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Food Res Int

Title:		Characterization and correlation of dominant bacteria and volatile compounds in post-fermentation process of Ba-bao Douchi
Author(s):		Zhang YZ; Lin XN; Ji YQ; He HJ; Yang HZ; Tang XJ; Liu YG;
Address:		"College of Life Sciences, Linyi University, Linyi 276000, China; College of Life Sciences, Yantai University, Yantai 264005, China. College of Life Sciences, Linyi University, Linyi 276000, China. College of Life Sciences, Yantai University, Yantai 264005, China. Weiyizhai Spice Food Co., Ltd, Linyi 276000, China. College of Life Sciences, Linyi University, Linyi 276000, China. Electronic address: tangxiaojuan@lyu.edu.cn. College of Life Sciences, Linyi University, Linyi 276000, China. Electronic address: yguoliu@163.com"
Journal Title:		Food Res Int
Year:		2022
Volume:		20220714
Issue:
Page Number:		111688 -
DOI:		10.1016/j.foodres.2022.111688
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Ba-bao Douchi, traditionally produced and spontaneously fermented for 1-2 years, has a unique flavor. However, little information is known about microorganisms and volatile flavors, particularly their relationship. In this study, the aroma profiles including the key aroma compounds, and bacterial communities were characterized and the correlations between dominant bacterial genera with key aroma compounds were studied during the post-fermentation of Ba-bao Douchi. The research showed that 12 bacterial genera were identified as the dominant genus by high-throughput sequencing. A total of 84 volatile compounds were detected by HS-GC-IMS and HS-SPME-GC-MS. Odor activity value (OAV) and gas chromatography-Mass spectrometry-olfactometry (GC-MS-O) were combined to determine the key volatile compounds, and the main volatile compounds including ethyl hexanoate, ethyl heptanoate, isovaleraldehyde, (+)-alpha-pinene, beta-phellandrene, were found to be responsible for the strong fruitiness, chocolate fragrance, fresh scent flavor, and ginger flavor of Ba-bao Douchi. Pearson correlation analysis showed that 5 dominant bacterial genera were positively associated with > 6 key volatile compounds (p < 0.01, |r| > 0.7). Thus, these bacterial genera might have an effect on the biosynthesis of volatile components. This study provides a theoretical reference for revealing the functional microorganisms and improving the flavor quality of Ba-bao Douchi"
Keywords:		Bacteria Fermentation *Flavoring Agents Olfactometry *Volatile Organic Compounds Ba-bao Douchi Correlation analysis Dominant bacterial genera Key volatile compounds Spontaneous post-fermentation Volatile compounds;
Notes:		"MedlineZhang, Yan-Zeng Lin, Xiang-Na Ji, Yan-Qing He, Hong-Jun Yang, Hong-Zhuan Tang, Xiao-Juan Liu, Yun-Guo eng Research Support, Non-U.S. Gov't Canada 2022/09/10 Food Res Int. 2022 Oct; 160:111688. doi: 10.1016/j.foodres.2022.111688. Epub 2022 Jul 14"