1
|
Li WL, Tong SG, Yang ZY, Xiao YQ, Lv XC, Weng Q, Yu K, Liu GR, Luo XQ, Wei T, Han JZ, Ai LZ, Ni L. The dynamics of microbial community and flavor metabolites during the acetic acid fermentation of Hongqu aromatic vinegar. Curr Res Food Sci 2022; 5:1720-1731. [PMID: 36238813 PMCID: PMC9550536 DOI: 10.1016/j.crfs.2022.10.002] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 09/02/2022] [Accepted: 10/02/2022] [Indexed: 11/05/2022] Open
Abstract
In this study, we investigated the dynamics of microbial community and flavor metabolites during the traditional fermentation of Hongqu aromatic vinegar (HAV) and subsequently explored the potential relationship between microbiota and flavor metabolites. The microbiome analysis based on high-throughput sequencing (HTS) of amplicons demonstrated that Lactobacillus, Acetobacter and Clostridium were the dominant bacterial genera, while Alternaria, Candida, Aspergillus and Issatchenkia were the dominant fungal genera during the acetic acid fermentation (AAF) of HAV. A total of 101 volatile flavor compounds were identified through gas chromatography-mass spectrometry (GC-MS) during HAV fermentation, including esters (35), alcohols (17), aldehydes (11), acids (11), ketones (7), phenols (10), and others (10). Redundancy analysis (RDA) was used to reveal the correlation between microbiota and volatile flavor compounds. Lactobacillus and Acetobacter were the two bacterial genera that have the great influence on the production of volatile flavor components in HAV. Among them, Lactobacillus was positively correlated with a variety of ethyl esters, while Acetobacter positively contributed to the formation of several organic acids. Furthermore, the non-volatile metabolites were detected by ultra-high-performance liquid chromatography with quadrupole time-of-flight mass spectrometry (UPLC-QTOF/MS). A total of 41 dipeptides were identified during HAV fermentation, and most of them may have sensory characteristics and biological activities. RDA showed that Aspergillus, Epicoccum, Issatchenkia, Candida and Malassezia were the most influential fungal genera on non-volatile metabolites. In particular, Epicoccum was first reported in Hongqu vinegar and showed a positive correlation with the production of various organic acids. In conclusion, this study provides a scientific basis for understanding the flavor generation mechanism of HAV, and may be valuable for developing effective techniques to select suitable strains to improve the flavor quality of HAV. Microbial community in Hongqu aromatic vinegar was investigated by high-throughput sequencing. The key flavor metabolites during the acetic acid fermentation of HAV were selected through PLS-DA. Lactobacillus, Acetobacter and Clostridium were the predominant bacterial genera in HAV fermentation. Alternaria, Candida, Aspergillus and Issatchenkia were the predominant fungal genera in HAV fermentation. Redundancy analysis (RDA) revealed the correlation between microbiota and flavor metabolites.
Collapse
Affiliation(s)
- Wen-Long Li
- Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian, 362200, PR China
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, 350108, PR China
| | - Shan-Gong Tong
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, 350108, PR China
| | - Zi-Yi Yang
- Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian, 362200, PR China
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, 350108, PR China
| | - Yan-Qin Xiao
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, 350108, PR China
| | - Xu-Cong Lv
- Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian, 362200, PR China
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, 350108, PR China
- Corresponding author. Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian, 362200, PR China.
| | - Qi Weng
- Fujian Salt Industry Group Co., Ltd., Fuzhou, Fujian, 350001, PR China
| | - Kui Yu
- Fujian Salt Industry Group Co., Ltd., Fuzhou, Fujian, 350001, PR China
| | - Gui-Rong Liu
- Fujian Minyan Food Technology Co., Ltd., Sanming, Fujian, 365500, PR China
| | - Xiao-Qing Luo
- Fujian Salt Industry Group Co., Ltd., Fuzhou, Fujian, 350001, PR China
| | - Tao Wei
- Fujian Salt Industry Group Co., Ltd., Fuzhou, Fujian, 350001, PR China
| | - Jin-Zhi Han
- Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian, 362200, PR China
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, 350108, PR China
- Corresponding author. Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian, 362200, PR China.
| | - Lian-Zhong Ai
- School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, PR China
| | - Li Ni
- Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian, 362200, PR China
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, 350108, PR China
| |
Collapse
|