您好，欢迎访问安徽省农业科学院 机构知识库！

Exploring Core Microbiota Based on Characteristic Flavor Compounds in Different Fermentation Phases of Sufu

文献类型： 外文期刊

作者： Wu, Wei 1 ; Wang, Zhuochen 2 ; Xu, Boyang 1 ; Cai, Jing 1 ; Cheng, Jianghua 2 ; Mu, Dongdong 1 ; Wu, Xuefeng 1 ; Li, Xingjiang 1 ;

作者机构： 1.Hefei Univ Technol, Sch Food & Biol Engn, Hefei 230009, Peoples R China

2.Anhui Acad Agr Sci, Inst Agr Prod Proc, Hefei 230001, Peoples R China

关键词： sufu; bacterial community; flavor components; co-occurring network; core microbiota

期刊名称：MOLECULES （ 影响因子：4.927； 五年影响因子：5.11 ）

ISSN：

年卷期： 2022 年 27 卷 15 期

页码：

收录情况： SCI

摘要： Sufu, a Chinese traditional fermented soybean product, has a characteristic foul smell but a pleasant taste. We determined the core functional microbiota and their metabolic mechanisms during sufu fermentation by examining relationships among bacteria, characteristic flavor compounds, and physicochemical factors. Flavor compounds in sufu were detected through headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry, and the microbial community structure was determined through high-throughput 16S rRNA sequencing. The results showed that the fermentation process of sufu could be divided into early and late stages. The early stage was critical for flavor development. Seven microbiota were screened based on their abundance, microbial relevance, and flavor production capacity. Five microbes were screened in the early stage: Pseudomonas, Tetragenococcus, Lysinibacillus, Pantoea, and Burkholderia-Caballeronia-Paraburkholderia. Three microbes were screened in the late stage: Exiguobacterium, Bacillus, and Pseudomonas. Their metabolic profiles were predicted. The results provided a reference for the selection of enriched bacterial genera in the fermentation process and controlling applicable process conditions to improve the flavor of sufu.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：安徽省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台