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Cheng S, Li W, Yang H, Hou B, Hung W, He J, Liang C, Li B, Jiang Y, Zhang Y, Man C. Integrated transcriptomics and metabolomics reveal changes during Streptococcus thermophilus JM66 fermentation in milk: Fermentation characteristics, flavor profile, and metabolic mechanism. Food Res Int 2025; 203:115770. [PMID: 40022315 DOI: 10.1016/j.foodres.2025.115770] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2024] [Revised: 12/20/2024] [Accepted: 01/14/2025] [Indexed: 03/03/2025]
Abstract
Microbial metabolism influences the physicochemical properties and flavor compound formation in fermented milk during fermentation. Streptococcus thermophilus is one of the primary fermentation strains used in fermented milk production. Herein, we investigated the fermentation characteristics, flavor profiles, and associated metabolic mechanisms of Streptococcus thermophilus JM66 in milk matrix through multi-stage dynamic monitoring and multi-omics techniques. A total of 66 volatile metabolites were identified across three fermentation stages of S. thermophilus JM66, with ketones (such as acetoin and nonanone) being the predominant flavor metabolites in the fermented milk. Metabolomic analyses revealed an increase in pyruvic acid, L-lactic acid, 2-hydroxybutyric acid, D-proline, and L-tyrosine, alongside a decrease in D-arginine, L-aspartic acid, and acetoacetyl-CoA, which were enriched in pyruvate metabolism, butanoate metabolism, amino acid metabolism and fatty acid metabolism. Furthermore, integrating transcriptomic results, high expression of LDH, budC and genes related to glycolysis, urea cycle and fatty acid biosynthesis promoted compound metabolism and flavor development. This comprehensive analysis of S. thermophilus JM66 provides a theoretical foundation for its future application as a starter culture or in strain mutagenesis aimed at enhancing fermentation characteristics.
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Affiliation(s)
- Shasha Cheng
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin 150030, China
| | - Wenyan Li
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin 150030, China
| | - Hanying Yang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin 150030, China
| | - Baochao Hou
- National Center of Technology Innovation for Dairy, Huhhot 010110, China
| | - Weilian Hung
- National Center of Technology Innovation for Dairy, Huhhot 010110, China
| | - Jian He
- National Center of Technology Innovation for Dairy, Huhhot 010110, China
| | - Chao Liang
- National Center of Technology Innovation for Dairy, Huhhot 010110, China
| | - Baolei Li
- National Center of Technology Innovation for Dairy, Huhhot 010110, China
| | - Yujun Jiang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin 150030, China; Food Laboratory of Zhongyuan, Luohe 462300, China
| | - Yu Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin 150030, China.
| | - Chaoxin Man
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin 150030, China.
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2
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Li X, You Y, Xue B, Chen J, Du M, Ibrahim A, Suo H, Zhang F, Zheng J. Decoding microbiota and metabolite transformation in inoculated fermented suansun using metagenomics, GC-MS, non-targeted metabolomics, and metatranscriptomics:Impacts of different Lactobacillus plantarum strains. Food Res Int 2025; 203:115847. [PMID: 40022370 DOI: 10.1016/j.foodres.2025.115847] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2024] [Revised: 01/14/2025] [Accepted: 01/23/2025] [Indexed: 03/03/2025]
Abstract
Using metagenomics, GC-MS, non-targeted metabolomics, and metatranscriptomics, we investigated the microbial communities and metabolites in two different Lactobacillus plantarum fermentations. Metagenomics revealed Weissella cibaria dominantly contributed to the DACN766-fermented suansun (LPS1) and Lactiplantibacillus pentosus to the DACN760-fermented suansun (LPS2). GC-MS identified 38 and 40 flavor compounds in LPS1 and LPS2, respectively, with p-cresol, 4-hydroxybenzaldehyde, acetic acid, hexanal, and propionic acid crucial for aroma development. LPS2 exhibited higher levels of p-cresol and acetic acid, contributing to its stronger sour and pungent flavors, which was achieved by regulating many metabolisms like glycolysis and tyrosine metabolism. In contrast, Weissella cibaria plays a role in mitigating off-flavors, resulting in a milder flavor profile in LPS1. Non-targeted metabolomics indicated 70.78% of differential metabolites were upregulated in LPS1. Conversely, the elevated expression of tryptophan and tyrosine underscores the more pronounced sour and odor-producing characteristics observed in LPS2. Metatranscriptomics highlighted the regulation of genes like XFA, XFT, and XFM, which inhibit the formation of the precursors of p-cresol and indole in LPS2. This integrated multi-omics analysis provides deep insights into the fermentation dynamics, facilitating the targeted selection of Lactobacillus plantarum strains with flavor-regulating capabilities.
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Affiliation(s)
- Xinnuo Li
- College of Food Science, Southwest University, Chongqing 400715 China; Westa College, Southwest University, Chongqing 400715 China
| | - Yuming You
- College of Landscape Architecture and Life Science, Chongqing University of Arts and Sciences, Chongqing 400715 China
| | - Bingjie Xue
- Westa College, Southwest University, Chongqing 400715 China
| | - Juan Chen
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610025 China
| | - Muying Du
- College of Food Science, Southwest University, Chongqing 400715 China
| | - Amel Ibrahim
- Faculty of Agriculture, Alexandria University, Alexandria 21500 Egypt
| | - Huayi Suo
- College of Food Science, Southwest University, Chongqing 400715 China
| | - Fusheng Zhang
- College of Food Science, Southwest University, Chongqing 400715 China
| | - Jiong Zheng
- College of Food Science, Southwest University, Chongqing 400715 China.
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3
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Ji S, Wu J, An F, Lou M, Zhang T, Guo J, Wu P, Zhu Y, Wu R. Umami-gcForest: Construction of a predictive model for umami peptides based on deep forest. Food Chem 2025; 464:141826. [PMID: 39522377 DOI: 10.1016/j.foodchem.2024.141826] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2024] [Revised: 10/07/2024] [Accepted: 10/27/2024] [Indexed: 11/16/2024]
Abstract
Umami peptides have recently gained attention for their ability to enhance umami flavor, reduce salt content, and provide nutritional benefits. However, traditional wet laboratory methods to identify them are time-consuming, laborious, and costly. Therefore, we developed the Umami-gcForest model using the deep forest algorithm. It constructs amino acid feature matrices using ProtBERT, amino acid composition, composition-transition-distribution, and pseudo amino acid composition, applying mutual information for feature selection to optimize dimensions. Compared to other machine learning baseline, umami peptide prediction, and composite models, the validation results of Umami-gcForest on different test sets demonstrated outstanding predictive accuracy. Using SHapley Additive exPlanations to calculate feature contributions, we found that the key features of Umami-gcForest were hydrophobicity, charge, and polarity. Based on this, an online platform was developed to facilitate its user application. In conclusion, Umami-gcForest serves as a powerful tool, providing a solid foundation for the efficient and accurate screening of umami peptides.
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Affiliation(s)
- Shuaiqi Ji
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China; Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, PR China
| | - Junrui Wu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China; Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, PR China
| | - Feiyu An
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China; Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang 110866, PR China
| | - Mengxue Lou
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China; Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, PR China
| | - Taowei Zhang
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China; Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, PR China
| | - Jiawei Guo
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China; Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, PR China
| | - Penggong Wu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China; Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang 110866, PR China
| | - Yi Zhu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China; Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, PR China
| | - Rina Wu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China; Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang 110866, PR China.
