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Food Res Int

Title:		Effect of the bacterial community on the volatile flavour profile of a Chinese fermented condiment - Red sour soup - During fermentation
Author(s):		Lin LJ; Zeng J; Tian QM; Ding XQ; Zhang XY; Gao XY;
Address:		"Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China. Majang Mingyang Food Co., Ltd, Qiandongnan Miao and Dong Autonomous Prefecture 556000, China. Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China; University Joint Laboratory of Guangdong Province, Hong Kong and Macao Region on Marine Bioresource Conservation and Exploitation, College of Marine Sciences, South China Agricultural University, Guangzhou 510642, China. Electronic address: zhangxiaoyong@scau.edu.cn. Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China. Electronic address: gaoxiangyang@scau.edu.cn"
Journal Title:		Food Res Int
Year:		2022
Volume:		20220224
Issue:
Page Number:		111059 -
DOI:		10.1016/j.foodres.2022.111059
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Red sour soup (RSS) is a traditional fermented seasoning used by people in Guizhou Province, China. The volatile compounds were detected by gas chromatography ion mobility spectrometry (GC-IMS), while the bacterial community compositions were revealed by 16S sequencing. A total of 70 volatile substances were assessed, and esters, terpenes, and alcohols played a dominant role in RSS. Lactic acid bacteria (LAB) were dominant in the microbial community. During fermentation, multiple volatile flavour substances and various LAB were mainly derived from the secondary fermentation stage. The core bacteria with an important influence on volatile flavour substances were analysed by the Mantel test, identifying Bacteroides, Lactobacillus, Lactococcus, Enterobacteriaceae, Pantoea, Clostridium, Enterobacter, unclassified genera, Caproiciproducens, Nitriliruptoraceae, Halomonas, Bradyrhizobium, Pediococcus, Caulobacteraceae, Weissella, Ligilactobacillus, and Levilactobacillus and et al.. This study provides us with useful information about flavour-generating bacteria among RSS fermentation periods. The abundances of these bacteria may be controlled to enrich the desired flavour metabolites while eliminating unwanted metabolites"
Keywords:		Bacteria Condiments/analysis Fermentation Flavoring Agents/analysis Gas Chromatography-Mass Spectrometry Humans *Lactobacillales *Volatile Organic Compounds/analysis 16s Gas chromatography ion mobility spectrometry (GC-IMS) Red sour soup Secondary ferment;
Notes:		"MedlineLin, Liang-Jing Zeng, Jian Tian, Qi-Ming Ding, Xing-Qian Zhang, Xiao-Yong Gao, Xiang-Yang eng Research Support, Non-U.S. Gov't Canada 2022/04/12 Food Res Int. 2022 May; 155:111059. doi: 10.1016/j.foodres.2022.111059. Epub 2022 Feb 24"