Wang Xueli, Liu Xueting, Sun Chunmei, Cheng Yanwei, Li Zhen, Qiu Shuyi, Huang Yongguang
Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, Guizhou University, Guiyang 550025, China.
College of Liquor and Food Engineering, Guizhou University, Guiyang 550000, China.
Food Chem X. 2024 Sep 24;24:101827. doi: 10.1016/j.fochx.2024.101827. eCollection 2024 Dec 30.
Daocai is a traditional salted pickle in the southeastern region of Guizhou with a unique aroma, color, and taste. The quality of Daocai is greatly influenced by the fermentation temperature. In this study, high-throughput sequencing and headspace-gas chromatography-ion mobility spectrometry were used to investigate the changes in microbial community succession and volatile flavor compounds during Daocai fermentation under temperature-controlled (D group) and non-temperature-controlled (C group).We found that the predominant genera in the C group samples were (40.57 %), (21.25 %), (22.12 %), (23.89 %), and (24.95 %), whereas (29.39 %), (45.61 %), (68.26 %), and (23.94 %) were the predominant genera in the D group. A total of 92 VFCs were detected in Daocai samples, including 5 isothiocyanates, 16 esters, 14 alcohols, 24 aldehydes, 17 ketones, 3 acids, 2 pyrazines, 1 pyridines, 1 thiazoles, 3 furans, 4 alkenes, and 2 nitriles. Further analysis revealed , , , , , , and as key bacteria involved in flavor formation. They are closely related to the formation of flavors such as aldehydes, furans, pyridines, and alkenes. This study contributes to our understanding of the relationship between bacterial communities and the flavor formation during Daocai fermentation.
倒菜是贵州东南部的一种传统腌菜，具有独特的香气、色泽和味道。倒菜的品质受发酵温度的影响很大。在本研究中，采用高通量测序和顶空气相色谱-离子迁移谱法，研究了温度控制组（D组）和非温度控制组（C组）倒菜发酵过程中微生物群落演替和挥发性风味化合物的变化。我们发现，C组样品中的优势菌属为（40.57%）、（21.25%）、（22.12%）、（23.89%）和（24.95%），而D组的优势菌属为（29.39%）、（45.61%）、（68.26%）和（23.94%）。在倒菜样品中共检测到92种挥发性风味化合物，包括5种异硫氰酸酯、16种酯类、14种醇类、24种醛类、17种酮类、3种酸类、2种吡嗪类、1种吡啶类、1种噻唑类、3种呋喃类、4种烯烃类和2种腈类。进一步分析表明， 、 、 、 、 、 和 是参与风味形成的关键细菌。它们与醛类、呋喃类、吡啶类和烯烃类等风味的形成密切相关。本研究有助于我们理解倒菜发酵过程中细菌群落与风味形成之间的关系。
