Analysis of Microflora and Volatile Substances Change in Red Sour Soup during Fermentation
In this study, pepper and tomato sour soup，the raw materials of red sour soup were taken as the research objects. Illumina MiSeq, total acid titration, gas chromatography-mass spectrometry and other equipment or methods are used to analyze the dynamic trend of microflora, total acid, pH value and vo...
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-10-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120301 |
| _version_ | 1797983656767127552 |
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| author | Yangbo HE Guolin LI Yongfu LI Xingbang LUO Qiqi LUO Bin SHI Zhaoyan DUAN Ning LIU |
| author_facet | Yangbo HE Guolin LI Yongfu LI Xingbang LUO Qiqi LUO Bin SHI Zhaoyan DUAN Ning LIU |
| author_sort | Yangbo HE |
| collection | DOAJ |
| description | In this study, pepper and tomato sour soup，the raw materials of red sour soup were taken as the research objects. Illumina MiSeq, total acid titration, gas chromatography-mass spectrometry and other equipment or methods are used to analyze the dynamic trend of microflora, total acid, pH value and volatile substances in the fermentation process of two kinds of sour soup. The results showed that Lactobacillus namurensis (27.67%) and Lactobacillus pentosus (41.75%) were the dominant lactic acid bacteria in pepper and tomato sour soup, respectively; Debaryomyces hansenii (76.05%，pepper sour soup) and Pichia membranifaciens (80.88%，tomato sour soup) were the dominant fungi in the later stage of fermentation. In terms of volatile substances, 156 and 92 compounds such as alcohols, ketones, aldehydes and esters were detected in pepper and tomato sour soup respectively. Among them, esters (24.99%), terpenes (20.21%) and ketones (17.60%) were several compounds with high content in chili acid soup in the early stage of fermentation; In tomato sour soup, aldehydes (41.30%) and ketones (20.28%) were the main compounds. With the change of fermentation, the main flavor compounds of chili acid soup were alcohols and esters, represented by linalool (10.43%) and ethyl hexadecanoate (12.12%); In tomato sour soup, alcohols, esters and phenols were the advantages. Among them, phenylethanol (31.93%) and 4-ethylphenol (8.71%) played an important role in the flavor of tomato sour soup. In general, the dominant functional microorganisms in the naturally fermented sour soup are Lactobacillus and yeast, and the total acid content higher than 25 g/kg can be obtained within 21~28 days after fermentation. The volatile substances vary greatly with the fermentation period. The relevant data can provide a reference for the development of directed vat set for sour soup and the optimization of processing technology. |
| first_indexed | 2024-04-11T06:50:45Z |
| format | Article |
| id | doaj.art-ecdf2c05d1ad44819ae72a49529bc8ab |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-11T06:50:45Z |
| publishDate | 2022-10-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-ecdf2c05d1ad44819ae72a49529bc8ab2022-12-22T04:39:14ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-10-01431917719010.13386/j.issn1002-0306.20211203012021120301-19Analysis of Microflora and Volatile Substances Change in Red Sour Soup during FermentationYangbo HE0Guolin LI1Yongfu LI2Xingbang LUO3Qiqi LUO4Bin SHI5Zhaoyan DUAN6Ning LIU7Insititute of Integrated Agricultural Development, Guiyang 550006, ChinaInsititute of Integrated Agricultural Development, Guiyang 550006, ChinaInsititute of Integrated Agricultural Development, Guiyang 550006, ChinaJinsha Guan Xiang Fang Seasoning Food Co., Ltd., Bijie 551800, ChinaInsititute of Integrated Agricultural Development, Guiyang 550006, ChinaInsititute of Integrated Agricultural Development, Guiyang 550006, ChinaGuizhou Jinnong Radiation Technology Co., Ltd., Guiyang 550006, ChinaNortheast Agricultural University, Harbin 150030, ChinaIn this study, pepper and tomato sour soup，the raw materials of red sour soup were taken as the research objects. Illumina MiSeq, total acid titration, gas chromatography-mass spectrometry and other equipment or methods are used to analyze the dynamic trend of microflora, total acid, pH value and volatile substances in the fermentation process of two kinds of sour soup. The results showed that Lactobacillus namurensis (27.67%) and Lactobacillus pentosus (41.75%) were the dominant lactic acid bacteria in pepper and tomato sour soup, respectively; Debaryomyces hansenii (76.05%，pepper sour soup) and Pichia membranifaciens (80.88%，tomato sour soup) were the dominant fungi in the later stage of fermentation. In terms of volatile substances, 156 and 92 compounds such as alcohols, ketones, aldehydes and esters were detected in pepper and tomato sour soup respectively. Among them, esters (24.99%), terpenes (20.21%) and ketones (17.60%) were several compounds with high content in chili acid soup in the early stage of fermentation; In tomato sour soup, aldehydes (41.30%) and ketones (20.28%) were the main compounds. With the change of fermentation, the main flavor compounds of chili acid soup were alcohols and esters, represented by linalool (10.43%) and ethyl hexadecanoate (12.12%); In tomato sour soup, alcohols, esters and phenols were the advantages. Among them, phenylethanol (31.93%) and 4-ethylphenol (8.71%) played an important role in the flavor of tomato sour soup. In general, the dominant functional microorganisms in the naturally fermented sour soup are Lactobacillus and yeast, and the total acid content higher than 25 g/kg can be obtained within 21~28 days after fermentation. The volatile substances vary greatly with the fermentation period. The relevant data can provide a reference for the development of directed vat set for sour soup and the optimization of processing technology.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120301sour soupillumina miseqgas chromatography mass spectrometrymicrofloraacidityvolatile substance |
| spellingShingle | Yangbo HE Guolin LI Yongfu LI Xingbang LUO Qiqi LUO Bin SHI Zhaoyan DUAN Ning LIU Analysis of Microflora and Volatile Substances Change in Red Sour Soup during Fermentation Shipin gongye ke-ji sour soup illumina miseq gas chromatography mass spectrometry microflora acidity volatile substance |
| title | Analysis of Microflora and Volatile Substances Change in Red Sour Soup during Fermentation |
| title_full | Analysis of Microflora and Volatile Substances Change in Red Sour Soup during Fermentation |
| title_fullStr | Analysis of Microflora and Volatile Substances Change in Red Sour Soup during Fermentation |
| title_full_unstemmed | Analysis of Microflora and Volatile Substances Change in Red Sour Soup during Fermentation |
| title_short | Analysis of Microflora and Volatile Substances Change in Red Sour Soup during Fermentation |
| title_sort | analysis of microflora and volatile substances change in red sour soup during fermentation |
| topic | sour soup illumina miseq gas chromatography mass spectrometry microflora acidity volatile substance |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120301 |
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