Correlation between microorganisms and flavor of Chinese fermented sour bamboo shoot: Roles of Lactococcus and Lactobacillus in flavor formation  

作　　者：Caixia Chen Guiguang Cheng Yaping Liu Yongxin Yi Dongjie Chen Lu Zhang Xuejiao Wang Jianxin Cao 

机构地区：[1]Faculty of Food Science and Engineering,Kunming University of Science and Technology,Kunming,Yunnan Province,650500,China

出　　处：《Food Bioscience》2022年第6期271-279,共9页食品生物科学（英文）

基　　金：support for the study by project of the National key R&D program(grant NO.2018BC006);Yunnan Major Scientific and Technological Projects(grant NO.202202AG050009).

摘　　要：Sour bamboo shoot is a popular traditional fermented vegetable in southern China. The current study aims to clarify the relationship among physicochemical properties, flavor, and microbial compositions of sour bamboo shoots during fermentation. Four organic acids (OAs) were considered to be the main acids in sour bamboo shoots. At least 7 volatile compounds (OAV >1) were identified as the characteristic aroma substances, especially p -cresol, which accounted for the sour odor of sour bamboo shoots. The microbial community showed that Firmicutes and Proteobacteria were the dominant phyla, while Lactococcus and Lactobacillus were the dominant genera in sour bamboo shoots. Correlation analysis indicated that Firmicutes positively correlated with p -cresol, phenol, 2-methoxy-phenol, malic acid, total titratable acidity (TTA), and some OAs. Lactococcus was positively correlated with phenol, 2-methoxy-phenol, benzyl alcohol, TTA, some OAs, and amino acids (AAs). This study provided a theoretical basis for screening indigenous aroma-producing microorganisms as the starter of sour bamboo shoots.

关 键 词：Sour bamboo shoot Microbial communities High-throughput sequencing Volatile compounds Fermentation 

分 类 号：O62[理学—有机化学]