Correlation between microbial communities and key flavors during post-fermentation of Pixian broad bean paste

Ping Liu; Qin Xiang; Wenjia Sun; Xuemei Wang; Junfan Lin; Zhenming Che; Peihua Ma

doi:10.1016/j.foodres.2020.109513

Correlation between microbial communities and key flavors during post-fermentation of Pixian broad bean paste

Food Res Int. 2020 Nov:137:109513. doi: 10.1016/j.foodres.2020.109513. Epub 2020 Jul 8.

Authors

Ping Liu¹, Qin Xiang², Wenjia Sun³, Xuemei Wang³, Junfan Lin³, Zhenming Che³, Peihua Ma⁴

Affiliations

¹ School of Food Science and Bioengineering, Xihua University, Chengdu 610039, China. Electronic address: dewflowerlp@163.com.
² School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
³ School of Food Science and Bioengineering, Xihua University, Chengdu 610039, China.
⁴ Department of Nutrition and Food Science, University of Maryland, 0112 Skinner Building, College Park, MD 20742, United States.

PMID: 33233148
DOI: 10.1016/j.foodres.2020.109513

Abstract

Pixian broad bean paste (PBP) is a traditional Chinese condiment, famous for its distinctive flavor. Microbial communities play a vital role in producing the unique flavor of PBP, and a significant accumulation of these volatile flavors occurs during the post-fermentation stage of its production. However, little is known about the relationship between the microbes and flavor compounds in PBP. In this study, high-throughput sequencing (HTS) analysis revealed that Leuconostoc (8.30%), Lactobacillus (7.05%), Weissella (5.80%) and Staphylococcus (4.03%) were the dominant bacterial genera, while the most prevalent yeast genera were Zygosaccharomyces (41.45%) and Pichia (5.83%). Gradual accumulations of free amino acids (glutamic acid and asparagine), organic acids (malic acid and tartaric acid), and unique volatiles (aldehydes, phenols and pyrazines) were evident throughout the post-fermentation process. Analysis of the Pearson's correlation coefficients between 66 key microbes and the key flavors was investigated. Nine core microbes were identified based on the linear discriminant analysis (LDA) scores ≥ 4 (or an average abundance >0.1%) and a high correlation with at least two flavor categories (P < 0.05, |ρ| > 0.8), namely Kosakonia, Kazachstania, Debaryomyces, Lactobacillus, Myroides, Stenotrophomonas, Ochrobactrum, Wohlfahrtiimonas, and Lactococcus genera. These results provide a clearer insight into microbial succession during PBP post-fermentation, thereby contributing to further quality improvement of PBP.

Keywords: 2-Acetyl pyrrole (PubChem, CID 14079); 2-Ethylphenol (PubChem, CID 6997); 3-(methylthio) propionaldehyde (PubChem, CID 18635); 3-Methyl-1-butanol (PubChem, CID 31260); 4-Ethyl-2-methoxyphenol (PubChem, CID 62465); 4-Hydroxy-2-ethyl-5-methyl- 3(2H)-furanone (PubChem, CID 33931); Core microbe identification; Ethyl hexanoate (PubChem, CID 31265); Furfural (PubChem, CID 7362); High-throughput sequencing; LEfSe analysis; Linalool (PubChem, CID 6549); Metabolite change; Microbial succession; Pearson’s correlation analysis; Phenethyl alcohol (PubChem, CID 6054); Pixian broad bean paste; Tetramethylpyrazine (PubChem, CID 14296).

Publication types

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

MeSH terms

Fermentation
Flavoring Agents / analysis
Microbiota*
Taste
Vicia faba*

Substances

Flavoring Agents