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4
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Wang L, Huang J, Hu S, Li X, Zhang Y, Cheng W, Yuan L, Liu G. The dynamic changes and correlations between biochemical properties, flavor and microbial community during fermentation of asparagus by-products. Food Chem 2025; 463:141173. [PMID: 39276550 DOI: 10.1016/j.foodchem.2024.141173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2024] [Revised: 08/28/2024] [Accepted: 09/05/2024] [Indexed: 09/17/2024]
Abstract
Asparagus by-products are the promising resource that urgently need to be re-valorized. This study investigated the dynamic changes in physicochemical properties, organic acids, free amino acids, volatile flavor compounds, microbial succession, and their correlations during 7-day spontaneous fermentation of asparagus by-products. Dominant organic acids (lactic acid and acetic acid) and free amino acids (Ser, Glu, and Ala) increased with fermentation time, with lactic acid reaching 7.73 ± 0.05 mg/mL and Ser increasing 56-fold after 7 days. A total of 58 volatile flavor compounds were identified using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPEM/GC-MS), with esters, alcohols and acids as the main volatile flavor compounds. Fourteen volatile flavor compounds had odor activity value >1. High-throughput sequencing showed Firmicutes and Proteobacteria as the main bacterial phyla, dominated by lactic acid bacteria (Levilactobacillus, Lactiplantibacillus, Weissella). Correlation analysis revealed that five bacterial genera (Levilactobacillus, Lactiplantibacillus, Enterobacter, Pediococcus and Acetobacter) were highly correlated with organic acids, free amino acids, and volatile flavor compounds, indicating their pivotal role in forming the characteristic flavor of fermented asparagus by-products (FAPS). This study provides new insights into the flavor and microbial profile of FAPS, offering a strategy for value-added processing and industrial production.
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Affiliation(s)
- Li Wang
- Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi 330200, China
| | - Jinqing Huang
- Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi 330200, China
| | - Shuai Hu
- Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi 330200, China
| | - Xue Li
- Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi 330200, China
| | - Yao Zhang
- Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi 330200, China
| | - Wenlong Cheng
- Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi 330200, China
| | - Linfeng Yuan
- Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi 330200, China.
| | - Guangxian Liu
- Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi 330200, China.
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Wu L, Yang Z, Zhang Y, Li L, Tan C, Pan L, Wu Y, Zhong K, Gao H. Optimization of the Cryoprotectants for Direct Vat Set Starters in Sichuan Paocai Using Response Surface Methodology. Foods 2025; 14:157. [PMID: 39856825 PMCID: PMC11764757 DOI: 10.3390/foods14020157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2024] [Revised: 12/17/2024] [Accepted: 01/06/2025] [Indexed: 01/27/2025] Open
Abstract
The quality of Sichuan paocai in natural fermentation is often inconsistent due to the complexity of its microbial community and environmental influences. To address this, dominant microbial strains were selectively inoculated to improve the product's quality and safety. However, vacuum freeze-drying, commonly used to prepare direct vat set (DVS) starters, can significantly damage strains due to freezing stress. This study aimed to optimize a freeze-drying protection system for Lactiplantibacillus plantarum and Bacillus subtilis to enhance their survival. Using response surface methodology, combinations of cryoprotectants were evaluated. A formulation comprising skim milk powder, glycerol, sucrose, and L-proline significantly improved strain viability after lyophilization, outperforming single cryoprotectants. Further investigation into storage conditions revealed that low temperatures (-20 °C) provided the best preservation for DVS starters. Furthermore, the optimized DVS starters demonstrated excellent fermentation performance in Sichuan paocai, enhancing its color, flavor, and sensory quality compared to natural fermentation. These findings offer a reliable freeze-drying protection strategy for survival and viability of L. plantarum and B. subtilis.
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Affiliation(s)
- Lianqun Wu
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; (L.W.); (L.L.); (C.T.); (Y.W.); (H.G.)
| | - Zhenying Yang
- Sichuan Teway Food Group Co., Ltd., Chengdu 610000, China;
| | - Ying Zhang
- Guangxi Light Industry Science and Technology Research Institute Co., Ltd., Nanning 530031, China;
| | - Ling Li
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; (L.W.); (L.L.); (C.T.); (Y.W.); (H.G.)
| | - Chunli Tan
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; (L.W.); (L.L.); (C.T.); (Y.W.); (H.G.)
| | - Lixia Pan
- National Key Laboratory of Non-Food Biomass Energy Technology, Guangxi Academy of Sciences, Nanning 530007, China;
- Guangxi Key Laboratory of Marine Natural Products and Combinatorial Biosynthesis Chemistry, Guangxi Academy of Sciences, Nanning 530007, China
| | - Yanping Wu
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; (L.W.); (L.L.); (C.T.); (Y.W.); (H.G.)
| | - Kai Zhong
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; (L.W.); (L.L.); (C.T.); (Y.W.); (H.G.)
| | - Hong Gao
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; (L.W.); (L.L.); (C.T.); (Y.W.); (H.G.)
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Liang B, Bai X, Wang Y, Li X, Kong Y, Li X, Zeng X, Liu W, Li H, Sun S, Gong H, Fan X. Effect of five lactic acid bacteria on the flavor quality of fermented sweet potato juice. Food Chem X 2024; 24:102023. [PMID: 39655217 PMCID: PMC11626060 DOI: 10.1016/j.fochx.2024.102023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2024] [Revised: 11/08/2024] [Accepted: 11/18/2024] [Indexed: 12/12/2024] Open
Abstract
The purpose of this research was to assess the impact of 5 lactic acid bacteria (LAB), Lactiplantibacillus plantarum, Lacticaseibacillus casei, Streptococcus thermophilus, Lacticaseibacillus rhamnosus and Lactobacillus delbrueckii subsp. bulgaricus on the characteristic flavor of the fermented sweet potato juice. Following the fermentation process, significant variations were observed in the concentrations of sugars, organic acids, as well as the overall volatile aroma compounds. LAB can effectively facilitate the production of volatile organic compounds (VOCs), including acids and ketones, thereby enhancing the aroma quality. Inoculation fermentation by LAB decreased the sweet and nutty odor, and increased fresh, floral, and citrus aroma of the sweet potato juice. The sweet potato juice fermented by 5 lactic acid bacteria strains had different flavor features, while the sample of Lp10 showed the highest overall acceptability. Compared to other strains, L. plantarum exerted a more significant influence on the volatile compounds present in fermented sweet potato juice.
