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Wei J, Li Z, Kuang J, Yan Z, Wang L, Lin Y, Du J, Li K, Wang Y, Yang L. Microbial community succession and changes of volatile compounds in the fermentation process of bamboo shoots. Food Microbiol 2024; 124:104618. [PMID: 39244370 DOI: 10.1016/j.fm.2024.104618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2024] [Revised: 08/04/2024] [Accepted: 08/05/2024] [Indexed: 09/09/2024]
Abstract
Sour bamboo shoots are a traditional fermented delicacy that has garnered appreciation both domestically and internationally. This study investigates the intricate dynamics of microbial communities and volatile flavor compounds primarily derived from salted and pickled bamboo shoots during the fermentation process of Phyllostachys purpurea (PP). The dynamics of microorganisms and volatile flavor compounds were thoroughly examined initially using conventional isolation and cultivation methods in conjunction with high-throughput sequencing (HTS), headspace solid-phase microextraction (HS-SPME), and gas chromatography-mass spectrometry (GC-MS). In addition, we analyzed the core microorganisms responsible for modulating the volatile flavor profile. Our findings revealed 60 volatile compounds, 14 of which were the predominant contributors to the aroma of fermented PP. This group primarily comprised alcohols, aldehydes, and olefins. Notably, our investigation identified Lactobacillus and Candida as the dominant microbial genera during the middle and late stages of fermentation. These two genera exert a significant influence on the formation of characteristic aromas. Furthermore, we discovered that acids, sugars, and proteins pivotally influence the succession of microorganisms. Specifically, acids and soluble sugars drove the transition of Lactococcus to Lactobacillus and Pediococcus, whereas soluble proteins facilitated fungal succession from Candida to Kazachstania and Issatchenkia. These insights shed light on the community structure and succession patterns of flavor compounds throughout the PP fermentation process. Ultimately, they provide a foundation for optimizing the fermentation process and ensuring quality control in the production of sour bamboo shoots.
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Affiliation(s)
- Jinmei Wei
- College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, 410128, China
| | - Zongjun Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, 410128, China.
| | - Jinyan Kuang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, 410128, China
| | - Zikang Yan
- College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, 410128, China
| | - Li Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, 410128, China
| | - Ying Lin
- College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, 410128, China
| | - Jin Du
- College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, 410128, China
| | - Ke Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, 410128, China
| | - Yuanliang Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, 410128, China; Changsha Modern Food Innovation Research Institute, Hunan Agricultural University, Changsha, Hunan, 410128, China
| | - Li Yang
- Hunan Jiapin Jiawei Biological Technology Co.Ltd, Changde, Hunan, 415400, China
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Tang J, Wu X, Lv D, Huang S, Zhang Y, Kong F. Effect of salt concentration on the quality and microbial community during pickled peppers fermentation. Food Chem X 2024; 23:101594. [PMID: 39040148 PMCID: PMC11261264 DOI: 10.1016/j.fochx.2024.101594] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2024] [Revised: 06/17/2024] [Accepted: 06/24/2024] [Indexed: 07/24/2024] Open
Abstract
This work aimed to investigate the effect of salt concentration on the quality and microbial community of pickled peppers during fermentation, and the cross-correlation between microorganisms and quality was also revealed. The results showed that 9 volatile flavor compounds were unique to the low salt concentration group (D group), which also contained higher content of FAA, lactic acid and acetic acid than high salt concentration group (G group). Meanwhile, the samples of D2 group have a better texture properties. Firmicutes, Proteobacteria, Ascomycota, Lactobacillus, Pectobacterium, and Pseudomonas were detected as the main microbial community during the fermentation with different salt concentrations. Furthermore, the correlations analysis results indicated that the salt concentration has a significant effect on the microbial community of pickled peppers (p < 0.001), and Pediococcus, Lactobacillus, Cedecca, Issatchenkia, Pichia, Kazachstania, and Hanseniaspora were significantly correlated with flavors, which played crucial roles in the unique flavor formation of pickled peppers.
