Illumination and reconstruction of keystone microbiota for reproduction of key flavor-active volatile compounds during paocai (a traditional fermented vegetable) fermentation
Illumination and reconstruction of keystone microbiota for reproduction of key flavor-active volatile compounds during paocai (a traditional fermented vegetable) fermentation
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DOI：
10.1016/j.fbio.2023.103148
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发表时间：
2023-09
期刊：
影响因子：
5.2
通讯作者：
Nan Zhao;Yuli Huang;H. Lai;Yali Wang;Yuan Mei;Xueqing Zeng;Menglu Yang;Huajia Li;Jichun Zhao;Yong Zhu;Yong Zuo;Lihong Ge
中科院分区：
文献类型：
--
作者：
Nan Zhao;Yuli Huang;H. Lai;Yali Wang;Yuan Mei;Xueqing Zeng;Menglu Yang;Huajia Li;Jichun Zhao;Yong Zhu;Yong Zuo;Lihong Ge
关键微生物群是构建和稳定发酵蔬菜微生物群落的重要组成部分，对蔬菜风味的可再生性至关重要。为了解泡菜发酵过程中挥发性风味物质形成的关键菌群组成，采用SBSE-GC-O/MS技术对泡菜卤水进行风味活性成分分析，并采用宏基因组测序技术对泡菜卤水中微生物群落结构进行分析。SBSE-GC-O/MS共鉴定出8种主要风味物质，包括二甲基二硫、二甲基三硫、3-丁烯基异硫氰酸酯、芥酸、苯乙醇、壬醛、癸醛和癸酸。基于宏基因组学的丰度、共现模式和冗余度分析（RDA）的Venn分析结果表明，甘草甘草、嗜乙醇片球菌和布氏小扁豆是产酸和稳定共生网络的优势菌种。斯皮尔曼相关分析表明，甘草、耐乙醇片球菌、布氏小扁豆对减轻辛辣味起主要作用，小哈萨克斯坦菌对促进温和芳香味起关键作用。这些物种被分离并重建成合成的基石微生物群作为泡菜的发酵剂培养物。主成分分析（PCA）结果表明，合成关键菌群发酵泡菜的挥发性有机物组成与回用卤水发酵泡菜的挥发性有机物组成相似。本研究为发酵蔬菜生产中关键微生物群的鉴定和重建提供了策略。
Keystone microbiota is an integrative member in constructing and stabilizing the microbial community in fermented vegetables, which is crucial for reproducible flavor. Herein, reused Paocai brine was subjected to analysis of flavor-active volatile compounds profiles by SBSE-GC-O/MS and microbial community structure by metagenomics sequencing to understand the composition of keystone microbiota in volatile flavor formation of Paocai (a traditional fermented vegetable) during fermentation. SBSE-GC-O/MS identified 8 key flavor-active volatile compounds in Paocai, including dimethyl disulfide, dimethyl trisulfide, 3-butenyl isothiocyanate, erucin, phenylethyl alcohol, nonanal, decanal, and decanoic acid. By Venn analysis of abundance, co-occurring pattern and redundancy analysis (RDA) based on metagenomics,Liquorilactobacillus nagelii, Pediococcusethanolidurans,Lentilactobacillus buchneriwere found to be dominant species for performing acid-production and stabilizing co-occurrence network of microbial community. Spearman correlation analysis revealed thatLiquorilactobacillus nagelii,Pediococcus ethanolidurans,Lentilactobacillus buchneriwere responsible for mitigating pungent flavor;Kazachstania exiguaplayed a crucial role in promoting mild and fragrant flavor. These species were isolated and reconstructed into synthetic keystone microbiota as starter culture for Paocai. Principal component analysis (PCA) showed that Paocai fermented with synthetic keystone microbiota was able to reproduce the composition of volatile organic compounds as that in Paocai fermented with reused brine. This study provided a strategy for identification and reconstruction of keystone microbiota for production of fermented vegetables with tractable and reproducible flavor.