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Study on the quality formation mechanism of Zao chili with enhanced fermentation by Lactipllantbacillus plantarum 5-1
Zao Chili (ZC) is a traditional fermented pepper, which plays an important role in Chinese cooking. The aim of this study was to elucidate the effect of 5-1 on the physicochemical properties, metabolite and microbiota profiling of ZC. The physicochemical factors changed regularly with the fermentati...
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| Published in: | Food Chemistry: X 2023-03, Vol.17, p.100626-100626 |
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| Main Authors: | , , , , |
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| container_end_page | 100626 |
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| container_title | Food Chemistry: X |
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| creator | Chen, Tianyan Su, Wei Mu, Yingchun Jiang, Li Qi, Qi |
| description | Zao Chili (ZC) is a traditional fermented pepper, which plays an important role in Chinese cooking. The aim of this study was to elucidate the effect of
5-1 on the physicochemical properties, metabolite and microbiota profiling of ZC. The physicochemical factors changed regularly with the fermentation time. In the microbial communities,
,
,
,
,
,
and
were the dominant genera. 7 kinds of organic acids were detected in the whole fermentation process of ZC, but only 5 kinds changed significantly. Based on the OPLS-DA model with VIP > 1 and ANOVA with
|
| doi_str_mv | 10.1016/j.fochx.2023.100626 |
| format | article |
| fullrecord | <record><control><sourceid>proquest_doaj_</sourceid><recordid>TN_cdi_doaj_primary_oai_doaj_org_article_f6554a21e2cf4d78b7e71f0bd4f25178</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><doaj_id>oai_doaj_org_article_f6554a21e2cf4d78b7e71f0bd4f25178</doaj_id><sourcerecordid>2792505526</sourcerecordid><originalsourceid>FETCH-LOGICAL-d333t-17dfd9aea1843d48bd7926b781da24c8f60bd4d8053baaa9d19d27c276aaa1b13</originalsourceid><addsrcrecordid>eNpVkU1vFDEMhiMEolXpL0BCOXKZJR-TZOaEUAW00kocgAuXyPnqZJWZbGcylP33ZLsFtSfbr-PHdozQW0o2lFD5YbcJ2Q5_NowwXhUimXyBzpnoSUOFEi-f-Gfocll2hBBGO9pJ9hqdcdmrlipxjtbvZXUHnCdcBo_vVkixHHDI8wglVnX0doApLiPOAf-CjO0QU8T3sQzYTzVlvcPBz6OfyqnCHPAWbIn7lGAqBmxMaV3w_hjBvI5YNPQNehUgLf7y0V6gn18-_7i6brbfvt5cfdo2jnNeGqpccD14oF3LXdsZp3omjeqoA9baLkhiXOs6IrgBgN7R3jFlmZI1oobyC3Rz4roMO72f4wjzQWeI-kHI862GuUSbvA5SiBYY9cyG1qnOKK9oOPIDE1R1lfXxxNqvZvTO1oVnSM-gzzNTHPRt_q3rdXgd-0h4_0iY893ql6LHuFh__Cef10Wzup0gQjBZn7572ux_l3-H438BTaOf4w</addsrcrecordid><sourcetype>Open Website</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2792505526</pqid></control><display><type>article</type><title>Study on the quality formation mechanism of Zao chili with enhanced fermentation by Lactipllantbacillus plantarum 5-1</title><source>PubMed Central Free</source><source>Elsevier ScienceDirect Journals</source><creator>Chen, Tianyan ; Su, Wei ; Mu, Yingchun ; Jiang, Li ; Qi, Qi</creator><creatorcontrib>Chen, Tianyan ; Su, Wei ; Mu, Yingchun ; Jiang, Li ; Qi, Qi</creatorcontrib><description>Zao Chili (ZC) is a traditional fermented pepper, which plays an important role in Chinese cooking. The aim of this study was to elucidate the effect of
5-1 on the physicochemical properties, metabolite and microbiota profiling of ZC. The physicochemical factors changed regularly with the fermentation time. In the microbial communities,
,
,
,
,
,
and
were the dominant genera. 7 kinds of organic acids were detected in the whole fermentation process of ZC, but only 5 kinds changed significantly. Based on the OPLS-DA model with VIP > 1 and ANOVA with
< 0.05, 33 volatile flavor compounds with significant differences were screened out of 89. According to the redundancy analysis (RDA), fungi mainly contributed to soluble solids, while bacteria mainly contributed to pH.
