk	Structure elucidation of the EPS produced by Streptococcus thermophilus SBC8781	^1H NMR	^[Citation63]
Soy sauce	Differentiation between conventional and organic soy sauce	^1H NMR	^[Citation100]
Soybean paste	Structure elucidation of the EPS produced by Leuconostoc pseudomesenteroides	^1H NMR	^[Citation65]
Sunki	Metabolomic characterization of sunki	^1H NMR	^[Citation85]
		^13C NMR HSQC
Water kefir	Structural characterization of the EPS	^1H NMR	^[Citation33]
		^13C
		COSY
		HSQC
		HMBC

Figure 2. Representative chemical shifts of HoPs produced by LAB.

^a: carbon signals clustered around this chemical shift zone

^b: AC amorphous cellulose

^c: CC crystalline cellulose

^d: Characteristic signal from levans

^e: Range of ppm where different authors found this signal.

Figure 3. Representative chemical shifts of HePs produced by LAB.

^aGylc: glycerol

^bRib: ribitol

^cMan: mannose

^dGal: galactose

^eGlc: glucose

^fGalN: galactosamine

^gGlcN: glucosamine

^hNeuA: neuraminic acid

ⁱRha: rhamnose

^jGalA: galacturonic acid

^kNOE: Nuclear Overhauser Effect

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