Wang Chan, Zhang Qing, He Laping, Li Cuiqin
College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China; Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, PR China.
College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China; Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, PR China.
Food Res Int. 2020 Dec;138(Pt B):109820. doi: 10.1016/j.foodres.2020.109820. Epub 2020 Oct 20.
Guizhou Suantang (GZST), a type of sour soup, is a traditional fermented food that can be classified into Hong Suantang (HST) and Bai Suantang (BST). GZST possesses unique flavors arising from various microbiota in fermentation ecosystems. However, the association between these microbiota and flavors remains poorly understood. Accordingly, this study analyzed the volatile components and microbial communities of GZST via headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry and high-throughput 16S rRNA and internal transcribed spacer sequencing techniques. Results showed that 133 compounds, including alcohols, esters, phenols, hydrocarbons, ketones, aldehydes, nitriles, acids, and sulfides, were identified from GZST. Moreover, principal component analysis found significant variances in the composition of volatile compounds among different samples. The bacterial genus level indicated that all GZST samples were dominated by Lactobacillus. At the fungal genus level, BST was dominated by Pichia, Debaryomyces, Mortierella, unclassified, Meyerozyma, and Dipodascus. Meanwhile, HST was dominated by Pichia, Candida, Kazachstania, Debaryomyces, Archaeorhizomyces, and Verticillium. The potential correlations between microbiota and volatile components were also explored through bidirectional orthogonal partial least squares-based correlation analysis. Nine bacterial genera and eight fungal taxa were identified as functional core microbiota for flavor production on the basis of their dominance and functionality in the microbial community. In addition, excessive Lactobacillus inhibited the formation of certain flavor substances. These findings provided basic data for the isolation, screening, and fermentation regulation of functional microorganisms in GZST. The information provided in this study is valuable for the development of effective strategies for selecting beneficial bacterial and fungal strains to improve the quality of GZST.
贵州酸汤（GZST）是一种酸汤，属于传统发酵食品，可分为红酸汤（HST）和白酸汤（BST）。GZST具有独特风味，源于发酵生态系统中的各种微生物群。然而，这些微生物群与风味之间的关联仍知之甚少。因此，本研究通过顶空固相微萃取结合气相色谱-质谱联用以及高通量16S rRNA和内部转录间隔区测序技术，分析了GZST的挥发性成分和微生物群落。结果表明，从GZST中鉴定出133种化合物，包括醇类、酯类、酚类、烃类、酮类、醛类、腈类、酸类和硫化物。此外，主成分分析发现不同样品中挥发性化合物的组成存在显著差异。细菌属水平表明，所有GZST样品均以乳酸杆菌为主。在真菌属水平上，BST以毕赤酵母属、德巴利酵母属、被孢霉属、未分类属、迈耶酵母属和双足囊霉属为主。同时，HST以毕赤酵母属、念珠菌属、哈萨克斯坦酵母属、德巴利酵母属、古根菌属和轮枝菌属为主。还通过基于双向正交偏最小二乘法的相关性分析，探索了微生物群与挥发性成分之间的潜在相关性。基于其在微生物群落中的优势和功能，确定了9个细菌属和8个真菌类群为产生风味的功能核心微生物群。此外，过量的乳酸杆菌会抑制某些风味物质的形成。这些发现为GZST中功能微生物的分离、筛选和发酵调控提供了基础数据。本研究提供的信息对于制定有效策略选择有益细菌和真菌菌株以提高GZST质量具有重要价值。
