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Wu Q, Xu Z, Feng S, Shi X, Qin L, Zeng H. Correlation Analysis between Microbial Communities and Flavor Compounds during the Post-Ripening Fermentation of Traditional Chili Bean Paste. Foods 2024; 13:1209. [PMID: 38672882 PMCID: PMC11048965 DOI: 10.3390/foods13081209] [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: 03/13/2024] [Revised: 04/09/2024] [Accepted: 04/12/2024] [Indexed: 04/28/2024] Open
Abstract
Chili bean paste is a traditional flavor sauce, and its flavor compounds are closely related to its microflora. This study focused on investigating the content of bioactive compounds, flavor compounds, and microbial communities during the post-ripening fermentation of chili bean paste, aiming to provide a reference for improving the flavor of chili bean paste by regulating microorganisms. Compared to no post-ripening fermentation, the content of organic acids increased significantly (p < 0.05), especially that of citric acid (1.51 times). Glutamic acid (Glu) was the most abundant of the 17 free amino acids at 4.0 mg/g. The aroma profiles of the samples were significantly influenced by fifteen of the analyzed volatile compounds, especially methyl salicylate, methyl caproate, and 2-octanol (ROAV > 1). Latilactobacillus (27.45%) and Pseudomonas (9.01%) were the dominant bacterial genera, and Starmerella (32.95%) and Pichia (17.01%) were the dominant fungal genera. Weissella, Lacticaseibacillus, Pichia, and Kazachstania had positive effects on volatile flavoring compounds, which enriched the texture and flavor of the chili bean paste. Therefore, the microbial-community activity during the post-ripening fermentation is the key to enhance the flavor quality of the product.
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Affiliation(s)
- Quanye Wu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (Q.W.); (Z.X.); (L.Q.)
| | - Zhaona Xu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (Q.W.); (Z.X.); (L.Q.)
- Sichuan Gulin Langjiu Distillery (Luzhou) Co., Ltd., Luzhou 646601, China
| | - Shirong Feng
- Zunyi Zhongyuanyuan Food Co., Zunyi 563125, China;
| | - Xunzhu Shi
- Majiang Mingyang Food Co., Majiang 557600, China;
| | - Likang Qin
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (Q.W.); (Z.X.); (L.Q.)
| | - Haiying Zeng
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (Q.W.); (Z.X.); (L.Q.)
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2
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Zheng H, Jiang J, Huang C, Wang X, Hu P. Effect of sugar content on characteristic flavour formation of tomato sour soup fermented by Lacticaseibacillus casei H1 based on non-targeted metabolomics analysis. Food Chem X 2024; 21:101116. [PMID: 38282824 PMCID: PMC10818199 DOI: 10.1016/j.fochx.2024.101116] [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: 10/26/2023] [Revised: 12/24/2023] [Accepted: 01/01/2024] [Indexed: 01/30/2024] Open
Abstract
To reveal the formation mechanism of the characteristic flavour of tomato sour soup (TSS), metabolomics based on UHPLC-Q-TOF/MS was used to investigate the effect of sugar addition on TSS metabolomics during fermentation with Lacticaseibacillus casei H1. A total of 254 differentially abundant metabolites were identified in the 10% added-sugar group, which mainly belonged to organic acids and derivatives, fatty acyls, and organic oxygen compounds. Metabolic pathway analysis revealed that alanine aspartate and glutamate metabolism, valine leucine and isoleucine metabolism and butanoate metabolism were the potential pathways for the flavour of TSS formation. Lactic acid, acetic acid, Ala, Glu and Asp significantly contributed to the acidity and umami formation of TSS. This study showed that sugar regulation played an important role in the formation of the characteristic TSS flavour during fermentation, providing important support for understanding the formation mechanism of organic acids as the main characteristic flavour of TSS.
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Affiliation(s)
- Huaisheng Zheng
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Jingzhu Jiang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Chaobing Huang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Xiaoyu Wang
- College of Life Science, Guizhou University, Guiyang 550025, China
| | - Ping Hu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
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3
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Feixia D, Ya L, Dafei L, Dingjiang Z, Guiping H, Zeliang W, Lirong J. Kaili Red sour soup: Correlations in composition/microbial metabolism and flavor profile during post-fermentation. Food Chem 2024; 435:137602. [PMID: 37813025 DOI: 10.1016/j.foodchem.2023.137602] [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: 05/07/2023] [Revised: 08/31/2023] [Accepted: 09/24/2023] [Indexed: 10/11/2023]
Abstract
Flavor and chemical changes with microbial succession during Red-Sour-Soup (RSS) post-fermentation were urgent to be revealed for quality control. RSS post-fermentation could be divided into three stages according to acidity, nutrients exhausting and total colony counts, without coliform bacteria growth nor nitrite peak was observed. Lactobacillus acetotolerans induced over 50 % increase of lactic acid, finally conducing to the lactic acid-dominated sour taste of RSS. The volatile compounds totally increased by 25.70 % in chili sauce and 32.58 % in tomato sauce (p < 0.05). In early-/middle-stage (pH > 3.5), alcohols and short-chain fatty acids increased, and butyric acid with unpleasant odor became the maximum flavor contributor. Nevertheless, in late-stage (pH < 3.5), with the reduction of alcohols and fatty acids, esters, 2-nonanone and terpenoids with pleasant flavors increased by Clavispora lusitaniae, Pichia, Cladosporium delicatulum and Rozellomycota sp.. In conclusion, the post-fermentation, especially L. acetotolerans metabolism and aciduric fungal esterification were essential for RSS characteristic flavor formation.
