Xu Fei, Chen Yonggan, Cai Yingying, Gu Fenglin, An Kejing
Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning, China.
National Center of Important Tropical Crops Engineering and Technology Research, Wanning, China.
Front Microbiol. 2020 Sep 30;11:552388. doi: 10.3389/fmicb.2020.552388. eCollection 2020.
Vanilla produces aroma after curing. There were a few reports about the possible involvement of microorganisms during the curing process. Bacterial and fungal community was analyzed to explore the distinct roles. Alpha diversity analysis indicated that the abundance and diversity of microorganisms did not increase regularly as the curing progressed. Weighted and unweighted principal coordinates analysis (PCoA) showed that the fungal community of blanching beans was significantly different from those of the vanilla beans of other stages, respectively. and were the dominant genus during the curing process. Correlation analysis indicated that the bacterial and fungal structure was positively related to the vanillin formation, respectively. The study was conducive to reveal the formation of flavor components and the biosynthesis of vanillin. Furthermore, it proposed the possible curing methods of regulating the bacterial and fungal community to increase vanillin formation.
香草在加工后会产生香气。有一些关于加工过程中微生物可能参与的报道。对细菌和真菌群落进行了分析，以探索它们各自不同的作用。α多样性分析表明，随着加工进程的推进，微生物的丰度和多样性并没有规律地增加。加权和非加权主坐标分析（PCoA）表明，烫漂豆的真菌群落与其他阶段香草豆的真菌群落分别存在显著差异。在加工过程中， 和 是优势属。相关性分析表明，细菌和真菌结构分别与香草醛的形成呈正相关。该研究有助于揭示风味成分的形成以及香草醛的生物合成。此外，它还提出了调节细菌和真菌群落以增加香草醛形成的可能加工方法。
