| Title: | Evaluation and comparison of the microbial communities and volatile profiles in homemade suansun from Guangdong and Yunnan provinces in China |
| Author(s): | Guan Q; Zheng W; Mo J; Huang T; Xiao Y; Liu Z; Peng Z; Xie M; Xiong T; |
| Address: | "State Key Laboratory of Food Science and Technology, Nanchang, PR China. School of Food Science and Technology, Nanchang University, Nanchang, PR China" |
| ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
| Abstract: | "BACKGROUND: Suansun is a traditional salt-free fermented bamboo shoot product that has been widely consumed as a cooking ingredient in south China for centuries. The aim of this study was to evaluate and compare the microbial and metabolic diversity in samples of two kinds of suansun, namely Guangdong suansun (GD) and Yunnan suansun (YN), using high-throughput sequencing (HTS) and headspace solid-phase microextraction-gas chromatograph-mass spectrometry (HS-SPME/GC-MS), respectively, and then to assess the influence of environmental factors on the microbial communities. RESULTS: The results showed that Lactobacillus and Serratia were the most abundant bacterial genera in both the GD and YN groups. For the fungi, Pichia, Candida, and Debaryomyces were the major genera in the GD group, whereas Pichia and Zygosaccharomyces were the dominant genera in the YN group. The canonical correlation analysis (CCA) results demonstrated that three environmental factors - temperature, longitude, and altitude - play a more important role in affecting the microbial community composition of suansun than physical and chemical factors. The fugal community composition was more influenced by environmental factors than the bacterial community. The volatile profile of the GD group differed from that of the YN group, and the difference was mainly reflected in the relative alcohol, aldehyde, ester, and aromatic compound content. CONCLUSIONS: This study provided insights into the microbial and metabolic profiles of suansun products. The findings might be useful for the improvement and standardization of suansun production. (c) 2020 Society of Chemical Industry" |
| Keywords: | Bacteria/classification/genetics/*isolation & purification/metabolism China Fermentation Fermented Foods/analysis/*microbiology Food Microbiology Fungi/classification/genetics/*isolation & purification/metabolism Gas Chromatography-Mass Spectrometry *Micr; |
| Notes: | "MedlineGuan, Qianqian Zheng, Wendi Mo, Jialing Huang, Tao Xiao, Yangsheng Liu, Zhanggen Peng, Zhen Xie, Mingyong Xiong, Tao eng 2017YFD0400503-3/National Key Research and Development Program of China/ 2017YFD0400705-2/National Key Research and Development Program of China/ 31560449/National Natural Science Foundation of China/ 31760457/National Natural Science Foundation of China/ SKLF-ZZB-201912/State Key Laboratory of Food Science and Technology Nanchang University/ Comparative Study England 2020/06/13 J Sci Food Agric. 2020 Nov; 100(14):5197-5206. doi: 10.1002/jsfa.10569. Epub 2020 Jul 15" |
