| Title: | Identification of pellicle formation related microorganisms in traditional Sichuan paocai through metagenomic sequence and the effects of Baijiu/Salt on pellicle and volatile components |
| Author(s): | Xian S; Zhong H; Yi B; Liu X; Shen G; Li M; Zhang Z; Luo Q; Li S; Zhou M; Xu F; Chen A; |
| Address: | "College of Food Science, Sichuan Agricultural University, Ya'an 625014, PR China. Sichuan Liji Lebao Food Co Ltd, Meishan 620031, PR China. College of Food Science, Sichuan Agricultural University, Ya'an 625014, PR China. Electronic address: chen-anjun@sicau.edu.cn" |
| DOI: | 10.1016/j.foodres.2022.111130 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "The occurrence of pellicle on the surface of paocai brine is a common undesirable phenomenon during the multi-rounds of paocai fermentation, which is mainly caused by the growth of microorganisms related to pellicle formation. But the detailed information on these microorganisms and volatile components produced by them, as well as the changes of the microorganisms during the process of paocai recovery, are still rare in the literature. Therefore, the purpose of this study was (1) to analyze the pellicle formation related microorganisms by comparing the differential microorganisms in initial brine and the brine when pellicle occurred through metagenomic sequencing technology, (2) to explore the changes of microorganisms in the fermentation system after addition Baijiu and/or salt, and (3) to further detect the VOCs in paocai samples by gas chromatography-mass spectrometry (GC-MS). The relationship between VOCs and the selected marker microorganisms was also determined. The results showed that the diversity of fungi was increased when pellicle formed, the pellicle formation related microorganisms mainly belonged to six genus, including Kazachstania, Lactobacillus, Pichia, Candida, Lachancea, and Saccharomyces. Apart from the unknown function and basic life activities of microorganisms, the metabolic activities of these pellicle formation related microorganisms were mainly carbohydrate transport and metabolism, and amino acid transport and metabolism. The growth of pellicle formation related microorganisms could be inhibited by adding Baijiu (1.5% v/v), but the addition of salt (7% salt (w/v) did not promote this inhibitory effect. Through PCA analysis, it was found that the VOCs of paocai were significantly affected by adding Baijiu and Baijiu and salt. The undesirable smell at the beginning of pellicle formation may be related to Propanoic acid, hexyl ester, 1,3-Dimethyl-1-cyclohexene, Oxime-, methoxy-phenyl- and Phenylethyl Alcohol" |
| Keywords: | Fermentation *Lactobacillus/metabolism Metagenome Metagenomics Pichia *Saccharomycetales Home-made paocai Metagenomic Microbial ecology Pellicle formation polluted Volatile organic compounds (VOCs); |
| Notes: | "MedlineXian, Shuang Zhong, Hengyan Yi, Bai Liu, Xingyan Shen, Guanghui Li, Meiliang Zhang, Zhiqing Luo, Qingying Li, Shanshan Zhou, Man Xu, Fei Chen, Anjun eng Research Support, Non-U.S. Gov't Canada 2022/08/09 Food Res Int. 2022 Sep; 159:111130. doi: 10.1016/j.foodres.2022.111130. Epub 2022 Apr 23" |
