College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China.
Biotechnology Research Center, Shandong Academy of Agricultural Sciences, Jinan 250100, PR China.
Food Chem. 2021 May 1;343:128509. doi: 10.1016/j.foodchem.2020.128509. Epub 2020 Oct 31.
Dajiang, or naturally fermented soybean paste, has a unique flavor that is influenced by the resident microflora. However, the association between flavor and the core microbiota is unclear. Recent advances in RNA sequencing have identified genes that are actively expressed in complex microbial communities. To this end, we analyzed the time-dependent changes in the microbiota and the metabolite profiles of Dajiang using metatranscriptome sequencing, HS-SPME-GC-MS and amino acid analysis identified 10 volatile compounds that contribute to the development of soybean paste flavor. Further analysis of the correlation between the active microorganisms and the physicochemical characteristics and flavor substances in soybean paste indicated that Lactobacillus and Tetragenococcus were the core genera affecting chromaticity and flavor. These microorganisms produce enzymes that catalyze a series of metabolic pathways that generate flavor substances. Our findings provide new insights into the role of the microbiota in the development of flavor in fermented foods.
大酱，又称自然发酵的大豆酱，具有独特的风味，这受到了当地微生物菌群的影响。然而，风味与核心微生物菌群之间的联系尚不清楚。RNA 测序的最新进展已经鉴定出在复杂微生物群落中活跃表达的基因。为此，我们采用宏转录组测序、HS-SPME-GC-MS 和氨基酸分析的方法，分析了大酱的微生物菌群和代谢物图谱随时间的变化，鉴定出 10 种有助于大豆酱风味形成的挥发性化合物。进一步分析活性微生物与大豆酱的理化特性和风味物质之间的相关性表明，乳杆菌属和四链球菌属是影响色度和风味的核心属。这些微生物产生的酶可以催化一系列代谢途径，从而生成风味物质。我们的研究结果为微生物菌群在发酵食品风味形成中的作用提供了新的见解。
