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Unraveling the flavor profile and microbial roles during industrial sichuan radish paocai fermentation by molecular sensory science and metatranscriptomics

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Food Bioscience 2022年第4期48卷 501-512页

作者： Yajiao Zhao Zhengyun Wu Shigeo Miyao Wenxue Zhang College of Biomass Science and Engineering Sichuan UniversityChengdu610065China Department of Nutrition Tokyo Kasei UniversityTokyo173-8602Japan School of Liquor-Brewing Engineering Sichuan University Jinjiang CollegeMeishan620860China

In this study,the changes of flavor profile,the succession rules of active microorganisms and their correlation were analyzed during the fermentation process of industrial sichuan radish paocai,in order to further explore the composition of ingredients that constitute the unique flavor characteristics of industrial sichuan radish paocai,and the microorganisms and enzymes that may contribution to *** this end,molecular sensory,high performance liquid chromatography and metatranscriptomics were employed to identify the aroma-active compounds,non-volatile compounds and active microorganisms during the 197-day fermentation process of industrial sichuan radish paocai,*** aroma-active compounds were identified,of which 12 compounds had odor activity values≥1,and some off-flavor compounds were significantly lower than those of fresh *** 100 days of fermentation,aroma-active compounds began to accumulate extensively with the dominant active microorganisms transforming from fungi to *** the potential formation pathways of 14 aroma-active compounds,most of which were dominated by Lactobacillus and Debaryomyces,and were contributed by other microorganisms mainly belong to Lactobacillales,Saccharomycetales and *** study provides new insights into the flavor formation and microbial metabolic roles of industrialized paocai,as well as valuable references for screening and isolation of functional strains,expression and characterization of flavor enzymes.

关键词： industrial sichuan paocai Fermentation Flavor profile Metatranscriptomics Active microbial community Molecular sensory

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