Flavor production in fermented chayote inoculated with lactic acid bacteria strains: Genomics and metabolomics based analysis

Shiyao Zhang; Zhixun Shang; Zhijia Liu; Xiaosong Hu; Junjie Yi

doi:10.1016/j.foodres.2022.112224

Flavor production in fermented chayote inoculated with lactic acid bacteria strains: Genomics and metabolomics based analysis

Food Res Int. 2023 Jan:163:112224. doi: 10.1016/j.foodres.2022.112224. Epub 2022 Nov 24.

Authors

Shiyao Zhang¹, Zhixun Shang², Zhijia Liu³, Xiaosong Hu⁴, Junjie Yi⁵

Affiliations

¹ Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China. Electronic address: zs1zhangshiyao@163.com.
² Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China. Electronic address: Shangzx0107@163.com.
³ Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China. Electronic address: liuzhijia@kust.edu.cn.
⁴ Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: huxiaos@263.net.
⁵ Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China. Electronic address: junjieyi@kust.edu.cn.

PMID: 36596153
DOI: 10.1016/j.foodres.2022.112224

Abstract

In this study, genomics and metabolomics were combined to reveal possible bio-synthetic pathways of core flavor compounds in pickled chayote via lactic acid bacteria (LAB) fermentation. The Lactiplantibacillus plantarum, Levilactobacillus brevis, and Lacticaseibacillus paracasei were selected as core LAB strains with better flavor-producing ability for chayote fermentation. The genomic results showed L. plantarum contained the largest number of metabolism annotated genes, while L. brevis had the fewest. Besides, the largest number of volatile compounds was detected in chayote fermented by L. plantarum, followed by L. brevis and L. paracasei. Some unique odor-active compounds (aldehydes, esters, and alcohols) and taste-active compounds (amino acids and dipeptides) were produced by different LAB strains. Accordingly, phenylalanine metabolic pathway (M00360), amino acid metabolic decomposition pathway (the Ehrlich pathway) and the anabolic pathway (the Harris pathway), and fatty acid biosynthesis pathway (M00061) were the main biosynthesis pathway involved in the flavor formation via LAB fermentation.

Keywords: Chayote; Fermentation; Flavor; Genomics; Lactic acid bacteria strains; Metabolic pathways.

Publication types

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

MeSH terms

Alcohols / metabolism
Amino Acids / metabolism
Genomics
Lactobacillales* / genetics
Lactobacillus / metabolism
Lactobacillus plantarum* / genetics
Lactobacillus plantarum* / metabolism

Substances

Alcohols
Amino Acids