Determination of microbial diversities and aroma characteristics of Beitang shrimp paste

Yao, Yunping; Zhou, Xinyun; Hadiatullah, Hadiatullah; Zhang, Jian; Zhao, Guozhong

doi:10.1016/j.foodchem.2020.128695

Cited by 33 publications

(28 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Microorganisms are involved in lipid hydrolysis and autoxidation, and hydrolysis of proteins and carbohydrates, which have an impact on flavor formation ( Sidira et al, 2016 ). Microbial catabolism of raw materials is also closely related to the formation of volatile flavor compounds (VFCs) in fermented foods ( Yao et al, 2020 ).…”

Section: Introductionmentioning

confidence: 99%

Correlation Between Microbial Diversity and Volatile Flavor Compounds of Suan zuo rou, a Fermented Meat Product From Guizhou, China

Wang

et al. 2021

Front. Microbiol.

View full text Add to dashboard Cite

Suan zuo rou (SZR), a traditional fermented meat from Guizhou province, China, is loved by local people for its unique flavor and nutritional value. However, the microbial communities and related flavor characteristics of SZR from different regions of Guizhou are unclear. We studied the correlation between the microbial communities and the physicochemical properties and volatile flavor compounds (VFCs) of 15 SZR samples from three regions in Guizhou province. The microbial community structure of SZR was determined by high-throughput sequencing and VFCs were identified by headspace-solid phase microextraction combined with gas chromatography-mass spectrometry. The results indicated that the microbial communities of SZR varied among the regions, as evidenced by the relative abundance of Weissella, Staphylococcus, Brochothrix, Kazachstania, and Debaryomces. There were also significant differences in pH, water activity, NaCl, and total volatile basic nitrogen (P < 0.05). Based on orthogonal projections to latent structures and Pearson’s correlation coefficient, we showed that Wickerhamomyces, Kazachstania, Lactobacillus, Weissella, Brochothrix, Debaryomyces, Staphylococcus, Pediococcus, Pichia, Candida, and Leuconostoc were highly correlated with 48 VFCs (| ρ| > 0.8, P < 0.05). Redundancy analysis showed that most of the dominant bacteria were positively related to water activity, whereas Lactobacillus was positively related with pH, and negatively related with total volatile basic nitrogen.

show abstract

Section: Introductionmentioning

confidence: 99%

Correlation Between Microbial Diversity and Volatile Flavor Compounds of Suan zuo rou, a Fermented Meat Product From Guizhou, China

Wang

et al. 2021

Front. Microbiol.

View full text Add to dashboard Cite

show abstract

“…We observed a positive correlation of Staphylococcus with the predictive metabolic features of these NFM products, and interestingly, Staphylococcus is metabolically active in dairy products playing functional activities such as amino acid metabolism, carbohydrate metabolism, lipid metabolism and nitrogen metabolism (Leroy et al 2020). We also observed the presence of significant correlation of bacteria with cofactors and vitamins metabolism such as ubiquinone and other terpenoid-quinone biosynthesis and lipoic acid metabolism, which are essential for other microbial metabolism (Yao et al 2020). Apart from LAB, AAB have also contributed to many functional features in NFM products; AAB involve in protein metabolism, production of secondary metabolites and volatile compounds (Illeghems et al 2015;Ai et al 2019).…”

Section: Discussionmentioning

confidence: 80%

Predictive functionality of bacteria in naturally fermented milk products of India using PICRUSt2 and Piphillin pipelines

Shangpliang

Tamang

2021

Preprint

View full text Add to dashboard Cite

Naturally fermented milk (NFM) products are popular food delicacies in Indian states of Sikkim and Arunachal Pradesh. Bacterial communities in these NFM products of India were previously analysed by high-throughput sequence method. However, predictive gene functionality of NFM products of India has not been studied. In this study, raw sequences of NFM products of Sikkim and Arunachal Pradesh were accessed from MG-RAST/NCBI database server. PICRUSt2 and Piphillin tools were applied to study microbial functional gene prediction. MUSiCC-normalized KOs and mapped KEGG pathways from both PICRUSt2 and Piphillin resulted in higher percentage of the former in comparison to the latter. Though, functional features were compared from both the pipelines, however, there were significant differences between the predictions. Therefore, a consolidated presentation of both the algorithms presented an overall outlook into the predictive functional profiles associated with the microbiota of the NFM products of India.

show abstract

“…A paired-end library was constructed using the TruSeq™ DNA sample prep kits (Illumina Co., San Diego, CA, United States). The libraries were sequenced on the Illumina Hiseq 2500 platform ( 13 , 14 ).…”

Section: Methodsmentioning

confidence: 99%

Genome-Resolved Metaproteomic Analysis of Microbiota and Metabolic Pathways Involved in Taste Formation During Chinese Traditional Fish Sauce (Yu-lu) Fermentation

Wang

et al. 2022

Front. Nutr.

View full text Add to dashboard Cite

Complex microbial metabolism is key to taste formation in high-quality fish sauce during fermentation. To guide quality supervision and targeted regulation, we analyzed the function of microbial flora during fermentation based on a previously developed metagenomic database. The abundance of most identified genes involved in metabolic functions showed an upward trend in abundance during fermentation. In total, 571 proteins extracted from fish sauce at different fermentation stages were identified. These proteins were mainly derived from Halanaerobium, Psychrobacter, Photobacterium, and Tetragenococcus. Functional annotation revealed 15 pathways related to amino acid metabolism, including alanine, aspartate, glutamate, and histidine metabolism; lysine degradation; and arginine biosynthesis. This study demonstrated the approaches to identify microbiota functions and metabolic pathways, thereby providing a theoretical basis for taste formation mechanisms during traditional fish sauce fermentation.

show abstract

Determination of microbial diversities and aroma characteristics of Beitang shrimp paste

Cited by 33 publications

References 37 publications

Correlation Between Microbial Diversity and Volatile Flavor Compounds of Suan zuo rou, a Fermented Meat Product From Guizhou, China

Correlation Between Microbial Diversity and Volatile Flavor Compounds of Suan zuo rou, a Fermented Meat Product From Guizhou, China

Predictive functionality of bacteria in naturally fermented milk products of India using PICRUSt2 and Piphillin pipelines

Genome-Resolved Metaproteomic Analysis of Microbiota and Metabolic Pathways Involved in Taste Formation During Chinese Traditional Fish Sauce (Yu-lu) Fermentation

Contact Info

Product

Resources

About