,
,
and
may be the potential flavor contributing microorganisms in the fermentation process of ZC by the Spearman correlation coefficient. A total of 11 main metabolic pathways were obtained by KEGG enrichment analysis of 89 volatile flavor compounds and 7 organic acids. Therefore, this study further enhanced our understanding of the flavor quality formation mechanism of
in ZC, and providing a theoretical basis for improving the flavor quality of ZC.</description><identifier>ISSN: 2590-1575</identifier><identifier>EISSN: 2590-1575</identifier><identifier>DOI: 10.1016/j.fochx.2023.100626</identifier><identifier>PMID: 36974175</identifier><language>eng</language><publisher>Netherlands: Elsevier</publisher><subject>Correlation analysis ; Lactipllantbacillus plantarum 5-1 ; Metabolic pathway ; Microbial diversity ; Quality formation mechanism</subject><ispartof>Food Chemistry: X, 2023-03, Vol.17, p.100626-100626</ispartof><rights>2023 The Authors. Published by Elsevier Ltd.</rights><rights>2023 The Authors. Published by Elsevier Ltd. 2023</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC10039268/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC10039268/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,727,780,784,885,27924,27925,53791,53793</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/36974175$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Chen, Tianyan</creatorcontrib><creatorcontrib>Su, Wei</creatorcontrib><creatorcontrib>Mu, Yingchun</creatorcontrib><creatorcontrib>Jiang, Li</creatorcontrib><creatorcontrib>Qi, Qi</creatorcontrib><title>Study on the quality formation mechanism of Zao chili with enhanced fermentation by Lactipllantbacillus plantarum 5-1</title><title>Food Chemistry: X</title><addtitle>Food Chem X</addtitle><description>Zao Chili (ZC) is a traditional fermented pepper, which plays an important role in Chinese cooking. The aim of this study was to elucidate the effect of
5-1 on the physicochemical properties, metabolite and microbiota profiling of ZC. The physicochemical factors changed regularly with the fermentation time. In the microbial communities,
,
,
,
,
,
and
were the dominant genera. 7 kinds of organic acids were detected in the whole fermentation process of ZC, but only 5 kinds changed significantly. Based on the OPLS-DA model with VIP > 1 and ANOVA with
< 0.05, 33 volatile flavor compounds with significant differences were screened out of 89. According to the redundancy analysis (RDA), fungi mainly contributed to soluble solids, while bacteria mainly contributed to pH.
,
,
and
may be the potential flavor contributing microorganisms in the fermentation process of ZC by the Spearman correlation coefficient. A total of 11 main metabolic pathways were obtained by KEGG enrichment analysis of 89 volatile flavor compounds and 7 organic acids. Therefore, this study further enhanced our understanding of the flavor quality formation mechanism of
in ZC, and providing a theoretical basis for improving the flavor quality of ZC.</description><subject>Correlation analysis</subject><subject>Lactipllantbacillus plantarum 5-1</subject><subject>Metabolic pathway</subject><subject>Microbial diversity</subject><subject>Quality formation mechanism</subject><issn>2590-1575</issn><issn>2590-1575</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><sourceid>DOA</sourceid><recordid>eNpVkU1vFDEMhiMEolXpL0BCOXKZJR-TZOaEUAW00kocgAuXyPnqZJWZbGcylP33ZLsFtSfbr-PHdozQW0o2lFD5YbcJ2Q5_NowwXhUimXyBzpnoSUOFEi-f-Gfocll2hBBGO9pJ9hqdcdmrlipxjtbvZXUHnCdcBo_vVkixHHDI8wglVnX0doApLiPOAf-CjO0QU8T3sQzYTzVlvcPBz6OfyqnCHPAWbIn7lGAqBmxMaV3w_hjBvI5YNPQNehUgLf7y0V6gn18-_7i6brbfvt5cfdo2jnNeGqpccD14oF3LXdsZp3omjeqoA9baLkhiXOs6IrgBgN7R3jFlmZI1oobyC3Rz4roMO72f4wjzQWeI-kHI862GuUSbvA5SiBYY9cyG1qnOKK9oOPIDE1R1lfXxxNqvZvTO1oVnSM-gzzNTHPRt_q3rdXgd-0h4_0iY893ql6LHuFh__Cef10Wzup0gQjBZn7572ux_l3-H438BTaOf4w</recordid><startdate>20230330</startdate><enddate>20230330</enddate><creator>Chen, Tianyan</creator><creator>Su, Wei</creator><creator>Mu, Yingchun</creator><creator>Jiang, Li</creator><creator>Qi, Qi</creator><general>Elsevier</general><scope>NPM</scope><scope>7X8</scope><scope>5PM</scope><scope>DOA</scope></search><sort><creationdate>20230330</creationdate><title>Study