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

Man Wang; Chengming Wang; Chen Yang; Luqiu Peng; Qihui Xie; Runmin Zheng; Yiyi Dai; Shilin Liu; Xitian Peng

doi:10.1016/j.foodres.2021.110745

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

Food Res Int. 2021 Dec;150(Pt A):110745. doi: 10.1016/j.foodres.2021.110745. Epub 2021 Oct 11.

Authors

Man Wang¹, Chengming Wang², Chen Yang¹, Luqiu Peng¹, Qihui Xie¹, Runmin Zheng¹, Yiyi Dai¹, Shilin Liu¹, Xitian Peng³

Affiliations

¹ College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China.
² College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China. Electronic address: cmwang@mail.hzau.edu.cn.
³ Institute of Agricultural Quality Standards and Testing Technology Research, Hubei Academy of Agricultural Sciences, Wuhan 430070, China.

PMID: 34865763
DOI: 10.1016/j.foodres.2021.110745

Abstract

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 S6 (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 β-eudesmol, nerolidol, ethyl caproate, citronellal, 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 Enhydrobacter. 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 (| r | ≥ 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 S6 can significantly improve the flavor quality of FMR.

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

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

China
Lactobacillus plantarum*
Meat
Oryza*
Staphylococcus

Supplementary concepts

Staphylococcus warneri