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Affiliation(s)
- Jianbo Tang
- Guizhou Food Processing Institute, Guizhou, Academy of Agricultural Sciences, Guiyang, 550006, China
- Guizhou Key Laboratory of Agricultural Biotechnology, Guiyang, 550006, China
| | - Xiaomeng Wu
- School of Food Science and Technology, Dalian Polytechnic University, Liaoning, 116000, China
| | - Du Lv
- Guizhou Food Processing Institute, Guizhou, Academy of Agricultural Sciences, Guiyang, 550006, China
- Guizhou Key Laboratory of Agricultural Biotechnology, Guiyang, 550006, China
| | - Shan Huang
- Guizhou Food Processing Institute, Guizhou, Academy of Agricultural Sciences, Guiyang, 550006, China
- Guizhou Key Laboratory of Agricultural Biotechnology, Guiyang, 550006, China
| | - Yu Zhang
- Guizhou Food Processing Institute, Guizhou, Academy of Agricultural Sciences, Guiyang, 550006, China
- Guizhou Key Laboratory of Agricultural Biotechnology, Guiyang, 550006, China
| | - Fanhua Kong
- School of Food Science and Technology, Dalian Polytechnic University, Liaoning, 116000, China
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Wang L, Huang J, Hu S, Li X, Zhang Y, Cheng W, Yuan L, Liu G. The dynamic changes and correlations between biochemical properties, flavor and microbial community during fermentation of asparagus by-products. Food Chem 2024; 463:141173. [PMID: 39276550 DOI: 10.1016/j.foodchem.2024.141173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2024] [Revised: 08/28/2024] [Accepted: 09/05/2024] [Indexed: 09/17/2024]
Abstract
Asparagus by-products are the promising resource that urgently need to be re-valorized. This study investigated the dynamic changes in physicochemical properties, organic acids, free amino acids, volatile flavor compounds, microbial succession, and their correlations during 7-day spontaneous fermentation of asparagus by-products. Dominant organic acids (lactic acid and acetic acid) and free amino acids (Ser, Glu, and Ala) increased with fermentation time, with lactic acid reaching 7.73 ± 0.05 mg/mL and Ser increasing 56-fold after 7 days. A total of 58 volatile flavor compounds were identified using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPEM/GC-MS), with esters, alcohols and acids as the main volatile flavor compounds. Fourteen volatile flavor compounds had odor activity value >1. High-throughput sequencing showed Firmicutes and Proteobacteria as the main bacterial phyla, dominated by lactic acid bacteria (Levilactobacillus, Lactiplantibacillus, Weissella). Correlation analysis revealed that five bacterial genera (Levilactobacillus, Lactiplantibacillus, Enterobacter, Pediococcus and Acetobacter) were highly correlated with organic acids, free amino acids, and volatile flavor compounds, indicating their pivotal role in forming the characteristic flavor of fermented asparagus by-products (FAPS). This study provides new insights into the flavor and microbial profile of FAPS, offering a strategy for value-added processing and industrial production.
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Affiliation(s)
- Li Wang
- Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi 330200, China
| | - Jinqing Huang
- Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi 330200, China
| | - Shuai Hu
- Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi 330200, China
| | - Xue Li
- Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi 330200, China
| | - Yao Zhang
- Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi 330200, China
| | - Wenlong Cheng
- Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi 330200, China
| | - Linfeng Yuan
- Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi 330200, China.
| | - Guangxian Liu
- Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi 330200, China.
