FOOD RESEARCH INTERNATIONAL
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2023
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IF 8.1
Shijin Xiong,Xiaoyan Xu,Linli Zhang,Tonghao Du,Tao Huang,Jinqing Huang,Hongbing Ren,Tao Xiong,Mingyong Xie
Laotan Suancai, a Chinese traditional fermented vegetable , possesses a unique flavor that depends on the fermentative microbiota. However, the drivers of microbial succession and the correlation between flavor and active microbiota remain unclear. A total of 21 characteristic flavor metabolites were identified in Laotan Suancai by metabolomics, including 8 sulfides, 6 terpenes, 3 organic acids, 2 isothiocyanates, 1 ester, and 1 pyrazine. Metatranscriptome analysis revealed variations in the active microbiota at different stages of fermentation, and further analysis indicated that organic acids were the primary drivers of microbial succession. Additionally, we reconstructed the metabolic network responsible for the formation of characteristic flavor compounds and identified Companilactobacillus alimentarius , Weissella cibaria , Lactiplantibacillus plantarum , and Loigolactobacillus coryniformis as the core functional microbes involved in flavor development. This study contributed to profoundly understanding the relationship between the active microbiota and flavor quality formation, as well as the targeted selection of starters with flavor regulation abilities.
研究领域:
食品科学
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微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2024
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IF 8.5
Shijin Xiong,Xiaoyan Xu,Tonghao Du,Qiaozhen Liu,Tao Huang,Hongbing Ren,Tao Xiong,Mingyong Xie
Laotan Suancai, a popular traditional Chinese fermented vegetable , is manufactured in the industry via four fermentation rounds. However, the differences in flavor quality of Laotan Suancai from the four fermentation rounds and the causes of this variation remain unclear. Metabolome analysis indicated that the different content of five taste compounds and 31 aroma compounds caused the differences in flavor quality among the variated fermentation rounds of Laotan Suancai. Amplicon sequencing indicated that the microbial succession exhibited a certain pattern during four fermentation rounds and further analysis unveiled that organic acids drove the microbiota shift to more acid-resistant populations. Spearman correlation analysis highlighted that seven core microbes may be involved in the formation of differential flavor and the corresponding metabolic pathways were reconstructed by function prediction. Our findings offer a novel perspective on comprehending the deterioration of flavor quality across the fermentation rounds of Laotan Suancai.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2023
·
IF 5.2
Shijin Xiong,Xiaoyan Xu,Qiaozhen Liu,Yazhou Xu,Hongbing Ren,Tao Xiong,Mingyong Xie
Laotan Suancai is a popular traditional Chinese fermented vegetable with a unique flavor. Current studies have focused on revealing the relationship between microbiota and flavor. However, the metabolism of biogenic amines (BAs), an important harmful substance, by the microbiota during Laotan Suancai fermentation remains unclear. In this study, we investigated the dynamic changes of eight BAs during the fermentation. The primary BAs, putrescine and cadaverine, reached 45.96 ± 3.01 mg/kg and 43.10 ± 2.37 mg/kg, respectively, at the end of fermentation. Spearman correlation analysis revealed significant correlations between BAs and 15 different species. Besides, the metabolic pathways of BAs were reconstructed via metatranscriptome and metabolome analyses. BAs. Furthermore, key microbes involved in BA metabolism in Laotan Suancai, such as Lactobacillaceae species, Picha , and Tetragenococcus halophilus , were identified. These findings improve our understanding of BA metabolism in fermented vegetables and have implications for the development of starter cultures with the ability to degrade BAs in the industrial production of Laotan Suancai.
研究领域:
食品科学
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微生物学
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代谢组学
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转录组学
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2023
·
IF 5.2
Shijin Xiong,Dandan Qiu,Xiaoyan Xu,Tonghao Du,Zhen Peng,Muyan Xiao,Tao Huang,Jinqing Huang,Hongbing Ren,Mingyong Xie,Tao Xiong
Laotan Suancai is a well-known Chinese traditional fermented vegetable with a unique flavor. However, there are significant differences in the quality of Laotan Suancai pickled by jars (LTSC-J) and pools (LTSC-P) on an industrial scale. To reveal the effect of fermentation craft on Laotan Suancai quality, the microbial community, flavor metabolites, and physicochemical properties of the two types of Laotan Suancai, as well as their interrelationship were investigated. LTSC-P had higher salinity, glucose content, and histidine content, while LTSC-J had higher TA, lactic acid content, and isobutyric acid content. Nine differential aroma-active compounds were found between the two types of Laotan Suancai: anethole , eucalyptol, diallyl sulfide, estragole, diallyl disulfide , eugenol, linalool, nonanal , and ethyl butyrate. LTSC-P showed a higher relative abundance of Weissella , Acinetobacter , Pseudomonas , Allorhizobium-Neorhizobium-Pararhizobium-Rhizobium , Inhella , and Leuconostoc compared to LTSC-J. Co-occurrence analysis indicated the distinct differences in the co-occurrence patterns of the microbial network across the two types of Laotan Suancai. RDA analysis indicated that glucose, salinity, TA, maltose , and nitrite were the main drivers for the differences in bacterial communities between the two types of Laotan Suancai. Spearman correlation analysis revealed strong correlations between 18 bacteria and 61 flavor compounds. Finally, bacterial metabolic function prediction indicated that sulfide and aromatic ester may be biosynthesized by sulfur metabolism , cysteine and methionine metabolism, pyruvate metabolism, and butanoate metabolism. Overall, these findings provide important guidance for improving the manufacturing and quality of Laotan Suancai.
研究领域:
食品科学
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微生物学
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发酵技术
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风味化学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）