Correlation Analysis of Microbiota and Volatile Flavor Compounds of Caishiji Soybean Paste

Microbial diversity plays a crucial part in the fermentation of Caishiji soybean paste (CSP). In the current study, the microbiota and volatile flavor compounds (VFCs) in CSP were identified through Illumina MiSeq sequencing and headspace gas chromatography–mass spectrometry. Five bacterial (Bacillu...

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Bibliographic Details
Published inFermentation (Basel) Vol. 8; no. 5; p. 196
Main Authors Cai, Jing, Han, Yueting, Wu, Wei, Wu, Xuefeng, Mu, Dongdong, Jiang, Shaotong, Li, Xingjiang
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 27.04.2022
Subjects
Alcohol
Alcohols
Aldehydes
Amino acids
Aspergillus
Bacillus
Caishiji soybean paste
Chromatography
Correlation analysis
correlations
Esters
Fermentation
Flavor compounds
Gas chromatography
Headspace
Illumina MiSeq sequencing
Mass spectroscopy
Microbiomes
Microbiota
Microorganisms
Phenols
Retention
Software packages
Soybeans
Staphylococcus
Taxonomy
volatile flavor compounds
United States > US
China
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Summary:Microbial diversity plays a crucial part in the fermentation of Caishiji soybean paste (CSP). In the current study, the microbiota and volatile flavor compounds (VFCs) in CSP were identified through Illumina MiSeq sequencing and headspace gas chromatography–mass spectrometry. Five bacterial (Bacillus, Tetragenococcus, Salinivibrio, Halomonas, and Staphylococcus) and four fungal genera (Aspergillus, Debaryomyces, Nigrospora, and Curvularia) were revealed as dominant among the entire microbiome of CSP. More than 70 VFCs, including 8 acids, 15 esters, 8 alcohols, 14 aldehydes, 4 ketones, 5 phenols, and 20 miscellaneous VFCs were detected during the fermentation process. A total of 12 kinds of VFCs were identified in the odor activity value (OAV) analysis. The results of the correlation analysis between microbiota and VFCs indicated that Bacillus, Tetragenococcus, Staphylococcus, and Aspergillus were the main microbiota affecting the flavor of CSP. These results may serve as a reference for enhancing the quality of CSP.
ISSN:2311-5637
2311-5637
DOI:10.3390/fermentation8050196