The authors regret that In the Acknowledgments section of the paper,the first grant number was incorrectly listed as"32160547".The correct grant number should be"32260575"(corresponding to the NSFC...The authors regret that In the Acknowledgments section of the paper,the first grant number was incorrectly listed as"32160547".The correct grant number should be"32260575"(corresponding to the NSFC-funded project entitled"Functional microorganisms and their regulatory mechanisms in the formation of characteristic flavors during Cantonese soy sauce fermentation").The authors would like to apologise for any inconvenience caused.展开更多
The authors regret that In the Acknowledgments section of the paper,the second grant number was incorrectly listed as"32160547".The correct grant number should be"32260575"(corresponding to the NSF...The authors regret that In the Acknowledgments section of the paper,the second grant number was incorrectly listed as"32160547".The correct grant number should be"32260575"(corresponding to the NSFC-funded project entitled"Functional microorganisms and their regulatory mechanisms in the formation of characteristic flavors during Cantonese soy sauce fermentation").The authors would like to apologise for any inconvenience caused.展开更多
The authors regret that In the Acknowledgments section of the paper,the first grant number was incorrectly listed as"32160547".The correct grant number should be"32260575"(corresponding to the NSFC...The authors regret that In the Acknowledgments section of the paper,the first grant number was incorrectly listed as"32160547".The correct grant number should be"32260575"(corresponding to the NSFC-funded project entitled"Functional microorganisms and their regulatory mechanisms in the formation of characteristic flavors during Cantonese soy sauce fermentation").The authors would like to apologise for any inconvenience caused.展开更多
The authors regret that in the Acknowledgments section of the paper,the second grant number was incorrectly listed as"32160547".The correct grant number should be"32260575"(corresponding to the NSF...The authors regret that in the Acknowledgments section of the paper,the second grant number was incorrectly listed as"32160547".The correct grant number should be"32260575"(corresponding to the NSFC-funded project entitled"Functional microorganisms and their regulatory mechanisms in the formation of characteristic flavors during Cantonese soy sauce fermentation").The authors would like to apologise for any inconvenience caused.展开更多
The authors regret that in the Acknowledgments section of the paper,the second grant number was incorrectly listed as"32160547".The correct grant number should be"32260575"(corresponding to the NSF...The authors regret that in the Acknowledgments section of the paper,the second grant number was incorrectly listed as"32160547".The correct grant number should be"32260575"(corresponding to the NSFC-funded project entitled"Functional microorganisms and their regulatory mechanisms in the formation of characteristic flavors during Cantonese soy sauce fermentation").展开更多
Complex microbial metabolism is responsible for the unique flavor of soy sauce.In our earlier work,we unveiled the pivotal components that contribute to the unique flavor of soy sauce.However,it is challenging to comp...Complex microbial metabolism is responsible for the unique flavor of soy sauce.In our earlier work,we unveiled the pivotal components that contribute to the unique flavor of soy sauce.However,it is challenging to comprehend the connection between microbes and the development of flavors during soy sauce fermentation.This work aims to characterize the taxonomic and functional attributes of soy sauce fermentation microbiota as well as to validate it.Samples from three representative fermentation stages were selected for metagenomic sequencing.Results demonstrated that in the metabolic network linked to the characteristic flavor formation,the functional genes are primarily connected to the metabolism of carbohydrates and amino acids.Analysis of mi-crobial distribution in different flavor biosynthesis pathways revealed that 15 key genera were involved in the flavor generation.Finally,6 screened potential flavor-producing microorganisms were validated by culturing them in a simulated high-salt fermentation environment of soy sauce,with several strains demonstrating the ability to produce the characteristic flavor of soy sauce,and Weissella paramesenteroides being the most remarkable.These findings are helpful for the selection of flavor-inducing starters for soy sauce industrial fermentation.展开更多