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Affiliation(s)
- Bin Liang
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai, Shandong 264025, PR China
| | - Xue Bai
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai, Shandong 264025, PR China
| | - Yunfan Wang
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai, Shandong 264025, PR China
| | - Xiaohe Li
- School of Health, YanTai Nanshan University, Longkou, Shandong 265713, PR China
| | - Yanhui Kong
- Yantai Landscape Construction and Maintenance Center, Yantai, Shandong 264000, PR China
| | - Xiulian Li
- School of Pharmacy, Binzhou Medical University, Yantai, Shandong 264003, PR China
| | - Xiangquan Zeng
- Department of Food Science, College of Agriculture, Purdue University, West Lafayette, IN 47906, USA
| | - Wenli Liu
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai, Shandong 264025, PR China
| | - Huamin Li
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai, Shandong 264025, PR China
| | - Shuyang Sun
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai, Shandong 264025, PR China
| | - Hansheng Gong
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai, Shandong 264025, PR China
| | - Xinguang Fan
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai, Shandong 264025, PR China
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Li Y, He W, Liu S, Hu X, He Y, Song X, Yin J, Nie S, Xie M. Innovative omics strategies in fermented fruits and vegetables: Unveiling nutritional profiles, microbial diversity, and future prospects. Compr Rev Food Sci Food Saf 2024; 23:e70030. [PMID: 39379298 DOI: 10.1111/1541-4337.70030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2024] [Revised: 09/06/2024] [Accepted: 09/08/2024] [Indexed: 10/10/2024]
Abstract
Fermented fruits and vegetables (FFVs) are not only rich in essential nutrients but also contain distinctive flavors, prebiotics, and metabolites. Although omics techniques have gained widespread recognition as an analytical strategy for FFVs, its application still encounters several challenges due to the intricacies of biological systems. This review systematically summarizes the advances, obstacles and prospects of genomics, transcriptomics, proteomics, metabolomics, and multi-omics strategies in FFVs. It is evident that beyond traditional applications, such as the exploration of microbial diversity, protein expression, and metabolic pathways, omics techniques exhibit innovative potential in deciphering stress response mechanisms and uncovering spoilage microorganisms. The adoption of multi-omics strategies is paramount to acquire a multidimensional network fusion, thereby mitigating the limitations of single omics strategies. Although substantial progress has been made, this review underscores the necessity for a comprehensive repository of omics data and the establishment of universal databases to ensure precision in predictions. Furthermore, multidisciplinary integration with other physical or biochemical approaches is imperative, as it enriches our comprehension of this intricate process.
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Affiliation(s)
- Yuhao Li
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, China
| | - Weiwei He
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, China
| | - Shuai Liu
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, China
| | - Xiaoyi Hu
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, China
| | - Yuxing He
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, China
| | - Xiaoxiao Song
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, China
| | - Junyi Yin
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, China
| | - Shaoping Nie
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, China
| | - Mingyong Xie
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, China
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Younes AH, Mustafa YF. Sweet Bell Pepper: A Focus on Its Nutritional Qualities and Illness-Alleviated Properties. Indian J Clin Biochem 2024; 39:459-469. [PMID: 39346723 PMCID: PMC11436515 DOI: 10.1007/s12291-023-01165-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Accepted: 11/13/2023] [Indexed: 10/01/2024]
Abstract
Sweet bell pepper (SBP, Capsicum annuum L.) can be employed as a spice in many dishes and may also be eaten as a delicious fruit. These two nutritional attributes are owing to the strong, deep taste of many SBP phytochemicals. This fruit has many additional beneficial properties because it contains high concentrations of minerals and vitamins that distinguish it from other kinds of fruits. Almost every part of the SBP is thought to be an excellent source of bioactive substances that are health supporters, such as flavonoids, polyphenols, and various aromatic substances. The ability of SBP-phytochemicals to work as antioxidants, reducing the harmful effects of oxidative stress and consequently preventing many chronic illnesses, is one of their main biomedical characteristics. These phytochemicals have good antibacterial properties, mostly against gram-positive pathogenic microbes, in addition to their anti-carcinogenic and cardio-preventive effects. So, this review aims to highlight the nutritional qualities of SBP-derived phytochemicals and their illness-alleviated characteristics. Antioxidant, anti-inflammatory, antitumor, antidiabetic, and analgesic properties are some of the ones discussed.
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Affiliation(s)
- Areej Hazem Younes
- Department of Pharmaceutical Chemistry, College of Pharmacy, University of Mosul, Mosul, Iraq
| | - Yasser Fakri Mustafa
- Department of Pharmaceutical Chemistry, College of Pharmacy, University of Mosul, Mosul, Iraq
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9
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Xian S, Zhao F, Huang X, Liu X, Zhang Z, Zhou M, Shen G, Li M, Chen A. Effects of Pre-Dehydration Treatments on Physicochemical Properties, Non-Volatile Flavor Characteristics, and Microbial Communities during Paocai Fermentation. Foods 2024; 13:2852. [PMID: 39272618 PMCID: PMC11395261 DOI: 10.3390/foods13172852] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2024] [Revised: 08/30/2024] [Accepted: 09/06/2024] [Indexed: 09/15/2024] Open
Abstract
The paocai industry faces challenges related to the production of large volumes of high-salinity and acidic brine by-products. Maintaining paocai quality while reducing brine production is crucial. This study utilized high-throughput sequencing technology to analyze microbial changes throughout the fermentation process, along with the non-volatile flavor compounds and physicochemical properties, to assess the impact of hot-air and salt-pressing pre-dehydration treatments on paocai quality. The findings indicate that pre-dehydration of raw material slowed the fermentation process but enhanced the concentration of non-volatile flavor substances, including free amino acids and organic acids. Hot-air pre-dehydration effectively reduced initial salinity to levels comparable to those in high-salinity fermentation of fresh vegetables. Furthermore, pre-dehydration altered microbial community structures and simplified inter-microbial relationships during fermentation. However, the key microorganisms such as Lactobacillus, Weissella, Enterobacter, Wallemia, Aspergillus, and Kazachstania remained consistent across all groups. Additionally, this study found that biomarkers influenced non-volatile flavor formation differently depending on the treatment, but these substances had minimal impact on the biomarkers and showed no clear correlation with high-abundance microorganisms. Overall, fermenting pre-dehydrated raw materials presents an environmentally friendly alternative to traditional paocai production.
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Affiliation(s)
- Shuang Xian
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Feng Zhao
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Xinyan Huang
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Xingyan Liu
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Zhiqing Zhang
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Man Zhou
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Guanghui Shen
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Meiliang Li
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Anjun Chen
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
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10
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Shangguan L, Liu Z, Xu L, Yang Q, Zhang X, Yao L, Li P, Chen X, Dai J. Effect of Corynebacterium glutamicum Fermentation on the Volatile Flavors of the Enzymatic Hydrolysate of Soybean Protein Isolate. Foods 2024; 13:2591. [PMID: 39200518 PMCID: PMC11354154 DOI: 10.3390/foods13162591] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2024] [Revised: 08/08/2024] [Accepted: 08/13/2024] [Indexed: 09/02/2024] Open
Abstract
This study focused on improving the flavor quality of seasonings, and enzymatic hydrolysis of soybean protein isolate (SPI) seasoning via traditional technology may lead to undesirable flavors. Herein, we aimed to develop a new type of SPI seasoning through microbial fermentation to improve its flavor quality. The effect of Corynebacterium glutamicum fermentation on the flavoring compounds of seasonings in SPI enzymatic hydrolysate was examined. Sensory evaluation showed that the SPI seasoning had mainly aromatic and roasted flavor, and the response signals of S18 (aromatic compounds), S24 (alcohols and aldehydes), and S25 (esters and ketones) sensors of the electronic nose differed significantly. Overall, 91 volatile compounds were identified via gas chromatography-mass spectrometry. SPI seasonings contained a higher number of alcohols, ketones, aromatics, and heterocyclic compounds than traditional seasonings, which had stronger cheese, fatty, and roasted aromas. According to the relative odor activity value (ROAV) analysis, n-pentylpyrzine, 2,6-dimethylpyrazine, and tetramethylpyrazine are the key flavoring compounds (ROAV ≥ 1) of SPI seasoning, which may impart a unique roasted and meaty aroma. Therefore, the fermentation of SPI enzymatic hydrolysate with C. glutamicum may improve the flavor quality of its products, providing a new method for the development and production of new seasoning products.
