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Distinct Roles for Bacterial and Fungal Communities During the Curing of Vanilla

Vanilla produces aroma after curing. There were a few reports about the possible involvement of microorganisms during the curing process. Bacterial and fungal community was analyzed to explore the distinct roles. Alpha diversity analysis indicated that the abundance and diversity of microorganisms d...

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Autores principales: Xu, Fei, Chen, Yonggan, Cai, Yingying, Gu, Fenglin, An, Kejing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7554518/
https://www.ncbi.nlm.nih.gov/pubmed/33101228
http://dx.doi.org/10.3389/fmicb.2020.552388
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author Xu, Fei
Chen, Yonggan
Cai, Yingying
Gu, Fenglin
An, Kejing
author_facet Xu, Fei
Chen, Yonggan
Cai, Yingying
Gu, Fenglin
An, Kejing
author_sort Xu, Fei
collection PubMed
description Vanilla produces aroma after curing. There were a few reports about the possible involvement of microorganisms during the curing process. Bacterial and fungal community was analyzed to explore the distinct roles. Alpha diversity analysis indicated that the abundance and diversity of microorganisms did not increase regularly as the curing progressed. Weighted and unweighted principal coordinates analysis (PCoA) showed that the fungal community of blanching beans was significantly different from those of the vanilla beans of other stages, respectively. Bacillus and Aspergillus were the dominant genus during the curing process. Correlation analysis indicated that the bacterial and fungal structure was positively related to the vanillin formation, respectively. The study was conducive to reveal the formation of flavor components and the biosynthesis of vanillin. Furthermore, it proposed the possible curing methods of regulating the bacterial and fungal community to increase vanillin formation.
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spelling pubmed-75545182020-10-22 Distinct Roles for Bacterial and Fungal Communities During the Curing of Vanilla Xu, Fei Chen, Yonggan Cai, Yingying Gu, Fenglin An, Kejing Front Microbiol Microbiology Vanilla produces aroma after curing. There were a few reports about the possible involvement of microorganisms during the curing process. Bacterial and fungal community was analyzed to explore the distinct roles. Alpha diversity analysis indicated that the abundance and diversity of microorganisms did not increase regularly as the curing progressed. Weighted and unweighted principal coordinates analysis (PCoA) showed that the fungal community of blanching beans was significantly different from those of the vanilla beans of other stages, respectively. Bacillus and Aspergillus were the dominant genus during the curing process. Correlation analysis indicated that the bacterial and fungal structure was positively related to the vanillin formation, respectively. The study was conducive to reveal the formation of flavor components and the biosynthesis of vanillin. Furthermore, it proposed the possible curing methods of regulating the bacterial and fungal community to increase vanillin formation. Frontiers Media S.A. 2020-09-30 /pmc/articles/PMC7554518/ /pubmed/33101228 http://dx.doi.org/10.3389/fmicb.2020.552388 Text en Copyright © 2020 Xu, Chen, Cai, Gu and An. http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Microbiology
Xu, Fei
Chen, Yonggan
Cai, Yingying
Gu, Fenglin
An, Kejing
Distinct Roles for Bacterial and Fungal Communities During the Curing of Vanilla
title Distinct Roles for Bacterial and Fungal Communities During the Curing of Vanilla
title_full Distinct Roles for Bacterial and Fungal Communities During the Curing of Vanilla
title_fullStr Distinct Roles for Bacterial and Fungal Communities During the Curing of Vanilla
title_full_unstemmed Distinct Roles for Bacterial and Fungal Communities During the Curing of Vanilla
title_short Distinct Roles for Bacterial and Fungal Communities During the Curing of Vanilla
title_sort distinct roles for bacterial and fungal communities during the curing of vanilla
topic Microbiology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7554518/
https://www.ncbi.nlm.nih.gov/pubmed/33101228
http://dx.doi.org/10.3389/fmicb.2020.552388
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