Seasonal alteration of environmental condition-driven shift in microbiota composition, physicochemical attributes and organic compound profiles in aged Paocai brine during intermittent back-slopping fermentation

文献类型： 外文期刊

第一作者： Huang, Yuli

作者： Huang, Yuli;Ge, Lihong;Su, Yanqiu;Zuo, Yong;Huang, Yuli;Lai, Haimei;Wang, Yali;Mei, Yuan;Zeng, Xueqing;Yuan, Huaiyu;Li, Huajia;Zhu, Yongqing;Liao, Qi;Zhao, Nan;Wang, Yali;Shi, Qiao

作者机构：

关键词： Paocai; Fermented vegetable; Season; Physicochemical property; Microbial succession; Organic compound

期刊名称：FOOD BIOSCIENCE （ 影响因子：5.2； 五年影响因子：5.4 ）

ISSN： 2212-4292

年卷期： 2022 年 50 卷

页码：

收录情况： SCI

摘要： The aim of this study was to investigate the seasonal alterations in microbial composition and quality parameters of Paocai brine during back-slopping fermentation. With relatively constant reducing sugar levels across seasons, higher titratable acidity and lower pH was observed in summer and autumn. Organic compound analysis revealed higher production of lactic acid, acetic acid and gamma-aminobutyric acid (GABA), and less free amino acids in summer. As for bacterial composition, Lactobacillus gradually flourished across winter, spring, summer and autumn, accompanied by decline of Pediococcus abundance. For fungal composition, Kazachstania and Pichia were dominant genera, with Pichia flourishing in spring and summer. Pearson's correlation analysis illustrated that, through driving microbial succession, jar temperature was the primary factor influencing quality of Paocai brine during back-slopping fermentation. Understanding the quality fluctuation of fermented vegetables across seasons along with ambient difference would be helpful for developing targeted technology to obtain products with stable and reproducible quality.

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