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Affiliation(s)
- Lingling Shangguan
- Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, School of Life Sciences and Health, Hubei University of Technology, Wuhan 430068, China; (L.S.); (Z.L.); (L.X.); (L.Y.)
| | - Zixiong Liu
- Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, School of Life Sciences and Health, Hubei University of Technology, Wuhan 430068, China; (L.S.); (Z.L.); (L.X.); (L.Y.)
| | - Linglong Xu
- Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, School of Life Sciences and Health, Hubei University of Technology, Wuhan 430068, China; (L.S.); (Z.L.); (L.X.); (L.Y.)
| | - Qiao Yang
- ABI Group, Laboratory of Phycosphere Microbiology, College of Marine Science and Technology, Zhejiang Ocean University, Zhoushan 316022, China; (Q.Y.); (X.Z.)
| | - Xiaoling Zhang
- ABI Group, Laboratory of Phycosphere Microbiology, College of Marine Science and Technology, Zhejiang Ocean University, Zhoushan 316022, China; (Q.Y.); (X.Z.)
| | - Lan Yao
- Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, School of Life Sciences and Health, Hubei University of Technology, Wuhan 430068, China; (L.S.); (Z.L.); (L.X.); (L.Y.)
| | - Pei Li
- Hubei Key Laboratory of Yeast Function, Angel Yeast Co., Ltd., Yichang 443000, China;
| | - Xiong Chen
- Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, School of Life Sciences and Health, Hubei University of Technology, Wuhan 430068, China; (L.S.); (Z.L.); (L.X.); (L.Y.)
| | - Jun Dai
- Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, School of Life Sciences and Health, Hubei University of Technology, Wuhan 430068, China; (L.S.); (Z.L.); (L.X.); (L.Y.)
- ABI Group, Laboratory of Phycosphere Microbiology, College of Marine Science and Technology, Zhejiang Ocean University, Zhoushan 316022, China; (Q.Y.); (X.Z.)
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11
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Zheng Y, Qu G, Yang Q, Chen S, Tang J, Yang S, Wu Q, Xu Y. Developing defined starter culture for reproducible profile of flavour compound in Chinese xiaoqu baijiu fermentation. Food Microbiol 2024; 121:104533. [PMID: 38637092 DOI: 10.1016/j.fm.2024.104533] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 03/13/2024] [Accepted: 04/03/2024] [Indexed: 04/20/2024]
Abstract
Defined starter cultures, containing selected microbes could reduce the complexity of natural starter, are beneficial for controllable food fermentations. However, there are challenges in identifying key microbiota and constructing synthetic microbiota for traditional food fermentations. Here, we aimed to develop a defined starter culture for reproducible profile of flavour compounds, using Chinese Xiaoqu Baijiu fermentation as a case. We classified all microbes into 4 modules using weighted correlation network analysis. Module 3 presented significant correlations with flavour compounds (P < 0.05) and the highest gene abundance related with flavour compound production. 13 dominant species in module 3 were selected for mixed culture fermentation, and each species was individually deleted to analyse the effect on flavour compound production. Ten species, presenting significant effects (P < 0.05) on flavour compound production, were selected for developing the starter culture, including Rhizopus oryzae, Rhizopus microsporus, Saccharomyces cerevisiae, Pichia kudriavzevii, Wickerhamomyces anomalus, Lactobacillus acetotolerans, Levilactobacillus brevis, Weissella paramesenteroides, Pediococcus acidilactici, and Leuconostoc pseudomesenteroides. After optimising the structure of the starter culture, the profile similarity of flavour compounds produced by the starter culture reached 81.88% with that by the natural starter. This work indicated feasibility of reproducible profile of flavour compounds with defined starter culture for food fermentations.
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Affiliation(s)
- Yifu Zheng
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Guanyi Qu
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Qiang Yang
- Hubei Provincial Key Laboratory for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Company, Limited, Daye, Hubei 435100, China
| | - Shenxi Chen
- Hubei Provincial Key Laboratory for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Company, Limited, Daye, Hubei 435100, China
| | - Jie Tang
- Hubei Provincial Key Laboratory for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Company, Limited, Daye, Hubei 435100, China
| | - Shengzhi Yang
- Hubei Provincial Key Laboratory for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Company, Limited, Daye, Hubei 435100, China
| | - Qun Wu
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Yan Xu
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
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12
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Chen J, Huang Y, Wang X, He J, Li W, Lu M, Sun X, Yin Y. Revealing core functional microorganisms in the fermentation process of Qicaipaojiao (Capsicum annuum L.) based on microbial metabolic network. Food Res Int 2024; 187:114315. [PMID: 38763628 DOI: 10.1016/j.foodres.2024.114315] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2024] [Revised: 04/09/2024] [Accepted: 04/16/2024] [Indexed: 05/21/2024]
Abstract
Paojiao, a typical Chinese traditional fermented pepper, is favored by consumers for its unique flavor profile. Microorganisms, organic acids, amino acids, and volatile compounds are the primary constituents influencing the development of paojiao's flavor. To elucidate the key flavor compounds and core microorganisms of Qicaipaojiao (QCJ), this study conducted a comprehensive analysis of the changes in taste substances (organic acids and amino acids) and volatile flavor compounds during QCJ fermentation. Key flavor substances in QCJ were identified using threshold aroma value and odor activity value and the core microorganisms of QCJ were determined based on the correlation between dominant microorganisms and the key flavor substances. During QCJ fermentation, 16 key taste substances (12 free amino acids and 4 organic acids) and 12 key aroma substances were identified. The fermentation process involved 10 bacteria and 7 fungal genera, including Lactiplantibacillus, Leuconostoc, Klebsiella, Pichia, Wickerhamomyces, and Candida. Correlation analysis revealed that the core functional microorganisms encompassed representatives from 8 genera, including 5 bacterial genera (Lactiplantibacillus, Weissella, Leuconostoc, Klebsiella, and Kluyvera) and 3 fungal genera (Rhodotorula, Phallus, and Pichia). These core functional microorganisms exhibited significant correlations with approximately 70 % of the key flavor substances (P < 0.05). This study contributes to an enhanced understanding of flavor formation mechanisms and offers valuable insight into flavor quality control in food fermentation processes.
