Aroma and bacterial communities dramatically change with storage of fresh white truffle Tuber magnatum
Aroma and bacterial communities dramatically change with storage of fresh white truffle Tuber magnatum
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DOI：
10.1016/j.lwt.2021.112125
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发表时间：
2021-07-15
影响因子：
6
通讯作者：
Splivallo, Richard
中科院分区：
文献类型：
--
作者：
Niimi, Jun;Deveau, Aurelie;Splivallo, Richard
白松露非常有价值，但香气很容易随着储存而改变。magnatum的挥发性成分和微生物组是如何随储存时间的变化而变化的，目前还不清楚。研究了23℃贮藏条件下大叶茅子实体细菌群落和挥发性物质的变化。在意大利、匈牙利和克罗地亚的不同地点采集了松露（21个子实体）。在4个时间点（第0、3、6和9天）对单个子实体进行抽样。采用气相色谱-质谱联用技术和pcr -高通量测序技术分别对挥发物和细菌群落进行分析。非典型松露腐坏化合物随贮藏时间的延长而增加。同样，细菌群落随着储存时间的变化而变化；在DO阶段以黄杆菌科为主，在D3和D6阶段逐渐演化出更多的根瘤菌科和假单胞菌科，最后在D9阶段黄菌科和burkholderaceae更加突出。总的来说，储存时间增加了细菌群落的多样性。使用正则相关分析将微生物组和挥发物数据进行关联，并确定2-甲基异冰片醇与5种细菌otu之间的相关性。潜在的候选细菌及其挥发性代谢物可作为松露变质的标志。结果突出了昂贵的松露发生降解的机制。
White truffles are highly valuable, but the aroma is susceptible to change with storage. How volatile composition and micmbiome of Tuber magnatum evolve by storage time is poorly understood. Changes in bacterial community and volatile compounds of T. magnatum fruiting bodies with storage time at 23 degrees C were investigated. Truffles (21 fruiting bodies) were collected from different sites in Italy, Hungary, and Croatia. Single fruiting bodies were subsampled at four time points (day (D)0, 3, 6, and 9). Gas chromatography-mass spectrometry and microbiome composition using PCR-high throughput sequencing were used to analyse the volatiles and bacterial communities, respectively. Spoilage compounds atypical of truffles increased with storage time. Likewise, bacterial communities changed with storage time; families belonging to Xanthobacteraceae dominated at DO and gradually evolved to more Rhizobiaceae and Pseudomonadaceae by D3 and D6, and finally with more prominent Xanthomonadaceae and Burkholderiaceae at D9. Overall, storage time had increased the diversity of bacterial communities. The micmbiome and volatile data were correlated using regularised canonical correlation analysis and determined correlations between 2-methylisoborneol and five bacterial OTUs. Potential candidate bacteria and their volatile metabolites can serve as markers for truffle spoilage. The results highlighted the mechanisms by which the degradation of expensive truffles occur.