Relationship between the Dynamics of Flavor Compounds and Microbial Succession in the Natural Fermentation of Zhalajiao, a Popular Traditional Chinese Fermented Chili Paste
Zhalajiao, a traditional Chinese fermented food, is popular due to its unique flavor. Traditional Zhalajiao fermentation is closely related to flavor compounds production. However, the mechanisms underlying the formation of these crucial flavor components in Zhalajiao remain unclear. Here, we explor...
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-10-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/20/3849 |
| _version_ | 1797573838211383296 |
|---|---|
| author | Luhan Huang Yanyan Tang Jiong Zheng Jianquan Kan Yun Wu Yating Wu Sameh Awad Amel Ibrahim Muying Du |
| author_facet | Luhan Huang Yanyan Tang Jiong Zheng Jianquan Kan Yun Wu Yating Wu Sameh Awad Amel Ibrahim Muying Du |
| author_sort | Luhan Huang |
| collection | DOAJ |
| description | Zhalajiao, a traditional Chinese fermented food, is popular due to its unique flavor. Traditional Zhalajiao fermentation is closely related to flavor compounds production. However, the mechanisms underlying the formation of these crucial flavor components in Zhalajiao remain unclear. Here, we explored the dynamic changes in physical and chemical properties, microbial diversity, and flavor components of Zhalajiao at various fermentation times. In total, 6 organic acids, 17 amino acids, and 21 key volatile compounds were determined as flavor components. In Zhalajiao, <i>Lactobacillus</i> and <i>Cyanobacterium</i> were the main bacteria that were involved in the formation of crucial flavor compounds. <i>Candida</i> showed a significant correlation with 14 key flavor compounds during fermentation (<i>p</i> < 0.05) and was the main fungal genus associated with flavor formation in Zhalajiao. This research offers a theoretical foundation for the flavor regulation and quality assurance of Zhalajiao. |
| first_indexed | 2024-03-10T21:14:41Z |
| format | Article |
| id | doaj.art-6a975045ae064cfe9f18082549ee47d0 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T21:14:41Z |
| publishDate | 2023-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-6a975045ae064cfe9f18082549ee47d02023-11-19T16:30:43ZengMDPI AGFoods2304-81582023-10-011220384910.3390/foods12203849Relationship between the Dynamics of Flavor Compounds and Microbial Succession in the Natural Fermentation of Zhalajiao, a Popular Traditional Chinese Fermented Chili PasteLuhan Huang0Yanyan Tang1Jiong Zheng2Jianquan Kan3Yun Wu4Yating Wu5Sameh Awad6Amel Ibrahim7Muying Du8College of Food Science, Southwest University, Chongqing 400715, ChinaChongqing Houjie Pharmaceutical Group Co., Ltd., Chongqing 404100, ChinaCollege of Food Science, Southwest University, Chongqing 400715, ChinaCollege of Food Science, Southwest University, Chongqing 400715, ChinaCollege of Food Science and Pharmaceutical Science, Xinjiang Agricultural University, Urumqi 830052, ChinaCollege of Food Science and Pharmaceutical Science, Xinjiang Agricultural University, Urumqi 830052, ChinaFaculty of Agriculture, Alexandria University, Alexandria 21500, EgyptFaculty of Agriculture, Alexandria University, Alexandria 21500, EgyptCollege of Food Science, Southwest University, Chongqing 400715, ChinaZhalajiao, a traditional Chinese fermented food, is popular due to its unique flavor. Traditional Zhalajiao fermentation is closely related to flavor compounds production. However, the mechanisms underlying the formation of these crucial flavor components in Zhalajiao remain unclear. Here, we explored the dynamic changes in physical and chemical properties, microbial diversity, and flavor components of Zhalajiao at various fermentation times. In total, 6 organic acids, 17 amino acids, and 21 key volatile compounds