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Affiliation(s)
- Ju Chen
- Chili Pepper Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China
| | - Yubing Huang
- Natural Products Research Center of Guizhou Province, Guiyang 550014, China
| | - Xueya Wang
- Chili Pepper Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China.
| | - Jianwen He
- Chili Pepper Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China.
| | - Wenxin Li
- Chili Pepper Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China
| | - Min Lu
- Chili Pepper Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China
| | - Xiaojing Sun
- Chili Pepper Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China
| | - Yong Yin
- Chili Pepper Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China
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13
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Fan Y, Yang X, Hu C, Wei B, Xu F, Guo Q. Fermentation Performance Evaluation of Lactic Acid Bacteria Strains for Sichuan Radish Paocai Production. Foods 2024; 13:1813. [PMID: 38928755 PMCID: PMC11202693 DOI: 10.3390/foods13121813] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2024] [Revised: 06/04/2024] [Accepted: 06/06/2024] [Indexed: 06/28/2024] Open
Abstract
Fermented vegetable products play a significant role in various cuisines, and understanding the fermentation dynamics of lactic acid bacteria (LAB) strains is essential for optimizing their production and quality. Here, we sought to investigate the fermentation performance of five LAB strains isolated from Sichuan paocai as starters for paocai. Sensory evaluation revealed that the inoculation of radish paocai samples with LAB strains effectively improved the overall liking and sensory satisfaction of participants, increasing the scores to varying degrees in terms of taste, flavor, texture, and coloration. Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus exhibited a good salt resistance in radish juice and could grow in a medium containing 10% NaCl. Four indicator strains commonly found in contaminated paocai were effectively inhibited by fermented LAB broths, which improved the edibility and safe production of paocai. Compared to spontaneous fermentation (CK), radish paocai inoculated with LAB showed a significantly accelerated acid production rate, shortening the fermentation period by approximately two days. The contents of titratable total acids, organic acids, and free amino acids were higher in the inoculated samples and were enriched in the taste of radish paocai. The content of volatile organic compounds in the inoculated samples was higher than that in CK. Based on OPLS-DA analysis, 31 key indicators of paocai quality were screened and used to rank the fermentation performances of the five strains using the TOPSIS method; here, Lpb. plantarum and Lcb. rhamnosus achieved the highest scores. This study provides a reference for selecting LAB strains as efficient and secure fermentation starters to optimize paocai quality.
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Affiliation(s)
- Yiwen Fan
- School of Healthy Science and Engineering, University of Shanghai for Science and Technology, 516 Jungong Road, Shanghai 200093, China; (Y.F.); (C.H.)
- Key Laboratory of Oceanic and Polar Fisheries, Ministry of Agriculture and Rural Affairs, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, 300 Jungong Road, Shanghai 200093, China; (X.Y.); (B.W.)
| | - Xu Yang
- Key Laboratory of Oceanic and Polar Fisheries, Ministry of Agriculture and Rural Affairs, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, 300 Jungong Road, Shanghai 200093, China; (X.Y.); (B.W.)
| | - Cihai Hu
- School of Healthy Science and Engineering, University of Shanghai for Science and Technology, 516 Jungong Road, Shanghai 200093, China; (Y.F.); (C.H.)
- Key Laboratory of Oceanic and Polar Fisheries, Ministry of Agriculture and Rural Affairs, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, 300 Jungong Road, Shanghai 200093, China; (X.Y.); (B.W.)
| | - Banghong Wei
- Key Laboratory of Oceanic and Polar Fisheries, Ministry of Agriculture and Rural Affairs, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, 300 Jungong Road, Shanghai 200093, China; (X.Y.); (B.W.)
| | - Fei Xu
- School of Healthy Science and Engineering, University of Shanghai for Science and Technology, 516 Jungong Road, Shanghai 200093, China; (Y.F.); (C.H.)
- Shanghai Engineering Research Center of Food Rapid Detection, Shanghai 200093, China
| | - Quanyou Guo
- Key Laboratory of Oceanic and Polar Fisheries, Ministry of Agriculture and Rural Affairs, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, 300 Jungong Road, Shanghai 200093, China; (X.Y.); (B.W.)
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14
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Feixia D, Ya L, Dafei L, Dingjiang Z, Guiping H, Zeliang W, Lirong J. Kaili Red sour soup: Correlations in composition/microbial metabolism and flavor profile during post-fermentation. Food Chem 2024; 435:137602. [PMID: 37813025 DOI: 10.1016/j.foodchem.2023.137602] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2023] [Revised: 08/31/2023] [Accepted: 09/24/2023] [Indexed: 10/11/2023]
Abstract
Flavor and chemical changes with microbial succession during Red-Sour-Soup (RSS) post-fermentation were urgent to be revealed for quality control. RSS post-fermentation could be divided into three stages according to acidity, nutrients exhausting and total colony counts, without coliform bacteria growth nor nitrite peak was observed. Lactobacillus acetotolerans induced over 50 % increase of lactic acid, finally conducing to the lactic acid-dominated sour taste of RSS. The volatile compounds totally increased by 25.70 % in chili sauce and 32.58 % in tomato sauce (p < 0.05). In early-/middle-stage (pH > 3.5), alcohols and short-chain fatty acids increased, and butyric acid with unpleasant odor became the maximum flavor contributor. Nevertheless, in late-stage (pH < 3.5), with the reduction of alcohols and fatty acids, esters, 2-nonanone and terpenoids with pleasant flavors increased by Clavispora lusitaniae, Pichia, Cladosporium delicatulum and Rozellomycota sp.. In conclusion, the post-fermentation, especially L. acetotolerans metabolism and aciduric fungal esterification were essential for RSS characteristic flavor formation.
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Affiliation(s)
- Duan Feixia
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China
| | - Luo Ya
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China
| | - Li Dafei
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China
| | - Zhong Dingjiang
- Majing Mingyang Food Co., Ltd., Qiandongnan 556000, PR China
| | - He Guiping
- Majing Mingyang Food Co., Ltd., Qiandongnan 556000, PR China
| | - Wei Zeliang
- Core Facilities of West China Hospital, Sichuan University, Chengdu, Sichuan 610041, PR China
| | - Jia Lirong
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China.
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15
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Xiong S, Xu X, Zhang L, Du T, Huang T, Huang J, Ren H, Xiong T, Xie M. Integrated metatranscriptomics and metabolomics reveal microbial succession and flavor formation mechanisms during the spontaneous fermentation of Laotan Suancai. Food Res Int 2024; 177:113865. [PMID: 38225131 DOI: 10.1016/j.foodres.2023.113865] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2023] [Revised: 12/04/2023] [Accepted: 12/14/2023] [Indexed: 01/17/2024]
Abstract
Laotan Suancai, a Chinese traditional fermented vegetable, possesses a unique flavor that depends on the fermentative microbiota. However, the drivers of microbial succession and the correlation between flavor and active microbiota remain unclear. A total of 21 characteristic flavor metabolites were identified in Laotan Suancai by metabolomics, including 8 sulfides, 6 terpenes, 3 organic acids, 2 isothiocyanates, 1 ester, and 1 pyrazine. Metatranscriptome analysis revealed variations in the active microbiota at different stages of fermentation, and further analysis indicated that organic acids were the primary drivers of microbial succession. Additionally, we reconstructed the metabolic network responsible for the formation of characteristic flavor compounds and identified Companilactobacillus alimentarius, Weissella cibaria, Lactiplantibacillus plantarum, and Loigolactobacillus coryniformis as the core functional microbes involved in flavor development. This study contributed to profoundly understanding the relationship between the active microbiota and flavor quality formation, as well as the targeted selection of starters with flavor regulation abilities.
