FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (18): 173-178.doi: 10.7506/spkx1002-6630-201818027

• Bioengineering • Previous Articles     Next Articles

Characterization of Fungal Microflora and Its Influence on Taste Quality of Zhaguangjiao, a Chinese Traditional Fermented Chili Product

WANG Yurong1, DAI Kaiwen2, SHEN Xin1, DONG Yun1, ZHOU Shunan1, GUO Zhuang1,*   

  1. (1. Northwest Hubei Research Institute of Traditionally Fermented Food, School of Chemical Engineering and Food Science, Hubei University of Arts and Science, Xiangyang 441053, China;2. Dangyang Municipal Food and Drug Administration, Dangyang 444100, China)
  • Online:2018-09-25 Published:2018-09-18

Abstract: The fungal community structure in Zhaguangjiao was analyzed by Miseq high throughput sequencing and the relative intensity of various taste attributes of Zhaguangjiao samples was determined using an electronic tongue. Furthermore, the correlation between the fungal diversity and taste quality of was evaluated. The results showed that Ascomycota was the most dominant fungal phyla with a relative abundance of 99.97%. Candida, Eurotium, Pichia, Fusarium, Galactomyces, Cladosporium, Guehomyces, and Debaryomyces each accounted for more than 1.0% of total sequences at the genus level, with a relative abundance of 56.63%, 10.12%, 11.19%, 2.67%, 2.48%, 2.21%, 1.50% and 1.01%, respectively. The results of Pearson correlation analysis indicated that there were positive correlations among the relative abundance of the dominant fungal genera and the defective indexes of taste quality. Thus, we can consider that the fungal microbiota played inactive roles in the taste quality formation of Zhaguangjiao.

Key words: Zhaguangjiao, high throughput sequencing, electronic tongue, diversity, quality

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