Correlation between microbial communities and volatile flavor compounds in the fermentation of new pickle fermentation broth

• Published in: Food bioscience 2023-12, Vol.56, p.103167, Article 103167
• Main Authors: Xing, Yage, Qiu, Ye, Yue, Tianyi, Yi, Rumeng, Xu, Qinglian, Rao, Yu, Huang, Jie, Pan, Hongjie
• Format: Article
• Language: English
• Subjects: Correlation analysis; culture media; electronic nose; Enterobacter; fermentation; flavor; gas chromatography-mass spectrometry; GC-MS; genus; High-throughput sequencing; Lactobacillus; microbial communities; Microbial succession; myrcene; New pickle fermentation broth; ocimene; species; Volatile flavor compounds
• ISSN: 2212-4292; 2212-4306
• DOI: 10.1016/j.fbio.2023.103167

The correlation between microbial community succession and volatile flavor substance changes in the fermentation of new pickle fermentation broth was revealed in this study via high-throughput sequencing and gas chromatography-mass spectrometry (GC-MS). Microbiological analysis demonstrated that Lactobacillus (relative abundance ≥93.98%) was the dominant bacterial genus in the broth, whereas Enterobacter was richest only in the first sampling. E-nose and GC-MS inspections revealed that the types and contents of volatile flavor compounds increased continuously with fermentation, rising from 27 volatile flavor compounds in the first sampling to a maximum of 62 species, with the content increasing from 8.686 μg/mL to 106.083 μg/mL. Olefins and alcohols had the highest proportions throughout the fermentation process. The Spearman correlation coefficient revealed that 77 volatile flavor compounds and 22 bacterial genera had medium-high correlations (|ρ| >0.6). Lactobacillus (Gen1), the most dominant genus, was significantly positively correlated with 21 volatile compounds (ρ > 0.6), including myrcene (Ole7), terpinene (Ole12) and ocimene (Ole1), but negatively associated with 13 volatile compounds (ρ