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Affiliation(s)
- Shijin Xiong
- State Key Laboratory of Food Science & Resources, Nanchang University, Jiangxi 330047, PR China; School of Food Science & Technology, Nanchang University, Jiangxi 330006, PR China
| | - Xiaoyan Xu
- State Key Laboratory of Food Science & Resources, Nanchang University, Jiangxi 330047, PR China; School of Food Science & Technology, Nanchang University, Jiangxi 330006, PR China
| | - Linli Zhang
- State Key Laboratory of Food Science & Resources, Nanchang University, Jiangxi 330047, PR China; School of Food Science & Technology, Nanchang University, Jiangxi 330006, PR China
| | - Tonghao Du
- State Key Laboratory of Food Science & Resources, Nanchang University, Jiangxi 330047, PR China; School of Food Science & Technology, Nanchang University, Jiangxi 330006, PR China
| | - Tao Huang
- State Key Laboratory of Food Science & Resources, Nanchang University, Jiangxi 330047, PR China; School of Food Science & Technology, Nanchang University, Jiangxi 330006, PR China; International Institute of Food Innovation, Nanchang University, Jiangxi, 330200, PR China
| | - Jinqing Huang
- Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi 330200, PR China
| | - Hongbing Ren
- Yunnan Key Laboratory of Fermented Vegetables, Honghe, Yunnan, 661100, PR China
| | - Tao Xiong
- State Key Laboratory of Food Science & Resources, Nanchang University, Jiangxi 330047, PR China; School of Food Science & Technology, Nanchang University, Jiangxi 330006, PR China.
| | - Mingyong Xie
- State Key Laboratory of Food Science & Resources, Nanchang University, Jiangxi 330047, PR China; School of Food Science & Technology, Nanchang University, Jiangxi 330006, PR China
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16
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Li Y, Luo X, Guo H, Bai J, Xiao Y, Fu Y, Wu Y, Wan H, Huang Y, Gao H. Metabolomics and metatranscriptomics reveal the influence mechanism of endogenous microbe (Staphylococcus succinus) inoculation on the flavor of fermented chili pepper. Int J Food Microbiol 2023; 406:110371. [PMID: 37659279 DOI: 10.1016/j.ijfoodmicro.2023.110371] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Revised: 08/16/2023] [Accepted: 08/25/2023] [Indexed: 09/04/2023]
Abstract
This study integrated metabolomic and metatranscriptomic techniques to examine how the endogenous microbe, Staphylococcus succinus, influenced the essential flavor of fermented chili peppers. The mechanisms governing spontaneous fermentation and S. succinus-inoculated fermentation were also elucidated. Esters (e.g., ethyl undecanoate, isoamyl acetate, and methyl salicylate), terpenes (e.g., terpinen-4-ol), and alcohols (e.g., α-terpineol, linalool, and 4-methyl-3-heptanol) were found to be the key aroma-active compounds, aspartic acid (Asp) and glutamic acid (Glu) were identified as primary flavoring free amino acids. Notably, during the early stages of S. succinus-inoculated fermentation, the production of these essential metabolites was abundant, while their gradual increase over time was observed in the case of spontaneous fermentation. Metatranscriptomic analysis revealed that S. succinus inoculation could up-regulate genes related to glycolysis, amino acid metabolism, and aroma compound synthesis. These changes sequentially boosted the production of sweet and umami free amino acids, enhanced organic acid levels, increased unique aroma compound generation, and further improved the flavor and quality of the fermented chili peppers. Therefore, S. succinus inoculation can augment the sensory quality of fermented chili peppers, making this strain a promising candidate for Sichuan pickle fermentation starters.
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Affiliation(s)
- Yumeng Li
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Xiaoqin Luo
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Huan Guo
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Jinrong Bai
- West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu 610041, China; Research Center for Nutrition, Metabolism & Food Safety, West China-PUMC C.C. Chen Institute of Health, Sichuan University, Chengdu 610041, China
| | - Yue Xiao
- West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu 610041, China; Research Center for Nutrition, Metabolism & Food Safety, West China-PUMC C.C. Chen Institute of Health, Sichuan University, Chengdu 610041, China
| | - Yuan Fu
- Jian Yang City Product Quality Supervision & Testing Institute, Jianyang, China
| | - Yanping Wu
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Hongyu Wan
- Jian Yang City Product Quality Supervision & Testing Institute, Jianyang, China.
| | - Yina Huang
- West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu 610041, China; Research Center for Nutrition, Metabolism & Food Safety, West China-PUMC C.C. Chen Institute of Health, Sichuan University, Chengdu 610041, China
| | - Hong Gao
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China.
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17
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Hu X, Liu S, Li E. Microbial community succession and its correlation with the dynamics of flavor compound profiles in naturally fermented stinky sufu. Food Chem 2023; 427:136742. [PMID: 37393638 DOI: 10.1016/j.foodchem.2023.136742] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 06/04/2023] [Accepted: 06/25/2023] [Indexed: 07/04/2023]
Abstract
Wuhan stinky sufu is a traditional fermented soybean product with a short ripening period and unique flavor. The aim of this study was to explore the characteristic flavor compounds and core functional microbiota of naturally fermented Wuhan stinky sufu. The results indicated that 11 volatile compounds including guaiacol, 2-pentylfuran, dimethyl trisulfide, dimethyl disulfide, acetoin, 1-octen-3-ol, (2E)-2-nonenal, indole, propyl 2-methylbutyrate, ethyl 4-methylvalerate, nonanal were characteristic aroma compounds, and 6 free amino acids (Ser, Lys, Arg, Glu, Met and Pro) were identified as taste-contributing compounds. 4 fungal genera (Kodamaea, unclassified_Dipodascaceae, Geotrichum, Trichosporon), and 9 bacterial genera (Lysinibacillus, Enterococcus, Acidipropionibacterium, Bifidobacterium, Corynebacterium, Lactococcus, Pseudomonas, Enterobacter, and Acinetobacter) were identified as the core functional microbiota with positive effects on the production of flavor compounds. These findings would enhance the understanding of core flavor-producing microorganisms in naturally fermented soybean products and potentially provide guidance for enhancing the quality of sufu.
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Affiliation(s)
- Xuefen Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Shaoquan Liu
- Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117543, Singapore
| | - Erhu Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan 430070, Hubei, China.
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18
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Li R, Hu M, Jiang X, Xu C. Metagenomic insights into the microbiota involved in lactate and butyrate production and manipulating their synthesis in alfalfa silage. J Appl Microbiol 2023; 134:lxad197. [PMID: 37660237 DOI: 10.1093/jambio/lxad197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 08/04/2023] [Accepted: 08/30/2023] [Indexed: 09/04/2023]
Abstract
AIMS Lactate and butyrate are important indicators of silage quality. However, the microorganisms and mechanisms responsible for lactate and butyrate production in silage are not well documented. METHODS AND RESULTS whole-metagenomic sequencing was used to analyse metabolic pathways, microbiota composition, functional genes, and their contributions to lactate and butyrate production in alfalfa silage with (SA) and without (CK) sucrose addition. Carbon metabolism was the most abundant metabolic pathway. We identified 11 and 2 functional genes associated with lactate and butyrate metabolism, respectively. Among them, D-lactate dehydrogenase (ldhA) and L-lactate dehydrogenase (ldhB) were most important for the transition between D/L-lactate and pyruvate and were primarily related to Lactobacillus in the SA group. The genes encoding L-lactate dehydrogenase (lldD), which decomposes lactate, were the most abundant and primarily associated with Enterobacter cloacae. Butyrate-related genes, mainly encoding butyryl-CoA: acetate CoA-transferase (but), were predominantly associated with Klebsiella oxytoca and Escherichia coli in the CK group. CONCLUSIONS Enterobacteriaceae and Lactobacillaceae were mainly responsible for butyrate and lactate formation, respectively.
