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Dynamics of Microbial Communities, Flavor, and Physicochemical Properties during Ziziphus jujube Vinegar Fermentation: Correlation between Microorganisms and Metabolites

文献类型： 外文期刊

作者： Ruan, Wei 1 ; Liu, Junli 1 ; Li, Pengliang 1 ; Zhao, Wei 1 ; Zhang, Aixia 1 ; Liu, Songyan 3 ; Wang, Zhixin 2 ; Liu, Jingke 1 ;

作者机构： 1.Hebei Acad Agr & Forestry Sci, Inst Biotechnol & Food Sci, 598 Heping West Rd, Shijiazhuang 050031, Peoples R China

2.Hebei Univ Sci & Technol, Coll Food & Biol, 26 Yuxiang St, Shijiazhuang 050000, Peoples R China

3.Shijiazhuang Qual Inspect Ctr Anim Prod Feed & Ve, 3 Yixi St, Shijiazhuang 050035, Peoples R China

关键词： Ziziphus jujube vinegar; high-throughput sequencing; microorganism; flavor substance; correlation

期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）

ISSN：

年卷期： 2022 年 11 卷 21 期

页码：

收录情况： SCI

摘要： Jujube pulp separated from Ziziphus jujube is often discarded after processing, resulting in a serious waste of resources and environmental pollution. Herein, Ziziphus jujube pulp was used as a raw material for vinegar fermentation. To investigate the dynamic distribution of microorganisms and flavor substances in ZJV, correlations between environmental variables (e.g., total acid, reducing sugar, temperature) and flavor substances (organic acids, amino acids, volatile substances) and microorganisms were analyzed. Physicochemical indicators (temperature, total acid, alcohol) were the main factors affecting ZJV fermentation. The middle and later stages of ZJV fermentation were the periods showing the largest accumulation of flavor substances. Organic acids (acetic acid, malic acid, citric acid, lactic acid), amino acids (Asp, Glu, Arg) and volatile substances (ethyl phenylacetate, phenethyl alcohol) were important odor-presenting substances in ZJV. In the bacterial community, the Operational Taxonomic Units (OTUs) with an average relative abundance of more than 10% in at least one fermentation stage were mainly Acetobacter, Lactobacillus and Saccharopolyspora, while it was Thermomyces in the fungal community. Pearson correlation coefficients showed that Penicillium, Lactobacillus and Acetobacter were the core microorganisms, implying that these microorganisms contributed to the flavor formation greatly in ZJV fermentation. This study reveals the correlation between physicochemical indexes and flavor substances and microorganisms in ZJV fermentation. The results of the study can provide a theoretical basis for the development of the ZJV industry.

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