Exploring potential correlations between bacterial communities, organic acids, and volatile metabolites of traditional fermented sauerkraut collected from different regions of Heilongjiang Province in Northeast China

Wang, Jiawang; Sui, Yumeng; Lu, Jiasheng; Dong, Zhiming; Liu, Haotian; Kong, Baohua; Chen, Qian

doi:10.1016/j.fochx.2023.100840

Cited by 9 publications

(1 citation statement)

References 36 publications

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“…Research showed that organic acids were the carbon source for the growth of microorganisms in the late fermentation stage. Not only do they have a unique flavor, they serve as precursors for synthesizing other flavor compounds [30]. Therefore, it can be inferred that lactic acid bacteria, yeasts, and other microorganisms decompose glucose into a significant amount of organic acid, increasing the total acid content in the system during the fermentation of douchi.…”

Section: Differences In the Physicochemical Properties Of Typical Fer...mentioning

confidence: 99%

A Systematic Comparative Study on the Physicochemical Properties, Volatile Compounds, and Biological Activity of Typical Fermented Soy Foods

Guo,

Peng,

2024

Foods

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Fermented soy foods can effectively improve the unpleasant odor of soybean and reduce its anti-nutritional factors while forming aromatic and bioactive compounds. However, a differential analysis of characteristic flavor and function among different fermented soy foods has yet to be conducted. In this study, a systematic comparison of different fermented soy foods was performed using E-nose, HS-SMPE-GC×GC-MS, bioactivity validation, and correlation analysis. The results showed that soy sauce and natto flavor profiles significantly differed from other products. Esters and alcohols were the main volatile substances in furu, broad bean paste, douchi, doujiang, and soy sauce, while pyrazine substances were mainly present in natto. Phenylacetaldehyde contributed to the sweet aroma of furu, while 1-octene-3-ol played a crucial role in the flavor formation of broad bean paste. 2,3-Butanediol and ethyl phenylacetate contributed fruity and honey-like aromas to douchi, doujiang, and soy sauce, respectively, while benzaldehyde played a vital role in the flavor synthesis of douchi. All six fermented soy foods demonstrated favorable antioxidative and antibacterial activities, although their efficacy varied significantly. This study lays the foundation for elucidating the mechanisms of flavor and functionality formation in fermented soy foods, which will help in the targeted development and optimization of these products.

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Section: Differences In the Physicochemical Properties Of Typical Fer...mentioning

confidence: 99%

A Systematic Comparative Study on the Physicochemical Properties, Volatile Compounds, and Biological Activity of Typical Fermented Soy Foods

Guo,

Peng,

2024

Foods

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Fermentation-mediated sustainable development and improvement of quality of plant-based foods: from waste to a new food

Hashimoto,

de Cassia Campos Pena,

da Cunha

et al. 2024

Syst Microbiol and Biomanuf

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Integrating flavoromics and amplicon sequencing compared the differences in the quality and microbiome of Japanese, Korean, and Chinese style spicy cabbage

Zhao,

Xiong,

et al. 2025

Food Bioscience

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Exploring potential correlations between bacterial communities, organic acids, and volatile metabolites of traditional fermented sauerkraut collected from different regions of Heilongjiang Province in Northeast China

Cited by 9 publications

References 36 publications

A Systematic Comparative Study on the Physicochemical Properties, Volatile Compounds, and Biological Activity of Typical Fermented Soy Foods

A Systematic Comparative Study on the Physicochemical Properties, Volatile Compounds, and Biological Activity of Typical Fermented Soy Foods

Fermentation-mediated sustainable development and improvement of quality of plant-based foods: from waste to a new food

Integrating flavoromics and amplicon sequencing compared the differences in the quality and microbiome of Japanese, Korean, and Chinese style spicy cabbage

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