Microbial community structure analysis and screening of dominant strains in Guizhou white sour soup: enhancing safety, improving flavor, and shortening fermentation cycle

文献类型： 外文期刊

第一作者： Zhang, Pengfei

作者： Zhang, Pengfei;Hu, Miao;Meng, Weimin;Wang, Jiao;Yuan, Zifan;Wang, Fengzhong;Li, Shuying;Wang, Fengzhong;Wang, Fengzhong

作者机构：

关键词： White sour soup; Next-generation sequencing; Microbial communities; Potential probiotics; Inoculated fermentation

期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）

ISSN： 2590-1575

年卷期： 2025 年 30 卷

页码：

收录情况： SCI

摘要： White sour soup (WSS) is a traditional fermented food from Guizhou, China. To address the issues of long fermentation cycles, inconsistent quality, and safety risks, this study screened core strains based on microbial diversity. Analysis of 20 WSS samples revealed Lactobacillus, Geotrichum, and Pichia as dominant genera, with eight harmful microorganisms detected in naturally fermented samples. Lacticaseibacillus paracasei MY6 and Pichia pseudolambica PY4 were selected as starter cultures. In the inoculated fermentation group (H), no harmful microorganisms were found, and pH, titratable acidity, and nitrite levels reached 2.95 +/- 0.01, 8.78 +/- 0.19 mg/g, and 9.01 +/- 0.18 mg/kg. The H group presented superior overall sensory quality. GC-IMS identified 36 volatile organic compounds (VOCs), with 16 biomarkers distinguishing different WSS samples. Among them, 2-pentylfuran, methanol, and 2-propanone may serve as characteristic VOCs of the H group. This study offers theoretical support for the standardized and safe production of WSS.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序