Effects of post-fermentation on the flavor compounds formation in red sour soup
Red Sour Soup (RSS) is a traditional fermented food in China. After two rounds of fermentation, sour soup has a mellow flavor. However, the microbial composition and flavor formation processes in post-fermentation in RSS are unclear. This study investigates the bacteria composition of RSS during the...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2022-10-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2022.1007164/full |
| _version_ | 1811335959984209920 |
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| author | Xiaojie Zhou Xiaojie Zhou Xiaojie Zhou Xiaojie Zhou Wenhua Zhou Wenhua Zhou Xiaojie He Xiaojie He Yaxin Deng Yaxin Deng Liangyi Li Liangyi Li Ming Li Ming Li Xuzhong Feng Xuzhong Feng Lin Zhang Lin Zhang Liangzhong Zhao Liangzhong Zhao |
| author_facet | Xiaojie Zhou Xiaojie Zhou Xiaojie Zhou Xiaojie Zhou Wenhua Zhou Wenhua Zhou Xiaojie He Xiaojie He Yaxin Deng Yaxin Deng Liangyi Li Liangyi Li Ming Li Ming Li Xuzhong Feng Xuzhong Feng Lin Zhang Lin Zhang Liangzhong Zhao Liangzhong Zhao |
| author_sort | Xiaojie Zhou |
| collection | DOAJ |
| description | Red Sour Soup (RSS) is a traditional fermented food in China. After two rounds of fermentation, sour soup has a mellow flavor. However, the microbial composition and flavor formation processes in post-fermentation in RSS are unclear. This study investigates the bacteria composition of RSS during the post-fermentation stage (0–180 days) using high-throughput sequencing. The results show that lactic acid bacteria (LAB) are dominant during the post-fermentation process, and their abundance gradually increases with fermentation time. Additionally, gas chromatography-mass spectrometry was used to detect volatile flavor compounds in the post-fermentation process. Seventy-seven volatile flavor compounds were identified, including 24 esters, 14 terpenes, 9 aromatic hydrocarbons, 9 alkanes, 6 heterocyclic compounds, 3 alcohols, 3 acids, 3 ketones, 2 phenols, 2 aldehydes, 1 amine, and 1 other. Esters and aromatic hydrocarbons are the main volatile compounds in RSS during the post-fermentation process. Orthogonal partial least squares screening and correlation analysis derived several significant correlations, including 48 pairs of positive correlations and 19 pairs of negative correlations. Among them, Acetobacter spp., Clostridium spp. and Sporolactobacillus spp. have 15, 14, 20 significant correlation pairs, respectively, and are considered the most important bacterial genera post-fermentation. Volatile substances become abundant with increasing fermentation time. LAB are excessive after more than 120 days but cause a drastic reduction in volatile ester levels. Thus, the post-fermentation time should be restricted to 120 days, which retains the highest concentrations of volatile esters in RSS. Overall, these findings provide a theoretical basis to determine an optimal post-fermentation time duration, and identify essential bacteria for manufacturing high-quality starter material to shorten the RSS post-fermentation processing time. |
| first_indexed | 2024-04-13T17:31:32Z |
| format | Article |
| id | doaj.art-85ca1162019f44b680a8df67a9a1a15c |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-04-13T17:31:32Z |
| publishDate | 2022-10-01 |
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| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-85ca1162019f44b680a8df67a9a1a15c2022-12-22T02:37:32ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2022-10-01910.3389/fnut.2022.10071641007164Effects of post-fermentation on the flavor compounds formation in red sour soupXiaojie Zhou0Xiaojie Zhou1Xiaojie Zhou2Xiaojie Zhou3Wenhua Zhou4Wenhua Zhou5Xiaojie He6Xiaojie He7Yaxin Deng8Yaxin Deng9Liangyi Li10Liangyi Li11Ming Li12Ming Li13Xuzhong Feng14Xuzhong Feng15Lin Zhang16Lin Zhang17Liangzhong Zhao18Liangzhong Zhao19College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, ChinaCollege of Food and Chemical Engineering, Shaoyang University, Shaoyang, ChinaHunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, ChinaHunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, ChinaCollege of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, ChinaHunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, ChinaCollege