Characterization of key flavor substances and their microbial sources in traditional sour bamboo shoots

Identifying key flavor compounds and their producing bacteria in sour bamboo shoots is crucial for flavor stabilization and industrial production. This study analyzed 15 traditional sour bamboo shoot samples from northern Guangdong to determine key flavor substances and microbial community. Results showed key flavor substances were acetic acid (RTC >= 50% in 10 samples), lactic acid (RTC >= 50% in 5 samples), and p-cresol (ROC >= 93%). Lactobacillus (ARA: 54.62%) was the dominant genus, significantly correlated with p-cresol (r = 0.80, p <= 0.01). Levilactobacillus (ARA: 3.33%) was positively correlated with lactic acid and p-cresol (r = 0.78, p <= 0.01; r = 0.66, p <= 0.01). Lentilactobacillus (ARA: 4.29%) was positively correlated with acetic acid (r = 0.85, p <= 0.01). Levilactobacillus was isolated, screened, identified, and its ability to produce key flavor substances was tested. Four strains of Levilactobacillus spicheri and their mixed strains produced lactic acid (10.12-16.62 g/kg), acetic acid (10.21-21.60 g/kg), and p-cresol (25.67-143.87 mg/kg). This is the first report of Levilactobacillus spicheri producing p-cresol.

Automated summary

This study analyzed the key flavor substances and microbial community in sour bamboo shoots. The results showed that acetic acid, lactic acid, and p-cresol were the main flavor compounds. Lactobacillus was the dominant genus and was significantly correlated with p-cresol. Levilactobacillus was positively correlated with lactic acid, p-cresol, and acetic acid. Additionally, Levilactobacillus spicheri was found to produce p-cresol.