Effects of salt concentration on microbial diversity and volatile compounds during suancai fermentation

Liang, Huipeng; He, Zhen; Wang, Xinyi; Ge, Song; Chen, Huiying; Lin, Xinping; Ji, Chaofan; Li, Shengjie

doi:10.1016/j.fm.2020.103537

Cited by 75 publications

(52 citation statements)

References 28 publications

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“…As shown in Figure 2 , a total of 10 phyla were detected. Firmicutes accounted for the largest proportion in the normal samples, accounting for approximately 89.77%; firmicutes are widely found in fermented vegetables [ 17 , 18 , 19 ]. In addition, the relative abundances of Proteobacteria and Bacteroidetes were 5.1% and 3.65%, respectively.…”

Section: Resultsmentioning

confidence: 99%

The Role of the Bacterial Community in Producing a Peculiar Smell in Chinese Fermented Sour Soup

Lin

Chen

et al. 2020

Microorganisms

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In this paper, the volatile flavour constituents and the bacterial diversity in characteristic Chinese fermented sour soup were analysed, and the dynamics of bacteria associated with the odour were characterized. The bacterial diversity of sour soup was studied by high-throughput sequencing. A total of 10 phyla and 89 genera were detected. Firmicutes was the dominant phylum of sour soup, accounting for 87.14–98.57%. The genus structure of normal sour soup was relatively simple, and Lactobacillus (78.05–90.26%) was the dominant genus. In addition to Lactobacillus, the foul-smelling sour soup contained more Pediococcus spp., Caproiciproducens spp., and Clostridium-sensu-stricto12 spp. (relative abundance >1%) than the normal sour soup. A total of 51 aroma compounds were detected by gas chromatography-mass spectrometry(GC-IMS), including 25 esters, 8 terpenes, 8 alcohols, 3 sulfur compounds, 2 acids, 2 ketones, 1 pyrazine, 1 monoterpene and 1 aldehyde. According to the relative odour active value (ROAV) calculation, 51 important flavour-contributing substances and 7 flavour-coordinating substances were determined. The esters with the highest relative percentages and ROAV values provided the pleasant flavour of the sour soup. In the foul-smelling sour soup, the ROAV values of 1,8-cineole, isobutyl acetate, ethyl butanoate, ethyl octanoate-M, and ethyl hexanoate-M decreased, while those of diallyl disulfide-M and diallyl disulfide-D, which were probably responsible for the foul flavour, increased. Through Pearson correlation analysis, the odour production of the foul-smelling soup was determined to be related to Pediococcus spp., Caproiciproducens spp., Clostridiumsensu_stricto_12 spp., Oscillibacter spp., Bacteroides spp., Fibaculaceae_unclassified spp., Acinetobacter spp. and Halomonas spp.

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Section: Resultsmentioning

confidence: 99%

The Role of the Bacterial Community in Producing a Peculiar Smell in Chinese Fermented Sour Soup

Lin

Chen

et al. 2020

Microorganisms

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“…As previously reported, the salt can inhibit the growth of LAB during suancai fermentation. 6,8 Therefore, the high salt fermentation inhibited the acid-producing capacity of LAB in paocai, so the paocai fermented under high salt condition (NP) had the highest pH and the lowest TTA content. (Fig.…”

Section: Discussionmentioning

confidence: 99%

“…At the phylum level, Firmicutes and Proteobacteria were the dominant bacteria, which is consistent with previous research. 3,8,9,17 The salt addition could delay the time taken for Firmicutes to become the dominant phylum during the fermentation (Fig. 2(A)).…”

Section: Discussionmentioning

confidence: 99%

“…Then, the fiber was extracted and inserted into the GC-MS 7890A/5977A (Agilent Technologies Inc., Palo Alto, CA, USA) and the volatile compounds were analyzed using an elastic capillary column (HP-5MS, 30 m × 0.25 mm i.d., 0.25 μm film thickness). The oven temperature was varied as described by Liang et al 8 Mass spectrometry was carried out at 230 °C and 70 eV ionization potential. The mass scans range from 15 to 300 m•z −1 .…”

