Microbial community succession and their relationship with the flavor formation during the natural fermentation of Mouding sufu
Mouding sufu, a traditional fermented soybean product in China, has been recognized by the public in the southwestern regions of China. To reveal the microbial community succession and their relationship with the flavor formation during the natural fermentation of Mouding sufu, microbial community,...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-06-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157523001281 |
| _version_ | 1797798684330557440 |
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| author | Zhongai Chen Lijing Liu Huan Du Kaixiang Lu Cong Chen Qiaoli Xue Yongjin Hu |
| author_facet | Zhongai Chen Lijing Liu Huan Du Kaixiang Lu Cong Chen Qiaoli Xue Yongjin Hu |
| author_sort | Zhongai Chen |
| collection | DOAJ |
| description | Mouding sufu, a traditional fermented soybean product in China, has been recognized by the public in the southwestern regions of China. To reveal the microbial community succession and their relationship with the flavor formation during the natural fermentation of Mouding sufu, microbial community, non-volatile flavor compounds and volatile flavor compounds were analyzed by high-throughput sequencing, high-performance liquid chromatography, gas chromatography ion migration spectroscopy, respectively. The results showed that Lactobacillus and Klebsiella were the most abundant bacterial genus, whereas the main fungal genera were unclassified-f-Dipodascaeae and Issatchenkia. In addition, Glutamic acid, Aspartic acid, Alanine, Valine, Lysine, Histidine, lactic acid, succinic acid, and acetic acid were the main non-volatile flavor substances. Furthermore, the taste activity values of glutamic acid, aspartic acid and lactic acid reached 132, 68.9, 18.18 at H60, respectively, meaning that umami and sour were the key taste compounds. Simultaneously, ethyl 3-methylbutanoate-M, ethyl propanoate, methyl 2-methylbutanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate-D, ethyl isobutyrate, linalool-M, linalool-D, cis-4-heptenal, 2-methylpropanal were the characteristic volatile flavor of Mouding sufu. Finally, correlation analysis showed that g__Erwinia and g__Acremonium correlated with most of the key aroma compounds. 20 bacteria and 21 fungi were identified as core functional microbe for Mouding sufu production. |
| first_indexed | 2024-03-13T04:07:33Z |
| format | Article |
| id | doaj.art-9ead1ce5828345359364fabc1750c70e |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-03-13T04:07:33Z |
| publishDate | 2023-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-9ead1ce5828345359364fabc1750c70e2023-06-21T06:59:30ZengElsevierFood Chemistry: X2590-15752023-06-0118100686Microbial community succession and their relationship with the flavor formation during the natural fermentation of Mouding sufuZhongai Chen0Lijing Liu1Huan Du2Kaixiang Lu3Cong Chen4Qiaoli Xue5Yongjin Hu6College of Food Science and Technology, Yunnan Agricultural University, NO. 452 Fengyuan Road, Panlong District, Kunming, Yunnan 650000, China; Institute of Food Processing, Guizhou Academy of Agricultural Sciences, NO. 1 Jinnong Road, Huaxi District, Guiyang 550006, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, NO. 452 Fengyuan Road, Panlong District, Kunming, Yunnan 650000, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, NO. 452 Fengyuan Road, Panlong District, Kunming, Yunnan 650000, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, NO. 452 Fengyuan Road, Panlong District, Kunming, Yunnan 650000, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, NO. 452 Fengyuan Road, Panlong District, Kunming, Yunnan 650000, ChinaEditorial Department of Journal of Yunnan Agricultural University, Yunnan Agricultural University, Kunming 650000, China; Corresponding authors.College of Food Science and Technology, Yunnan Agricultural University, NO. 452 Fengyuan Road, Panlong District, Kunming, Yunnan 650000, China; Corresponding authors.Mouding sufu, a traditional fermented soybean product in China, has been recognized by the public in the southwestern regions of China. To reveal the microbial community succession and their relationship with the flavor formation during the natural fermentation of Mouding sufu, microbial community, non-volatile flavor compounds and volatile flavor compounds were analyzed by high-throughput sequencing, high-performance liquid chromatography, gas chromatography ion migration spectroscopy, respectively. The results showed that Lactobacillus and Klebsiella were the most abundant bacterial genus, whereas the main fungal genera were unclassified-f-Dipodascaeae and Issatchenkia. In addition, Glutamic acid, Aspartic acid, Alanine, Valine, Lysine, Histidine, lactic acid, succinic acid, and acetic acid were the main non-volatile flavor substances. Furthermore, the taste activity values of glutamic acid, aspartic acid and lactic acid reached 132, 68.9, 18.18 at H60, respectively, meaning that umami and sour were the key taste compounds. Simultaneously, ethyl 3-methylbutanoate-M, ethyl propanoate, methyl 2-methylbutanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate-D, ethyl isobutyrate, linalool-M, linalool-D, cis-4-heptenal, 2-methylpropanal were the characteristic volatile flavor of Mouding sufu. Finally, correlation analysis showed that g__Erwinia and g__Acremonium correlated with most of the key aroma compounds. 20 bacteria and 21 fungi were identified as core functional microbe for Mouding sufu production.http://www.sciencedirect.com/science/article/pii/S2590157523001281Mouding sufuNatural fermentationGas chromatography ion migration spectroscopyAmino acidOrganic acidCorrelation |
| spellingShingle | Zhongai Chen Lijing Liu Huan Du Kaixiang Lu Cong Chen Qiaoli Xue Yongjin Hu Microbial community succession and their relationship with the flavor formation during the natural fermentation of Mouding sufu Food Chemistry: X Mouding sufu Natural fermentation Gas chromatography ion migration spectroscopy Amino acid Organic acid Correlation |
| title | Microbial community succession and their relationship with the flavor formation during the natural fermentation of Mouding sufu |
| title_full | Microbial community succession and their relationship with the flavor formation during the natural fermentation of Mouding sufu |
| title_fullStr | Microbial community succession and their relationship with the flavor formation during the natural fermentation of Mouding sufu |
| title_full_unstemmed | Microbial community succession and their relationship with the flavor formation during the natural fermentation of Mouding sufu |
| title_short | Microbial community succession and their relationship with the flavor formation during the natural fermentation of Mouding sufu |
| title_sort | microbial community succession and their relationship with the flavor formation during the natural fermentation of mouding sufu |
| topic | Mouding sufu Natural fermentation Gas chromatography ion migration spectroscopy Amino acid Organic acid Correlation |
| url | http://www.sciencedirect.com/science/article/pii/S2590157523001281 |
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