The diversity of microbial communities in Chinese milk fan and their effects on volatile organic compound profiles

Abstract

Milk fan is a cheese-like fermented milk product produced in Yunnan Province, China. In this study, we characterized the microbial communities of milk fan from 6 distinct geographical origins and investigated their generation of volatile organic compounds (VOC). The microbial communities found in all milk fan samples were dominated by Lactococcus, Lactobacillus, and Raoultella bacteria and Rhodotorula, Torulaspora, and Candida fungi. Samples from the Kunming and Weishan regions had greater bacterial richness, and samples from Xizhou had greater fungal community richness. Sixty prominent VOC (i.e., those having odor activity values ≥1), including esters, acids, alcohols, aldehydes, ketones, and aromatic compounds, were identified by gas chromatography-mass spectrometry analysis of milk fan samples. Pearson correlation analysis revealed that Lactobacillus, Rhodotorula, Lodderomyces, and Debaryomyces had significant correlations with various VOC, revealing a total of 13 compounds that are characteristic of the odor of milk fan. These bacteria and fungi are therefore identified as functional microorganisms that collectively create the complex VOC profile of milk fan. This study provides a comprehensive overview of the microbial community of milk fan and demonstrates its contribution to the unique aroma profile of this fermented milk product.

Keywords: aroma; core microbes; high-throughput sequencing; milk fan; volatile organic compounds.