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Luo X, Hounmanou YMG, Ndayisenga F, Yu Z. Spontaneous fermentation mitigates the frequency of genes encoding antimicrobial resistance spreading from the phyllosphere reservoir to the diet. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 931:172712. [PMID: 38677439 DOI: 10.1016/j.scitotenv.2024.172712] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/22/2024] [Revised: 04/18/2024] [Accepted: 04/21/2024] [Indexed: 04/29/2024]
Abstract
The phyllosphere microbiome of vegetable products constitutes an important reservoir for multidrug resistant bacteria and Antibiotic Resistance Genes (ARG). Vegetable products including fermented products such as Paocai therefore may serve as a shuttle for extrinsic microorganisms with ARGs into the gut of consumers. Here we study the effect of fermentation on Paocai ARG dissemination by metagenomic analysis. Microbial abundance and diversity of the Paocai microbiome were diminished during fermentation, which correlated with the reduction of abundance in ARGs. Specifically, as fermentation progressed, Enterobacterales overtook Pseudomonadales as the predominant ARG carriers, and Lactobacillales and Enterobacteriales became the determinants of Paocai resistome variation. Moreover, the dual effect of microbes and metal resistance genes (MRGs) was the major contributor driving Paocai resistome dynamics. We recovered several metagenome-assembled genomes (MAGs) carrying acquired ARGs in the phyllosphere microbiome. ARGs of potential clinical and epidemiological relevance such as tet M and emrB-qacA, were mainly hosted by non-dominant bacterial genera. Overall, our study provides evidence that changes in microbial community composition by fermentation aid in constraining ARG dispersal from raw ingredients to the human microbiome but does not eliminate them.
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Affiliation(s)
- Xiao Luo
- Sino-Danish College, University of Chinese Academy of Sciences, Beijing 101408, China; RCEES-IMCAS-UCAS Joint-Lab of Microbial Technology for Environmental Science, Beijing 100085, China
| | - Yaovi Mahuton Gildas Hounmanou
- Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Stigbojlen 4, 1870 Frederiksberg, Denmark
| | - Fabrice Ndayisenga
- College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 100049, China; RCEES-IMCAS-UCAS Joint-Lab of Microbial Technology for Environmental Science, Beijing 100085, China
| | - Zhisheng Yu
- Sino-Danish College, University of Chinese Academy of Sciences, Beijing 101408, China; College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 100049, China; RCEES-IMCAS-UCAS Joint-Lab of Microbial Technology for Environmental Science, Beijing 100085, China.
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Wang H, Yin X, Zhang L, Wang X, Zhang J, Wen R, Cao J. Insight into the Relationship between the Causes of Off-Odour and Microorganism Communities in Xuanwei Ham. Foods 2024; 13:776. [PMID: 38472889 PMCID: PMC10930425 DOI: 10.3390/foods13050776] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 02/26/2024] [Accepted: 02/27/2024] [Indexed: 03/14/2024] Open
Abstract
To expound on the correlation between the microorganism communities and the formation of off-odour in Xuanwei ham, the microorganism communities and volatile compounds were investigated in the biceps femoris (BF) and semimembranosus (SM) of Xuanwei ham with different quality grades (normal ham and spoiled ham). The single molecule real-time sequencing showed that differential bacteria and fungi were more varied in normal hams than in spoiled hams. Headspace solid-phase microextraction-gas chromatography (HS-SPME-GC-MS) results indicated that aldehydes and alcohols were significantly higher in spoiled hams than those in normal hams (p < 0.05). The off-odour of spoiled hams was dominated by ichthyic, malodourous, sweaty, putrid, sour, and unpleasant odours produced by compounds such as trimethylamine (SM: 13.05 μg/kg), hexanal (BF: 206.46 μg/kg), octanal (BF: 59.52 μg/kg), methanethiol (SM: 12.85 μg/kg), and valeric acid (BF: 15.08 μg/kg), which are positively correlated with Bacillus cereus, Bacillus subtilis, Bacillus licheniformis, Pseudomonas sp., Aspergillus ruber, and Moraxella osloensis. Furthermore, the physicochemical property and quality characteristics results showed that high moisture (BF: 56.32 g/100 g), pH (BF: 6.63), thiobarbituric acid reactive substances (TBARS) (SM: 1.98 MDA/kg), and low NaCl content (SM: 6.31%) were also responsible for the spoilage of hams with off-odour. This study provided a deep insight into the off-odour of Xuanwei ham from the perspective of microorganism communities and a theoretical basis for improving the flavour and overall quality of Xuanwei hams.