Hyperglycemia and diabetes are widely recognized as prevalent metabolic disorders,often associated with various complications,including hepatic and renal dysfunction as well as cardiovascular damage.Lactic acid bacter...Hyperglycemia and diabetes are widely recognized as prevalent metabolic disorders,often associated with various complications,including hepatic and renal dysfunction as well as cardiovascular damage.Lactic acid bacteria(LAB)strains have been proposed as potential agents for ameliorating hyperglycemia without causing adverse effects.In this study,we established a multi-target,comprehensive in vitro methodology to screen LAB strains with enhanced potential against hyperglycemia,using Lactobacillus rhamnosus(LGG)as a reference strain.We initially selected 43 strains isolated from the human gastrointestinal tract based on theirα-glucosidase inhibitory activity;subsequently,their capacity to inhibitα-amylase was evaluated throughα-amylase inhibition assays.Furthermore,insulin sensitization was assessed via tyrosine phosphatase 1B inhibition,along with antioxidant capabilities.To thoroughly evaluate the efficacy of LAB strains in improving abnormal glucose metabolism,we developed an insulin-resistant HepG2 cell model.Principal component analysis revealed that NCUH012072(Lacticaseibacillus paracasei),NCUH003081(Limosilactobacillus fermentum),NCUH064006(Limosilactobacillus reuteri),and two strains of NCUH001099(Lactiplantibacillus plantarum)exhibited superior hypoglycemic properties.Concurrently,these LAB strains demonstrated robust acid resistance and bile salt tolerance while showing neither hemolytic activity nor antibiotic resistance.These findings suggested that NCUH012072(Lacticaseibacillus paracasei),NCUH003081(Limosilactobacillus fermentum),and NCUH064006(Limosilactobacillus reuteri)are promising probiotic candidates for glycemic control.展开更多
Spicy cabbage is a well-known traditional fermented vegetable widely consumed worldwide.However,the differences in characteristics of three representative spicy cabbage,Japanese style spicy cabbage(JSC),Korean style s...Spicy cabbage is a well-known traditional fermented vegetable widely consumed worldwide.However,the differences in characteristics of three representative spicy cabbage,Japanese style spicy cabbage(JSC),Korean style spicy cabbage(KSC),and Chinese style spicy cabbage(CSC),as well as the microbial effects on them remain to be explored.Metabolome analysis revealed that JSC had higher free sugars content(17.57±0.84 g/L)and acetic acid content(6.00±0.43 g/L),KSC had higher total titratable acidity(TTA)(9.64±0.28 g/L),and free amino acids(FAAs)content(564.81±17.18 mg/100 mg),moreover CSC had lower salinity(0.97%±0.09%)and glucose content(3.63±0.18 g/L).Volatile flavor compounds(VFCs)analysis revealed that JSC,KSC,and CSC had higher levels of terpenes,sulfides,and esters respectively.Relative odor activity value(ROAV)analysis highlighted that 11,4,and 10 key flavor substances were screened in JSC,KSC,and CSC,respectively.High-throughput sequencing indicated that there were significant differences in bacteria and fungi of spicy cabbage in three crafts.Spearman correlation analysis revealed strong correlations between 30 bacteria,12 fungi,and 73 flavor compounds.This is the first study to compare JSC,KSC,and CSC based on ingredients,microorganisms,flavor metabolites,and aroma characteristics,contributing to further study into manufacturing and improving the quality of spicy cabbage.展开更多
Koji making is a crucial stage of soy sauce production that affects the later fermentation efficiency and final product quality.However,little is understood about the dynamics and roles of microbiota throughout the ko...Koji making is a crucial stage of soy sauce production that affects the later fermentation efficiency and final product quality.However,little is understood about the dynamics and roles of microbiota throughout the koji making,especially the functional microbes responsible for flavor formation.In this work,high-throughput sequencing revealed that the top 3 bacteria were Weissella,Staphylococcus,and Bacillus,and the top 2 fungi were Aspergillus and Trichosporon.The fermentation process could divide into 2 