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Dynamic evolution of flavor substances and bacterial communities during fermentation of leaf mustard (Brassica juncea var. multiceps) and their correlation

文献类型： 外文期刊

作者： Yu, Yangyang 1 ; Xu, Yujuan 2 ; Li, Lu 2 ; Yu, Yuanshan 2 ; Xu, Zhenlin 1 ;

作者机构： 1.South China Agr Univ, Coll Food Sci, Guangdong Prov Key Lab Food Qual & Safety, Guangzhou, Peoples R China

2.Minist Agr & Rural Affairs, Sericultural & Agri Food Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Guangdong Acad Agr, Beijing, Peoples R China

3.South China Agr Univ, Guangzhou, Guangdong, Peoples R China

关键词： Dynamic evolution; Flavor substances; Bacterial communities; Leaf mustard; Fermentation

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.056； 五年影响因子：6.295 ）

ISSN： 0023-6438

年卷期： 2022 年 167 卷

页码：

收录情况： SCI

摘要： Bacteria are considered an essential influence factor of flavor compounds during vegetable fermentation. This study explored the dynamic evolution of flavor substances and bacterial communities during the fermentation of leaf mustard and revealed their potential relationship. The 16S rRNA gene sequencing revealed that Acinetobacter and Pseudomonas dominated during the first two days. As the fermentation progressed, the relative abundances of Lactobacillus and Lactococcus increased and they dominated after day 9. Redundancy analysis showed that TTA and nitrite content were the main physicochemical factors influencing the revolution bacterial community. Furthermore, the correlation analysis suggested that Lactobacillus was related to 29 flavor substances, including 3 sugars, 5 organic acids, 7 free amino acids, and 14 volatile compounds. The number of flavor substances correlated to Lactobacillus was the largest. This study revealed the relationship between flavor substances and bacterial communities and revealed key microorganisms for leaf mustard fermented.

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