Effect of the bacterial community on the volatile flavour profile of a Chinese fermented condiment – Red sour soup – During fermentation. (May 2022)

• Record Type: Journal Article
• Authors: Lin, Liang-Jing; Zeng, Jian; Tian, Qi-Ming; Ding, Xing-Qian; Zhang, Xiao-Yong; Gao, Xiang-Yang
• Is Part Of: Food research international. Volume 155(2022)
• Publication Date: 2022-05
• Subjects: Red sour soup -- 16S -- Gas chromatography ion mobility spectrometry (GC-IMS) -- Secondary fermentation -- Traditional Chinese condiment; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2022.111059
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: This study reveals the core bacteria related to volatile compounds in the traditional Chinese condiment red sour soup (RSS). The two-stage fermentation strategy contributed to the generation of volatile substances in RSS. Lactic acid bacteria (LAB) were the core bacteria in RSS during fermentation. Esters were dominant in RSS, as detected by gas chromatography ion mobility spectrometry (GC-IMS). The reason for the diversity of volatile compounds could be the coexistence of a variety of LAB in the second fermentation stage. Abstract: Red sour soup (RSS) is a traditional fermented seasoning used by people in Guizhou Province, China. The volatile compounds were detected by gas chromatography ion mobility spectrometry (GC-IMS), while the bacterial community compositions were revealed by 16S sequencing. A total of 70 volatile substances were assessed, and esters, terpenes, and alcohols played a dominant role in RSS. Lactic acid bacteria (LAB) were dominant in the microbial community. During fermentation, multiple volatile flavour substances and various LAB were mainly derived from the secondary fermentation stage. The core bacteria with an important influence on volatile flavour substances were analysed by the Mantel test, identifying Bacteroides, Lactobacillus, Lactococcus, Enterobacteriaceae, Pantoea, Clostridium, Enterobacter, unclassified genera, Caproiciproducens, Nitriliruptoraceae, Halomonas, Bradyrhizobium, Pediococcus, Caulobacteraceae, Weissella, Ligilactobacillus, and Levilactobacillus and et al.. This study provides us with useful information about flavour-generating bacteria among RSS fermentation periods. The abundances of these bacteria may be controlled to enrich the desired flavour metabolites while eliminating unwanted metabolites.