Exploring potential correlations between bacterial communities, organic acids, and volatile metabolites of traditional fermented sauerkraut collected from different regions of Heilongjiang Province in Northeast China

• Published in: Food Chemistry: X Vol. 19; p. 100840
• Main Authors: Wang, Jiawang, Sui, Yumeng, Lu, Jiasheng, Dong, Zhiming, Liu, Haotian, Kong, Baohua, Chen, Qian
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 30.10.2023; Elsevier
• Subjects: Bacterial community; Flavor metabolites; Non-volatile compounds; Traditional fermented sauerkraut; Volatile compounds; Traditional fermented sauerkraut; Flavor metabolites; Volatile compounds; Non-volatile compounds; Bacterial community
• ISSN: 2590-1575; 2590-1575
• DOI: 10.1016/j.fochx.2023.100840

•A total of 148 volatile compounds were detected in 27 northeastern sauerkrauts.•Acids were the most abundant volatile compounds in 27 northeastern sauerkrauts.•Lactic acid was the most abundant metabolite in 27 northeastern sauerkrauts.•Lactococcus and Lactobacillus were related to flavor metabolites. In this study, the bacterial communities and flavor metabolites of 27 traditional naturally fermented sauerkraut samples collected from nine regions of Heilongjiang Province in Northeast China were investigated. The dominant genera were Lactobacillus, Pseudomonas, Alcaligenes, Arcobacter, Pseudarcobacter, Lactococcus, Comamonas, Pediococcus, Prevotella, and Insolitispirillum. A total of 148 volatile compounds were detected in seven categories; esters and acids were the most abundant volatiles. Additionally, the highest content (15.96 mg/g) of lactic acid was detected in YC1. Acetic acid, oleic acid, palmitic acid, elaidic acid, and dehydroacetic acid were the key differential volatile compounds, which may be related to the bacterial communities. Spearman’s correlation analysis revealed that Lactococcus and Lactobacillus were significantly positively correlated with flavor metabolites, suggesting that they may play a more significant role in flavor formation. The results of this study can help in the development of better quality of fermented vegetables.