Dynamics of microbial communities associated with flavor formation during sour juice fermentation and the milk fan drying process
ABSTRACT: Milk fan is an acid-curd cheese with strong national characteristics (a traditional dairy product of the Bai nationality with a shape like a piece of paper) and a long history in Yunnan province, China. In our previous study, we characterized the microbial community diversity of milk fan,...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-11-01
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| Series: | Journal of Dairy Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S0022030223004861 |
| _version_ | 1797653937724063744 |
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| author | Chen Chen Wenqian Yao Haiyan Yu Haibin Yuan Wei Guo Ke Huang Huaixiang Tian |
| author_facet | Chen Chen Wenqian Yao Haiyan Yu Haibin Yuan Wei Guo Ke Huang Huaixiang Tian |
| author_sort | Chen Chen |
| collection | DOAJ |
| description | ABSTRACT: Milk fan is an acid-curd cheese with strong national characteristics (a traditional dairy product of the Bai nationality with a shape like a piece of paper) and a long history in Yunnan province, China. In our previous study, we characterized the microbial community diversity of milk fan, but the succession of microorganisms associated with flavor formation in milk fan is still unknown. Therefore, we examined the predominant microorganisms and their correlations with the formation of flavor in the fermentation of sour juice and drying of milk fan by gas chromatography mass spectrometry, high-throughput 16S rDNA sequencing, intergenic spacer sequencing and metatranscriptome analysis. We found that the relative abundances of Lactobacillus and Issatchenkia initially decreased and then increased with time during the fermentation of sour juice. However, the relative abundances of Acetobacter, Leuconostoc, Lactococcus, Geotrichum, and Dipodascus initially increased and then decreased. During the drying step, the relative abundances of Lactobacillus and Issatchenkia continuously increased and became the dominant microorganisms in the milk fan. The metatranscriptomes generated from the milk fan showed that “carbohydrate metabolism,” “translation,” and “signal transduction” were the main metabolic functions of the microbial communities. Rhodotorula and Yarrowia contained more differentially expressed genes than other genera, which indicated they may be associated with the production of the characteristic flavor. Furthermore, a Pearson correlation analysis showed that Lactococcus, Rhodotorula, Candida, Cutaneotrichosporon, and Yarrowia were significantly positively correlated with more aroma-active compounds, mainly ethyl acetate, 2-heptanone, isovaleraldehyde, butyric acid, nonanal, and hexanal. In conclusion, these findings contribute to a better understanding of the flavor production mechanism during the production of milk fan. |
| first_indexed | 2024-03-11T16:52:06Z |
| format | Article |
| id | doaj.art-1d5ebb21909149749e99f1064b84aff2 |
| institution | Directory Open Access Journal |
| issn | 0022-0302 |
| language | English |
| last_indexed | 2024-03-11T16:52:06Z |
| publishDate | 2023-11-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Dairy Science |
| spelling | doaj.art-1d5ebb21909149749e99f1064b84aff22023-10-21T04:21:46ZengElsevierJournal of Dairy Science0022-03022023-11-011061174327446Dynamics of microbial communities associated with flavor formation during sour juice fermentation and the milk fan drying processChen Chen0Wenqian Yao1Haiyan Yu2Haibin Yuan3Wei Guo4Ke Huang5Huaixiang Tian6School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, 201418, ChinaSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, 201418, ChinaSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, 201418, ChinaSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, 201418, ChinaSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, 201418, ChinaSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, 201418, ChinaCorresponding author; School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, 201418, ChinaABSTRACT: Milk fan is an acid-curd cheese with strong national characteristics (a traditional dairy product of the Bai nationality with a shape like a piece of paper) and a long history in Yunnan province, China. In our previous study, we characterized the microbial community diversity of milk fan, but the succession of microorganisms associated with flavor formation in milk fan is still unknown. Therefore, we examined the predominant microorganisms and their correlations with the formation of flavor in the fermentation of sour juice and drying of milk fan by gas chromatography mass spectrometry, high-throughput 16S rDNA sequencing, intergenic spacer sequencing and metatranscriptome analysis. We found that the relative abundances of Lactobacillus and Issatchenkia initially decreased and then increased with time during the fermentation of sour juice. However, the relative abundances of Acetobacter, Leuconostoc, Lactococcus, Geotrichum, and Dipodascus initially increased and then decreased. During the drying step, the relative abundances of Lactobacillus and Issatchenkia continuously increased and became the dominant microorganisms in the milk fan. The metatranscriptomes generated from the milk fan showed that “carbohydrate metabolism,” “translation,” and “signal transduction” were the main metabolic functions of the microbial communities. Rhodotorula and Yarrowia contained more differentially expressed genes than other genera, which indicated they may be associated with the production of the characteristic flavor. Furthermore, a Pearson correlation analysis showed that Lactococcus, Rhodotorula, Candida, Cutaneotrichosporon, and Yarrowia were significantly positively correlated with more aroma-active compounds, mainly ethyl acetate, 2-heptanone, isovaleraldehyde, butyric acid, nonanal, and hexanal. In conclusion, these findings contribute to a better understanding of the flavor production mechanism during the production of milk fan.http://www.sciencedirect.com/science/article/pii/S0022030223004861milk fanmicrobial communitymicrobial successionhigh-throughput sequencingaroma-active compound |
| spellingShingle | Chen Chen Wenqian Yao Haiyan Yu Haibin Yuan Wei Guo Ke Huang Huaixiang Tian Dynamics of microbial communities associated with flavor formation during sour juice fermentation and the milk fan drying process Journal of Dairy Science milk fan microbial community microbial succession high-throughput sequencing aroma-active compound |
| title | Dynamics of microbial communities associated with flavor formation during sour juice fermentation and the milk fan drying process |
| title_full | Dynamics of microbial communities associated with flavor formation during sour juice fermentation and the milk fan drying process |
| title_fullStr | Dynamics of microbial communities associated with flavor formation during sour juice fermentation and the milk fan drying process |
| title_full_unstemmed | Dynamics of microbial communities associated with flavor formation during sour juice fermentation and the milk fan drying process |
| title_short | Dynamics of microbial communities associated with flavor formation during sour juice fermentation and the milk fan drying process |
| title_sort | dynamics of microbial communities associated with flavor formation during sour juice fermentation and the milk fan drying process |
| topic | milk fan microbial community microbial succession high-throughput sequencing aroma-active compound |
| url | http://www.sciencedirect.com/science/article/pii/S0022030223004861 |
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