Effects of microbial community succession on volatile profiles and biogenic amine during sufu fermentation

Liang, Jingjing; Li, Dawei; Shi, Ruiqin; Wang, Jie; Guo, Shuxian; Ma, Yanli; Xiong, Ke

doi:10.1016/j.lwt.2019.108379

Cited by 49 publications

(34 citation statements)

References 24 publications

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“…Based on these results, we speculate the significant difference of ethanol concentration between red and WS came from the of the dressing mixture. In addition to ethanol, ester compounds (e.g., ethyl acetic acid, ethyl hexanoate, and ethyl caprylate) were also predominant in sufu, similar to the results of previous studies (Chung et al, 2005;Xie et al, 2018;Liang et al, 2019). These compounds are characterized by fruit-like and floral aromas, which are formed mainly by the esterification of alcohols and organic acids (Erten et al, 2007), and by the contribution of microbial activity during the fermentation and storage period (Wang et al, 2015b).…”

Section: Physicochemical Differences Between Rs and Wssupporting

confidence: 87%

“…In contrast, Acinetobacter (10.92% ± 4.24%), Lactococcus (9.31% ± 2.20%), Pseudomonas (9.04% ± 5.88%), Tetragenococcus (8.31% ± 1.78%), Lactobacillus (7.08% ± 3.49%), and Chryseobacterium (5.89% ± 3.54%) were the predominant genera in WS samples (Figure 3). Previous reports have shown that Lactococcus, Acinetobacter, Tetragenococcus, Pseudomonas, and Lactobacillus are the dominant bacteria and crucial contributors during the production of fermented foods, such as cheese, sufu, soy sauce, liquor, tea, and vinegar (Tanaka et al, 2012;Wang et al, 2016;Gu et al, 2018;Huang et al, 2018;Liang et al, 2019;Liu and Qiao, 2019). At the phylum level, the relative abundances of Firmicutes and Proteobacteria were significantly different between these two types of sufu samples (P < 0.01; Figure 3).…”

Section: Differences In Bacterial Communities Between Rs and Wsmentioning

confidence: 80%

“…Recently, high-throughput sequencing has been introduced to investigate the diversities and compositions of microbiota; these studies have expanded our knowledge of the bacterial community structure in sufu (Huang et al, 2018;Xie et al, 2018;Liang et al, 2019;Wan et al, 2019;Xu et al, 2020). Bacteria belonging to the genera of Lactococcus, Tetragenococcus, Streptococcus, Enterobacter, Acinetobacter, and Brevibacterium are the predominant microorganisms in sufu; however, their abundances are mostly correlated with chemical characteristics, such as salinity, ethanol content, and angkak composition (Hwan and Chou, 1999;Han et al, 2001a).…”

Section: Introductionmentioning

confidence: 99%

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High-Throughput Sequencing and Metabolomics Reveal Differences in Bacterial Diversity and Metabolites Between Red and White Sufu

Tan

et al. 2020

Front. Microbiol.

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Sufu is a traditional fermented soybean food produced in China. However, the microbial compositions and metabolites of different types of sufu have not been studied in detail. Accordingly, in this study, we evaluated the differences in bacterial communities and metabolites between commercial red sufu (RS) and white sufu (WS). Principal coordinate analysis and the unweighted pair group method with arithmetic means analysis of 16S rRNA genes revealed that the bacterial community structures of RS and WS differed dramatically. At the phylum level, the relative abundances of Firmicutes and Proteobacteria were significantly different between RS and WS (P < 0.01). Moreover, the abundances of Lactococcus and Tetragenococcus genera were significantly different between RS and WS (P < 0.01). Among metabolites, most free amino acids, few of volatile flavor compounds, and some organic acids showed significant differences between RS and WS (P < 0.05). Additionally, correlations between microbiota and metabolites were determined. Aggregated boosted tree analysis showed that formic acid had the highest relative influence (20.27%) on bacterial community diversity (Chao 1), following by arginine (5.38%), propanol (4.57%), oxalic acid (4.46%), and hexanol (4.43%). Moreover, Streptococcaceae and Moraxellaceae had the highest relative influence on the concentration of formic acid (12.84% and 8.75%, respectively). The profiles obtained in this study improve our understanding of the relationships between bacterial flora and metabolites in different types of sufu. These findings may help us interpret the roles of bacterial communities in the flavor and characteristics of sufu.