of Food and Chemical Engineering, Shaoyang University, Shaoyang, ChinaHunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, ChinaCollege of Food and Chemical Engineering, Shaoyang University, Shaoyang, ChinaHunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, ChinaCollege of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, ChinaHunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, ChinaCollege of Food and Chemical Engineering, Shaoyang University, Shaoyang, ChinaHunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, ChinaHunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, ChinaShenzhen Shanggutang Food Development Co., Ltd., Shenzhen, ChinaCollege of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, ChinaHunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, ChinaCollege of Food and Chemical Engineering, Shaoyang University, Shaoyang, ChinaHunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, ChinaRed Sour Soup (RSS) is a traditional fermented food in China. After two rounds of fermentation, sour soup has a mellow flavor. However, the microbial composition and flavor formation processes in post-fermentation in RSS are unclear. This study investigates the bacteria composition of RSS during the post-fermentation stage (0–180 days) using high-throughput sequencing. The results show that lactic acid bacteria (LAB) are dominant during the post-fermentation process, and their abundance gradually increases with fermentation time. Additionally, gas chromatography-mass spectrometry was used to detect volatile flavor compounds in the post-fermentation process. Seventy-seven volatile flavor compounds were identified, including 24 esters, 14 terpenes, 9 aromatic hydrocarbons, 9 alkanes, 6 heterocyclic compounds, 3 alcohols, 3 acids, 3 ketones, 2 phenols, 2 aldehydes, 1 amine, and 1 other. Esters and aromatic hydrocarbons are the main volatile compounds in RSS during the post-fermentation process. Orthogonal partial least squares screening and correlation analysis derived several significant correlations, including 48 pairs of positive correlations and 19 pairs of negative correlations. Among them, Acetobacter spp., Clostridium spp. and Sporolactobacillus spp. have 15, 14, 20 significant correlation pairs, respectively, and are considered the most important bacterial genera post-fermentation. Volatile substances become abundant with increasing fermentation time. LAB are excessive after more than 120 days but cause a drastic reduction in volatile ester levels. Thus, the post-fermentation time should be restricted to 120 days, which retains the highest concentrations of volatile esters in RSS. Overall, these findings provide a theoretical basis to determine an optimal post-fermentation time duration, and identify essential bacteria for manufacturing high-quality starter material to shorten the RSS post-fermentation processing time.https://www.frontiersin.org/articles/10.3389/fnut.2022.1007164/fullbacterial diversityeffect mechanismpost-fermentationred sour soup (RSS)volatile compounds |
| spellingShingle | Xiaojie Zhou Xiaojie Zhou Xiaojie Zhou Xiaojie Zhou Wenhua Zhou Wenhua Zhou Xiaojie He Xiaojie He Yaxin Deng Yaxin Deng Liangyi Li Liangyi Li Ming Li Ming Li Xuzhong Feng Xuzhong Feng Lin Zhang Lin Zhang Liangzhong Zhao Liangzhong Zhao Effects of post-fermentation on the flavor compounds formation in red sour soup Frontiers in Nutrition bacterial diversity effect mechanism post-fermentation red sour soup (RSS) volatile compounds |
| title | Effects of post-fermentation on the flavor compounds formation in red sour soup |
| title_full | Effects of post-fermentation on the flavor compounds formation in red sour soup |
| title_fullStr | Effects of post-fermentation on the flavor compounds formation in red sour soup |
| title_full_unstemmed | Effects of post-fermentation on the flavor compounds formation in red sour soup |
| title_short | Effects of post-fermentation on the flavor compounds formation in red sour soup |
| title_sort | effects of post fermentation on the flavor compounds formation in red sour soup |
| topic | bacterial diversity effect mechanism post-fermentation red sour soup (RSS) volatile compounds |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2022.1007164/full |
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