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Affiliation(s)
- Duan Feixia
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China
| | - Luo Ya
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China
| | - Li Dafei
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China
| | - Zhong Dingjiang
- Majing Mingyang Food Co., Ltd., Qiandongnan 556000, PR China
| | - He Guiping
- Majing Mingyang Food Co., Ltd., Qiandongnan 556000, PR China
| | - Wei Zeliang
- Core Facilities of West China Hospital, Sichuan University, Chengdu, Sichuan 610041, PR China
| | - Jia Lirong
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China.
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4
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Research on flavor characteristics of beef cooked in tomato sour soup by gas chromatography-ion mobility spectrometry and electronic nose. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
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5
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Effect of Starters on Quality Characteristics of Hongsuantang, a Chinese Traditional Sour Soup. FERMENTATION 2022. [DOI: 10.3390/fermentation8110589] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
Hongsuantang (HST) is a traditional Chinese and famous sour soup. However, the quality of naturally fermented HST is not controllable. We investigated the effects of different lactic acid bacteria starters on HST acid production, color, antioxidant capacity, total phenols, total carotenoids, organic acids, volatile substances, and sensory properties to determine the most suitable strain for HST production. The results showed that among the seven lactic acid bacteria strains used to inoculate fermented HST, Lactiplantibacillus plantarum SQ-4 exhibited the most excellent fermentation characteristics. SQ-4 rapidly reduced the HST’s pH by 0.77. It significantly increased the HST’s color, organic acids, total phenols, carotenoids, lycopene, and free radical scavenging ability. Lactiplantibacillus plantarum SQ-4 was an excellent starter for preparing HST with good acid production capacity, moderate sourness and spiciness, and good sensory and other characteristics. Each starter produces its distinct flavor components. α-Pinene, myrcene, α-copaene, and guaiol were vital aroma compounds in HST fermentation by the starter. This study laid a foundation for selecting HST starters and potential industrial production.
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Zhou X, Zhou W, He X, Deng Y, Li L, Li M, Feng X, Zhang L, Zhao L. Effects of post-fermentation on the flavor compounds formation in red sour soup. Front Nutr 2022; 9:1007164. [PMID: 36386903 PMCID: PMC9651139 DOI: 10.3389/fnut.2022.1007164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2022] [Accepted: 09/20/2022] [Indexed: 12/05/2022] Open
Abstract
Red Sour Soup (RSS) is a traditional fermented food in China. After two rounds of fermentation, sour soup has a mellow flavor. However, the microbial composition and flavor formation processes in post-fermentation in RSS are unclear. This study investigates the bacteria composition of RSS during the post-fermentation stage (0–180 days) using high-throughput sequencing. The results show that lactic acid bacteria (LAB) are dominant during the post-fermentation process, and their abundance gradually increases with fermentation time. Additionally, gas chromatography-mass spectrometry was used to detect volatile flavor compounds in the post-fermentation process. Seventy-seven volatile flavor compounds were identified, including 24 esters, 14 terpenes, 9 aromatic hydrocarbons, 9 alkanes, 6 heterocyclic compounds, 3 alcohols, 3 acids, 3 ketones, 2 phenols, 2 aldehydes, 1 amine, and 1 other. Esters and aromatic hydrocarbons are the main volatile compounds in RSS during the post-fermentation process. Orthogonal partial least squares screening and correlation analysis derived several significant correlations, including 48 pairs of positive correlations and 19 pairs of negative correlations. Among them, Acetobacter spp., Clostridium spp. and Sporolactobacillus spp. have 15, 14, 20 significant correlation pairs, respectively, and are considered the most important bacterial genera post-fermentation. Volatile substances become abundant with increasing fermentation time. LAB are excessive after more than 120 days but cause a drastic reduction in volatile ester levels. Thus, the post-fermentation time should be restricted to 120 days, which retains the highest concentrations of volatile esters in RSS. Overall, these findings provide a theoretical basis to determine an optimal post-fermentation time duration, and identify essential bacteria for manufacturing high-quality starter material to shorten the RSS post-fermentation processing time.
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Affiliation(s)
- Xiaojie Zhou
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
| | - Wenhua Zhou
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, China
| | - Xiaojie He
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
| | - Yaxin Deng
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
| | - Liangyi Li
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, China
| | - Ming Li
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
| | - Xuzhong Feng
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
- Shenzhen Shanggutang Food Development Co., Ltd., Shenzhen, China
| | - Lin Zhang
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, China
- *Correspondence: Lin Zhang,
| | - Liangzhong Zhao
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
- Liangzhong Zhao,
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7
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Zheng S, Wu W, Zhang Y, Hu P, Li J, Jiang J. Improvement of tomato sour soup fermentation by
Lacticaseibacillus casei
H1
addition. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Shasha Zheng
- College of Brewing and Food Engineering Guizhou University Guiyang China
| | - Wenyan Wu
- College of Brewing and Food Engineering Guizhou University Guiyang China
| | - Yulong Zhang
- College of Brewing and Food Engineering Guizhou University Guiyang China
| | - Ping Hu
- College of Brewing and Food Engineering Guizhou University Guiyang China
| | - Juan Li
- College of Brewing and Food Engineering Guizhou University Guiyang China
| | - Jingzhu Jiang
- College of Brewing and Food Engineering Guizhou University Guiyang China
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