Journal
FRONTIERS IN MICROBIOLOGY
Volume 12, Issue -, Pages -Publisher
FRONTIERS MEDIA SA
DOI: 10.3389/fmicb.2021.631054
Keywords
flavor compounds; bacterial community; Xuecai; traditional fermentation; modern fermentation
Categories
Funding
- National Natural Science Foundation of China [31671865]
- Key Research and Development Program of Zhejiang Province [2020c04008]
- Natural Science Foundation of Zhejiang Province [LQ19C200007]
Ask authors/readers for more resources
This study reveals differences in flavor compounds and bacterial communities of Xuecai produced by traditional and modern fermentation, with higher contents of N1 and E9 in modern fermentation Xuecai, and higher contents of A1, P1, E1, and L11 in traditional fermentation Xuecai. Lactobacillus-related genera dominates in modern fermentation Xuecai, while Halanaerobium and Halomonas are dominant in traditional fermentation Xuecai. The study also suggests that carbohydrate metabolism and amino acid metabolism are closely associated with the bacterial communities of Xuecai, highlighting the importance of halophilic bacteria in flavor formation.
Differences in flavor compounds and bacterial communities of Xuecai by traditional and modern fermentation are poorly understood. Allyl isothiocyanate (E9), ethyl acetate (E1), 3-butenenitrile (N1), phenol (P1), ethanol (A1), and 3-(2,6,6-trimethyl-1-cyclohexen-1-yl) acrylaldehyde (L11) were the main flavor compounds that differed between Xuecai produced by traditional and modern fermentation. Among these compounds, the contents of N1 and E9 were higher in modern fermentation Xuecai. Traditional fermentation Xuecai possessed higher contents of A1, P1, E1, and L11. High-throughput sequencing showed that Lactobacillus-related genera was the most abundant genus (50%) in modern fermentation Xuecai. However, in traditional fermentation Xuecai, Halanaerobium (29.06%) and Halomonas (12.96%) were the dominant genera. Halophilic bacteria (HB) positively contribute to the flavor of Xuecai. Carbohydrate metabolism and amino acid metabolism were the most abundant pathways associated with the bacterial communities of the Xuecai. This indicated that Xuecai flavor formation is mainly dependent on protein and carbohydrate degradation. This study provides a novel insight that HB may be important for flavor formation of Xuecai.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available