Effect of the bacterial community on the volatile flavour profile of a Chinese fermented condiment – Red sour soup – During fermentation

Lin, Liangjing; Zeng, Jian; Tian, Qi-Ming; Ding, Xing-Qian; Zhang, Xiaoyong; Gao, Xiangyang

doi:10.1016/j.foodres.2022.111059

Cited by 16 publications

(12 citation statements)

References 59 publications

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“…The genus Exiguobacterium emerged as the dominant genera and facilitated the formation of specific flavor compounds (ethyl caprate, ethyl benzoate, ethyl isovalerate, and linalool) by generating proteases and lipases in the late stage; this might be ascribed to its ability to grow and work at a broad range of pH and temperature [ 33 ]. The genus Pantoea is present in other fermented foods [ 34 , 35 , 36 ]. Zhao et al reported that Pantoea promotes the formation of aroma compounds during glutinous rice wine fermentation, indicating that Pantoea is a major flavor producer.…”

Section: Resultsmentioning

confidence: 99%

Exploring Core Microbiota Based on Characteristic Flavor Compounds in Different Fermentation Phases of Sufu

Wang

et al. 2022

Molecules

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Sufu, a Chinese traditional fermented soybean product, has a characteristic foul smell but a pleasant taste. We determined the core functional microbiota and their metabolic mechanisms during sufu fermentation by examining relationships among bacteria, characteristic flavor compounds, and physicochemical factors. Flavor compounds in sufu were detected through headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry, and the microbial community structure was determined through high-throughput 16S rRNA sequencing. The results showed that the fermentation process of sufu could be divided into early and late stages. The early stage was critical for flavor development. Seven microbiota were screened based on their abundance, microbial relevance, and flavor production capacity. Five microbes were screened in the early stage: Pseudomonas, Tetragenococcus, Lysinibacillus, Pantoea, and Burkholderia–Caballeronia–Paraburkholderia. Three microbes were screened in the late stage: Exiguobacterium, Bacillus, and Pseudomonas. Their metabolic profiles were predicted. The results provided a reference for the selection of enriched bacterial genera in the fermentation process and controlling applicable process conditions to improve the flavor of sufu.

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Section: Resultsmentioning

confidence: 99%

Exploring Core Microbiota Based on Characteristic Flavor Compounds in Different Fermentation Phases of Sufu

Wang

et al. 2022

Molecules

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“…Esters are abundant in the RSS fermentation process and usually have floral and fruity smells ( 12 , 31 ). The high esters content includes propanoic acid propyl ester (propyl propionate), 1-butanol 3-methyl-acetate (isoamyl acetate), methyl salicylate, hexadecanoic acid ethyl ester (ethyl cetylate), n-propyl acetate, methyl salicylate and butyl hex-3-yl ester phthalic acid.…”

Section: Resultsmentioning

confidence: 99%

“…Many studies demonstrated that the fermented food flavor is mainly attributed to the contribution of microbial communities in succession (2,3,9). When investigating the flavor components of commercial sour soup, it was found that predominantly volatile flavor compounds are esters and terpenoids (10)(11)(12). Esters are mainly derived from raw materials and the metabolites of microorganisms, while terpenoids mainly come from the raw material itself.…”

Section: Introductionmentioning

confidence: 99%

“…Currently, some studies explored the dynamic changes of microbial communities and flavor substances and the correlation between bacterial communities and flavor substances in RSS (8,11,12). However, most researchers focus on the kinds of bacteria and flavor compounds in RSS during the pre-fermentation process (7)(8)(9)12). The correlation between bacterial successions and the production of volatile aromatic substances during the post-fermentation is unclear.…”

Section: Introductionmentioning

confidence: 99%

“…Currently, some studies explored the dynamic changes of microbial communities and flavor substances and the correlation between bacterial communities and flavor substances in RSS ( 8 , 11 , 12 ). However, most researchers focus on the kinds of bacteria and flavor compounds in RSS during the pre-fermentation process ( 7 – 9 , 12 ).…”

Section: Introductionmentioning

confidence: 99%

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Effects of post-fermentation on the flavor compounds formation in red sour soup

Zhou¹,

Zhou²,

He³

et al. 2022

Front. Nutr.

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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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The quality characteristics and microbial communities of three components in traditional split‐fermented red sour soup

Liu,

Hu,

et al. 2024

Food Science & Nutrition

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Red sour soup is a Guizhou specialty condiment made by the natural fermentation of tomatoes and chili. In this study, three components (tomato acid, chili acid, and tomato and chili mixed acid) of split‐fermented red sour soup were explored to compare the quality characteristics and microbial communities in the middle and late fermentation stages. The titratable acidity of mixed acids was lower than that of tomato acid and chili acid in the middle stage, but it was significantly increased in the late stage. The cell viability of lactic acid bacteria was mostly higher than that of yeasts during the whole fermentation. Also significantly increased in the late stage of fermentation were sensory scores and the signal intensity of sour substances. However, the signal intensity of both bitter and salty substances decreased, and the total amount of free amino acids was reduced. In addition, the antioxidant capacity of the samples and the dominant microorganisms were different between the two fermentation stages, Lactobacillus and Kazachstania were the key common genus of the different components of split‐fermented red sour soup. It is anticipated that this study would provide us an insight into the quality characteristics and microbial communities of split‐fermented red sour soup.

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Effect of the bacterial community on the volatile flavour profile of a Chinese fermented condiment – Red sour soup – During fermentation

Cited by 16 publications

References 59 publications

Exploring Core Microbiota Based on Characteristic Flavor Compounds in Different Fermentation Phases of Sufu

Exploring Core Microbiota Based on Characteristic Flavor Compounds in Different Fermentation Phases of Sufu

Effects of post-fermentation on the flavor compounds formation in red sour soup

The quality characteristics and microbial communities of three components in traditional split‐fermented red sour soup

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