Comparative Analysis of Traditional and Modern Fermentation for Xuecai and Correlations Between Volatile Flavor Compounds and Bacterial Community

Abstract

Differences in flavor compounds and bacterial communities of Xuecai by traditional and modern fermentation are poorly understood. Allyl isothiocyanate (E9), ethyl acetate (E1), 3-butenenitrile (N1), phenol (P1), ethanol (A1), and 3-(2,6,6-trimethyl-1-cyclohexen-1-yl) acrylaldehyde (L11) were the main flavor compounds that differed between Xuecai produced by traditional and modern fermentation. Among these compounds, the contents of N1 and E9 were higher in modern fermentation Xuecai. Traditional fermentation Xuecai possessed higher contents of A1, P1, E1, and L11. High-throughput sequencing showed that Lactobacillus-related genera was the most abundant genus (50%) in modern fermentation Xuecai. However, in traditional fermentation Xuecai, Halanaerobium (29.06%) and Halomonas (12.96%) were the dominant genera. Halophilic bacteria (HB) positively contribute to the flavor of Xuecai. Carbohydrate metabolism and amino acid metabolism were the most abundant pathways associated with the bacterial communities of the Xuecai. This indicated that Xuecai flavor formation is mainly dependent on protein and carbohydrate degradation. This study provides a novel insight that HB may be important for flavor formation of Xuecai.

Dynamics of nutrients, sensory quality and microbial communities and their interactions during co-fermentation of pineapple by-products and whey protein

“…Changes in nutrients and the production of volatile substances during fermentation are closely related to the structural changes of the microbial community in the fermentation system ( Zhang, Zhang, Xin, Liu & Zhang, 2021 ). Therefore, it is important to determine the core microbial community that plays a major role in the fermentation system.…”

Exploring the Profile Contributions in Meyerozyma guilliermondii YB4 under Different NaCl Concentrations Using GC-MS Combined with GC-IMS and an Electronic Nose

“…Acrolein, a compound with a pungent odor, is primarily formed through microbial metabolism. In a study conducted by Zhang et al, it was discovered that acrolein acts as the major differentiating flavor component in both traditional and modern fermented Xuecai [44]. As shown in Figure 7, the concentration of acrolein is highest in the CK sample, but significantly decreases (p < 0.05) as the NaCl concentration increases.…”

Nutritional Content Dynamics and Correlation of Bacterial Communities and Metabolites in Fermented Pickled Radishes Supplemented With Wheat Bran

“…Thus, the content of reducing sugar can indicate the metabolic activity of microorganisms in fermented vegetables ( 44 ). Glucose and fructose are utilized by LAB through glycolysis, producing pyruvate, which is the central compound for lactic acid, acetic acid, alcohol, and ester formation ( 9 ). Glucose and fructose concentrations were highest in the fresh radish roots; however, the levels were reduced due to dehydration in the BRAN group.…”

“…Then the dehydrated radish roots are further fermented with condiments for desalting and seasoning. Throughout the fermentation process, the radish roots are compressed with weight stones and kept in a cool and well-ventilated environment ( 9 ). Besides, in Japan, Takuan-zuke , fermented Japanese winter radish root (daikon) consists of salt, rice bran ( Nuka ), and daikon ( 10 ).…”