were determined as flavor components. In Zhalajiao, <i>Lactobacillus</i> and <i>Cyanobacterium</i> were the main bacteria that were involved in the formation of crucial flavor compounds. <i>Candida</i> showed a significant correlation with 14 key flavor compounds during fermentation (<i>p</i> < 0.05) and was the main fungal genus associated with flavor formation in Zhalajiao. This research offers a theoretical foundation for the flavor regulation and quality assurance of Zhalajiao.https://www.mdpi.com/2304-8158/12/20/3849Zhalajiaophysicochemical propertiesflavor componentsmicrobial successioncorrelation analysis |
| spellingShingle | Luhan Huang Yanyan Tang Jiong Zheng Jianquan Kan Yun Wu Yating Wu Sameh Awad Amel Ibrahim Muying Du Relationship between the Dynamics of Flavor Compounds and Microbial Succession in the Natural Fermentation of Zhalajiao, a Popular Traditional Chinese Fermented Chili Paste Foods Zhalajiao physicochemical properties flavor components microbial succession correlation analysis |
| title | Relationship between the Dynamics of Flavor Compounds and Microbial Succession in the Natural Fermentation of Zhalajiao, a Popular Traditional Chinese Fermented Chili Paste |
| title_full | Relationship between the Dynamics of Flavor Compounds and Microbial Succession in the Natural Fermentation of Zhalajiao, a Popular Traditional Chinese Fermented Chili Paste |
| title_fullStr | Relationship between the Dynamics of Flavor Compounds and Microbial Succession in the Natural Fermentation of Zhalajiao, a Popular Traditional Chinese Fermented Chili Paste |
| title_full_unstemmed | Relationship between the Dynamics of Flavor Compounds and Microbial Succession in the Natural Fermentation of Zhalajiao, a Popular Traditional Chinese Fermented Chili Paste |
| title_short | Relationship between the Dynamics of Flavor Compounds and Microbial Succession in the Natural Fermentation of Zhalajiao, a Popular Traditional Chinese Fermented Chili Paste |
| title_sort | relationship between the dynamics of flavor compounds and microbial succession in the natural fermentation of zhalajiao a popular traditional chinese fermented chili paste |
| topic | Zhalajiao physicochemical properties flavor components microbial succession correlation analysis |
| url | https://www.mdpi.com/2304-8158/12/20/3849 |
| work_keys_str_mv | AT luhanhuang relationshipbetweenthedynamicsofflavorcompoundsandmicrobialsuccessioninthenaturalfermentationofzhalajiaoapopulartraditionalchinesefermentedchilipaste AT yanyantang relationshipbetweenthedynamicsofflavorcompoundsandmicrobialsuccessioninthenaturalfermentationofzhalajiaoapopulartraditionalchinesefermentedchilipaste AT jiongzheng relationshipbetweenthedynamicsofflavorcompoundsandmicrobialsuccessioninthenaturalfermentationofzhalajiaoapopulartraditionalchinesefermentedchilipaste AT jianquankan relationshipbetweenthedynamicsofflavorcompoundsandmicrobialsuccessioninthenaturalfermentationofzhalajiaoapopulartraditionalchinesefermentedchilipaste AT yunwu relationshipbetweenthedynamicsofflavorcompoundsandmicrobialsuccessioninthenaturalfermentationofzhalajiaoapopulartraditionalchinesefermentedchilipaste AT yatingwu relationshipbetweenthedynamicsofflavorcompoundsandmicrobialsuccessioninthenaturalfermentationofzhalajiaoapopulartraditionalchinesefermentedchilipaste AT samehawad relationshipbetweenthedynamicsofflavorcompoundsandmicrobialsuccessioninthenaturalfermentationofzhalajiaoapopulartraditionalchinesefermentedchilipaste AT amelibrahim relationshipbetweenthedynamicsofflavorcompoundsandmicrobialsuccessioninthenaturalfermentationofzhalajiaoapopulartraditionalchinesefermentedchilipaste AT muyingdu relationshipbetweenthedynamicsofflavorcompoundsandmicrobialsuccessioninthenaturalfermentationofzhalajiaoapopulartraditionalchinesefermentedchilipaste |