stages based on microbiota succession:0 h and12-44 h.Additionally,6 organic acids,15 amino acids,and 30 volatile flavors were detected,of them,1-octen-3-ol and 3-octanone were the two characteristic volatile flavors of koji.Analysis of the corre-lation between microbiota,physicochemical properties,and flavors indicated that Weissella,Staphylococcus,Bacillus,and Trichosporon were the key microorganisms responsible for promoting environmental development and the formation of flavors.What’s more,Staphylococcus,Leuconostoc,and Pichia were identified strongly positively correlated with 1-octen-3-ol and 3-octanone,which probably play pivotal roles in the unique aroma formation of koji.These findings provide insight into the potential for developing profitable starter cultures for the manufacture of high-quality soy sauce products.展开更多
The consumption of fermented soymilk(FSM)is of great interest to consumers because of its many potential health benefits.Nevertheless,soymilk's unpleasant flavor and astringent taste are a major concern in consump...The consumption of fermented soymilk(FSM)is of great interest to consumers because of its many potential health benefits.Nevertheless,soymilk's unpleasant flavor and astringent taste are a major concern in consumption.To obtain the soymilk with good flavor and functionality profiles,fermentation is one of the alternatives,which is why Lactobacillus plantarum NCU001563 and Streptococcus thermophilus NCU074001 were selected and used through different fermentation conditions(DFC).The single-factor test and orthogonal experiment comprehensively determine the FSM production process.The parameters of optimal conditions include mixed fermentation agents,water ratio(1:5),sterilization time(15 min),sterilization temperature(105℃),160-mesh press cloth,carbon source(glucose),amount of glucose(10%),inoculum amount(0.03%),fermented soymilk temperatures(FSM3,37℃;FSM4,42℃),and fermentation time(24 h)were retained.The DFC significantly affects nutritional factors such as proteins,amino acids,and others.At the same time,the anti-nutritional components showed the opposite results,except the total phenolic content exhibited a significantly higher content after fermentation.However,the DFC significantly decreased aldehydes such as hexanal in non-fermented soymilk(NFSM)from 19.30%to 4.97%in FSM3 and 1.60%in FSM4,respectively.Furthermore,the fermentation produced a higher abundance of 2-butanone,acetoin,and acetic acids,thus improving the overall sensory acceptability.Over time,the fermentation has been pertinent to exert preservation effects,especially for FSM4 at 4℃.The results indicated that the optimized DFCs have a good application for FSM by improving its flavor,functional profiles with health-promoting effects,and soymilk product preservations.展开更多
Hazardous levels of biogenic amines(BA)are frequently detected in soy sauce.However,the microorganisms and mechanisms responsible for BA formation in soy sauce are not well understood.In this study,we investigated the...Hazardous levels of biogenic amines(BA)are frequently detected in soy sauce.However,the microorganisms and mechanisms responsible for BA formation in soy sauce are not well understood.In this study,we investigated the dynamic changes and metabolic pathways of BAs during soy sauce fermentation via metabolome and metagenomic analyses.Spermidine and putrescine were the main BAs detected during koji making,while putrescine,tyramine,phenylethylamine,and histamine were dominant during moromi fermentation.PCA analysis revealed that the soy sauce fermentation process could be divided into five representative stages based on the dynamics of BAs.Metagenomic analysis uncovered that a total of 15 genera were mainly involved in BAs formation,particularly,histamine was principally produced by Klebsiella,and Bacillus was the major tyramine-synthesizing bacteria.Correlation analysis showed that pH increase inhibited the spermidine production during koji making,whereas elevated NaCl concentration facilitated the phenylethylamine formation during moromi fermentation.Co-occurrence network analysis unveiled the associations between the BA-producing microorganisms and other genera.Overall,these results have improved our understanding of the mechanism of BA formation during soy sauce fermentation and guided the development of fermentation agents capable of degrading BA in industrial manufacture soy sauce production.展开更多
