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Foods

Title:		Metagenomic Study on Chinese Homemade Paocai: The Effects of Raw Materials and Fermentation Periods on the Microbial Ecology and Volatile Components
Author(s):		Jiang L; Xian S; Liu X; Shen G; Zhang Z; Hou X; Chen A;
Address:		"College of Food Science, Sichuan Agricultural University, Ya'an 625014, China"
Journal Title:		Foods
Year:		2021
Volume:		20211228
Issue:		1
Page Number:		-
DOI:		10.3390/foods11010062
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"'Chinese paocai' is typically made by fermenting red radish or cabbage with aged brine (6-8 w/w). This study aimed to reveal the effects of paocai raw materials on fermentation microorganisms by metagenomics sequencing technology, and on volatile organic compounds (VOCs) by gas chromatography-mass spectroscopy, using red radish or cabbage fermented for six rounds with aged brine. The results showed that in the same fermentation period, the microbial diversity in cabbage was higher than that in red radish. Secundilactobacillus paracollinoides and Furfurilactobacillus siliginis were the characteristic bacteria in red radish paocai, whereas 15 species of characteristic microbes were found in cabbage. Thirteen kinds of VOCs were different between the two raw materials and the correlation between the microorganisms and VOCs showed that cabbage paocai had stronger correlations than radish paocai for the most significant relationship between 4-isopropylbenzyl alcohol, alpha-cadinol, terpinolene and isobutyl phenylacetate. The results of this study provide a theoretical basis for understanding the microbiota and their relation to the characteristic flavors of the fermented paocai"
Keywords:		cabbage fermented foods flavor components microbial ecology red radish;
Notes:		"PubMed-not-MEDLINEJiang, Linjun Xian, Shuang Liu, Xingyan Shen, Guanghui Zhang, Zhiqing Hou, Xiaoyan Chen, Anjun eng No. 2017YFC0505106-3/Research and Development of Utilization Technology of characteristic Biological Resources in Ar-id Valley of Southwest China/ Switzerland 2022/01/12 Foods. 2021 Dec 28; 11(1):62. doi: 10.3390/foods11010062"