Transcriptome analysis reveals the metabolisms of starch degradation and ethanol fermentation involved in alcoholic off-flavour development in kiwifruit during ambient storage

Chen, Huan; Du, Xijie; Wang, Lufan; Kebbeh, Mariama; Li, Huihong; Yang, Xiaohan; Shuling, Shen; Zheng, Xiaolin

doi:10.1016/j.postharvbio.2021.111621

Cited by 20 publications

(10 citation statements)

References 43 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The same goes for the biosynthesis pathway of secondary metabolites (P < 0.01), which may affect the diversity of flavor metabolites. The discrepancy of microbial metabolism in different environments (P < 0.01) was probably caused by different suppliers, which were similar to the relativity between airborne microorganisms and environmental factors of Baijiu [54] . The biosynthesis of amino acids and cofactors contributed to the formation of flavor precursors.…”

Section: Differences In Microbial Community Structurementioning

confidence: 51%

See 1 more Smart Citation

Effects of substrates and suppliers of ingredients on microbial community and metabolites of traditional non-salt Suancai

Lai,

Yan,

Wang

et al. 2024

Microbiome Res Rep

View full text Add to dashboard Cite

Aim: Non-salt Suancai is an acidic fermented vegetable consumed by the Chinese Yi ethnic group. Traditionally, it is produced by fermentation without salt in a cold environment. The present study aimed to investigate the metabolite and microbial characteristics, and the effects of substrates/suppliers ingredients on non-salt Suancai. Methods: A simulated fermentation system of non-salt Suancai was constructed by using different substrates/suppliers’ ingredients. The coherence and differential detection of the metabolite and microbial characteristics were done through non-target metabolomic and metagenomic analysis. Results: Lactic acid was the predominant organic acid across all samples. The enumeration of the Lactic acid bacteria showed no discernible differences between study groups, but that of yeast was highest in the mustard leaf stem (Brassica juncea var. latipa ). The three major biological metabolic pathways were metabolism, environmental information, and genetic information processing based on the KEGG database. The metabolite diversity varied with the substrate/supplier of ingredients based on the PLS-DA plot. Lactiplantibacillus , Leuconostoc , and Lactococcus were prevalent in all samples but differentially. The microbial diversity and richness varied significantly, with 36~291 species being identified. Among the various substrates collected from the same supplier, 29, 59, and 29 differential species were identified based on LEfSe [linear discriminant analysis (LDA) > 2, P < 0.05]. Leuconostoc citreum , Leuconostoc mesenteroides , Leuconostoc pseudomesenteroides , Lactiplantibacillus plantarum , and Leuconostoc lactis were likely to be used as the species to discriminate samples collected from different suppliers. Conclusions: This research contributed to the exploration of microbial and metabolite characteristics behind the ingredient restriction of non-salt Suancai using traditional technology.

show abstract

Section: Differences In Microbial Community Structurementioning

confidence: 51%

“…The abundant ABC transporters in MF-E contributed to the intracellular metabolism. The starch and sucrose metabolism were active in MR-A, which might provide sufficient substrates for ethanol fermentation [ 55 ] .…”

Section: Resultsmentioning

confidence: 99%

Effects of substrates and suppliers of ingredients on microbial community and metabolites of traditional non-salt Suancai

Lai,

Yan,

Wang

et al. 2024

Microbiome Res Rep

View full text Add to dashboard Cite

show abstract

“…Styrene has an odd smell, such as resin and flowers odor ( Ling et al, 2022 ). Ethanol generated by the degradation of pyruvate catalyzed by two key enzymes (pyruvate decarboxylase and alcohol dehydrogenase) plays an important role in fermentation ( Huan et al, 2021 ). Furanmethanol generated by Maillard reaction and responsible for the warm “burnt” odor and cooked sugar taste, was mainly detected in smoked bacon ( Du et al, 2021 ).…”

Section: Resultsmentioning

confidence: 99%

Characterization of the key flavor compounds in cream cheese by GC-MS, GC-IMS, sensory analysis and multivariable statistics

Zheng,

Wei,

Wang

et al. 2024

Current Research in Food Science

View full text Add to dashboard Cite

“…The SSC in kiwifruit increased first, and then slightly reduced, with a maximum value at edible stage (D stage) of 15.68%, which was in accord with a previous study [ 35 ]. The increase in SSC was mainly due to the starch degradation during post-ripening, which accelerated the accumulation of soluble solids concentration [ 36 ]. The V C content decreased along with the storage time, and stayed stable after the fruit was completely softened, and the V C content in stage E was similar to that in stages C and D. Similar results were also found in other studies [ 37 ].…”

Section: Resultsmentioning

confidence: 99%

Changes in the Fruit Quality, Phenolic Compounds, and Antioxidant Potential of Red-Fleshed Kiwifruit during Postharvest Ripening

Chen

Shi

et al. 2023

Foods

View full text Add to dashboard Cite

Kiwifruit is very popular for its unique flavor and nutritional value, and for its potential health benefits, which are closely related to its richness in a variety of natural antioxidant substances, in which polyphenolics play a non-negligible role. This study investigated changes in the fruit quality, phenolic compounds, and antioxidant potential of Chinese red-fleshed kiwifruit “Hongshi No. 2” during postharvest ripening at room temperature (20 ± 1 °C). Results showed that the weight loss rate slowly increased, the firmness rapidly decreased, and the soluble solid concentration gradually increased during the postharvest ripening of red-flesh kiwifruit. In addition, the total phenolic (TPC), total flavonoid (TFC), and total proanthocyanidin (TPAC) contents gradually increased during postharvest ripening. The most abundant phenolic compounds in kiwifruit throughout postharvest ripening were catechin (CC), proanthocyanidin B1 (PB1), and proanthocyanidin B2 (PB2). Furthermore, the methanolic extracts of red-flesh kiwifruit exhibited remarkable antioxidant activities throughout postharvest ripening stages. Indeed, some phenolic compounds showed good correlations with antioxidant activities; for instance, chlorogenic acid (CHL) showed a significantly positive correlation with ferric reducing antioxidant power (FRAP), and isoquercitrin (IS) showed a significantly negative correlation with DPPH free radical scavenging ability. The findings from this study are beneficial to better understanding the quality profile of red-flesh kiwifruit “Hongshi No. 2” during postharvest ripening.

show abstract

Transcriptome analysis reveals the metabolisms of starch degradation and ethanol fermentation involved in alcoholic off-flavour development in kiwifruit during ambient storage

Cited by 20 publications

References 43 publications

Effects of substrates and suppliers of ingredients on microbial community and metabolites of traditional non-salt Suancai

Effects of substrates and suppliers of ingredients on microbial community and metabolites of traditional non-salt Suancai

Characterization of the key flavor compounds in cream cheese by GC-MS, GC-IMS, sensory analysis and multivariable statistics

Changes in the Fruit Quality, Phenolic Compounds, and Antioxidant Potential of Red-Fleshed Kiwifruit during Postharvest Ripening

Contact Info

Product

Resources

About