期刊
FOOD CHEMISTRY
卷 377, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.132004
关键词
Fermentation; Chayote; Physicochemical quality; Flavor; Microbial diversity
资金
- Science and Technology Project of Yunnan Province [202002AE320006-01-03, 202102AE090050]
- Young Elite Scientist Sponsorship Program by China Association for Science and Technology [YESS20200123]
- Excellent Youth Funding of Yunnan Province [YNQR-QNRC-2018-109]
- National Characteristic Vegetable Industry Technology System Post Expert Project [CARS-24-G-21]
- Expert Workshop of Wenshan Prefecture [KKH0202123001]
During the fermentation of pickled chayote, there was a significant increase in organic acids, free amino acids, and key volatiles. Lactobacillus alimentarius and Kazachstania humilis were the prevalent species in bacteria and fungi, respectively. Microbes, including Lactobacillus and Kazachstania, played significant roles in the physicochemical changes and flavor production of pickled chayote.
Pickled chayote is a Chinese fermented vegetable with unique flavors and is favored by local consumers. However, little is known about its quality changes and microbial community succession during fermentation and the relationship between microbes and quality. In the work, the physicochemical quality attributes (pH, acidity, nitrite, texture, and color) and flavor properties (sugars, organic acids, free amino acid [FAA], and volatiles) were investigated. The results revealed that organic acids, FAAs, and key volatiles (esters, terpenes, alcohols, and phenols) significantly increased during fermentation. Lactobacillus was the dominant bacterial genus with Lactobacillus alimentarius being the prevalent species; Kazachstania and Pichia were dominant fungal genera with Kazachstania humilis and Pichia membranifaciens being the prevalent species. The microbial metabolic network found that bacteria (L. alimentarius, L. futsaii, and L. paralimentarius) and fungi (K. humilis and P. membranifaciens) played significant roles in the physicochemical changes and flavor production of pickled chayote.
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