Correlation between microbial communities and key flavors during post-fermentation of Pixian broad bean paste. (November 2020)

• Record Type: Journal Article
• Authors: Liu, Ping; Xiang, Qin; Sun, Wenjia; Wang, Xuemei; Lin, Junfan; Che, Zhenming; Ma, Peihua
• Is Part Of: Food research international. Volume 137(2020)
• Publication Date: 2020-11
• Subjects: Pixian broad bean paste -- Microbial succession -- High-throughput sequencing -- Metabolite change -- LEfSe analysis -- Pearson's correlation analysis -- Core microbe identification; Linalool (PubChem, CID 6549) -- Phenethyl alcohol (PubChem, CID 6054) -- 3-Methyl-1-butanol (PubChem, CID 31260) -- 3-(methylthio) propionaldehyde (PubChem, CID 18635) -- Furfural (PubChem, CID 7362) -- Ethyl hexanoate (PubChem, CID 31265) -- 4-Ethyl-2-methoxyphenol (PubChem, CID 62465) -- 2-Ethylphenol (PubChem, CID 6997) -- 2-Acetyl pyrrole (PubChem, CID 14079) -- Tetramethylpyrazine (PubChem, CID 14296) -- 4-Hydroxy-2-ethyl-5-methyl- 3(2H)-furanone (PubChem, CID 33931); 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.2020.109513
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: High-throughput sequencing thoroughly uncovered the microbial communities of PBP. Leuconostoc, Lactobacillus, Weissella and Staphylococcus were the main bacteria. Zygosaccharomyces, Pichia and Candida were determined as the primary yeasts. Nine core microbes related to flavors were identified by correlation analysis. The network between microbes and flavors were visualized by bioinformatic tools. Abstract: Pixian broad bean paste (PBP) is a traditional Chinese condiment, famous for its distinctive flavor. Microbial communities play a vital role in producing the unique flavor of PBP, and a significant accumulation of these volatile flavors occurs during the post-fermentation stage of its production. However, little is known about the relationship between the microbes and flavor compounds in PBP. In this study, high-throughput sequencing (HTS) analysis revealed that Leuconostoc (8.30%), Lactobacillus (7.05%), Weissella (5.80%) and Staphylococcus (4.03%) were the dominant bacterial genera, while the most prevalent yeast genera were Zygosaccharomyces (41.45%) and Pichia (5.83%). Gradual accumulations of free amino acids (glutamic acid and asparagine), organic acids (malic acid and tartaric acid), and unique volatiles (aldehydes, phenols and pyrazines) were evident throughout the post-fermentation process. Analysis of the Pearson's correlation coefficients between 66 key microbes and the key flavors was investigated. Nine core microbes were identified based on the linear discriminant analysis (LDA) scores ≥ 4 (or an average abundance >0.1%) and a high correlation with at least two flavor categories ( P < 0.05, |ρ| > 0.8), namely Kosakonia, Kazachstania, Debaryomyces, Lactobacillus, Myroides, Stenotrophomonas, Ochrobactrum, Wohlfahrtiimonas, and Lactococcus genera. These results provide a clearer insight into microbial succession during PBP post-fermentation, thereby contributing to further quality improvement of PBP.