Correlation between Microorganisms and Volatile Compounds during Spontaneous Fermentation of Sour Bamboo Shoots

Abstract

Chinese sour bamboo shoot is a traditionally, spontaneous fermented food that is particularly popular due to its complex and distinctive flavor. The volatile compounds of sour bamboo shoot originate mainly from the raw materials and the microbial fermentation. To reveal the correlation between microorganisms and flavor, third-generation sequencing and Gas Chromatography-Ion Mobility Spectrometry were applied to analyze the dynamics of microbial communities at the species level and volatile compounds during sour bamboo shoot fermentation. The abundance of Lactobacillus acetotolerans and Lactobacillus fermentum increased during the fermentation, while Lactobacillus amyloliquefaciens decreased at first but then began to rise. At the end of fermentation, Lactobacillus amyloliquefaciens and Lactobacillus acetotolerans became the predominant species. A total of sixty-seven volatile compounds, which included twenty-three esters, nineteen alcohols, eight ketones, six aldehydes, six aromatic hydrocarbons, four acids and one ether, were identified. These compounds constituted the primary flavor of sour bamboo, which created a complex flavor of sour bamboo shoot. Among them, the contents of acetic acid, propionic acid, and isoamyl alcohol gradually increased during the fermentation process, and they became the main volatile compounds. Furthermore, the correlation between microorganisms and volatile compounds was investigated through two-way Orthogonal Partial Least Squares (O2PLS), which revealed a positive correlation between Lactobacillus amylolyticus and ethyl propanoate. Additionally, the abundance of Lactobacillus acetotolerans and Lactobacillus fermentum was found to be positively correlated with 2-heptenal. These findings provide a theoretical basis for understanding the formation mechanism of sour bamboo shoot flavor and the standardized production of high-quality sour bamboo shoots.