| Title: | "Exploring potential correlations between bacterial communities, organic acids, and volatile metabolites of traditional fermented sauerkraut collected from different regions of Heilongjiang Province in Northeast China" |
| Author(s): | Wang J; Sui Y; Lu J; Dong Z; Liu H; Kong B; Chen Q; |
| Address: | "College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China" |
| DOI: | 10.1016/j.fochx.2023.100840 |
| ISSN/ISBN: | 2590-1575 (Electronic) 2590-1575 (Linking) |
| Abstract: | "In this study, the bacterial communities and flavor metabolites of 27 traditional naturally fermented sauerkraut samples collected from nine regions of Heilongjiang Province in Northeast China were investigated. The dominant genera were Lactobacillus, Pseudomonas, Alcaligenes, Arcobacter, Pseudarcobacter, Lactococcus, Comamonas, Pediococcus, Prevotella, and Insolitispirillum. A total of 148 volatile compounds were detected in seven categories; esters and acids were the most abundant volatiles. Additionally, the highest content (15.96 mg/g) of lactic acid was detected in YC1. Acetic acid, oleic acid, palmitic acid, elaidic acid, and dehydroacetic acid were the key differential volatile compounds, which may be related to the bacterial communities. Spearman's correlation analysis revealed that Lactococcus and Lactobacillus were significantly positively correlated with flavor metabolites, suggesting that they may play a more significant role in flavor formation. The results of this study can help in the development of better quality of fermented vegetables" |
| Keywords: | Bacterial community Flavor metabolites Non-volatile compounds Traditional fermented sauerkraut Volatile compounds; |
| Notes: | "PubMed-not-MEDLINEWang, Jiawang Sui, Yumeng Lu, Jiasheng Dong, Zhiming Liu, Haotian Kong, Baohua Chen, Qian eng Netherlands 2023/09/08 Food Chem X. 2023 Aug 19; 19:100840. doi: 10.1016/j.fochx.2023.100840. eCollection 2023 Oct 30" |
