State Key Laboratory of Agricultural Microbiology and College of Life Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
State Key Laboratory of Agricultural Microbiology and College of Life Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; School of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
Food Res Int. 2022 Jul;157:111239. doi: 10.1016/j.foodres.2022.111239. Epub 2022 Apr 9.
Zha-chili is a popular traditional fermented food among people in central and southwest China for its nice flavor. It is produced from grain and fresh chili undergoing spontaneously anaerobic fermentation. In this study, the high-throughput sequencing (HTS), high-performance liquid chromatography (HPLC), and head-space solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS) were applied to systematically study the dynamic of microbial community and flavor substances during zha-chili fermentation. Simultaneously, the physicochemical factors were investigated to decode the core factors affecting the microbial succession. Results showed that Lactobacillus and Kazachstania were the most dominant bacterium and fungus, respectively, and lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeasts dominated the whole fermentation. Besides, acidity, ethanol, and temperature were the core factors that shifted the microbial succession. Herein, the acidity and ethanol drove the bacterial succession from Weissella to Lactobacillus, then temperature affected the succession that Lactobacillus was partially replaced by Acetobacter. Meanwhile, acidity and ethanol actuated the fungal succession that Gibberella was superseded by Kazachstania. Moreover, Lactobacillus, Acetobacter, Kazachstania, Wickerhamomyces, Kluyveromyces, and Cyberlindnera were the core microbes associated with the formation of flavor substances including lactic acid, acetic acid, ethanol, ethyl lactate, ethyl acetate, and umami free amino acids. These findings will be helpful to unravel the formation of flavor substances based on microbial community and succession during zha-chili fermentation, providing a solid foundation for the process optimization and quality control of zha-chili.
扎辣椒是中国中南部地区人们喜爱的一种传统发酵食品，因其风味独特而受到人们的喜爱。它是由谷物和新鲜辣椒经过自然厌氧发酵而成的。本研究采用高通量测序（HTS）、高效液相色谱（HPLC）、顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）等方法，系统研究了扎辣椒发酵过程中微生物群落和风味物质的动态变化，同时考察了理化因素，以解码影响微生物演替的核心因素。结果表明，乳酸菌和Kazachstania 分别是最占优势的细菌和真菌，而乳酸菌（LAB）、醋酸菌（AAB）和酵母菌则主导了整个发酵过程。此外，酸度、乙醇和温度是影响微生物演替的核心因素。在这里，酸度和乙醇促使细菌从魏斯氏菌演替到乳酸菌，然后温度影响了部分乳酸菌被醋酸菌取代的演替。同时，酸度和乙醇促使真菌从Gibberella 演替到 Kazachstania。此外，Lactobacillus、Acetobacter、Kazachstania、Wickerhamomyces、Kluyveromyces 和 Cyberlindnera 是与形成风味物质相关的核心微生物，包括乳酸、乙酸、乙醇、乳酸乙酯、乙酸乙酯和鲜味游离氨基酸。这些发现将有助于根据微生物群落和扎辣椒发酵过程中的演替来揭示风味物质的形成，为扎辣椒的工艺优化和质量控制提供坚实的基础。
