Changes and Correlation between Microbial Communities and Flavor Compounds during the Fermentation Process of Yibin Yacai
To investigate the changes and interactions between microbial communities and flavor compounds during the fermentation process of Yibin Yacai, high-throughput sequencing technology and gas chromatography-mass spectrometry were applied to determine the microbial communities and flavor compounds durin...
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The editorial department of Science and Technology of Food Industry
2025-07-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024110263 |
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| author | Xueling CHEN Kunyi LIU Qi WANG Xinxin NIU Cheng LIAO Jiangshan AN Yunong ZHOU Zhuo CHEN Sisi GUAN |
| author_facet | Xueling CHEN Kunyi LIU Qi WANG Xinxin NIU Cheng LIAO Jiangshan AN Yunong ZHOU Zhuo CHEN Sisi GUAN |
| author_sort | Xueling CHEN |
| collection | DOAJ |
| description | To investigate the changes and interactions between microbial communities and flavor compounds during the fermentation process of Yibin Yacai, high-throughput sequencing technology and gas chromatography-mass spectrometry were applied to determine the microbial communities and flavor compounds during the fermentation process of Yibin Yacai, while, Spearman correlation was used to explore the relationship between microbial communities and characteristic flavor compounds. The results showed that the dominant microorganisms gradually changed from Pediococcus, Levilactobacillus, Torulaspora and Zygosaccharomyces in the early stage of fermentation to Levilactobacillus, Companilactobacillus, Zygosaccharomyces and Millerozyma. On the 7th month of fermentation, they further changed to Ligilactobacillus, Loigolactobacillus and Zygosaccharomyces, while, Levilactobacillus, Loigolactobacillus, Companilactobacillus, Zygosaccharomyces and Candida became the dominant microorganisms in the later stage of fermentation. Meanwhile, 924 flavor compounds were detected in the fermented samples of Yibin Yacai, among which 33 were characteristic flavor compounds (VIP>1, ROAV>1) during the fermentation process of Yibin Yacai. In addition, Loigolactobacillus, Zygosaccharomyces and Torulaspora were extremely significantly correlated with four terpenoids, including myrcene, 2-methylisoborneol, D-limonene, o-cymene, two phenols, including 4-ethyl-phenol, 4-ethyl-2-methoxy-phenol, and 2-dodecanone, (6Z)-nonen-1-ol, 2-acetyl-3-methylpyrazine, 2-methyl-benzaldehyde (P<0.01). Overall, these findings provide a theoretical basis for utilizing microorganisms to regulate the production and improve fermentation processes of Yibin Yacai. |
| format | Article |
| id | doaj-art-d9f06fe85c0843448df511c84f50a62e |
| institution | DOAJ |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-07-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-d9f06fe85c0843448df511c84f50a62e2025-08-20T03:23:56ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-07-014613364510.13386/j.issn1002-0306.20241102632024110263-13Changes and Correlation between Microbial Communities and Flavor Compounds during the Fermentation Process of Yibin YacaiXueling CHEN0Kunyi LIU1Qi WANG2Xinxin NIU3Cheng LIAO4Jiangshan AN5Yunong ZHOU6Zhuo CHEN7Sisi GUAN8School of Wuliangye Technology and Food Engineering & Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin Vocational and Technical College, Yibin 644000, ChinaSchool of Wuliangye Technology and Food Engineering & Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin Vocational and Technical College, Yibin 644000, ChinaSchool of Wuliangye Technology and Food Engineering & Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin Vocational and Technical College, Yibin 644000, ChinaSchool of Wuliangye Technology and Food Engineering & Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin Vocational and Technical College, Yibin 644000, ChinaNanguang Primary School in Xuzhou District of Yibin City, Yibin 644002, ChinaCollege of Tea Science, Yunnan Agricultural University, Kunming 650201, ChinaSichuan Yibin Suimi Yacai Co., Ltd., Yibin 644011, ChinaSchool of Wuliangye Technology and Food Engineering & Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin Vocational and Technical College, Yibin 644000, ChinaSchool of Wuliangye Technology and Food Engineering & Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin Vocational and Technical College, Yibin 644000, ChinaTo investigate the changes and interactions between microbial communities and flavor compounds during the fermentation process of Yibin Yacai, high-throughput sequencing technology and gas chromatography-mass spectrometry were applied to determine the microbial communities and flavor compounds during the fermentation process of Yibin Yacai, while, Spearman correlation was used to explore the relationship between microbial communities and characteristic flavor compounds. The results showed that the dominant microorganisms gradually changed from Pediococcus, Levilactobacillus, Torulaspora and Zygosaccharomyces in the early stage of fermentation to Levilactobacillus, Companilactobacillus, Zygosaccharomyces and Millerozyma. On the 7th month of fermentation, they further changed to Ligilactobacillus, Loigolactobacillus and Zygosaccharomyces, while, Levilactobacillus, Loigolactobacillus, Companilactobacillus, Zygosaccharomyces and Candida became the dominant microorganisms in the later stage of fermentation. Meanwhile, 924 flavor compounds were detected in the fermented samples of Yibin Yacai, among which 33 were characteristic flavor compounds (VIP>1, ROAV>1) during the fermentation process of Yibin Yacai. In addition, Loigolactobacillus, Zygosaccharomyces and Torulaspora were extremely significantly correlated with four terpenoids, including myrcene, 2-methylisoborneol, D-limonene, o-cymene, two phenols, including 4-ethyl-phenol, 4-ethyl-2-methoxy-phenol, and 2-dodecanone, (6Z)-nonen-1-ol, 2-acetyl-3-methylpyrazine, 2-methyl-benzaldehyde (P<0.01). Overall, these findings provide a theoretical basis for utilizing microorganisms to regulate the production and improve fermentation processes of Yibin Yacai.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024110263yibin yacaifermentationmicrobial communityvolatile flavor compoundcorrelation analysis |
| spellingShingle | Xueling CHEN Kunyi LIU Qi WANG Xinxin NIU Cheng LIAO Jiangshan AN Yunong ZHOU Zhuo CHEN Sisi GUAN Changes and Correlation between Microbial Communities and Flavor Compounds during the Fermentation Process of Yibin Yacai Shipin gongye ke-ji yibin yacai fermentation microbial community volatile flavor compound correlation analysis |
| title | Changes and Correlation between Microbial Communities and Flavor Compounds during the Fermentation Process of Yibin Yacai |
| title_full | Changes and Correlation between Microbial Communities and Flavor Compounds during the Fermentation Process of Yibin Yacai |
| title_fullStr | Changes and Correlation between Microbial Communities and Flavor Compounds during the Fermentation Process of Yibin Yacai |
| title_full_unstemmed | Changes and Correlation between Microbial Communities and Flavor Compounds during the Fermentation Process of Yibin Yacai |
| title_short | Changes and Correlation between Microbial Communities and Flavor Compounds during the Fermentation Process of Yibin Yacai |
| title_sort | changes and correlation between microbial communities and flavor compounds during the fermentation process of yibin yacai |
| topic | yibin yacai fermentation microbial community volatile flavor compound correlation analysis |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024110263 |
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