Effects of different raw materials on bacterial community and flavor compounds in fermented red sour soup
文献类型： 外文期刊
作者： Zhang, Xin 1 ; Xiong, Kexin 3 ; Ye, Shuhong 2 ; Du, Ming 1 ; Wang, Zhenyu 1 ;
作者机构： 1.Natl Engn Res Ctr Seafood, SKL Marine Food Proc & Safety Control, Dalian 116034, Peoples R China
2.Dalian Polytech Univ, Sch Food Sci & Technol, Dalian 116034, Peoples R China
3.Anhui Acad Agr Sci, Inst Agroprod Sci & Technol, Hefei 230031, Peoples R China
4.Anhui Engn Lab Funct Microorganisms & Fermented Fo, Hefei 230031, Peoples R China
关键词： Red sour soup; Fermentation; Flavor substances; High-throughput sequencing; Flora structure; Lack of raw materials
期刊名称：FOOD BIOSCIENCE （ 影响因子：5.9； 五年影响因子：6.1 ）
ISSN： 2212-4292
年卷期： 2025 年 65 卷
页码：
收录情况： SCI
摘要： Red Sour Soup (RSS), a traditional Miao delicacy from Guizhou, China, is primarily fermented using tomatoes, red peppers, white wine, glutinous rice flour, and salt. To elucidate the mechanisms underlying flavor formation of RSS, this study examined four fundamental components of RSS. Findings revealed that ethanol plays a role in inhibiting the proliferation of harmful microorganisms. A total of 42 volatile flavor compounds were identified, including ethyl acetate and phenylethanol. Notably, 3-hexenol emerged as the principal aromatic compound from tomato fermentation, while heptanol was the key compound derived from pepper fermentation. Lactobacillus became the predominant microbial community. Lactobacillus, Leuconostoc, and Micrococcus influenced flavor compound production through various metabolic pathways, with Lactobacillus enhancing the formation of ethyl hexanoate and ethyl octanoate, whereas Kocuria appeared to suppress the production of several volatile flavor compounds. This study offers a theoretical framework to advance the production and research of RSS.
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