The authors regret that In the Acknowledgments section of the paper,the second grant number was incorrectly listed as"32160547".The correct grant number should be"32260575"(corresponding to the NSF...The authors regret that In the Acknowledgments section of the paper,the second grant number was incorrectly listed as"32160547".The correct grant number should be"32260575"(corresponding to the NSFC-funded project entitled"Functional microorganisms and their regulatory mechanisms in the formation of characteristic flavors during Cantonese soy sauce fermentation").The authors would like to apologise for any inconvenience caused.展开更多
Soy sauce is a traditional fermented seasoning with unique flavor in which microbes play a crucial role.However,the correlation between core microbiota and characteristic flavor metabolites as well as physicochemical ...Soy sauce is a traditional fermented seasoning with unique flavor in which microbes play a crucial role.However,the correlation between core microbiota and characteristic flavor metabolites as well as physicochemical properties is not clear.In this study,high-throughput sequencing showed that Weissella,Tetragenococcus,and Lactobacillus were the marker bacteria for the initial,mid,and late stages of fermentation,respectively,while Aspergillus was predominant throughout the process,Candida and Zygosaccharomyces appeared mainly at the late stage.Additionally,7 organic acids,17 amino acids,and 52 volatile flavors were identified,of them,24 com-pounds were recognized as the characteristic flavors.The color change of soy sauce was consistent with the bacterial succession.Correlation analysis between microbiota,physicochemical properties,and characteristic flavors suggested that Tetragenococcus,Lactobacillus,and Zygosaccharomyces were the potential core functional genera that affect the environment and characteristic flavors.These findings provided valuable insights for process optimization for fermented-food production.展开更多
文摘The authors regret that In the Acknowledgments section of the paper,the first grant number was incorrectly listed as"32160547".The correct grant number should be"32260575"(corresponding to the NSFC-funded project entitled"Functional microorganisms and their regulatory mechanisms in the formation of characteristic flavors during Cantonese soy sauce fermentation").The authors would like to apologise for any inconvenience caused.
文摘The authors regret that In the Acknowledgments section of the paper,the second grant number was incorrectly listed as"32160547".The correct grant number should be"32260575"(corresponding to the NSFC-funded project entitled"Functional microorganisms and their regulatory mechanisms in the formation of characteristic flavors during Cantonese soy sauce fermentation").The authors would like to apologise for any inconvenience caused.
文摘The authors regret that In the Acknowledgments section of the paper,the first grant number was incorrectly listed as"32160547".The correct grant number should be"32260575"(corresponding to the NSFC-funded project entitled"Functional microorganisms and their regulatory mechanisms in the formation of characteristic flavors during Cantonese soy sauce fermentation").The authors would like to apologise for any inconvenience caused.
文摘The authors regret that in the Acknowledgments section of the paper,the second grant number was incorrectly listed as"32160547".The correct grant number should be"32260575"(corresponding to the NSFC-funded project entitled"Functional microorganisms and their regulatory mechanisms in the formation of characteristic flavors during Cantonese soy sauce fermentation").The authors would like to apologise for any inconvenience caused.
文摘The authors regret that in the Acknowledgments section of the paper,the second grant number was incorrectly listed as"32160547".The correct grant number should be"32260575"(corresponding to the NSFC-funded project entitled"Functional microorganisms and their regulatory mechanisms in the formation of characteristic flavors during Cantonese soy sauce fermentation").
基金supported by Basic and Applied Basic Research Foundation of Guangdong Province(Project No.2021B1515120042)National Natural Science Foundation of China(Project No.32160547)+1 种基金Vegetable Industry Technology System Post Expert Project of Jiangxi Province(Project No.JXARS-06)Nanchang University High Value Patent Cultivation Program.
文摘Complex microbial metabolism is responsible for the unique flavor of soy sauce.In our earlier work,we unveiled the pivotal components that contribute to the unique flavor of soy sauce.However,it is challenging to comprehend the connection between microbes and the development of flavors during soy sauce fermentation.This work aims to characterize the taxonomic and functional attributes of soy sauce fermentation microbiota as well as to validate it.Samples from three representative fermentation stages were selected for metagenomic sequencing.Results demonstrated that in the metabolic network linked to the characteristic flavor formation,the functional genes are primarily connected to the metabolism of carbohydrates and amino acids.Analysis of mi-crobial distribution in different flavor biosynthesis pathways revealed that 15 key genera were involved in the flavor generation.Finally,6 screened potential flavor-producing microorganisms were validated by culturing them in a simulated high-salt fermentation environment of soy sauce,with several strains demonstrating the ability to produce the characteristic flavor of soy sauce,and Weissella paramesenteroides being the most remarkable.These findings are helpful for the selection of flavor-inducing starters for soy sauce industrial fermentation.
基金supported by Key Research and Development Projects of Jiangxi Province(Project No.20243BCC31004)National Key Laboratory Project(20232BCD44005)+3 种基金State Key Laboratory of Food Science and Resources,ChinaNanchang University,China(Project No.SKLFZZB-202326)Agricultural key core technology research project of Jiangxi Province(Project No.JXNK202303-05)Vegetable Industry Technology System Post Expert Project of Jiangxi Province(Project No.JXARS-06).
文摘Hyperglycemia and diabetes are widely recognized as prevalent metabolic disorders,often associated with various complications,including hepatic and renal dysfunction as well as cardiovascular damage.Lactic acid bacteria(LAB)strains have been proposed as potential agents for ameliorating hyperglycemia without causing adverse effects.In this study,we established a multi-target,comprehensive in vitro methodology to screen LAB strains with enhanced potential against hyperglycemia,using Lactobacillus rhamnosus(LGG)as a reference strain.We initially selected 43 strains isolated from the human gastrointestinal tract based on theirα-glucosidase inhibitory activity;subsequently,their capacity to inhibitα-amylase was evaluated throughα-amylase inhibition assays.Furthermore,insulin sensitization was assessed via tyrosine phosphatase 1B inhibition,along with antioxidant capabilities.To thoroughly evaluate the efficacy of LAB strains in improving abnormal glucose metabolism,we developed an insulin-resistant HepG2 cell model.Principal component analysis revealed that NCUH012072(Lacticaseibacillus paracasei),NCUH003081(Limosilactobacillus fermentum),NCUH064006(Limosilactobacillus reuteri),and two strains of NCUH001099(Lactiplantibacillus plantarum)exhibited superior hypoglycemic properties.Concurrently,these LAB strains demonstrated robust acid resistance and bile salt tolerance while showing neither hemolytic activity nor antibiotic resistance.These findings suggested that NCUH012072(Lacticaseibacillus paracasei),NCUH003081(Limosilactobacillus fermentum),and NCUH064006(Limosilactobacillus reuteri)are promising probiotic candidates for glycemic control.
基金supported by National Natural Science Foundation of China(NSFC,Project N0.32372303)Key R&D Plan of Jiangxi Province(20232BBF60024)+3 种基金Yunnan Province Basic Research Program(202401AS070025)Agricultural key core technology research project of Jiangxi Province(JXNK202303-05)Jiangxi Agriculture Research System(JXARS-06)Central Government Guide Local Special Fund Project for Scientific and Technological Development of Jiangxi Prov-ince(20221ZDD02001).
