Microbial communities and metabolite profiles during the fermentation of Chinese Dongbei suancai with Chinese baijiu as supplementary material

文献类型： 外文期刊

第一作者： Wu, Xingzhuang

作者： Wu, Xingzhuang;Li, Xiao;Gao, Ya;Han, Yanqiu;Zhang, Rui;Wang, Chen;Wu, Xingzhuang

作者机构： Liaoning Acad Agr Sci, Inst Food & Proc, Shenyang 110161, Peoples R China;Liaoning Acad Agr Sci, Inst Food & Proc, Shenyang, Peoples R China

关键词： Chinese Dongbei suancai; Chinese baijiu; lactic acid bacteria; microbial succession; metabolonomics

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 2022影响因子：4.1； 五年影响因子：4.2 ）

ISSN： 0022-5142

年卷期： 2023 年 103 卷 7 期

页码：

收录情况： SCI

摘要： BACKGROUNDIn industrial production of suancai, baijiu is commonly used to inhibit the spoilage bacteria and enhance the flavor. However, the effects of baijiu on the microbial diversity and metabolic pathways of suancai are rarely reported in the literature. This study aimed to explore the microbial community, its predicted functional roles, and the metabolites formed during fermentation of Chinese Dongbei suancai fermented using a mixed starter with Chinese baijiu as supplementary material. RESULTSResults showed that Lactobacillus, Enterobacter, and Leuconostoc were the major bacterial genera in the Dongbei suancai fermented by adding baijiu. Linear discriminant analysis effect size indicated that Leuconostoc was the major biomarker in the early stage of fermentation, whereas Lactococcus, Weissella, and Lactobacillus plantarum were biomarkers in the middle and later stages of fermentation. A total of 638 metabolites were detected in suancai fermented by adding baijiu. However, the principal component analysis showed that baijiu significantly affected the metabolites of suancai in the early and later stages of fermentation. Furthermore, 58, 22, and 26 significantly differential metabolites (P < 0.01) were found on day 0, day 2, and day 30 of fermentation respectively. Moreover, Lactobacillus, Lactococcus, and Enterobacter had positive correlations with amino acids, nucleotides, organic acids, alcohols, and esters. Functional analysis implied that carbohydrate, amino acid, energy, and nucleotide metabolism were the major determinants of the characteristics of suancai fermented with baijiu as supplementary material. CONCLUSIONBaijiu changed the metabolites of inoculated fermented Dongbei suancai. (c) 2023 Society of Chemical Industry.

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