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Changes in microbial diversity and volatile metabolites during the fermentation of Bulang pickled tea.
Zhou, Jinping; Chen, Laifeng; Foo, Hooi Ling; Cao, Zhenhui; Lin, Qiuye.
Afiliación
  • Zhou J; College of Food Science and Technology, Yunnan Agricultural University, Heilongtan, Kunming 650201, People's Republic of China.
  • Chen L; College of Food Science and Technology, Yunnan Agricultural University, Heilongtan, Kunming 650201, People's Republic of China.
  • Foo HL; Department of Bioprocess Technology, Faculty of Biotechnology & Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Research Laboratory of Probiotics and Cancer Therapeutics, UPM-MAKNA Cancer Research Laboratory (CANRES), Institute of Bioscience, Universiti P
  • Cao Z; Faculty of Animal Science and Technology, Yunnan Agricultural University, Heilongtan, Kunming 650201, People's Republic of China. Electronic address: caozhenhui@ynau.edu.cn.
  • Lin Q; College of Food Science and Technology, Yunnan Agricultural University, Heilongtan, Kunming 650201, People's Republic of China. Electronic address: linqiuye@ynau.edu.cn.
Food Chem ; 458: 140293, 2024 Nov 15.
Article en En | MEDLINE | ID: mdl-38970959
ABSTRACT
The present study aimed to determine microbial community, short-chain fatty acids (SCFAs), and volatilome of Bulang pickled tea during fermentation. Sequencing of 16S rRNA and ITS revealed that Bualng pickled tea was dominated by Lactobacillus plantarum, unclassified Enterobacteriaceae, unclassified Debaryomyces, Candida metapsilosis, Cladosporium sphaerospermum, and unclassified Aspergillus. The overall contents of SCFAs increased, with acetic acid showing the highest content. A total of 398 differential volatile metabolites were detected using differential metabolomics analysis. Out of these different volatile compounds, ten key volatile compounds including (Z)-4-heptenal, 1-(2-thienyl)-ethanone, 5-methyl-(E)-2-hepten-4-one, 2-ethoxy-3-methylpyrazine, p-cresol, 2-methoxy-phenol, ethy-4-methylvalerate, 3-ethyl-phenol, p-menthene-8-thiol, and 2-s-butyl-3-methoxypyrazinewere were screened based on odor activity value (OAV). The Spearman correlation analysis showed a high correlation of SCFAs and volatile compounds with microorganisms, especially L. plantarum and C. sphaerospermum. This study provided a theoretical basis for elucidating the flavor quality formation mechanism of Bulang pickled tea.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Té / Bacterias / Compuestos Orgánicos Volátiles / Fermentación Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Té / Bacterias / Compuestos Orgánicos Volátiles / Fermentación Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido