State Key Laboratory of Food Science & Technology, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China; College of Food Science, Nanchang University, Nanchang, Jiangxi 330047, PR China.
State Key Laboratory of Food Science & Technology, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China; College of Food Science, Nanchang University, Nanchang, Jiangxi 330047, PR China.
Food Res Int. 2018 Dec;114:123-132. doi: 10.1016/j.foodres.2018.06.051. Epub 2018 Jul 6.
Sichuan Paocai (SCP), a traditional fermentationed food, possesses unique flavours driven by various microbiota in fermentation ecosystems. However, the association between these microbiota and flavours is poorly understood. Here, we measured the structural dynamics of the microbial diversity and flavour compounds during SCP fermentation (0-7 days) using high-throughput sequencing and flavour analyses. Firstly, a total of 90 bacteria and 135 fungi were identified. The results showed that fermentation process was initiated by environmental microorganisms, such as Micrococcaceae, followed by a heterolactic fermentation phase dominated by Leuconostocaceae, and finally succeeded by homolactic fermentation led by Lactobacillaceae. Secondly, 6 organic acids, 12 amino acids and 86 volatile flavours were detected. The fermentation process was divided into 4 stages based on flavours: Day 0; Days 1-3; Days 4-6; and Day 7. Analysis of the correlation between microbiota and flavours indicated that bacteria contributed more to flavours formation than did fungi, and Lactobacillus, Leuconostoc, Achromobacter and Pediococcus were closely correlated with flavours. This study provides a systematic method for understanding the characteristics of fermented foods and useful guidelines for screening of strains that produce desirable flavours and functional substances.
四川泡菜（SCP）是一种传统的发酵食品，其独特的风味是由发酵生态系统中的各种微生物群产生的。然而，这些微生物群与风味之间的关系还不太清楚。在这里，我们使用高通量测序和风味分析技术，测量了 SCP 发酵过程（0-7 天）中微生物多样性和风味化合物的结构动态。首先，共鉴定出 90 种细菌和 135 种真菌。结果表明，发酵过程由环境微生物（如微球菌科）启动，随后是由明串珠菌科主导的异型乳酸发酵阶段，最后由乳杆菌科主导的同型乳酸发酵阶段完成。其次，检测到 6 种有机酸、12 种氨基酸和 86 种挥发性风味物质。根据风味将发酵过程分为 4 个阶段：第 0 天；第 1-3 天；第 4-6 天；第 7 天。对微生物群和风味之间的相关性进行分析表明，细菌对风味形成的贡献大于真菌，而乳酸杆菌、肠球菌、无色杆菌和魏斯氏菌与风味密切相关。本研究为理解发酵食品的特性提供了一种系统的方法，并为筛选产生理想风味和功能性物质的菌株提供了有用的指导。