文摘Spicy cabbage is a well-known traditional fermented vegetable widely consumed worldwide.However,the differences in characteristics of three representative spicy cabbage,Japanese style spicy cabbage(JSC),Korean style spicy cabbage(KSC),and Chinese style spicy cabbage(CSC),as well as the microbial effects on them remain to be explored.Metabolome analysis revealed that JSC had higher free sugars content(17.57±0.84 g/L)and acetic acid content(6.00±0.43 g/L),KSC had higher total titratable acidity(TTA)(9.64±0.28 g/L),and free amino acids(FAAs)content(564.81±17.18 mg/100 mg),moreover CSC had lower salinity(0.97%±0.09%)and glucose content(3.63±0.18 g/L).Volatile flavor compounds(VFCs)analysis revealed that JSC,KSC,and CSC had higher levels of terpenes,sulfides,and esters respectively.Relative odor activity value(ROAV)analysis highlighted that 11,4,and 10 key flavor substances were screened in JSC,KSC,and CSC,respectively.High-throughput sequencing indicated that there were significant differences in bacteria and fungi of spicy cabbage in three crafts.Spearman correlation analysis revealed strong correlations between 30 bacteria,12 fungi,and 73 flavor compounds.This is the first study to compare JSC,KSC,and CSC based on ingredients,microorganisms,flavor metabolites,and aroma characteristics,contributing to further study into manufacturing and improving the quality of spicy cabbage.
基金supported by National Natural Science Foundation of China(Project No.32160547)Basic and Applied Basic Research Foundation of Guangdong Province(Project No.2021B1515120042)+1 种基金Vegetable Industry Technology System Post Expert Project of Jiangxi Province(Project No.JXARS-06)Nanchang University High Value Patent Cultivation Program.
文摘Koji making is a crucial stage of soy sauce production that affects the later fermentation efficiency and final product quality.However,little is understood about the dynamics and roles of microbiota throughout the koji making,especially the functional microbes responsible for flavor formation.In this work,high-throughput sequencing revealed that the top 3 bacteria were Weissella,Staphylococcus,and Bacillus,and the top 2 fungi were Aspergillus and Trichosporon.The fermentation process could divide into 2 stages based on microbiota succession:0 h and12-44 h.Additionally,6 organic acids,15 amino acids,and 30 volatile flavors were detected,of them,1-octen-3-ol and 3-octanone were the two characteristic volatile flavors of koji.Analysis of the corre-lation between microbiota,physicochemical properties,and flavors indicated that Weissella,Staphylococcus,Bacillus,and Trichosporon were the key microorganisms responsible for promoting environmental development and the formation of flavors.What’s more,Staphylococcus,Leuconostoc,and Pichia were identified strongly positively correlated with 1-octen-3-ol and 3-octanone,which probably play pivotal roles in the unique aroma formation of koji.These findings provide insight into the potential for developing profitable starter cultures for the manufacture of high-quality soy sauce products.
基金supported by the National Natural Science Foundation of China(Project No.32160547)Vegetable Industry Technology System Post Expert Project of Jiangxi Province(Project No.JXARS-06)+2 种基金Central Government Guide Local Special Fund Project(20212ZDD02008)State Key Laboratory of Food Science and Technology Nanchang University(SKLF-ZZA-201910)Nanchang University High-Value Patent Cultivation Program.
文摘The consumption of fermented soymilk(FSM)is of great interest to consumers because of its many potential health benefits.Nevertheless,soymilk's unpleasant flavor and astringent taste are a major concern in consumption.To obtain the soymilk with good flavor and functionality profiles,fermentation is one of the alternatives,which is why Lactobacillus plantarum NCU001563 and Streptococcus thermophilus NCU074001 were selected and used through different fermentation conditions(DFC).The single-factor test and orthogonal experiment comprehensively determine the FSM production process.The parameters of optimal conditions include mixed fermentation agents,water ratio(1:5),sterilization time(15 min),sterilization temperature(105℃),160-mesh press cloth,carbon source(glucose),amount of glucose(10%),inoculum amount(0.03%),fermented soymilk temperatures(FSM3,37℃;FSM4,42℃),and fermentation time(24 h)were retained.The DFC significantly affects nutritional factors such as proteins,amino acids,and others.At the same time,the anti-nutritional components showed the opposite results,except the total phenolic content exhibited a significantly higher content after fermentation.However,the DFC significantly decreased aldehydes such as hexanal in non-fermented soymilk(NFSM)from 19.30%to 4.97%in FSM3 and 1.60%in FSM4,respectively.Furthermore,the fermentation produced a higher abundance of 2-butanone,acetoin,and acetic acids,thus improving the overall sensory acceptability.Over time,the fermentation has been pertinent to exert preservation effects,especially for FSM4 at 4℃.The results indicated that the optimized DFCs have a good application for FSM by improving its flavor,functional profiles with health-promoting effects,and soymilk product preservations.
