Dynamics of Microbial Communities, Flavor, and Physicochemical Properties during Ziziphus jujube Vinegar Fermentation: Correlation between Microorganisms and Metabolites

• Published in: Foods 2022-10, Vol.11 (21), p.3334
• Main Authors: Ruan, Wei, Liu, Junli, Li, Pengliang, Zhao, Wei, Zhang, Aixia, Liu, Songyan, Wang, Zhixin, Liu, Jingke
• Format: Article
• Language: English
• Subjects: Acetic acid; Acetobacter; Alcohol; Amino acids; Citric acid; correlation; Correlation coefficient; Correlation coefficients; Fermentation; Flavor; flavor substance; Flavors; Food science; Fungi; high-throughput sequencing; Lactic acid; Lactobacillus; Malic acid; Metabolites; Microbial activity; microorganism; Microorganisms; Organic acids; Phenylethyl alcohol; Physicochemical properties; Pulp; Raw materials; Relative abundance; Statistical analysis; Vinegar; Ziziphus; Ziziphus jujuba; Ziziphus jujube vinegar
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods11213334

Jujube pulp separated from Ziziphus jujube is often discarded after processing, resulting in a serious waste of resources and environmental pollution. Herein, Ziziphus jujube pulp was used as a raw material for vinegar fermentation. To investigate the dynamic distribution of microorganisms and flavor substances in ZJV, correlations between environmental variables (e.g., total acid, reducing sugar, temperature) and flavor substances (organic acids, amino acids, volatile substances) and microorganisms were analyzed. Physicochemical indicators (temperature, total acid, alcohol) were the main factors affecting ZJV fermentation. The middle and later stages of ZJV fermentation were the periods showing the largest accumulation of flavor substances. Organic acids (acetic acid, malic acid, citric acid, lactic acid), amino acids (Asp, Glu, Arg) and volatile substances (ethyl phenylacetate, phenethyl alcohol) were important odor-presenting substances in ZJV. In the bacterial community, the Operational Taxonomic Units (OTUs) with an average relative abundance of more than 10% in at least one fermentation stage were mainly Acetobacter, Lactobacillus and Saccharopolyspora, while it was Thermomyces in the fungal community. Pearson correlation coefficients showed that Penicillium, Lactobacillus and Acetobacter were the core microorganisms, implying that these microorganisms contributed to the flavor formation greatly in ZJV fermentation. This study reveals the correlation between physicochemical indexes and flavor substances and microorganisms in ZJV fermentation. The results of the study can provide a theoretical basis for the development of the ZJV industry.