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Research on microbial diversity and nutritional flavor formation of Xianju wheat paste.
Xiao, Yao; Feng, Wu; Chen, Jiaping; Li, Yuanyuan; Liu, Yating.
Afiliación
  • Xiao Y; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.
  • Feng W; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.
  • Chen J; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.
  • Li Y; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.
  • Liu Y; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.
J Sci Food Agric ; 2024 Sep 19.
Article en En | MEDLINE | ID: mdl-39299931
ABSTRACT

BACKGROUND:

Xianju wheat paste, a traditional condiment in Hubei Province, China, possesses nutritional value and a distinctive taste profile. Nevertheless, there remains a dearth of comprehensive comprehension regarding the intricate interplay between the microbial population and its nutritional profile in Xianju wheat paste.

RESULTS:

It was determined that Xianju wheat paste harbors predominant microbial genera such as Bacillus, Staphylococcus and Aspergillus. The findings from high-throughput sequencing analysis revealed the presence of 11 bacterial genera in Xianju wheat paste, with relative abundances exceeding 1%. These genera included Bacillus, Staphylococcus, Brevibacterium, Lactobacillus, Allorhizobium-Neorhizobium-Pararhizobium-Rhizobium, Enterobacteriaceae, Pantoea, Brachybacterium, Klebsiella, Escherichia-Shigella and Ochrobactrum. Furthermore, six fungal genera were identified with relative abundances greater than 1%, specifically Aspergillus, Zygosaccharomyces, Cutaneotrichosporon, Candida, Millerozyma and Rhizopus. The correlation analysis indicated a significant impact of the microbial community and nutritional flavor on the second phase of fermentation in Xianju wheat paste. The predominant bacterium Bacillus in Xianju wheat paste facilitated the production of free amino acids, whereas Staphylococcus exhibited a negative correlation with free amino acid levels. The quantity of volatile compounds in Xianju wheat paste progressively increased during fermentation, with the presence of typical aroma compounds 4-vinyl-2-methoxyphenol significantly associated with Bacillus. This indicated Bacillus notably enhanced the production of aromatic substances. Furthermore, a strong correlation was observed between Staphylococcus and the 18 volatile organic compounds, highlighting their substantial contribution to these aroma compounds.

CONCLUSION:

This research indicates that the presence of microbial communities significantly contributes to the development of the nutritional flavor profile in Xianju wheat paste. © 2024 Society of Chemical Industry.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Sci Food Agric Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Sci Food Agric Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido