Unraveling the contribution of pre-salting duration to microbial succession and changes of volatile and non-volatile organic compounds in Suancai (a Chinese traditional fermented vegetable) during fermentation.
Unraveling the contribution of pre-salting duration to microbial succession and changes of volatile and non-volatile organic compounds in Suancai (a Chinese traditional fermented vegetable) during fermentation.
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DOI：
10.1016/j.foodres.2022.111673
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发表时间：
2022-07
影响因子：
8.1
通讯作者：
N. Zhao;Lihong Ge;H. Lai;Yali Wang;Y. Mei;Yuli Huang;Xueqing Zeng;Yan‐Mei Su;Qiao Shi;Huajia Li;H. Yuan;Yong Zhu;Yong Zuo;F. Pang;Chuanchuan Guo;Hongqiang Wang;Tao Hu
中科院分区：
文献类型：
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作者：
N. Zhao;Lihong Ge;H. Lai;Yali Wang;Y. Mei;Yuli Huang;Xueqing Zeng;Yan‐Mei Su;Qiao Shi;Huajia Li;H. Yuan;Yong Zhu;Yong Zuo;F. Pang;Chuanchuan Guo;Hongqiang Wang;Tao Hu
预盐渍是酸菜生产过程中重要的前处理，为后续发酵提供风味前体物质和微生物群落。为研究预盐渍时间对酸菜发酵的影响，对预盐渍1个月（1 M）和7个月（7 M）的酸菜发酵30 d的理化性质、微生物组成、非挥发性有机物和挥发性有机物进行了分析。结果表明，7 M导致更高的盐含量，还原糖消耗更快，和更多的可滴定酸度。此外，在7 M中观察到更多的乳酸和乙酸，以及更少的鲜味氨基酸（Glu）和GABA。较长的预腌制时间（7 M）促进形成温和的风味挥发性化合物，并显着减少异硫氰酸酯与辛辣的异味。此外，7M促进了产铬盐菌、弧菌和毕赤酵母属的丰度，而降低了产乳杆菌、德巴利菌和哈萨克斯坦菌的丰度。结果表明，较长的预腌制时间有利于酸辣菜的酸味、风味和刺激性异味的降低。本研究为将预腌制作为提高发酵蔬菜品质的控制点提供了思路。
Pre-salting is an important pre-treatment during production of Suancai as it provides flavor precursor and microbial community for subsequent fermentation. To investigate the effect of pre-salting duration on fermentation of Suancai, the physicochemical properties, microbial composition, non-volatile and volatile organic compounds profiles of Suancai pre-salted for 1 month (1 M) and 7 months (7 M) were analyzed during fermentation for 30 days. Results showed that 7 M led to higher salt content, faster depletion of reducing sugars, and more titratable acidity. Additionally, more lactic acid and acetic acid, and less umami amino acid (Glu) and GABA were observed in 7 M. Longer pre-salting duration (7 M) promoted formation of mild-flavor volatile compounds, and significantly reduced isothiocyanates with pungent off-flavor. Moreover, 7 M promoted abundance of generaChromohalobacter,VibrioandPichia, while reducing abundance ofLactobacillus,DebaryomycesandKazachstaniathroughout fermentation. These results implicated that longer pre-salting duration facilitated more acidic, milder flavor and less pungent off-odor in Suancai. This study provided a perspective for pre-salting as a control point for improving quality of fermented vegetable.