| Title: | Microbial community succession and their relationship with the flavor formation during the natural fermentation of Mouding sufu |
| Author(s): | Chen Z; Liu L; Du H; Lu K; Chen C; Xue Q; Hu Y; |
| Address: | "College of Food Science and Technology, Yunnan Agricultural University, NO. 452 Fengyuan Road, Panlong District, Kunming, Yunnan 650000, China. Institute of Food Processing, Guizhou Academy of Agricultural Sciences, NO. 1 Jinnong Road, Huaxi District, Guiyang 550006, China. Editorial Department of Journal of Yunnan Agricultural University, Yunnan Agricultural University, Kunming 650000, China" |
| DOI: | 10.1016/j.fochx.2023.100686 |
| ISSN/ISBN: | 2590-1575 (Electronic) 2590-1575 (Linking) |
| Abstract: | "Mouding sufu, a traditional fermented soybean product in China, has been recognized by the public in the southwestern regions of China. To reveal the microbial community succession and their relationship with the flavor formation during the natural fermentation of Mouding sufu, microbial community, non-volatile flavor compounds and volatile flavor compounds were analyzed by high-throughput sequencing, high-performance liquid chromatography, gas chromatography ion migration spectroscopy, respectively. The results showed that Lactobacillus and Klebsiella were the most abundant bacterial genus, whereas the main fungal genera were unclassified-f-Dipodascaeae and Issatchenkia. In addition, Glutamic acid, Aspartic acid, Alanine, Valine, Lysine, Histidine, lactic acid, succinic acid, and acetic acid were the main non-volatile flavor substances. Furthermore, the taste activity values of glutamic acid, aspartic acid and lactic acid reached 132, 68.9, 18.18 at H60, respectively, meaning that umami and sour were the key taste compounds. Simultaneously, ethyl 3-methylbutanoate-M, ethyl propanoate, methyl 2-methylbutanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate-D, ethyl isobutyrate, linalool-M, linalool-D, cis-4-heptenal, 2-methylpropanal were the characteristic volatile flavor of Mouding sufu. Finally, correlation analysis showed that g__Erwinia and g__Acremonium correlated with most of the key aroma compounds. 20 bacteria and 21 fungi were identified as core functional microbe for Mouding sufu production" |
| Keywords: | Amino acid Correlation Gas chromatography ion migration spectroscopy Mouding sufu Natural fermentation Organic acid; |
| Notes: | "PubMed-not-MEDLINEChen, Zhongai Liu, Lijing Du, Huan Lu, Kaixiang Chen, Cong Xue, Qiaoli Hu, Yongjin eng Netherlands 2023/05/12 Food Chem X. 2023 Apr 21; 18:100686. doi: 10.1016/j.fochx.2023.100686. eCollection 2023 Jun 30" |