基金supported by National Natural Science Foundation of China(Project No.32160547)Basic and Applied Basic Research Foundation of Guangdong Province(Project No.2021B1515120042)+2 种基金Vegetable Industry Technology System Post Expert Project of Jiangxi Province(Project No.JXARS-06)Jiangxi Provincial Key R&D Program(20232BBF60024)Jiangxi Provincial Agricultural Key Core Technology Tackling Issues(JXNK202303-05).
文摘Hazardous levels of biogenic amines(BA)are frequently detected in soy sauce.However,the microorganisms and mechanisms responsible for BA formation in soy sauce are not well understood.In this study,we investigated the dynamic changes and metabolic pathways of BAs during soy sauce fermentation via metabolome and metagenomic analyses.Spermidine and putrescine were the main BAs detected during koji making,while putrescine,tyramine,phenylethylamine,and histamine were dominant during moromi fermentation.PCA analysis revealed that the soy sauce fermentation process could be divided into five representative stages based on the dynamics of BAs.Metagenomic analysis uncovered that a total of 15 genera were mainly involved in BAs formation,particularly,histamine was principally produced by Klebsiella,and Bacillus was the major tyramine-synthesizing bacteria.Correlation analysis showed that pH increase inhibited the spermidine production during koji making,whereas elevated NaCl concentration facilitated the phenylethylamine formation during moromi fermentation.Co-occurrence network analysis unveiled the associations between the BA-producing microorganisms and other genera.Overall,these results have improved our understanding of the mechanism of BA formation during soy sauce fermentation and guided the development of fermentation agents capable of degrading BA in industrial manufacture soy sauce production.
文摘The authors regret that In the Acknowledgments section of the paper,the second grant number was incorrectly listed as"32160547".The correct grant number should be"32260575"(corresponding to the NSFC-funded project entitled"Functional microorganisms and their regulatory mechanisms in the formation of characteristic flavors during Cantonese soy sauce fermentation").The authors would like to apologise for any inconvenience caused.
基金supported by Basic and Applied Basic Research Foundation of Guangdong Province(Project No.2021B1515120042)National Natural Science Foundation of China(Project No.32160547)+1 种基金Vegetable Industry Technology System Post Expert Project of Jiangxi Province(Project No.JXARS-06)Nanchang University High Value Patent Cultivation Program.
文摘Soy sauce is a traditional fermented seasoning with unique flavor in which microbes play a crucial role.However,the correlation between core microbiota and characteristic flavor metabolites as well as physicochemical properties is not clear.In this study,high-throughput sequencing showed that Weissella,Tetragenococcus,and Lactobacillus were the marker bacteria for the initial,mid,and late stages of fermentation,respectively,while Aspergillus was predominant throughout the process,Candida and Zygosaccharomyces appeared mainly at the late stage.Additionally,7 organic acids,17 amino acids,and 52 volatile flavors were identified,of them,24 com-pounds were recognized as the characteristic flavors.The color change of soy sauce was consistent with the bacterial succession.Correlation analysis between microbiota,physicochemical properties,and characteristic flavors suggested that Tetragenococcus,Lactobacillus,and Zygosaccharomyces were the potential core functional genera that affect the environment and characteristic flavors.These findings provided valuable insights for process optimization for fermented-food production.
