摘要
The correlation between microbial community succession and volatile flavor substance changes in the fermentation of new pickle fermentation broth was revealed in this study via high-throughput sequencing and gas chromatography-mass spectrometry(GC-MS).Microbiological analysis demonstrated that Lactobacillus(relative abundance≥93.98%)was the dominant bacterial genus in the broth,whereas Enterobacter was richest only in the first sampling.E-nose and GC-MS inspections revealed that the types and contents of volatile flavor compounds increased continuously with fermentation,rising from 27 volatile flavor compounds in the first sampling to a maximum of 62 species,with the content increasing from 8.686μg/mL to 106.083μg/mL.Olefins and alcohols had the highest proportions throughout the fermentation process.The Spearman correlation coefficient revealed that 77 volatile flavor compounds and 22 bacterial genera had medium-high correlations(|ρ|>0.6).Lactobacillus(Gen1),the most dominant genus,was significantly positively correlated with 21 volatile compounds(ρ>0.6),including myrcene(Ole7),terpinene(Ole12)and ocimene(Ole1),but negatively associated with 13 volatile compounds(ρ<-0.6),including 5-methyl-4-nonene(Ole5l),anisole(Ole26)and 2-octen-4-one(Ket6).Thus,this study may provide a theoretical basis to improve the flavour and overall quality of the new pickle fermentation broth.
基金
supported by the Science and technology support program of Sichuan[2019NZZJ0028,2020YFN0151 and 2021YFQ0071]
key project of technological innovation and application development special item in Chongqing[cstc2021jscx-cy1hX0014]
the College Students Innovation and Entrepreneurship Training Program of Sichuan[S202110650007].
