« Previous AbstractVariation of Aroma Components of Pasteurized Yogurt with Different Process Combination before and after Aging by DHS/GC-O-MS    Next AbstractVolatile organic compounds (VOCs) from Bacillus subtilis CF-3 reduce anthracnose and elicit active defense responses in harvested litchi fruits »

Food Res Int

Title:		Unraveling the contribution of pre-salting duration to microbial succession and changes of volatile and non-volatile organic compounds in Suancai (a Chinese traditional fermented vegetable) during fermentation
Author(s):		Zhao N; Ge L; Lai H; Wang Y; Mei Y; Huang Y; Zeng X; Su Y; Shi Q; Li H; Yuan H; Zhu Y; Zuo Y; Pang F; Guo C; Wang H; Hu T;
Address:		"Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, China. Electronic address: demonzn1115@163.com. College of Life Science, Sichuan Normal University, Chengdu, China. Electronic address: gelihong89@163.com. Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, China. Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, China; College of Food and Biological Engineering, Chengdu University, Chengdu, China. Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, China; College of Life Science, Sichuan Normal University, Chengdu, China. College of Life Science, Sichuan Normal University, Chengdu, China. Institute of Agro-products Processing, Yunnan Academy of Agricultural Sciences, Kunming, China. Sichuan Teway Food Group Co., Ltd, Chengdu, China. Sichuan Teway Food Group Co., Ltd, Chengdu, China. Electronic address: 15877397750@126.com"
Journal Title:		Food Res Int
Year:		2022
Volume:		20220709
Issue:
Page Number:		111673 -
DOI:		10.1016/j.foodres.2022.111673
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Pre-salting is an important pre-treatment during production of Suancai as it provides flavor precursor and microbial community for subsequent fermentation. To investigate the effect of pre-salting duration on fermentation of Suancai, the physicochemical properties, microbial composition, non-volatile and volatile organic compounds profiles of Suancai pre-salted for 1 month (1 M) and 7 months (7 M) were analyzed during fermentation for 30 days. Results showed that 7 M led to higher salt content, faster depletion of reducing sugars, and more titratable acidity. Additionally, more lactic acid and acetic acid, and less umami amino acid (Glu) and GABA were observed in 7 M. Longer pre-salting duration (7 M) promoted formation of mild-flavor volatile compounds, and significantly reduced isothiocyanates with pungent off-flavor. Moreover, 7 M promoted abundance of genera Chromohalobacter, Vibrio and Pichia, while reducing abundance of Lactobacillus, Debaryomyces and Kazachstania throughout fermentation. These results implicated that longer pre-salting duration facilitated more acidic, milder flavor and less pungent off-odor in Suancai. This study provided a perspective for pre-salting as a control point for improving quality of fermented vegetable"
Keywords:		China Fermentation *Fermented Foods Sodium Chloride Vegetables/metabolism *Volatile Organic Compounds/analysis Fermented vegetable Microbial succession Non-volatile organic compounds Pre-salting Suancai Volatile organic compounds;
Notes:		"MedlineZhao, Nan Ge, Lihong Lai, Haimei Wang, Yali Mei, Yuan Huang, Yuli Zeng, Xueqing Su, Yanqiu Shi, Qiao Li, Huajia Yuan, Huaiyu Zhu, Yongqing Zuo, Yong Pang, Fuqiang Guo, Chuanchuan Wang, Hongqiang Hu, Tao eng Research Support, Non-U.S. Gov't Canada 2022/08/09 Food Res Int. 2022 Sep; 159:111673. doi: 10.1016/j.foodres.2022.111673. Epub 2022 Jul 9"