Effects of assorted radishes on the flavor development and bacterial community succession of radish paocai during fermentation

文献类型： 外文期刊

第一作者： Zheng, Zimeng

作者： Zheng, Zimeng;Zhou, Qian;Wu, Yanping;Zhong, Kai;Gao, Hong;Zhang, Xiaohong;Zhang, Fantao;Jia, Zhenchao

作者机构：

关键词： Varieties; Radish paocai; Bacterial community succession; Flavor profiles; Correlation analysis

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）

ISSN： 0023-6438

年卷期： 2023 年 187 卷

页码：

收录情况： SCI

摘要： Radish paocai, one of the most common Sichuan paocai, is widely popular with people. However, comprehensive research on the effect of radish varieties on the fermentation of radish paocai is lacking and the underlying bacterial mechanism remains unclear. Herein, we analyzed and compared the physicochemical characteristics, flavor profiles, and bacterial community succession of paocai fermented with three different kinds of radishes, and further investigated the correlation between the core bacteria and differential metabolites. As a result, the content of flavor compounds increased, and terpenoids, sulfocompounds, and alcohols were the representative flavor substance in paocai products, which suggested that spontaneous fermentation through the salt-brine method was universally applicable to diverse raw radish materials. Furthermore, f_Leuconostocaceae, f_Lactobacillaceae, g_Weissella, and g_Lactobacillus were considered as the biomarkers in paocai during the fermentation period. Notably, white radish was selected as the distinguished variety to produce radish paocai acquired affluent flavor compounds, according to the discrepant time or whether the biomarkers appear. These findings may provide comprehensive insights into manufacturing paocai with high quality.

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