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Affiliation(s)
- Haoyi Wang
- College of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (H.W.); (X.Y.); (L.Z.); (X.W.); (J.Z.)
| | - Xiaoyu Yin
- College of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (H.W.); (X.Y.); (L.Z.); (X.W.); (J.Z.)
| | - Lu Zhang
- College of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (H.W.); (X.Y.); (L.Z.); (X.W.); (J.Z.)
| | - Xuejiao Wang
- College of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (H.W.); (X.Y.); (L.Z.); (X.W.); (J.Z.)
| | - Jiliang Zhang
- College of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (H.W.); (X.Y.); (L.Z.); (X.W.); (J.Z.)
| | - Rongxin Wen
- College of Life Sciences, Yantai University, Yantai 264005, China;
| | - Jianxin Cao
- College of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (H.W.); (X.Y.); (L.Z.); (X.W.); (J.Z.)
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Si H, Zhou K, Zhao T, Cui B, Liu F, Zhao M. The bacterial succession and its role in flavor compounds formation during the fermentation of cigar tobacco leaves. BIORESOUR BIOPROCESS 2023; 10:74. [PMID: 38647588 PMCID: PMC10992852 DOI: 10.1186/s40643-023-00694-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Accepted: 10/03/2023] [Indexed: 04/25/2024] Open
Abstract
Fermentation is the key process required for developing the characteristic properties of cigar tobacco leaves, complex microorganisms are involved in this process. However, the microbial fermentation mechanisms during the fermentation process have not been well-characterized. This study investigated the dynamic changes in conventional chemical composition, flavor compounds, and bacterial community during the fermentation of cigar tobacco leaves from Hainan and Sichuan provinces in China, as well as the potential roles of bacteria. Fermentation resulted in a reduction of conventional chemical components in tobacco leaves, with the exception of a noteworthy increase in insoluble protein content. Furthermore, the levels of 10 organic acids and 19 amino acids showed a significant decrease, whereas the concentration of 30 aromatic substances exhibited a unimodal trend. Before fermentation, the bacterial community structures and dominant bacteria in Hainan and Sichuan tobacco leaves differed significantly. As fermentation progressed, the community structures in the two regions became relatively similar, with Delftia, Ochrobactrum, Rhodococcus, and Stenotrophomonas being dominant. Furthermore, a total of 12 functional bacterial genera were identified in Hainan and Sichuan tobacco leaves using bidirectional orthogonal partial least squares (O2PLS) analysis. Delftia, Ochrobactrum, and Rhodococcus demonstrated a significant negative correlation with oleic acid and linoleic acid, while Stenotrophomonas and Delftia showed a significant negative correlation with undesirable amino acids, such as Ala and Glu. In addition, Bacillus showed a positive correlation with benzaldehyde, while Kocuria displayed a positive correlation with 2-acetylfuran, isophorone, 2, 6-nonadienal, and β-damascenone. The co-occurrence network analysis of microorganisms revealed a prevalence of positive correlations within the bacterial network, with non-abundant bacteria potentially contributing to the stabilization of the bacterial community. These findings can improve the overall tobacco quality and provide a novel perspective on the utilization of microorganisms in the fermentation of cigar tobacco leaves.
