Exploring Core Microbiota Based on Characteristic Flavor Compounds in Different Fermentation Phases of Sufu
Sufu, a Chinese traditional fermented soybean product, has a characteristic foul smell but a pleasant taste. We determined the core functional microbiota and their metabolic mechanisms during sufu fermentation by examining relationships among bacteria, characteristic flavor compounds, and physicoche...
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| Format: | Article |
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MDPI AG
2022-08-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/27/15/4933 |
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| author | Wei Wu Zhuochen Wang Boyang Xu Jing Cai Jianghua Cheng Dongdong Mu Xuefeng Wu Xingjiang Li |
| author_facet | Wei Wu Zhuochen Wang Boyang Xu Jing Cai Jianghua Cheng Dongdong Mu Xuefeng Wu Xingjiang Li |
| author_sort | Wei Wu |
| collection | DOAJ |
| description | Sufu, a Chinese traditional fermented soybean product, has a characteristic foul smell but a pleasant taste. We determined the core functional microbiota and their metabolic mechanisms during sufu fermentation by examining relationships among bacteria, characteristic flavor compounds, and physicochemical factors. Flavor compounds in sufu were detected through headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry, and the microbial community structure was determined through high-throughput 16S rRNA sequencing. The results showed that the fermentation process of sufu could be divided into early and late stages. The early stage was critical for flavor development. Seven microbiota were screened based on their abundance, microbial relevance, and flavor production capacity. Five microbes were screened in the early stage: <i>Pseudomonas</i>, <i>Tetragenococcus</i>, <i>Lysinibacillus, Pantoea,</i> and <i>Burkholderia–Caballeronia–Paraburkholderia</i>. Three microbes were screened in the late stage: <i>Exiguobacterium</i>, <i>Bacillus</i>, and <i>Pseudomonas</i>. Their metabolic profiles were predicted. The results provided a reference for the selection of enriched bacterial genera in the fermentation process and controlling applicable process conditions to improve the flavor of sufu. |
| first_indexed | 2024-03-09T12:21:02Z |
| format | Article |
| id | doaj.art-9b74b925ae434a6ba0006055917466da |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T12:21:02Z |
| publishDate | 2022-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-9b74b925ae434a6ba0006055917466da2023-11-30T22:41:01ZengMDPI AGMolecules1420-30492022-08-012715493310.3390/molecules27154933Exploring Core Microbiota Based on Characteristic Flavor Compounds in Different Fermentation Phases of SufuWei Wu0Zhuochen Wang1Boyang Xu2Jing Cai3Jianghua Cheng4Dongdong Mu5Xuefeng Wu6Xingjiang Li7School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, ChinaInstitution of Agricultural Products Processing, Anhui Academy of Agricultural Sciences, Hefei 230001, ChinaSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, ChinaSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, ChinaInstitution of Agricultural Products Processing, Anhui Academy of Agricultural Sciences, Hefei 230001, ChinaSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, ChinaSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, ChinaSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, ChinaSufu, a Chinese traditional fermented soybean product, has a characteristic foul smell but a pleasant taste. We determined the core functional microbiota and their metabolic mechanisms during sufu fermentation by examining relationships among bacteria, characteristic flavor compounds, and physicochemical factors. Flavor compounds in sufu were detected through headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry, and the microbial community structure was determined through high-throughput 16S rRNA sequencing. The results showed that the fermentation process of sufu could be divided into early and late stages. The early stage was critical for flavor development. Seven microbiota were screened based on their abundance, microbial relevance, and flavor production capacity. Five microbes were screened in the early stage: <i>Pseudomonas</i>, <i>Tetragenococcus</i>, <i>Lysinibacillus, Pantoea,</i> and <i>Burkholderia–Caballeronia–Paraburkholderia</i>. Three microbes were screened in the late stage: <i>Exiguobacterium</i>, <i>Bacillus</i>, and <i>Pseudomonas</i>. Their metabolic profiles were predicted. The results provided a reference for the selection of enriched bacterial genera in the fermentation process and controlling applicable process conditions to improve the flavor of sufu.https://www.mdpi.com/1420-3049/27/15/4933sufubacterial communityflavor componentsco-occurring networkcore microbiota |
| spellingShingle | Wei Wu Zhuochen Wang Boyang Xu Jing Cai Jianghua Cheng Dongdong Mu Xuefeng Wu Xingjiang Li Exploring Core Microbiota Based on Characteristic Flavor Compounds in Different Fermentation Phases of Sufu Molecules sufu bacterial community flavor components co-occurring network core microbiota |
| title | Exploring Core Microbiota Based on Characteristic Flavor Compounds in Different Fermentation Phases of Sufu |
| title_full | Exploring Core Microbiota Based on Characteristic Flavor Compounds in Different Fermentation Phases of Sufu |
| title_fullStr | Exploring Core Microbiota Based on Characteristic Flavor Compounds in Different Fermentation Phases of Sufu |
| title_full_unstemmed | Exploring Core Microbiota Based on Characteristic Flavor Compounds in Different Fermentation Phases of Sufu |
| title_short | Exploring Core Microbiota Based on Characteristic Flavor Compounds in Different Fermentation Phases of Sufu |
| title_sort | exploring core microbiota based on characteristic flavor compounds in different fermentation phases of sufu |
| topic | sufu bacterial community flavor components co-occurring network core microbiota |
| url | https://www.mdpi.com/1420-3049/27/15/4933 |
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