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

Abstract

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.

A machine learning framework for extracting information from biological pathway images in the literature

“…(A) 2,5-Dioxopentanoate to 1,4-butanediol (Shepelin et al, 2018), and 1,4-butanediol to 4-hydroxy-3-keto-butyryl-CoA (Qian et al, 2023). (B) 2-Methylbutanal to 2-methylbutyric acid (Wu et al, 2022). (C) Hydroxytyrosol to acteoside (Li et al, 2022).…”

“…5B). In this occasion, a biochemical reaction (dihydrolipoyllysine-residue transferase) converting 2-methylbutanal into 2-methylbutyric acid was identified (Wu et al, 2022). Hydroxytyrosol, which is found in olive leaves and olive oil primarily in the form of oleuropein, is utilized for its anti-inflammatory, antioxidant, anticancer, antimicrobial, and antidiabetic properties (Arangia et al, 2023) (Fig.…”

“…5B). In this occasion, a biochemical reaction (dihydrolipoyllysine-residue transferase) converting 2-methylbutanal into 2-methylbutyric acid was identified (Wu et al, 2022).…”

Dynamics and correlation between volatile compounds and microbial community in chestnut rice wine fermentation

“…Burkholderia‐Caballeronia‐Paraburkholderia accounts for about 0.1% of bacteria in the 0–5 days and during the mid‐fermentation stage, its proportion increases to 0.5%, accounting for 0.37% in the finished BLMJ. Burkholderia‐Caballeronia‐Paraburkholderia are dominant bacteria in a variety of fermented foods, such as fermented Dongcai, Sufu, Doubanjiang (Yang et al ., 2021; Wu et al ., 2022; Jiang et al ., 2023). A previous study has shown that Burkholderia–Caballeronia–Paraburkholderia play an important role in the flavour formation of fermented Sufu at the early fermentation stage (Wu et al ., 2022).…”

“…Burkholderia‐Caballeronia‐Paraburkholderia are dominant bacteria in a variety of fermented foods, such as fermented Dongcai, Sufu, Doubanjiang (Yang et al ., 2021; Wu et al ., 2022; Jiang et al ., 2023). A previous study has shown that Burkholderia–Caballeronia–Paraburkholderia play an important role in the flavour formation of fermented Sufu at the early fermentation stage (Wu et al ., 2022). However, there have been few reports on how Burkholderia–Caballeronia–Paraburkholderia produce these flavour compounds, possibly due to its ability to produce lipase, which can decompose lipids and produce volatile compounds.…”