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Food Res Int

Title:		Correlation between microbiota and flavours in fermentation of Chinese Sichuan Paocai
Author(s):		Xiao M; Xiong T; Peng Z; Liu C; Huang T; Yu H; Xie M;
Address:		"State Key Laboratory of Food Science & Technology, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China; College of Food Science, Nanchang University, Nanchang, Jiangxi 330047, PR China. State Key Laboratory of Food Science & Technology, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, PR China; College of Food Science, Nanchang University, Nanchang, Jiangxi 330047, PR China. Electronic address: xiongtao0907@163.com"
Journal Title:		Food Res Int
Year:		2018
Volume:		20180706
Issue:
Page Number:		123 - 132
DOI:		10.1016/j.foodres.2018.06.051
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Sichuan Paocai (SCP), a traditional fermentationed food, possesses unique flavours driven by various microbiota in fermentation ecosystems. However, the association between these microbiota and flavours is poorly understood. Here, we measured the structural dynamics of the microbial diversity and flavour compounds during SCP fermentation (0-7?ª+days) using high-throughput sequencing and flavour analyses. Firstly, a total of 90 bacteria and 135 fungi were identified. The results showed that fermentation process was initiated by environmental microorganisms, such as Micrococcaceae, followed by a heterolactic fermentation phase dominated by Leuconostocaceae, and finally succeeded by homolactic fermentation led by Lactobacillaceae. Secondly, 6 organic acids, 12 amino acids and 86 volatile flavours were detected. The fermentation process was divided into 4 stages based on flavours: Day 0; Days 1-3; Days 4-6; and Day 7. Analysis of the correlation between microbiota and flavours indicated that bacteria contributed more to flavours formation than did fungi, and Lactobacillus, Leuconostoc, Achromobacter and Pediococcus were closely correlated with flavours. This study provides a systematic method for understanding the characteristics of fermented foods and useful guidelines for screening of strains that produce desirable flavours and functional substances"
Keywords:		*Bacteria/genetics/isolation & purification Brassica Fermentation/*physiology *Fermented Foods/classification/microbiology *Fungi/genetics/isolation & purification *Microbiota/genetics/physiology Taste Correlation analysis Flavour Microbial diversity Sich;
Notes:		"MedlineXiao, Muyan Xiong, Tao Peng, Zhen Liu, Changgen Huang, Tao Yu, Hong Xie, Mingyong eng Research Support, Non-U.S. Gov't Canada 2018/10/27 Food Res Int. 2018 Dec; 114:123-132. doi: 10.1016/j.foodres.2018.06.051. Epub 2018 Jul 6"