Analysis of Metabolite Composition and Isolation of Dominant Bacteria in Two Hubei Special Wheat Sauce
To explore the metabolite composition and bacterial phase composition of Hubei traditional wheat sauce, the physicochemical indexes determination, non-targeted metabolomics analysis and dominant strains isolation were conducted in this study. The results showed that both wheat sauces met the require...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-06-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024070257 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850260625690722304 |
|---|---|
| author | Qing LI Qihe CHEN Xiayu LIU |
| author_facet | Qing LI Qihe CHEN Xiayu LIU |
| author_sort | Qing LI |
| collection | DOAJ |
| description | To explore the metabolite composition and bacterial phase composition of Hubei traditional wheat sauce, the physicochemical indexes determination, non-targeted metabolomics analysis and dominant strains isolation were conducted in this study. The results showed that both wheat sauces met the requirements of GB 2718-2014 National Food Safety Standard for Brewing Sauce. A total of 236 non-volatile metabolites were identified by liquid chromatograph-tandem mass spectrometry (LC-MS/MS), mainly organic acids and their derivatives, fatty acyls, benzene and substituted derivatives, among which 195 non-volatile differential metabolites were screened. Moreover, 178 volatile metabolites were identified by gas chromatography-time-of-flight mass spectrometry (GC-TOF-MS), mainly organic acids and their derivatives, organic oxygen compounds, lipids and lipid-like molecules, among which 106 volatile differential metabolites were screened. The results of bacterial species identification indicated that the dominant species were Bacillus, Aspergillus oryzae and Starmerella etchellsii. Collectively, this study laid a solid theoretical foundation for the analysis of flavor composition and identification of dominant bacteria in traditional wheat sauce. |
| format | Article |
| id | doaj-art-4d1e7593d2f84ff78f0a331b95e040ac |
| institution | OA Journals |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-06-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-4d1e7593d2f84ff78f0a331b95e040ac2025-08-20T01:55:35ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-06-014611324310.13386/j.issn1002-0306.20240702572024070257-11Analysis of Metabolite Composition and Isolation of Dominant Bacteria in Two Hubei Special Wheat SauceQing LI0Qihe CHEN1Xiayu LIU2College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310000, ChinaCollege of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310000, ChinaCollege of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310000, ChinaTo explore the metabolite composition and bacterial phase composition of Hubei traditional wheat sauce, the physicochemical indexes determination, non-targeted metabolomics analysis and dominant strains isolation were conducted in this study. The results showed that both wheat sauces met the requirements of GB 2718-2014 National Food Safety Standard for Brewing Sauce. A total of 236 non-volatile metabolites were identified by liquid chromatograph-tandem mass spectrometry (LC-MS/MS), mainly organic acids and their derivatives, fatty acyls, benzene and substituted derivatives, among which 195 non-volatile differential metabolites were screened. Moreover, 178 volatile metabolites were identified by gas chromatography-time-of-flight mass spectrometry (GC-TOF-MS), mainly organic acids and their derivatives, organic oxygen compounds, lipids and lipid-like molecules, among which 106 volatile differential metabolites were screened. The results of bacterial species identification indicated that the dominant species were Bacillus, Aspergillus oryzae and Starmerella etchellsii. Collectively, this study laid a solid theoretical foundation for the analysis of flavor composition and identification of dominant bacteria in traditional wheat sauce.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024070257fermented flour saucewheat saucephysical and chemical indicatorsidentification of flavor substancesdominant species |
| spellingShingle | Qing LI Qihe CHEN Xiayu LIU Analysis of Metabolite Composition and Isolation of Dominant Bacteria in Two Hubei Special Wheat Sauce Shipin gongye ke-ji fermented flour sauce wheat sauce physical and chemical indicators identification of flavor substances dominant species |
| title | Analysis of Metabolite Composition and Isolation of Dominant Bacteria in Two Hubei Special Wheat Sauce |
| title_full | Analysis of Metabolite Composition and Isolation of Dominant Bacteria in Two Hubei Special Wheat Sauce |
| title_fullStr | Analysis of Metabolite Composition and Isolation of Dominant Bacteria in Two Hubei Special Wheat Sauce |
| title_full_unstemmed | Analysis of Metabolite Composition and Isolation of Dominant Bacteria in Two Hubei Special Wheat Sauce |
| title_short | Analysis of Metabolite Composition and Isolation of Dominant Bacteria in Two Hubei Special Wheat Sauce |
| title_sort | analysis of metabolite composition and isolation of dominant bacteria in two hubei special wheat sauce |
| topic | fermented flour sauce wheat sauce physical and chemical indicators identification of flavor substances dominant species |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024070257 |
| work_keys_str_mv | AT qingli analysisofmetabolitecompositionandisolationofdominantbacteriaintwohubeispecialwheatsauce AT qihechen analysisofmetabolitecompositionandisolationofdominantbacteriaintwohubeispecialwheatsauce AT xiayuliu analysisofmetabolitecompositionandisolationofdominantbacteriaintwohubeispecialwheatsauce |