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Affiliation(s)
- Rongrong Li
- College of Engineering, China Agricultural University, Beijing 100083, China
- College of Environment and Life Sciences, Weinan Normal University, Weinan 714099, China
| | - Ming Hu
- College of Environment and Life Sciences, Weinan Normal University, Weinan 714099, China
| | - Xin Jiang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Chuncheng Xu
- College of Engineering, China Agricultural University, Beijing 100083, China
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Zhang X, Li Y, Zhao Y, Guan H, Jin C, Gong H, Sun X, Wang P, Li H, Liu W. Effect of Levilactobacillus brevis as a starter on the flavor quality of radish paocai. Food Res Int 2023; 168:112780. [PMID: 37120226 DOI: 10.1016/j.foodres.2023.112780] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 03/24/2023] [Accepted: 03/26/2023] [Indexed: 05/01/2023]
Abstract
The aim of this study was to investigate the effectiveness of Levilactobacillus brevis on the fermentation kinetics and flavor quality of radish paocai. Compared with spontaneous fermentation (SF), the radish paocai of inoculated fermentation (IF) using Levilactobacillus brevis PL6-1 as a starter could rapidly utilize sugar to produce acid, thus accelerating the fermentation process. The texture including hardness, chewiness, and springiness of the IF were all higher than that of the SF, and the IF paocai showed higher L value in color. L. brevis PL6-1 as a starter could increase the final levels of metabolites of mannitol (5.43 mg/g), lactic acid (543.44 mg/100 g) and acetic acid (87.79 mg/100 g). Fifteen volatile organic compounds (VOCs) were identified as key aroma-active compounds in radish paocai and 8 differential VOCs were considered as the potential markers. L. brevis PL6-1 could improve the levels of 1,8-cineole, 1-hexanol, hexanoic acid, 2-methoxy-4-vinylphenol, and eugenol, giving the radish paocai floral, sweet, and sour aroma, and reduce the unpleasant odor of garlic, onion, and pungent, contributed by erucin, diallyl disulfide, and allyl trisulfide. Sensory evaluation results showed that the appearance, taste, texture, and overall acceptability of IF paocai were all better than the SF group. Therefore, L. brevis PL6-1 could be a potential starter to improve the flavor and sensory quality for radish paocai fermentation.
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Affiliation(s)
- Xiru Zhang
- School of Food Engineering, Ludong University, Yantai 264025, China
| | - Yaxin Li
- School of Food Engineering, Ludong University, Yantai 264025, China
| | - Yaran Zhao
- School of Food Engineering, Ludong University, Yantai 264025, China
| | - Hui Guan
- School of Food Engineering, Ludong University, Yantai 264025, China
| | - Chengwu Jin
- School of Food Engineering, Ludong University, Yantai 264025, China
| | - Hansheng Gong
- School of Food Engineering, Ludong University, Yantai 264025, China
| | - Xuemei Sun
- School of Food Engineering, Ludong University, Yantai 264025, China
| | - Ping Wang
- Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai 264025, China
| | - Huamin Li
- School of Food Engineering, Ludong University, Yantai 264025, China; Yantai Engineering Research Center of Green Food Processing and Quality Control, Yantai 264025, China; Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai 264025, China.
| | - Wenli Liu
- School of Food Engineering, Ludong University, Yantai 264025, China; Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; Yantai Engineering Research Center of Green Food Processing and Quality Control, Yantai 264025, China.
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20
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Yu Y, Xu Y, Li L, Chen S, An K, Yu Y, Xu ZL. Isolation of lactic acid bacteria from Chinese pickle and evaluation of fermentation characteristics. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/31/2023]
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21
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Zheng Z, Zhou Q, Chen Q, Gao J, Wu Y, Yang F, Zhong K, Gao H. Improvement of physicochemical characteristics, flavor profiles and functional properties in Chinese radishes via spontaneous fermentation after drying. J Food Sci 2023; 88:1292-1307. [PMID: 36815393 DOI: 10.1111/1750-3841.16486] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2022] [Revised: 12/13/2022] [Accepted: 01/18/2023] [Indexed: 02/24/2023]
Abstract
Spontaneously dried-fermented radishes have been consumed in China for hundreds of years and are usually fermented for a long time to acquire high quality. In this study, the spontaneously dried-fermented radishes with short-term manufacturing periods were made from five different varieties of radishes that grew in the same environment. In addition, the physicochemical characteristics (i.e., moisture content, soluble solid, and pH value), flavor profiles (i.e., free amino acids, organic acids, and volatile compounds), and functional properties (i.e., total phenolics content, total flavonoids content, sulforaphane content, and γ-aminobutyric acid [GABA] content) of these five raw radishes and spontaneously dried-fermented radishes were analyzed and compared. In detail, the content of volatile and nonvolatile compounds increased, especially in oxalic acid, succinic acid, and umami free amino acids. Furthermore, functional components, such as sulforaphane and GABA, were also enriched via spontaneous fermentation after drying. In addition, the results of principal component analysis, hierarchical clustering analysis, and redundancy analysis showed that there were significant discrepancies appeared when raw radishes were processed via spontaneous fermentation or not. These results suggested that the process of spontaneous fermentation after drying may contribute to improving the quality of fresh radishes. Notably, radishes with red skin and flesh were regarded as exceptional varieties for processing, because of the preferable flavor profiles and affluent functional substances via spontaneous fermentation after drying. Therefore, these findings could deliver a systematical insight into developing processed radishes with high quality. PRACTICAL APPLICATION: The spontaneously dried-fermented radishes were manufactured through the process of spontaneous fermentation after drying, which acquired tasty and healthy characteristics by accumulating the volatile and nonvolatile compounds as well as the functional components, like total phenolics, total flavonoids, sulforaphane, and γ-aminobutyric acid. Importantly, because of the excellent processing properties, the radishes with red skin and flesh could be more appropriate to produce spontaneously dried-fermented radishes. Our findings may provide a practical strategy for developing vegetable relishes with superb flavor profiles and good functional properties in pickled vegetables.
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Affiliation(s)
- Zimeng Zheng
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Qian Zhou
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Qian Chen
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Jia Gao
- Institute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, China
| | - Yanping Wu
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Feng Yang
- Rice and Sorghum Research Institute, Sichuan Academy of Agricultural Sciences, Deyang, Sichuan, China.,Vegetable Germplasm Innovation and Variety Improvement Key Laboratory of Sichuan Province, Chengdu, Sichuan, China
| | - Kai Zhong
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Hong Gao
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
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22
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Quality relationship between smoked and air-dried bacon of Sichuan-Chongqing in China: Free amino acids, volatile compounds, and microbial diversity. Food Res Int 2023; 164:112274. [PMID: 36737892 DOI: 10.1016/j.foodres.2022.112274] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 11/22/2022] [Accepted: 11/27/2022] [Indexed: 12/03/2022]
Abstract
The quality formation of Chinese bacon is closely related to flavor compounds and microbial composition; however, the contribution of microbial to flavor has not been fully explored. Previous studies have focused on the differences in microorganisms and flavor substances in smoked bacon. Thus, this study aims to investigate the relationship among microorganisms, free amino acids (FAAs), and volatile compounds (VOCs) in bacon produced by different drying processes. We analyzed the microbial composition by sequencing the V3-V4 region of the 16S rDNA gene and the fungal ITS2 region and flavor substances using an amino acid analyzer and chromatography-mass spectrometry (GC-MS). Results of taste activity values (TVA) and partial least squares discriminant analysis (PLS-DA) revealed that the flavor components of the two types of bacon had general and specific characteristics, with the key FAAs (glutamic acid, lysine, and alanine) being comparable and the key VOCs being dissimilar. Based on non-metric multidimensional scaling (NMDS) and linear discriminant analysis effect size (LefSe), bacteria had more biomarkers than fungi. Correlation analysis demonstrated that microorganisms, particularly bacteria (Staphylococcus and Salinivibrio), are crucial in regulating and shaping the flavor of bacon. Some sub-abundance of bacteria such as Kocuria enrich the flavor of bacon. These findings indicate that the simultaneous fermentation of multiple microorganisms is conducive to the recreation of the artisan flavor of Chinese bacon.
