Seasonal alteration of environmental condition-driven shift in microbiota composition, physicochemical attributes and organic compound profiles in aged Paocai brine during intermittent back-slopping fermentation
Seasonal alteration of environmental condition-driven shift in microbiota composition, physicochemical attributes and organic compound profiles in aged Paocai brine during intermittent back-slopping fermentation
复制标题
周期性环境变化驱动的泡菜老卤间歇返排发酵过程中微生物组成、理化属性和有机化合物组成的变化
DOI：
10.1016/j.fbio.2022.102111
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发表时间：
2022-12
期刊：
影响因子：
5.2
通讯作者：
Yuli Huang;Lihong Ge;H. Lai;Yali Wang;Y. Mei;Xueqing Zeng;Yan‐Mei Su;Qiao Shi;H. Yuan;Huajia Li;Yong Zhu;Qi Liao;Yong Zuo;N. Zhao
中科院分区：
文献类型：
--
作者：
Yuli Huang;Lihong Ge;H. Lai;Yali Wang;Y. Mei;Xueqing Zeng;Yan‐Mei Su;Qiao Shi;H. Yuan;Huajia Li;Yong Zhu;Qi Liao;Yong Zuo;N. Zhao
The aim of this study was to investigate the seasonal alterations in microbial composition and quality parameters of Paocai brine during back-slopping fermentation. With relatively constant reducing sugar levels across seasons, higher titratable acidity and lower pH was observed in summer and autumn. Organic compound analysis revealed higher production of lactic acid, acetic acid and γ-aminobutyric acid (GABA), and less free amino acids in summer. As for bacterial composition,Lactobacillusgradually flourished across winter, spring, summer and autumn, accompanied by decline ofPediococcusabundance. For fungal composition,KazachstaniaandPichiawere dominant genera, withPichiaflourishing in spring and summer. Pearson's correlation analysis illustrated that, through driving microbial succession, jar temperature was the primary factor influencing quality of Paocai brine during back-slopping fermentation. Understanding the quality fluctuation of fermented vegetables across seasons along with ambient difference would be helpful for developing targeted technology to obtain products with stable and reproducible quality.
