Are bacteria responsible for aroma deterioration upon storage of the black truffle Tuber aestivum: A microbiome and volatilome study.
Are bacteria responsible for aroma deterioration upon storage of the black truffle Tuber aestivum: A microbiome and volatilome study.
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DOI：
10.1016/j.fm.2019.103251
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发表时间：
2019-12
影响因子：
5.3
通讯作者：
Maryam Vahdatzadeh;A. Deveau;R. Splivallo
中科院分区：
文献类型：
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作者：
Maryam Vahdatzadeh;A. Deveau;R. Splivallo
松露真菌是一种具有迷人芳香的奢侈食品，在烹饪世界中非常受重视。然而，松露很容易腐烂，它们的香气在储存后会发生深刻的变化。此外，松露的香气可能部分来自微生物。因此，我们研究了贮藏对黑松露挥发性成分和细菌群落组成这两个因素的影响，进一步探讨了这些因素之间可能存在的联系。我们的结果表明，在室温下储存9天后，块菌的挥发性成分发生了重要的变化。在同一时间框架内，新鲜松露特有的优势菌类(α-变形杆菌、β-变形杆菌和狮子菌)逐渐被食品腐败菌(γ-变形杆菌和杆菌类)所取代。确定了鲜度和腐烂挥发性标志物(即二甲基硫(DMS)、丁烷-2-酮、2-和2-和3-甲基丁烷-1-醇、2-苯基丁烷-1-醇)。最后，网络分析显示了这些标记与新鲜和变质松露典型的特定细菌类别之间的相关性。总体而言，我们的结果展示了储存对松露香气和细菌群落组成的深刻影响，并强调了共生微生物群逐渐被腐败微生物取代反映了香气特征的变化和新鲜松露风味的可能丧失。
Truffle fungi, luxurious food items with captivating aromas, are highly valued in the culinary world. However, truffles are perishable and their aroma undergoes deep changes upon storage. Additionally, truffle aroma might be partially derived from microbes. Hence, we investigated here the influence of storage on two factors, namely the volatile profile and bacterial community composition in the black truffleTuber aestivum.The possible linkage among those factors was further explored.Our results demonstrate important changes in the volatile profiles of truffles over nine days of storage at room temperature. In the same time frame, dominant bacterial classes characteristic of fresh truffles (α-Proteobacteria,β-Proteobacteria, andSphingobacteriaclasses) were gradually replaced by food spoilage bacteria (γ-ProteobacteriaandBacilliclasses). Freshness and spoilage volatile markers (i.e. dimethyl sulfide (DMS), butan-2-one, 2- and, 2- and 3-methylbutan-1-ol, and 2-phenylethan-1-ol) were identified. Lastly, network analysis showed correlations between those markers and specific bacterial classes typical of fresh and spoiled truffles.Overall, our results demonstrate the profound effect of storage on the aroma and bacterial community composition of truffles and highlight how the gradual replacement of the commensal microbiome by spoilage microbes mirrors shifts in aroma profile and the possible loss of fresh truffle flavor.