Section: Gc-ms Analysismentioning

confidence: 99%

“…Recently, high-throughput sequencing technology has been widely used to reveal the microbial composition of fermented food, such as fermented fish, fermented meat, suancai, and paocai. [8][9][10][11][12] The high-throughput sequencing technology was also applied to analyze the microbial community of paocai. Wang et al 2 analyzed the effect of temperature on the flora of paocai fermentation by high-throughput sequencing and found that increasing the temperature in a certain range could contribute to producing acid and shortening the maturity period.…”

Section: Introductionmentioning

confidence: 99%

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Effects of salt concentration on the quality of paocai, a fermented vegetable product from China

Wang

et al. 2021

J Sci Food Agric

Self Cite

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BACKGROUND: Paocai is a traditional Chinese fermented vegetable food. As the most important ingredient, salt has crucial effects on the bacterial community and volatile compounds of paocai. To demonstrate the effects of salt on the fermentation of paocai, the bacterial composition and volatile compounds were investigated using high-throughput sequencing and gas chromatography-mass spectrometry (GC-MS). RESULTS:The salt had no significant effects on the bacterial community at the phylum level. Proteobacteria and Bacteroidetes gradually decreased during the fermentation, and Firmicutes gradually increased as the dominant bacteria in the late stage of fermentation. At the genus level, Lactobacillus and Lactococcus gradually increased in relative abundance during the fermentation and became the dominant bacteria in paocai. High salt levels can contribute to the growth of Lactobacillus, which became the dominant genus in paocai. The salt concentration affected the profiles of volatile compounds in paocai after fermentation. A total of 42 volatile components were detected by GC-MS, among which phenols, aldehydes, and nitriles were the main ones. A high salt concentration will increase the volatile compound content, mainly aldehydes and alcohols, and improve the flavor of paocai. At the same time, the electronic tongue analysis also showed that a high salt concentration made a major contribution to the flavor of paocai.CONCLUSIONS: These data are helpful to elucidate the effects of salt on the quality of paocai and contribute to improving the quality and reducing the use of salt.

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The correlation between flavor formation and microbial community dynamics during the fermentation of zha cai

Lian,

Song,

Mumby

et al. 2024

J Sci Food Agric

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BackgroundZhacai, a pickled vegetable with unique flavors, is produced by fermenting fresh mustard tubers. In this study, the main physicochemical indices and volatile flavor compounds were determined in three fermentation periods. Additionally, the bacterial and fungal communities in the three fermentation periods of Zhacai were monitored using high‐throughput sequencing. Key microbial communities were identified based on significant correlations with flavor substances.ResultsFirmicutes and Proteobacteria were the main bacterial phyla found within the three fermentation periods. Lactic acid bacteria, namely Lactobacillus, was the predominant bacteria found at the genus levels. Ascomycetes and Stenotrophomonas were the major fungal phyla of the three fermentation periods. Yeast, namely Debaryomyces, was the predominant fungus found at the genus levels. A total of 42 bacterial genera were negatively correlated with volatile flavor substances of Zhacai, and 37 bacterial genera were positively correlated. Meanwhile, a total of 47 genera of fungi were negatively correlated with the volatile flavor substances of Zhacai, while 50 genera were positively correlated. Several microbial genera were significantly correlated with volatile flavor compounds, including Lactobacillus, Halomonas, Rhodococcus, and Debaryomyces.ConclusionThis study identified the microbial classes that positively regulate the flavor of Zhacai which could provide valuable help for flavor modulation in Zhacai production.This article is protected by copyright. All rights reserved.

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Effects of salt concentration on microbial diversity and volatile compounds during suancai fermentation

Cited by 75 publications

References 28 publications

The Role of the Bacterial Community in Producing a Peculiar Smell in Chinese Fermented Sour Soup

The Role of the Bacterial Community in Producing a Peculiar Smell in Chinese Fermented Sour Soup

Effects of salt concentration on the quality of paocai, a fermented vegetable product from China

The correlation between flavor formation and microbial community dynamics during the fermentation of zha cai

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