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Section: Physicochemical Differences Between Rs and Wssupporting

confidence: 87%

Section: Differences In Bacterial Communities Between Rs and Wsmentioning

confidence: 80%

Section: Introductionmentioning

confidence: 99%

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High-Throughput Sequencing and Metabolomics Reveal Differences in Bacterial Diversity and Metabolites Between Red and White Sufu

Tan

et al. 2020

Front. Microbiol.

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“…The salt concentration in all gochujang samples decreased after fermentation. Similar to other fermented foods, it is presumed that the salt concentration decreased due to the release of water by osmosis of the ingredients (Lee et al, 2017 ; Liang et al, 2019 ). They were ~8.2 and 7.3%, before and after fermentation, respectively ( Figure 1B ).…”

Section: Resultsmentioning

confidence: 99%

Physicochemical Characteristics and Microbial Communities in Gochujang, a Traditional Korean Fermented Hot Pepper Paste

Ryu

Kim

et al. 2021

Front. Microbiol.

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Gochujang is a Korean fermented hot pepper paste beneficial to human health by providing various nutrients. In this study, its physicochemical characteristics were identified, and its microbial communities were analyzed by high-throughput sequencing. The interrelationship between physicochemical characteristics and microbial composition was investigated to reveal the properties of gochujang before and after fermentation. After fermentation, all samples showed decreased salt concentration, pH, and reducing sugar content, while the acidity and amino-type nitrogen increased. The water content, salt concentration, amino-type nitrogen, and reducing sugar differed according to the batches of samples. Bacillus, Aerosakkonema, and Enterococcus were identified as the predominant bacterial genera. Furthermore, Aerosakkonema was the most abundant genus before fermentation; however, it was replaced by Bacillus as it decreased after fermentation. For the fungi, Aspergillus dominated before fermentation, whereas Zygosaccharomyces and Millerozyma dominated after fermentation. The high level of amino-type nitrogen in gochujang was related to the relative abundance of B. haynesii/B. licheniformis before fermentation. Additionally, the high abundance of Z. rouxii after fermentation was related to the flavor of gochujang. This comprehensive analysis of the microbial community associated with the physicochemical properties of gochujang could help in understanding the factors affecting the quality of the product.

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“…Phenylethyl alcohol has a pleasant sweet taste and flowery aroma, and is widely presented in soy sauce [25] and sufu. [26] Ethanol can polymerize with organic acids that form the main flavor compounds of fermented food. Among 10 acid compounds identified, 2-methyl-hexanoic acid was a major volatile, comprising approximately 79% of the total quantified acids in the final sufu samples and widely distributed in reported commercial fermentation starters.…”

Section: Analysis Of Volatile Compounds During the Sufu Fermentationmentioning

confidence: 99%

Comparison of volatile and non-volatile metabolites in sufu produced with bacillus licheniformis by rapid fermentation

Liu

Chen

et al. 2021

International Journal of Food Properties

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Sufu is a pleasant-tasting, traditional Chinese fermented soybean food that is rich in nutrients. In this study, the changes of volatile and nonvolatile metabolites in sufu fermented by bacillus licheniformis, were investigated. The results indicated that a total of 55 kinds of nonvolatile compounds were detected, including 2 carbohydrates, 4 alcohols, 17 amino acids, 18 organic acids, 6 biogenic amines, and 8 other substances. Furthermore, a total of 58 volatile compounds identified were composed of 11 esters, 16 alcohols, 10 acids, and 21 miscellaneous compounds. Inoculation of bacillus licheniformis enriched the metabolite profile of sufu and improved its functionality and safety of edibility. It was observed that the pure fermented starter resulted in controlled acceleration of sufu maturation.

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Effects of microbial community succession on volatile profiles and biogenic amine during sufu fermentation

Cited by 49 publications

References 24 publications

High-Throughput Sequencing and Metabolomics Reveal Differences in Bacterial Diversity and Metabolites Between Red and White Sufu

High-Throughput Sequencing and Metabolomics Reveal Differences in Bacterial Diversity and Metabolites Between Red and White Sufu

Physicochemical Characteristics and Microbial Communities in Gochujang, a Traditional Korean Fermented Hot Pepper Paste

Comparison of volatile and non-volatile metabolites in sufu produced with bacillus licheniformis by rapid fermentation

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