on the quality formation mechanism of Zao chili with enhanced fermentation by Lactipllantbacillus plantarum 5-1</title><author>Chen, Tianyan ; Su, Wei ; Mu, Yingchun ; Jiang, Li ; Qi, Qi</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-d333t-17dfd9aea1843d48bd7926b781da24c8f60bd4d8053baaa9d19d27c276aaa1b13</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Correlation analysis</topic><topic>Lactipllantbacillus plantarum 5-1</topic><topic>Metabolic pathway</topic><topic>Microbial diversity</topic><topic>Quality formation mechanism</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Chen, Tianyan</creatorcontrib><creatorcontrib>Su, Wei</creatorcontrib><creatorcontrib>Mu, Yingchun</creatorcontrib><creatorcontrib>Jiang, Li</creatorcontrib><creatorcontrib>Qi, Qi</creatorcontrib><collection>PubMed</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><collection>Directory of Open Access Journals</collection><jtitle>Food Chemistry: X</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Chen, Tianyan</au><au>Su, Wei</au><au>Mu, Yingchun</au><au>Jiang, Li</au><au>Qi, Qi</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Study on the quality formation mechanism of Zao chili with enhanced fermentation by Lactipllantbacillus plantarum 5-1</atitle><jtitle>Food Chemistry: X</jtitle><addtitle>Food Chem X</addtitle><date>2023-03-30</date><risdate>2023</risdate><volume>17</volume><spage>100626</spage><epage>100626</epage><pages>100626-100626</pages><issn>2590-1575</issn><eissn>2590-1575</eissn><abstract>Zao Chili (ZC) is a traditional fermented pepper, which plays an important role in Chinese cooking. The aim of this study was to elucidate the effect of
5-1 on the physicochemical properties, metabolite and microbiota profiling of ZC. The physicochemical factors changed regularly with the fermentation time. In the microbial communities,
,
,
,
,
,
and
were the dominant genera. 7 kinds of organic acids were detected in the whole fermentation process of ZC, but only 5 kinds changed significantly. Based on the OPLS-DA model with VIP > 1 and ANOVA with
< 0.05, 33 volatile flavor compounds with significant differences were screened out of 89. According to the redundancy analysis (RDA), fungi mainly contributed to soluble solids, while bacteria mainly contributed to pH.
,
,
and
may be the potential flavor contributing microorganisms in the fermentation process of ZC by the Spearman correlation coefficient. A total of 11 main metabolic pathways were obtained by KEGG enrichment analysis of 89 volatile flavor compounds and 7 organic acids. Therefore, this study further enhanced our understanding of the flavor quality formation mechanism of
in ZC, and providing a theoretical basis for improving the flavor quality of ZC.</abstract><cop>Netherlands</cop><pub>Elsevier</pub><pmid>36974175</pmid><doi>10.1016/j.fochx.2023.100626</doi><tpages>1</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
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| ispartof | Food Chemistry: X, 2023-03, Vol.17, p.100626-100626 |
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| language | eng |
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| source | PubMed Central Free; Elsevier ScienceDirect Journals |
| subjects | Correlation analysis Lactipllantbacillus plantarum 5-1 Metabolic pathway Microbial diversity Quality formation mechanism |
| title | Study on the quality formation mechanism of Zao chili with enhanced fermentation by Lactipllantbacillus plantarum 5-1 |
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