Unraveling the contribution of pre-salting duration to microbial succession and changes of volatile and non-volatile organic compounds in Suancai (a Chinese traditional fermented vegetable) during fermentation
文献类型： 外文期刊
作者： Zhao, Nan 1 ; Ge, Lihong 2 ; Lai, Haimei 1 ; Wang, Yali 1 ; Mei, Yuan 1 ; Huang, Yuli 1 ; Zeng, Xueqing 1 ; Su, Yanqiu 2 ; Shi, Qiao 4 ; Li, Huajia 1 ; Yuan, Huaiyu 1 ; Zhu, Yongqing 1 ; Zuo, Yong 2 ; Pang, Fuqiang 5 ; Guo, Chuanchuan 5 ; Wang, Hongqiang 5 ; Hu, Tao 5 ;
作者机构： 1.Sichuan Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Chengdu, Peoples R China
2.Sichuan Normal Univ, Coll Life Sci, Chengdu, Peoples R China
3.Chengdu Univ, Coll Food & Biol Engn, Chengdu, Peoples R China
4.Yunnan Acad Agr Sci, Inst Agroprod Proc, Kunming, Yunnan, Peoples R China
5.Sichuan Teway Food Grp Co Ltd, Chengdu, Peoples R China
关键词： Fermented vegetable; Suancai; Pre-salting; Microbial succession; Non-volatile organic compounds; Volatile organic compounds
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：7.425； 五年影响因子：7.716 ）
ISSN： 0963-9969
年卷期： 2022 年 159 卷
页码：
收录情况： SCI
摘要： Pre-salting is an important pre-treatment during production of Suancai as it provides flavor precursor and microbial community for subsequent fermentation. To investigate the effect of pre-salting duration on fermentation of Suancai, the physicochemical properties, microbial composition, non-volatile and volatile organic compounds profiles of Suancai pre-salted for 1 month (1 M) and 7 months (7 M) were analyzed during fermentation for 30 days. Results showed that 7 M led to higher salt content, faster depletion of reducing sugars, and more titratable acidity. Additionally, more lactic acid and acetic acid, and less umami amino acid (Glu) and GABA were observed in 7 M. Longer pre-salting duration (7 M) promoted formation of mild-flavor volatile compounds, and significantly reduced isothiocyanates with pungent off-flavor. Moreover, 7 M promoted abundance of genera Chromohalobacter, Vibrio and Pichia, while reducing abundance of Lactobacillus, Debaryomyces and Kazachstania throughout fermentation. These results implicated that longer pre-salting duration facilitated more acidic, milder flavor and less pungent off-odor in Suancai. This study provided a perspective for pre-salting as a control point for improving quality of fermented vegetable.
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