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• Bioengineering •     Next Articles

Analysis and Correlation Study on Bacterial Community and Flavor Components of Post-leavened Red Sufu

Zhuo CHENWu-Xue-Feng 2, 2,Ying HE 2,Jing CAI 2,jin liangYu-meng ZHANG2,LI Xing-Jiang   

  • Received:2019-12-03 Revised:2020-11-23 Online:2021-03-25 Published:2021-03-22
  • Contact: LI Xing-Jiang E-mail:lixingjiang@hfut.edu.cn

Abstract: In order to explore the succession relationship between the change of flavor substances and the bacterial colony in post-leavened red fermented sufu, in this experiment, the headspace solid-phase microextraction (HS-SPME) combined with the gas chromatography-mass spectrometry (GC-MS), reversed-phase high performance liquid chromatography (HPLC) and OPA precolumn derivatization were used to detect volatile flavour compounds and amino acids content in the sufu. A total of 50 volatile flavor substances were detected in red sufu during post-leaven period. There were 20 ester compounds and 9 alcohols. The main flavor substances obtained by odor activity value (OAV) analysis were phenylethanol, 1-octene-3-alcohol, ethyl acetate, etc. The types and contents of most esters, terpenes, furans and other flavor substances increased with fermentation, while the alkane and some esters did not change significantly. The content of free amino acids in red fermented sufu at different stages was determined,the total free amino acid (FAA) content increased with fermentation. The bacterial colonies were analyzed by high-throughput sequencing method, and it was found that the dominant bacterial communities in red Sufu were Bacillus, Enterobacter, Acinetobacter, Tetragonococcus etc. The diversity of bacteria increased significantly during fermentation. The abundance of Bacillus decreased significantly with fermentation, while the abundance of Lactococcus and Tetragonococcus increased with fermentation. The abundance of Enterobacter increased significantly in the antemetaphase and decreased in the antemetaphase. Spearman correlation analysis was carried out between free amino acids, some volatile flavor substances and bacteria, the results showed that the production of amino acids in the post-fermentation period of red fermented sufu was positively correlated with Enterobacter, but negatively correlated with most fragrance compounds. Bacillus is positively correlated with a variety of aromatic ester compounds. Other strains, such as Lactococcus and Acinetobacter, also provide good flavor during the post-fermented period.

Key words: Red Sufu, Volatile flavor substance, Free amino acid (FAA), Bacterial colonies, High throughput sequencing

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