文献类型： 外文期刊

作者： Chen, Zhongai ¹ ; Liu, Lijing ¹ ; Du, Huan ¹ ; Lu, Kaixiang ¹ ; Chen, Cong ¹ ; Xue, Qiaoli ³ ; Hu, Yongjin ¹ ;

作者机构： 1.Yunnan Agr Univ, Coll Food Sci & Technol, 452 Fengyuan Rd, Kunming 650000, Yunnan, Peoples R China

2.Guizhou Acad Agr Sci, Inst Food Proc, 1 Jinnong Rd, Guiyang 550006, Peoples R China

3.Yunnan Agr Univ, Editorial Dept Journal, Kunming 650000, Peoples R China

关键词： Mouding sufu; Natural fermentation; Gas chromatography ion migration; spectroscopy; Amino acid; Organic acid; Correlation

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）

ISSN： 2590-1575

年卷期： 2023 年 18 卷

页码：

收录情况： SCI

摘要： Mouding sufu, a traditional fermented soybean product in China, has been recognized by the public in the southwestern regions of China. To reveal the microbial community succession and their relationship with the flavor formation during the natural fermentation of Mouding sufu, microbial community, non-volatile flavor compounds and volatile flavor compounds were analyzed by high-throughput sequencing, high-performance liquid chromatography, gas chromatography ion migration spectroscopy, respectively. The results showed that Lactobacillus and Klebsiella were the most abundant bacterial genus, whereas the main fungal genera were un-classified-f-Dipodascaeae and Issatchenkia. In addition, Glutamic acid, Aspartic acid, Alanine, Valine, Lysine, Histidine, lactic acid, succinic acid, and acetic acid were the main non-volatile flavor substances. Furthermore, the taste activity values of glutamic acid, aspartic acid and lactic acid reached 132, 68.9, 18.18 at H60, respectively, meaning that umami and sour were the key taste compounds. Simultaneously, ethyl 3-methylbuta-noate-M, ethyl propanoate, methyl 2-methylbutanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate-D, ethyl isobutyrate, linalool-M, linalool-D, cis-4-heptenal, 2-methylpropanal were the characteristic volatile fla-vor of Mouding sufu. Finally, correlation analysis showed that g__Erwinia and g__Acremonium correlated with most of the key aroma compounds. 20 bacteria and 21 fungi were identified as core functional microbe for Mouding sufu production.