Yu Haiyan, Li Qiaowei, Guo Wei, Chen Chen, Ai Lianzhong, Tian Huaixiang
Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China.
School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
Food Chem X. 2023 Mar 4;18:100620. doi: 10.1016/j.fochx.2023.100620. eCollection 2023 Jun 30.
Traditional produced around Winter Solstice has higher quality and a more harmonious aroma. To investigate the variations of volatile metabolites and microbial communities during fermentation, gas chromatography-ion migration chromatography (GC-IMS), gas chromatographymass spectroscopy (GC-MS) and highthroughput sequencing were employed. Aroma compounds results showed that alcohols and phenols increased before 45 days of fermentation and then decreased after 45 days, while esters gradually increased. Fungal genera , , and were dominant, whereas , and were the dominant bacterial genera in the late stage. In addition, 11 genera such as , and (|r| > 0.6, < 0.05) may contributed to traditional ecosystem stability. Moreover, correlation analysis indicated the dominant microorganisms (, , , and ) were positively correlated with key compounds. These results provided theoretical guidance for further study on the flavor regulation of traditional via microbial community level and microbial augmentation.
传统冬至前后酿造的[具体产品名称未明确，暂译为“传统产品”]品质更高，香气更协调。为研究发酵过程中挥发性代谢产物和微生物群落的变化，采用了气相色谱-离子迁移谱（GC-IMS）、气相色谱-质谱联用（GC-MS）和高通量测序技术。香气化合物结果表明，发酵45天前醇类和酚类增加，45天后减少，而酯类逐渐增加。真菌属[未明确具体属名]在前期占主导，而[未明确具体属名]在后期是主要细菌属。此外，诸如[未明确具体属名]等11个属（|r|>0.6，P<0.05）可能有助于传统产品生态系统的稳定。而且，相关性分析表明优势微生物（[未明确具体微生物名称]）与关键化合物呈正相关。这些结果为通过微生物群落水平和微生物强化进一步研究传统产品的风味调控提供了理论指导。
