Jian Cuiwen, Sun Minghao, Ma Ting, Wang Wenxuan, Lv Beibei, Wang Jinxuan, Su Xiaochun, Li Shubo, Guo Yuan
College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; Key Laboratory of Deep Processing and Safety Control for Specialty Agricultural Products in Guangxi Universities, Education Department of Guangxi Zhuang Autonomous Region, Nanning 530004, China.
Food Res Int. 2024 Dec;198:115361. doi: 10.1016/j.foodres.2024.115361. Epub 2024 Nov 17.
Microbial metabolism plays a critical role in the flavor development of Guangxi fermented bamboo shoots (GFBS). To clarify the role of microorganisms in flavor formation and predict the metabolic pathways of key characteristic flavor compounds, this study employed metabolomics, Odor Activity Value (OAV), and Taste Activity Value (TAV) calculations, integrated with Partial Least Squares Discriminant Analysis (PLS-DA), to investigate changes in GFBS flavors-represented by volatile flavor compounds, organic acids, and free amino acids-across a 30-day fermentation period. Metagenomic datasets were used to identify taxonomic and functional changes in the microbial community. As a result, 26 characteristic flavor compounds (OAV or TAV > 1) were identified in mature GFBS, and 23 differential flavor compounds were identified at different fermentation stages using PLS-DA (VIP > 1.2). The top 10 microbial genera associated with these characteristic flavor compounds were identified, including Acinetobacter, Enterobacter, Raoultella, Enterococcus, Klebsiella, Lactococcus, Leuconostoc, Weissella, Lactiplantibacillus and Limosilactobacillus. Based on these findings, a predictive metabolic network of key flavor compounds in GFBS was constructed, providing a comprehensive understanding of the diverse metabolic roles of microorganisms during fermentation. This work lays a theoretical foundation for the standardized production and quality control of GFBS flavor.
微生物代谢在广西发酵笋（GFBS）风味形成中起着关键作用。为阐明微生物在风味形成中的作用并预测关键特征风味化合物的代谢途径，本研究采用代谢组学、气味活性值（OAV）和味觉活性值（TAV）计算，并结合偏最小二乘判别分析（PLS-DA），以研究在30天发酵期内以挥发性风味化合物、有机酸和游离氨基酸为代表的GFBS风味变化。利用宏基因组数据集确定微生物群落的分类和功能变化。结果，在成熟的GFBS中鉴定出26种特征风味化合物（OAV或TAV>1），并使用PLS-DA（VIP>1.2）在不同发酵阶段鉴定出23种差异风味化合物。确定了与这些特征风味化合物相关的前10个微生物属，包括不动杆菌属、肠杆菌属、拉乌尔菌属、肠球菌属、克雷伯菌属、乳球菌属、明串珠菌属、魏斯氏菌属、植物乳杆菌属和迟缓乳杆菌属。基于这些发现，构建了GFBS中关键风味化合物的预测代谢网络，全面了解了发酵过程中微生物的多种代谢作用。这项工作为GFBS风味的标准化生产和质量控制奠定了理论基础。
