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Analysis of the microbial community structure and flavor components succession during salt‐reducing pickling process of zhacai (preserved mustard tuber)
The salt‐reducing pickling method has been applied to the industrial production of zhacai. In order to reveal the succession of the microbial community structure and flavor components during the pickling process, this study used PacBio Sequel to sequence the full length of 16S rRNA (bacteria, 1400 b...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10261794/ https://www.ncbi.nlm.nih.gov/pubmed/37324844 http://dx.doi.org/10.1002/fsn3.3297 |
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author | Li, Jing He, Zhifei Yan, Lixiu He, Yunchuan Yang, Jixia |
author_facet | Li, Jing He, Zhifei Yan, Lixiu He, Yunchuan Yang, Jixia |
author_sort | Li, Jing |
collection | PubMed |
description | The salt‐reducing pickling method has been applied to the industrial production of zhacai. In order to reveal the succession of the microbial community structure and flavor components during the pickling process, this study used PacBio Sequel to sequence the full length of 16S rRNA (bacteria, 1400 bp) and ITS (fungi, 1200 bp) genes, and detected flavor components simultaneously, including organic acids, volatile flavor components (VFC), monosaccharides, and amino acids. Eleven phyla and 148 genera were identified in the bacterial community, and 2 phyla and 60 genera in the fungal community. During the four stages of pickling, the dominant bacterial genera were Leuconostoc, Lactobacillus, Leuconostoc, and Lactobacillus, while the dominant fungal genera were Aspergillus, Kazachstania, Debaryomyces, and Debaryomyces, respectively. There were 32 main flavor components (5 organic acids, 19 VFCs, 3 monosaccharides, and 5 amino acids). Correlation heat mapping and bidirectional orthogonal partial least squares (O2PLS) analysis showed that the flora having close relation to flavor components included 14 genera of bacteria (Leuconostoc, Clostridium, Devosia, Lactococcus, Pectobacterium, Sphingobacterium, Serratia, Stenotrophomonas, Halanaerobium, Tetragenococcus, Chromohalobacter, Klebsiella, Acidovorax, and Acinetobacter) and 3 genera of fungi (Filobasidium, Malassezia, and Aspergillus). This study provides detailed data regarding the microbial community and flavor components during the salt‐reducing pickling process of zhacai, which can be used as a reference for the development and improvement of salt‐reducing pickling methods. |
format | Online Article Text |
id | pubmed-10261794 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-102617942023-06-15 Analysis of the microbial community structure and flavor components succession during salt‐reducing pickling process of zhacai (preserved mustard tuber) Li, Jing He, Zhifei Yan, Lixiu He, Yunchuan Yang, Jixia Food Sci Nutr Original Articles The salt‐reducing pickling method has been applied to the industrial production of zhacai. In order to reveal the succession of the microbial community structure and flavor components during the pickling process, this study used PacBio Sequel to sequence the full length of 16S rRNA (bacteria, 1400 bp) and ITS (fungi, 1200 bp) genes, and detected flavor components simultaneously, including organic acids, volatile flavor components (VFC), monosaccharides, and amino acids. Eleven phyla and 148 genera were identified in the bacterial community, and 2 phyla and 60 genera in the fungal community. During the four stages of pickling, the dominant bacterial genera were Leuconostoc, Lactobacillus, Leuconostoc, and Lactobacillus, while the dominant fungal genera were Aspergillus, Kazachstania, Debaryomyces, and Debaryomyces, respectively. There were 32 main flavor components (5 organic acids, 19 VFCs, 3 monosaccharides, and 5 amino acids). Correlation heat mapping and bidirectional orthogonal partial least squares (O2PLS) analysis showed that the flora having close relation to flavor components included 14 genera of bacteria (Leuconostoc, Clostridium, Devosia, Lactococcus, Pectobacterium, Sphingobacterium, Serratia, Stenotrophomonas, Halanaerobium, Tetragenococcus, Chromohalobacter, Klebsiella, Acidovorax, and Acinetobacter) and 3 genera of fungi (Filobasidium, Malassezia, and Aspergillus). This study provides detailed data regarding the microbial community and flavor components during the salt‐reducing pickling process of zhacai, which can be used as a reference for the development and improvement of salt‐reducing pickling methods. John Wiley and Sons Inc. 2023-04-17 /pmc/articles/PMC10261794/ /pubmed/37324844 http://dx.doi.org/10.1002/fsn3.3297 Text en © 2023 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. https://creativecommons.org/licenses/by/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Articles Li, Jing He, Zhifei Yan, Lixiu He, Yunchuan Yang, Jixia Analysis of the microbial community structure and flavor components succession during salt‐reducing pickling process of zhacai (preserved mustard tuber) |
title | Analysis of the microbial community structure and flavor components succession during salt‐reducing pickling process of zhacai (preserved mustard tuber) |
title_full | Analysis of the microbial community structure and flavor components succession during salt‐reducing pickling process of zhacai (preserved mustard tuber) |
title_fullStr | Analysis of the microbial community structure and flavor components succession during salt‐reducing pickling process of zhacai (preserved mustard tuber) |
title_full_unstemmed | Analysis of the microbial community structure and flavor components succession during salt‐reducing pickling process of zhacai (preserved mustard tuber) |
title_short | Analysis of the microbial community structure and flavor components succession during salt‐reducing pickling process of zhacai (preserved mustard tuber) |
title_sort | analysis of the microbial community structure and flavor components succession during salt‐reducing pickling process of zhacai (preserved mustard tuber) |
topic | Original Articles |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10261794/ https://www.ncbi.nlm.nih.gov/pubmed/37324844 http://dx.doi.org/10.1002/fsn3.3297 |
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