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23
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ZHOU Y, MA X, WU J, RAZAK MA, YUAN L, GAO R. NMR-based metabolic analysis of Bacillus velezensis DZ11 applied to low-salt fermented coarse fish involved in the formation of flavor precursors. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.117022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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24
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Shi Y, Pu D, Zhou X, Zhang Y. Recent Progress in the Study of Taste Characteristics and the Nutrition and Health Properties of Organic Acids in Foods. Foods 2022; 11:3408. [PMID: 36360025 PMCID: PMC9654595 DOI: 10.3390/foods11213408] [Citation(s) in RCA: 57] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 10/23/2022] [Accepted: 10/25/2022] [Indexed: 08/11/2023] Open
Abstract
Organic acids could improve the food flavor, maintain the nutritional value, and extend the shelf life of food. This review summarizes the detection methods and concentrations of organic acids in different foods, as well as their taste characteristics and nutritional properties. The composition of organic acids varies in different food. Fruits and vegetables often contain citric acid, creatine is a unique organic acid found in meat, fermented foods have a high content of acetic acid, and seasonings have a wide range of organic acids. Determination of the organic acid contents among different food matrices allows us to monitor the sensory properties, origin identification, and quality control of foods, and further provides a basis for food formulation design. The taste characteristics and the acid taste perception mechanisms of organic acids have made some progress, and binary taste interaction is the key method to decode multiple taste perception. Real food and solution models elucidated that the organic acid has an asymmetric interaction effect on the other four basic taste attributes. In addition, in terms of nutrition and health, organic acids can provide energy and metabolism regulation to protect the human immune and myocardial systems. Moreover, it also exhibited bacterial inhibition by disrupting the internal balance of bacteria and inhibiting enzyme activity. It is of great significance to clarify the synergistic dose-effect relationship between organic acids and other taste sensations and further promote the application of organic acids in food salt reduction.
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Affiliation(s)
- Yige Shi
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Flavor Science of China Gengeral Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Dandan Pu
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Flavor Science of China Gengeral Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Xuewei Zhou
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Flavor Science of China Gengeral Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Yuyu Zhang
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Flavor Science of China Gengeral Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
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25
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Zhou X, Zhou W, He X, Deng Y, Li L, Li M, Feng X, Zhang L, Zhao L. Effects of post-fermentation on the flavor compounds formation in red sour soup. Front Nutr 2022; 9:1007164. [PMID: 36386903 PMCID: PMC9651139 DOI: 10.3389/fnut.2022.1007164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2022] [Accepted: 09/20/2022] [Indexed: 12/05/2022] Open
Abstract
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.
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Affiliation(s)
- Xiaojie Zhou
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
| | - Wenhua Zhou
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, China
| | - Xiaojie He
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
| | - Yaxin Deng
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
| | - Liangyi Li
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, China
| | - Ming Li
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
| | - Xuzhong Feng
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
- Shenzhen Shanggutang Food Development Co., Ltd., Shenzhen, China
| | - Lin Zhang
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, China
- *Correspondence: Lin Zhang,
| | - Liangzhong Zhao
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
- Liangzhong Zhao,
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26
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Effect of Autochthonous Lactic Acid Bacteria-Enhanced Fermentation on the Quality of Suancai. Foods 2022; 11:foods11213310. [PMID: 36359923 PMCID: PMC9657813 DOI: 10.3390/foods11213310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 10/17/2022] [Accepted: 10/19/2022] [Indexed: 12/03/2022] Open
Abstract
The lactic acid bacteria (LABs) used for fermentation have an extremely vital impact on the quality of Suancai, a fermented vegetable. The bacterial diversity and metabolites of inoculated Suancai with LABs, including Lactiplantibacillus plantarum (Lb. plantarum), Levilactabacillus brevis (Lb. brevis), and Leuconostoc mesenteroides (Leu. mesenteroides), were investigated. The inoculation of LABs significantly decreased the pH and the content of nitrite. The Suancai inoculated with LABs had a higher content of the total titratable acidity (TTA) and organic acids than spontaneous fermentation. The LABs inoculation significantly influenced the bacterial community structures, which directly or indirectly caused changes of metabolites. The bacterial community profiles of Suancai inoculated with Lb. plantarum were more similar to spontaneous fermentation. The inoculation of Lb. plantarum, Lb. brevis, and Leu. mesenteroides could increase its abundance in Suancai. Whatever the species inoculated, Lb. plantarum was always the predominant bacterium in Suancai after fermentation. The inoculated LABs were positively correlated with most volatile compounds and amino acids. The inoculated LABs significantly improved the volatile compounds and amino acid content of Suancai. This study could contribute to understanding the function of starters in Suancai fermentation and promote the selection of applicable starters for high-quality Suancai production.
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27
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Yang X, Hu W, Xiu Z, Ji Y, Guan Y. Interactions between Leu. mesenteroides and L. plantarum in Chinese northeast sauerkraut. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113901] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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28
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Chen C, Cheng G, Liu Y, Yi Y, Chen D, Zhang L, Wang X, Cao J. Correlation between microorganisms and flavor of Chinese fermented sour bamboo shoot: Roles of Lactococcus and Lactobacillus in flavor formation. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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29
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Liu L, Tao Y, Li Y, Deng X, Liu G, Yao Y, Chen X, Yang S, Tu M, Peng Q, Huang L, Xiang W, Rao Y. Isolation and characterization of bacteria that produce quorum sensing molecules during the fermentation and deterioration of pickles. Int J Food Microbiol 2022; 379:109869. [DOI: 10.1016/j.ijfoodmicro.2022.109869] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 07/26/2022] [Accepted: 07/29/2022] [Indexed: 10/16/2022]
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30
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Dynamic evolution of flavor substances and bacterial communities during fermentation of leaf mustard (Brassica juncea var. multiceps) and their correlation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113796] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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31
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Towards Recreation of Food Commodities Based on Ancient Texts; The Case of Avyrtake. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The aim of the present study was to attempt the recreation of a highly appreciated food commodity of antiquity, called avyrtake, using information derived from ancient texts. The available information included the raw materials, the texture and the taste of the raw materials. On the contrary, the relative proportion of the raw materials as well as the production procedure had to be inferred on the basis of their modern-day use. For that purpose, and based on the above, a mixture of shredded cabbage and leek, salt, pomegranate seeds, raisins, and shredded garlic, as well as ground green cardamon and mustard seeds were pressed into a fermentation jar in order to form a brine and left at 18 °C for fermentation to take place. The latter was driven by lactic acid bacteria, mostly by Lactiplantibacillus plantarum. The final product had a sour character, which matched the organoleptic description available from the ancient texts, and it received high ranks.
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