Liang Huipeng, He Zhen, Wang Xinyi, Song Ge, Chen Huiying, Lin Xinping, Ji Chaofan, Zhang Sufang
National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China.
National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China.
Food Res Int. 2020 Nov;137:109384. doi: 10.1016/j.foodres.2020.109384. Epub 2020 Jun 4.
Suancai, a popular traditional fermented cabbage in northeast China, is commonly prepared by the spontaneous fermentation process at a certain salt concentration. The salt can affect the metabolites by affecting the microorganisms during Suancai fermentation. The bacterial community and volatile flavor compounds in commercial Suancai from different regions of Northeastern China at different salt concentrations were investigated using next-generation sequencing and GC-MS. Firmicutes and Cyanobacteria were the dominant phyla in the commercial Suancai, and Lactobacillus, Pediococcus, and Leuconostoc were the dominant genera. Among them, Lactobacillus and Pediococcus were considered as the biomarkers of the low and high salt Suncai, respectively. Eighty-five volatile flavor compounds were detected, and HS exhibited higher contents of volatile flavor compounds than LS. Based on the results of correlation analysis, Pediococcus were highly correlated with the alcohols and nitriles in Suancai. The contents of alcohols and nitriles significantly increased in the Suancai, fermented by Pediococcus pentosaceus. The co-inoculated fermentation of Lactobacillus plantarum and P. pentosaceus could increase the concentrations of alcohols, esters, aldehydes, hydrocarbons, and nitriles in Suancai. This study provides a perspective for understanding the ecology of Suancai fermentation and facilitating the fermentation with multispecies inoculation fermentation at an appropriate salt concentration.
酸菜是中国东北地区一种受欢迎的传统发酵白菜，通常在一定盐浓度下通过自然发酵过程制备。盐在酸菜发酵过程中可通过影响微生物来影响代谢产物。利用二代测序和气相色谱 - 质谱联用技术，对中国东北地区不同盐浓度下不同产地市售酸菜中的细菌群落和挥发性风味化合物进行了研究。厚壁菌门和蓝细菌门是市售酸菜中的优势菌门，乳酸杆菌属、片球菌属和明串珠菌属是优势菌属。其中，乳酸杆菌属和片球菌属分别被认为是低盐和高盐酸菜的生物标志物。共检测到85种挥发性风味化合物，高盐酸菜中挥发性风味化合物的含量高于低盐酸菜。基于相关性分析结果，片球菌属与酸菜中的醇类和腈类高度相关。戊糖片球菌发酵的酸菜中醇类和腈类含量显著增加。植物乳杆菌和戊糖片球菌共同接种发酵可提高酸菜中醇类、酯类、醛类、烃类和腈类的含量。本研究为理解酸菜发酵生态学以及在适宜盐浓度下通过多菌种接种发酵促进酸菜发酵提供了一个视角。