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Affiliation(s)
- Hongyang Si
- College of Tobacco Science, Flavors and Fragrance Engineering & Technology Research Center of Henan Province, Henan Agricultural University, No.218 Ping An Avenue, Zhengdong New District, Zhengzhou, 450046, Henan, China
| | - Kun Zhou
- College of Tobacco Science, Flavors and Fragrance Engineering & Technology Research Center of Henan Province, Henan Agricultural University, No.218 Ping An Avenue, Zhengdong New District, Zhengzhou, 450046, Henan, China
| | - Tingyi Zhao
- College of Tobacco Science, Flavors and Fragrance Engineering & Technology Research Center of Henan Province, Henan Agricultural University, No.218 Ping An Avenue, Zhengdong New District, Zhengzhou, 450046, Henan, China
| | - Bing Cui
- College of Tobacco Science, Flavors and Fragrance Engineering & Technology Research Center of Henan Province, Henan Agricultural University, No.218 Ping An Avenue, Zhengdong New District, Zhengzhou, 450046, Henan, China.
| | - Fang Liu
- College of Tobacco Science, Flavors and Fragrance Engineering & Technology Research Center of Henan Province, Henan Agricultural University, No.218 Ping An Avenue, Zhengdong New District, Zhengzhou, 450046, Henan, China
| | - Mingqin Zhao
- College of Tobacco Science, Flavors and Fragrance Engineering & Technology Research Center of Henan Province, Henan Agricultural University, No.218 Ping An Avenue, Zhengdong New District, Zhengzhou, 450046, Henan, China.
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Tang A, Peng B. Diversifying the Flavor of Black Rice Wines through Three Different Regional Xiaoqus in China and Unraveling Their Core Functional Microorganisms. Foods 2023; 12:3576. [PMID: 37835229 PMCID: PMC10572163 DOI: 10.3390/foods12193576] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 09/20/2023] [Accepted: 09/25/2023] [Indexed: 10/15/2023] Open
Abstract
The flavor of black rice wine (BRW) can be diversified by the Xiaoqus, from different regions; however, the functional microbiota that contributes to its flavor remains unclear. Accordingly, this study selected three regional Xiaoqus from Sichuan Dazhu (Q1), Jiangxi Yingtan (Q2), and Hubei Fangxian (Q3) as starters to investigate flavor compounds and microbial communities during BRW brewing. Results indicated that altogether 61 flavor substances were identified, 16 of which were common characteristic flavor compounds (odor activity value > 0.1). Each BRW possessed unique characteristic flavor compounds. O2PLS and Spearman's correlation analysis determined that characteristic flavor compounds of BRW were mainly produced by Saccharomyces cerevisiae, non-Saccharomyces yeasts, and lactic acid bacteria, with the common core functional strains being Wickerhamomyces and Pediococcus, and with their unique core functional strain likely causing a unique characteristic flavor. This study could promote the high-quality development of the black rice wine industry.
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Affiliation(s)
- Aoxing Tang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan 430070, China
| | - Bangzhu Peng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan 430070, China
- Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Wuhan 430070, China
- Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518120, China
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Qu Y, Yun J, Li Y, Ai D, Zhang W. Microbial succession and its correlation with the dynamics of flavor compounds involved in the fermentation of Longxi bacon. Front Microbiol 2023; 14:1234797. [PMID: 37720146 PMCID: PMC10500841 DOI: 10.3389/fmicb.2023.1234797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Accepted: 08/18/2023] [Indexed: 09/19/2023] Open
Abstract
Introduction Longxi bacon is a traditional fermented meat from Gansu province, China. The ripening process of the bacon is crucial for quality and flavor. The aim of this study was to gain deeper knowledges on the bacterial and fungal community diversity and the changes of chemical components including fatty acids and volatile compounds at different time points during the ripening of the bacon and to understand the relationship between microbial profiles and the chemical components related the bacon flavor. Methods Bacon samples were collected from days 0, 15, 30, 60 and 90. The bacterial and fungal compositions were analyzed with next generation sequencing targeting the 16S rDNA loci for bacteria and ITS loci for fungi. The fatty acids and the volatile components were analyzed by headspace solid phase micro extraction followed by gas chromatography/mass spectrometry (HS-SPME-GC/MS). Results We found that the abundance of bacteria in bacon was higher than that of fungi, and Psychrobacter, Brochothrix, Phoma and Trichoderma was the dominant bacon's population. The largest contributors of volatiles were aldehydes, ketones and esters, and the main fatty acids were palmitic, oleic and linoleic acids. Pearson correlation analysis between microbial succession and key flavor substances showed that the production of Longxi bacon flavor is the result of a combination of bacteria and fungi. Ten bacteria genera and six fungi genera were determined as functional core microbiota for the flavor production based their dominance and functionality in microbial community. In addition, bacteria and fungi are involved in the oxidation and hydrolysis of fatty acids during the ripening of bacon, which also contributes to the formation of bacon flavor. Discussion This study provides a comprehensive analysis of the key microbiota involved in shaping bacon's distinctive flavor. Here, the results presented should provide insight into the influence of the microenvironment on the microbial community in bacon and lay a foundation for further investigations into the food ecology of bacon.
