文献类型： 外文期刊
作者： Xu, Fei 1 ; Chen, Yonggan 4 ; Cai, Yingying 1 ; Gu, Fenglin 1 ; An, Kejing 5 ;
作者机构： 1.Chinese Acad Trop Agr Sci CATAS, Spice & Beverage Res Inst, Wanning, Peoples R China
2.Natl Ctr Important Trop Crops Engn & Technol Res, Wanning, Peoples R China
3.Hainan Prov Engn Res Ctr Trop Spice & Beverage Cr, Wanning, Peoples R China
4.Hainan Trop Ocean Univ, Coll Fisheries & Life Sci, Sanya, Peoples R China
5.Guangdong Acad Agr Sci, Sericulture & Agrifood Res Inst, Guangdong Key Lab Agr Prod Proc, Key Lab Funct Foods,Minist Agr, Guangzhou, Peoples R China
关键词： vanilla; curing process; microbial community; bacterial and fungal; high-throughput sequencing
期刊名称：FRONTIERS IN MICROBIOLOGY （ 影响因子：5.64； 五年影响因子：6.32 ）
ISSN： 1664-302X
年卷期： 2020 年 11 卷
页码：
收录情况： SCI
摘要： Vanilla produces aroma after curing. There were a few reports about the possible involvement of microorganisms during the curing process. Bacterial and fungal community was analyzed to explore the distinct roles. Alpha diversity analysis indicated that the abundance and diversity of microorganisms did not increase regularly as the curing progressed. Weighted and unweighted principal coordinates analysis (PCoA) showed that the fungal community of blanching beans was significantly different from those of the vanilla beans of other stages, respectively.BacillusandAspergilluswere the dominant genus during the curing process. Correlation analysis indicated that the bacterial and fungal structure was positively related to the vanillin formation, respectively. The study was conducive to reveal the formation of flavor components and the biosynthesis of vanillin. Furthermore, it proposed the possible curing methods of regulating the bacterial and fungal community to increase vanillin formation.
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