Exploring correlation between microbial communities and flavor profiles during fermentation of rape moss based on metagenomics and metabolomics

Fermented rape moss (FRM), one of pickled vegetable with salt cured in a short period fermentation (7 days), is broadly popular among consumers for crispness and mellowness. This study aimed to elucidate the variation of physicochemical indicators, flavor profiles, as well as bacterial communities d...

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Published inFood bioscience Vol. 62; p. 105130
Main Authors Zhu, Kai, Wu, Weiguo, Jiang, Liwen, Zhang, Yu, Wang, Rongrong, Wu, Junling, Zhou, Xiaobo, Liao, Luyan
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.12.2024
Subjects
Bacterial communities
Correlation analysis
Fermented rape moss
Flavor compounds
Metabolic pathway
Metabolic pathway
Bacterial communities
Correlation analysis
Flavor compounds
Fermented rape moss
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Summary:Fermented rape moss (FRM), one of pickled vegetable with salt cured in a short period fermentation (7 days), is broadly popular among consumers for crispness and mellowness. This study aimed to elucidate the variation of physicochemical indicators, flavor profiles, as well as bacterial communities during rape moss fermentation and the relationship between them. The results showed that flavor characteristics were dominantly accumulated in the late stage (day 6-day 7) of FRM. Moreover, the volatile compounds (VCs) of FRM were mainly ketones, esters and aldehydes, and 12 key VCs were detected, including 1 ester, 4 ketones, 2 terpenes, 1 aldehyde, 1 nitrile, 1 sulfur, 2 isothiocyanates. Additionally, Pseudomonas, Weissella, Leuconostoc, Latilactobacillus, Ligilactobacillus occupied relatively high abundance in the entire FRM fermentation. Furthermore, Spearman correlation analysis revealed that Latilactobacillus was positively correlated with 15 flavor profiles (5 FAAs, 2 OAs and 8 VCs). These findings may provide scientific references for the rational utilization of rape moss and the meticulous development of FRM. [Display omitted] •12 key volatile compounds with OAV>1 and VPA>1 were identified.•The succession of bacterial communities was explored.•The relationship between core bacteria and key flavors were investigated.•The metabolic pathways of characteristic flavor profiles were elucidated.
ISSN:2212-4292
DOI:10.1016/j.fbio.2024.105130