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Affiliation(s)
- Yuling Qu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Jianmin Yun
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Yanhu Li
- Zhuanglang County Food and Drug Inspection and Testing Centre, Pingliang, China
| | - Duiyuan Ai
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Wenwei Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
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Long Z, Zhao S, Xu X, Du W, Chen Q, Hu S. Dynamic Changes in Flavor and Microbiota in Traditionally Fermented Bamboo Shoots ( Chimonobambusa szechuanensis (Rendle) Keng f.). Foods 2023; 12:3035. [PMID: 37628035 PMCID: PMC10453856 DOI: 10.3390/foods12163035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Revised: 08/08/2023] [Accepted: 08/10/2023] [Indexed: 08/27/2023] Open
Abstract
Dissecting flavor formation and microbial succession during traditional fermentation help to promote standardized and large-scale production in the sour shoot industry. The principal objective of the present research is to elucidate the interplay between the physicochemical attributes, flavor, and microbial compositions of sour bamboo shoots in the process of fermentation. The findings obtained from the principal component analysis (PCA) indicated notable fluctuations in both the physicochemical parameters and flavor components throughout the 28 day fermentation process. At least 13 volatile compounds (OAV > 1) have been detected as characteristic aroma compounds in sour bamboo shoots. Among these, 2,4-dimethyl Benzaldehyde exhibits the highest OAV (129.73~668.84) and is likely the primary contributor to the sour odor of the bamboo shoots. The analysis of the microbial community in sour bamboo shoots revealed that the most abundant phyla were Firmicutes and Proteobacteria, while the most prevalent genera were Enterococcus, Lactococcus, and Serratia. The results of the correlation analysis revealed that Firmicutes exhibited a positive correlation with various chemical compounds, including 3,6-nonylidene-1-ol, 2,4-dimethyl benzaldehyde, silanediol, dimethyl-, nonanal, and 2,2,4-trimethyl-1,3-pentylenediol diisobutyrate. Similarly, Lactococcus was found to be positively correlated with several chemical compounds, such as dimethyl-silanediol, 1-heptanol, 3,6-nonylidene-1-ol, nonanal, 2,2,4-trimethyl-1,3-pentanediol diisobutyrate, dibutyl phthalate, and TA. This study provides a theoretical basis for the standardization of traditional natural fermented sour bamboo production technology, which will help to further improve the flavor and quality of sour bamboo.
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Affiliation(s)
- Zhijian Long
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China; (Z.L.); (S.Z.); (X.X.); (W.D.); (Q.C.)
- Engineering Research Center for Biomass Resource Utilization and Modification of Sichuan Province, Mianyang 621010, China
| | - Shilin Zhao
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China; (Z.L.); (S.Z.); (X.X.); (W.D.); (Q.C.)
| | - Xiaofeng Xu
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China; (Z.L.); (S.Z.); (X.X.); (W.D.); (Q.C.)
| | - Wanning Du
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China; (Z.L.); (S.Z.); (X.X.); (W.D.); (Q.C.)
| | - Qiyang Chen
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China; (Z.L.); (S.Z.); (X.X.); (W.D.); (Q.C.)
| | - Shanglian Hu
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China; (Z.L.); (S.Z.); (X.X.); (W.D.); (Q.C.)
