Correlation Analysis between Microorganisms and Volatile Flavor Substances during the Post-ripening of Fermented Bamboo Shoots with Chopped Pepper
The changes of microbial diversity and volatile flavor compounds in fermented bamboo shoots with chopped pepper during post-ripening were determined by high-throughput sequencing and headspace solid phase micro-extraction (HS-SPME) couple to gas chromatography-mass spectroscopy (GC-MS), and the cor...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-03-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-6-023.pdf |
| _version_ | 1797837884623945728 |
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| author | CHEN Tianyan, SU Wei, MU Yingchun, YIN Xuedong |
| author_facet | CHEN Tianyan, SU Wei, MU Yingchun, YIN Xuedong |
| author_sort | CHEN Tianyan, SU Wei, MU Yingchun, YIN Xuedong |
| collection | DOAJ |
| description | The changes of microbial diversity and volatile flavor compounds in fermented bamboo shoots with chopped pepper during post-ripening were determined by high-throughput sequencing and headspace solid phase micro-extraction (HS-SPME) couple to gas chromatography-mass spectroscopy (GC-MS), and the correlation between them was analyzed. The results showed that Colletotrichum, Penicillium, Xanthomonas, Erwinia, Ralstonia, Pseudomonas, Pediococcus and Enterobacter were dominated in fermented bamboo shoots with chopped pepper during post-ripening. A total of 71 volatile compounds were detected, and the total content of volatile compounds increased from 406.57 to 900.08 μg/kg over the ripening period. The results of principal component analysis (PCA) showed obvious separation between samples at the early and late ripening stages. Based on variable importance in projection (VIP) greater than 1 from orthogonal partial least squares-discriminant analysis (OPLS-DA), 28 important metabolites were identified. The Pearson correlation coefficient showed that bacteria had a greater impact on flavor compounds than fungi, and the dominant bacteria were positively correlated with most flavor substances. This study will provide a theoretical basis for improving the flavor quality of fermented pepper products during post-ripening. |
| first_indexed | 2024-04-09T15:32:57Z |
| format | Article |
| id | doaj.art-0ad8f902c5b74987b66baafdad36e6da |
| institution | Directory Open Access Journal |
| issn | 1002-6630 |
| language | English |
| last_indexed | 2024-04-09T15:32:57Z |
| publishDate | 2023-03-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj.art-0ad8f902c5b74987b66baafdad36e6da2023-04-28T05:11:21ZengChina Food Publishing CompanyShipin Kexue1002-66302023-03-0144618018910.7506/spkx1002-6630-20220316-188Correlation Analysis between Microorganisms and Volatile Flavor Substances during the Post-ripening of Fermented Bamboo Shoots with Chopped PepperCHEN Tianyan, SU Wei, MU Yingchun, YIN Xuedong0(1. College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; 2. Guizhou Key Laboratory of Storage and Processing Technology of Agricultural and Livestock Products, Guizhou University, Guiyang 550025, China; 3. Guisanhong Food Co. Ltd., Zunyi 563099, China)The changes of microbial diversity and volatile flavor compounds in fermented bamboo shoots with chopped pepper during post-ripening were determined by high-throughput sequencing and headspace solid phase micro-extraction (HS-SPME) couple to gas chromatography-mass spectroscopy (GC-MS), and the correlation between them was analyzed. The results showed that Colletotrichum, Penicillium, Xanthomonas, Erwinia, Ralstonia, Pseudomonas, Pediococcus and Enterobacter were dominated in fermented bamboo shoots with chopped pepper during post-ripening. A total of 71 volatile compounds were detected, and the total content of volatile compounds increased from 406.57 to 900.08 μg/kg over the ripening period. The results of principal component analysis (PCA) showed obvious separation between samples at the early and late ripening stages. Based on variable importance in projection (VIP) greater than 1 from orthogonal partial least squares-discriminant analysis (OPLS-DA), 28 important metabolites were identified. The Pearson correlation coefficient showed that bacteria had a greater impact on flavor compounds than fungi, and the dominant bacteria were positively correlated with most flavor substances. This study will provide a theoretical basis for improving the flavor quality of fermented pepper products during post-ripening.https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-6-023.pdffermented bamboo shoots with chopped pepper; post-ripening; microbial diversity; volatile flavor compounds; correlation analysis |
| spellingShingle | CHEN Tianyan, SU Wei, MU Yingchun, YIN Xuedong Correlation Analysis between Microorganisms and Volatile Flavor Substances during the Post-ripening of Fermented Bamboo Shoots with Chopped Pepper Shipin Kexue fermented bamboo shoots with chopped pepper; post-ripening; microbial diversity; volatile flavor compounds; correlation analysis |
| title | Correlation Analysis between Microorganisms and Volatile Flavor Substances during the Post-ripening of Fermented Bamboo Shoots with Chopped Pepper |
| title_full | Correlation Analysis between Microorganisms and Volatile Flavor Substances during the Post-ripening of Fermented Bamboo Shoots with Chopped Pepper |
| title_fullStr | Correlation Analysis between Microorganisms and Volatile Flavor Substances during the Post-ripening of Fermented Bamboo Shoots with Chopped Pepper |
| title_full_unstemmed | Correlation Analysis between Microorganisms and Volatile Flavor Substances during the Post-ripening of Fermented Bamboo Shoots with Chopped Pepper |
| title_short | Correlation Analysis between Microorganisms and Volatile Flavor Substances during the Post-ripening of Fermented Bamboo Shoots with Chopped Pepper |
| title_sort | correlation analysis between microorganisms and volatile flavor substances during the post ripening of fermented bamboo shoots with chopped pepper |
| topic | fermented bamboo shoots with chopped pepper; post-ripening; microbial diversity; volatile flavor compounds; correlation analysis |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-6-023.pdf |
| work_keys_str_mv | AT chentianyansuweimuyingchunyinxuedong correlationanalysisbetweenmicroorganismsandvolatileflavorsubstancesduringthepostripeningoffermentedbambooshootswithchoppedpepper |