| Title: | Effects of salt concentration on microbial diversity and volatile compounds during suancai fermentation |
| Author(s): | Liang H; He Z; Wang X; Song G; Chen H; Lin X; Ji C; Li S; |
| Address: | "School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, PR China. Electronic address: lhpdxx@126.com. School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, PR China" |
| ISSN/ISBN: | 1095-9998 (Electronic) 0740-0020 (Linking) |
| Abstract: | "Suancai is a popular fermented product of Brassica vegetable in China. As important additive, salt concentration has crucial effects on the quality of suancai. To investigate the effects of salt concentration on suancai fermentation, the microbial diversity and volatile compounds (VCs) during fermentation were investigated by using Illumina HiSeq sequencing and GC-MS. Firmicutes, Proteobacteria and Ascomycota were detected as the main phylum during the fermentation with different salt concentrations. Lactobacillus, Lactococcus, Klebsiella, Weissella, Pediococcus, Candida, Cladosporium, Gibberella, Aspergillus, etc., were detected were observed during the fermentation with different concentrations. After fermentation, Lactobacillus predominated the fermentation of suancai and was not affected by salt concentration. Pediococcus, Leuconostoc, Weissella, Sporobolomyces, Azospirillum, Klebsiella, Acinetobacter and Cladosporium were significant affected by salt concentration. Salt addition could affect the VCs profiles and reduce the isothiocyanates after fermentation. Seventy-nine VCs were detected and strongly correlated with the dominant genus Lactobacillus during suancai fermentation. The inoculated fermentation of Lactobacillus could improve the VCs during fermentation. In conclusion, 6% salt addition could acquire a higher Lactobacillus abundance and a better taste quality. These results may facilitate the understanding of the effect of salt concentration on the fermentation ecology to improve suancai characteristics" |
| Keywords: | Bacteria/classification/genetics/isolation & purification Biodiversity Brassica/microbiology China Fermentation Fermented Foods/*analysis/*microbiology Food Microbiology Food Quality Fungi/classification/genetics/isolation & purification Microbiota/*genet; |
| Notes: | "MedlineLiang, Huipeng He, Zhen Wang, Xinyi Song, Ge Chen, Huiying Lin, Xinping Ji, Chaofan Li, Shengjie eng England 2020/06/17 Food Microbiol. 2020 Oct; 91:103537. doi: 10.1016/j.fm.2020.103537. Epub 2020 Apr 25" |