- Engineering Research Center for Biomass Resource Utilization and Modification of Sichuan Province, Mianyang 621010, China
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Chen Z, Liu L, Du H, Lu K, Chen C, Xue Q, Hu Y. Microbial community succession and their relationship with the flavor formation during the natural fermentation of Mouding sufu. Food Chem X 2023; 18:100686. [PMID: 37168719 PMCID: PMC10164778 DOI: 10.1016/j.fochx.2023.100686] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2023] [Revised: 04/18/2023] [Accepted: 04/18/2023] [Indexed: 05/13/2023] Open
Abstract
Mouding sufu, a traditional fermented soybean product in China, has been recognized by the public in the southwestern regions of China. To reveal the microbial community succession and their relationship with the flavor formation during the natural fermentation of Mouding sufu, microbial community, non-volatile flavor compounds and volatile flavor compounds were analyzed by high-throughput sequencing, high-performance liquid chromatography, gas chromatography ion migration spectroscopy, respectively. The results showed that Lactobacillus and Klebsiella were the most abundant bacterial genus, whereas the main fungal genera were unclassified-f-Dipodascaeae and Issatchenkia. In addition, Glutamic acid, Aspartic acid, Alanine, Valine, Lysine, Histidine, lactic acid, succinic acid, and acetic acid were the main non-volatile flavor substances. Furthermore, the taste activity values of glutamic acid, aspartic acid and lactic acid reached 132, 68.9, 18.18 at H60, respectively, meaning that umami and sour were the key taste compounds. Simultaneously, ethyl 3-methylbutanoate-M, ethyl propanoate, methyl 2-methylbutanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate-D, ethyl isobutyrate, linalool-M, linalool-D, cis-4-heptenal, 2-methylpropanal were the characteristic volatile flavor of Mouding sufu. Finally, correlation analysis showed that g__Erwinia and g__Acremonium correlated with most of the key aroma compounds. 20 bacteria and 21 fungi were identified as core functional microbe for Mouding sufu production.
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Affiliation(s)
- Zhongai Chen
- College of Food Science and Technology, Yunnan Agricultural University, NO. 452 Fengyuan Road, Panlong District, Kunming, Yunnan 650000, China
- Institute of Food Processing, Guizhou Academy of Agricultural Sciences, NO. 1 Jinnong Road, Huaxi District, Guiyang 550006, China
| | - Lijing Liu
- College of Food Science and Technology, Yunnan Agricultural University, NO. 452 Fengyuan Road, Panlong District, Kunming, Yunnan 650000, China
| | - Huan Du
- College of Food Science and Technology, Yunnan Agricultural University, NO. 452 Fengyuan Road, Panlong District, Kunming, Yunnan 650000, China
| | - Kaixiang Lu
- College of Food Science and Technology, Yunnan Agricultural University, NO. 452 Fengyuan Road, Panlong District, Kunming, Yunnan 650000, China
| | - Cong Chen
- College of Food Science and Technology, Yunnan Agricultural University, NO. 452 Fengyuan Road, Panlong District, Kunming, Yunnan 650000, China
| | - Qiaoli Xue
- Editorial Department of Journal of Yunnan Agricultural University, Yunnan Agricultural University, Kunming 650000, China
- Corresponding authors.
| | - Yongjin Hu
- College of Food Science and Technology, Yunnan Agricultural University, NO. 452 Fengyuan Road, Panlong District, Kunming, Yunnan 650000, China
- Corresponding authors.
