National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.
J Sci Food Agric. 2021 Dec;101(15):6202-6210. doi: 10.1002/jsfa.11271. Epub 2021 May 12.
Paocai is a traditional Chinese fermented vegetable food. As the most important ingredient, salt has crucial effects on the bacterial community and volatile compounds of paocai. To demonstrate the effects of salt on the fermentation of paocai, the bacterial composition and volatile compounds were investigated using high-throughput sequencing and gas chromatography-mass spectrometry (GC-MS).
The salt had no significant effects on the bacterial community at the phylum level. Proteobacteria and Bacteroidetes gradually decreased during the fermentation, and Firmicutes gradually increased as the dominant bacteria in the late stage of fermentation. At the genus level, Lactobacillus and Lactococcus gradually increased in relative abundance during the fermentation and became the dominant bacteria in paocai. High salt levels can contribute to the growth of Lactobacillus, which became the dominant genus in paocai. The salt concentration affected the profiles of volatile compounds in paocai after fermentation. A total of 42 volatile components were detected by GC-MS, among which phenols, aldehydes, and nitriles were the main ones. A high salt concentration will increase the volatile compound content, mainly aldehydes and alcohols, and improve the flavor of paocai. At the same time, the electronic tongue analysis also showed that a high salt concentration made a major contribution to the flavor of paocai.
These data are helpful to elucidate the effects of salt on the quality of paocai and contribute to improving the quality and reducing the use of salt. © 2021 Society of Chemical Industry.
泡酸菜是一种传统的中国发酵蔬菜食品。盐作为最重要的成分，对泡酸菜的细菌群落和挥发性化合物有至关重要的影响。为了证明盐对泡酸菜发酵的影响，使用高通量测序和气相色谱-质谱联用（GC-MS）技术研究了细菌组成和挥发性化合物。
盐对细菌群落的门水平没有显著影响。在发酵过程中，变形菌门和拟杆菌门逐渐减少，厚壁菌门逐渐增加，成为发酵后期的优势菌。在属水平上，乳杆菌属和乳球菌属的相对丰度在发酵过程中逐渐增加，成为泡酸菜中的优势菌。高盐度有利于乳杆菌的生长，使其成为泡酸菜中的优势属。盐浓度影响发酵后泡酸菜中挥发性化合物的分布。GC-MS 共检测到 42 种挥发性成分，其中酚类、醛类和腈类是主要成分。高盐浓度会增加挥发性化合物的含量，主要是醛类和醇类，从而改善泡酸菜的风味。同时，电子舌分析也表明，高盐浓度对泡酸菜的风味有重要贡献。
这些数据有助于阐明盐对泡酸菜品质的影响，有助于提高品质和减少盐的使用。© 2021 化学工业协会。
