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Effects of Lactobacillus plantarum C7 and Staphylococcus warneri S6 on flavor quality and bacterial diversity of fermented meat rice, a traditional Chinese food

文献类型： 外文期刊

作者： Wang, Man 1 ; Wang, Chengming 1 ; Yang, Chen 1 ; Peng, Luqiu 1 ; Xie, Qihui 1 ; Zheng, Runmin 1 ; Dai, Yiyi 1 ; Liu, Shil 1 ;

作者机构： 1.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China

2.Huazhong Agr Univ, Minist Educ, Key Lab Environm Correlat Dietol, Wuhan 430070, Peoples R China

3.Hubei Acad Agr Sci, Inst Agr Qual Stand & Testing Technol Res, Wuhan 430070, Peoples R China

关键词： Lactobacillus plantarum; Staphylococcus warneri; High throughput sequencing; Bacterial diversity; Volatile flavor compounds; Correlation analysis

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：6.475； 五年影响因子：6.508 ）

ISSN： 0963-9969

年卷期： 2021 年 150 卷

页码：

收录情况： SCI

摘要： Fermented meat rice (FMR) is a traditional Chinese fermented food with special flavor and abundant microorganisms. Lactobacillus and Staphylococcus species have been found to be excellent strains in FMR during fermentation. However, their roles in FMR flavor formation remain yet to be elucidated. Here, we investigated the correlation between physicochemical properties and volatile flavor components, as well as the microbial community during FMR fermentation. First, we determined pH, total titratable acids (TTA), proteins, total lipids, organic acids, free amino acids (FAAs), and volatile flavor compounds (VFCs). With increasing fermentation time, inoculation with Lactobacillus plantarum C7+ Staphylococcus warneri 56 (LP + SW) accelerated the decrease in pH, increased TTA, and reduced protein and total lipid content of FMR. In addition, LP + SW inoculation resulted in significantly (P < 0.05) higher contents of beta-eudesmol, nemlidol, ethyl caproate, citronella', lactic acid, and most FAAs (aspartic acid, glutamic acid, alanine, and lysine) in FMR compared to natural fermentation. Second, inoculated fermentation promoted the growth of Lactobacillus plantarum and/or Staphylococcus warneri and inhibited the growth of some potentially pathogenic microorganisms such as Acinetobacter and Enhy-drobacter. Lactobacillus and Staphylococcus were found to be highly correlated with the physicochemical properties and VFCs (P < 0.05) of FMR as indicated by redundancy analysis (RDA) and partial least squares (PLS, VIP > 1.0) analysis. Finally, Spearman's correlation (vertical bar r vertical bar >= 0.7, P < 0.05) analysis of SPSS was visualized by the Cytoscape software. The findings suggest that inoculation with L. plantarum C7 and/or S. warneri 56 can significantly improve the flavor quality of FMR.

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