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Chen C, Li J, Cheng G, Liu Y, Yi Y, Chen D, Wang X, Cao J. Flavor changes and microbial evolution in fermentation liquid of sour bamboo shoots. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/13/2023]
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Li B, Zhang R, Du F. Electrochemical sensor monitoring of the fermentation process of sour bamboo shoots. INT J ELECTROCHEM SC 2023. [DOI: 10.1016/j.ijoes.2023.100124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
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Regulation of the nitrite, biogenic amine and flavor quality of Cantonese pickle by selected lactic acid bacteria. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
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Effect of Autochthonous Lactic Acid Bacteria-Enhanced Fermentation on the Quality of Suancai. Foods 2022; 11:foods11213310. [PMID: 36359923 PMCID: PMC9657813 DOI: 10.3390/foods11213310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 10/17/2022] [Accepted: 10/19/2022] [Indexed: 12/03/2022] Open
Abstract
The lactic acid bacteria (LABs) used for fermentation have an extremely vital impact on the quality of Suancai, a fermented vegetable. The bacterial diversity and metabolites of inoculated Suancai with LABs, including Lactiplantibacillus plantarum (Lb. plantarum), Levilactabacillus brevis (Lb. brevis), and Leuconostoc mesenteroides (Leu. mesenteroides), were investigated. The inoculation of LABs significantly decreased the pH and the content of nitrite. The Suancai inoculated with LABs had a higher content of the total titratable acidity (TTA) and organic acids than spontaneous fermentation. The LABs inoculation significantly influenced the bacterial community structures, which directly or indirectly caused changes of metabolites. The bacterial community profiles of Suancai inoculated with Lb. plantarum were more similar to spontaneous fermentation. The inoculation of Lb. plantarum, Lb. brevis, and Leu. mesenteroides could increase its abundance in Suancai. Whatever the species inoculated, Lb. plantarum was always the predominant bacterium in Suancai after fermentation. The inoculated LABs were positively correlated with most volatile compounds and amino acids. The inoculated LABs significantly improved the volatile compounds and amino acid content of Suancai. This study could contribute to understanding the function of starters in Suancai fermentation and promote the selection of applicable starters for high-quality Suancai production.
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Ma D, Li Y, Chen C, Fan S, Zhou Y, Deng F, Zhao L. Microbial succession and its correlation with the dynamics of volatile compounds involved in fermented minced peppers. Front Nutr 2022; 9:1041608. [DOI: 10.3389/fnut.2022.1041608] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2022] [Accepted: 10/03/2022] [Indexed: 11/13/2022] Open
Abstract
Fermented minced peppers are a traditional fermented food that has a unique flavor due to various microbial communities involved in fermentation. Understanding the changes in microbial communities and volatile components of fermented minced peppers is particularly important to unveil the formation of unique flavor of fermented peppers. In this study, the microbial communities and volatile compounds in fermented minced pepper was analyzed by high-throughput sequencing and GC-MS, as well as their underlying correlations were also established. Results indicated that 17 genera were identified as dominant microorganisms in the fermentation of minced pepper, accompanied by the detection of 64 volatile compounds. Further hierarchical clustering analysis (HCA) displayed that dynamic change of volatile metabolites were involved in the fermentation process, where alkane volatile components were mainly generated in the early stage (3–5 days), and alcohols volatile components were in the middle stage (7–17 days), while ester volatile components were mainly produced in both the early stage (3–5 days) and last stage (17–20 days). Bidirectional orthogonal partial least squares (O2PLS) analysis revealed that 11 genera were core functional microorganisms of fermented minced pepper. Cladosporium and Hansenpora were significantly correlated with the formation of 9 and 6 volatiles, respectively. These findings provide new insights into aroma profile variation of fermented minced peppers and underlying mechanism of characteristic aroma formation during fermentation.
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Chen C, Cheng G, Liu Y, Yi Y, Chen D, Zhang L, Wang X, Cao J. Correlation between microorganisms and flavor of Chinese fermented sour bamboo shoot: Roles of Lactococcus and Lactobacillus in flavor formation. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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