A Study on the Formation of Flavor Substances by Bacterial Diversity in the Fermentation Process of Canned Bamboo Shoots in Clear Water
Abstract
:1. Introduction
2. Materials and Methods
2.1. Preparation Process of Samples
2.2. Analysis of Microbial Diversity
2.2.1. DNA Purification and PCR Amplification
2.2.2. High-Throughput Sequencing and Sequence Analysis
2.3. Determination of FAAs
2.4. Isolation, Purification and Identification of L. lactis TJJ2
2.5. Detection of Decarboxylase by Cultivation Method
2.6. Statistical Analysis
3. Results and Discussion
3.1. Changes in Bacterial Diversity during Fermentation
3.2. Cluster Analysis of Bacterial
3.3. Bacterial Community Composition
3.4. Correlation Analysis between Bacterial Genera and VFCs
3.5. The Changes in FAAs and the Correlation with Bacterial Genera
3.6. Identification of L. lactis TJJ2
3.7. Decarboxylase Validation Analysis
4. Conclusions
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Taste | Nutrients | Sensory Threshold mg/100 mL | FBSA | FBSB | FBSC | |||
---|---|---|---|---|---|---|---|---|
Contents mg/100 g | TAV | Contents mg/100 g | TAV | Contents mg/100 g | TAV | |||
Umami | Aspartic | 100 | 0.78 ± 0.02 b | 0.01 | 2.10 ± 0.10 a | 0.02 | 2.20 ± 0.10 a | 0.02 |
Glutamic | 30 | 11.13 ± 1.01 b | 0.37 | 54.00 ± 1.00 a | 1.8 | 7.41 ± 0.41 c | 0.25 | |
Sweet | Threonine | 260 | 10.00 ± 0.20 b | 0.04 | 7.03 ± 0.25 c | 0.03 | 16.00 ± 0.50 a | 0.06 |
Serine | 150 | 12.13 ± 1.01 b | 0.08 | 11.00 ± 0.50 b | 0.07 | 32.07 ± 1.01 a | 0.21 | |
Glycine | 130 | 1.23 ± 0.65 a | 0.01 | 1.17 ± 0.25 a | 0.01 | 1.60 ± 0.36 a | 0.01 | |
Alanine | 60 | 14.00 ± 0.10 a | 0.23 | 12.00 ± 1.00 b | 0.2 | 10.07 ± 0.90 c | 0.17 | |
Proline | 300 | ND | 5.87 ± 0.55 b | 0.02 | 16.03 ± 0.85 a | 0.05 | ||
Bitter | Histidine | 20 | 6.60 ± 0.66 a | 0.33 | 4.50 ± 0.95 b | 0.23 | 5.80 ± 0.70 ab | 0.29 |
Isoleucine | 90 | 8.73 ± 0.15 a | 0.01 | 5.10 ± 0.10 c | 0.06 | 7.17 ± 0.70 b | 0.08 | |
Leucine | 190 | 4.40 ± 0.90 a | 0.02 | 4.03 ± 0.95 a | 0.02 | 5.57 ± 1.01 a | 0.03 | |
Lysine | 50 | 3.00 ± 0.20 a | 0.06 | 2.23 ± 0.25 a | 0.04 | 3.00 ± 0.60 a | 0.06 | |
Methionine | 30 | 2.13 ± 0.15 a | 0.07 | ND | ND | |||
Phenylalanine | 90 | 4.26 ± 0.55 b | 0.05 | 6.14 ± 0.59 a | 0.07 | ND | ||
Tyrosine | 91 | 450.57 ± 1.34 a | 4.95 | 270.67 ± 2.08 c | 2.97 | 360.23 ± 2.16 b | 3.96 | |
Tasteless | Cysteine | - | 0.64 ± 0.11 a | - | 1.22 ± 0.09 a | - | 1.50 ± 0.21 a | - |
Valine | - | 5.57 ± 0.35 b | - | 6.67 ± 0.80 b | - | 12.03 ± 1.00 a | - |
Carbon Source | Growth | Carbon Source | Growth | Carbon Source | Growth | Carbon Source | Growth |
---|---|---|---|---|---|---|---|
CK | - | D-Galactose | + | D-Melibiose | - | L-Arabinitol | - |
Glycerol | - | D-Glucose | + | Sucrose | + | Salicin | + |
Erythritol | - | D-Fructose | + | D-Trehalose | - | D-Cellobiose | + |
D-Arabinose | - | D-Mannose | + | Inulin | - | D-Arabinitol | - |
L-Arabinose | - | L-Sorbose | - | D-Melezitose | - | L-Rhamnose | - |
D-Ribose | + | Esculin ferric citrate | + | D- Gentiobiose | + | Potassium Gluconate | - |
D-Xylose | - | Dulcitol | - | Starch | + | L-Fucose | - |
L-Xylose | - | Inositol | - | Glycogen | - | Arbutin | - |
D-Ribose | - | Mannitol | - | Xylitol | - | D-Maltose | + |
D-Lactose | + | Sorbitol | - | D-Raffinose | - | D-Fucose | - |
α-Methyl-D-mannoside | - | D-Turanose | - | Potassium 5-ketogluconate | - | Amygdalin | + |
α-Methyl-D-glucoside | - | N-Acetylglucosamine | + | β-Methyl-D-xyloside | - | Potassium 2-ketogluconate | - |
D-Lyxose | - | D-Tagatose | - |
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Li, K.; Gao, N.; Tang, J.; Ma, H.; Jiang, J.; Duan, Y.; Li, Z. A Study on the Formation of Flavor Substances by Bacterial Diversity in the Fermentation Process of Canned Bamboo Shoots in Clear Water. Foods 2023, 12, 3478. https://doi.org/10.3390/foods12183478
Li K, Gao N, Tang J, Ma H, Jiang J, Duan Y, Li Z. A Study on the Formation of Flavor Substances by Bacterial Diversity in the Fermentation Process of Canned Bamboo Shoots in Clear Water. Foods. 2023; 12(18):3478. https://doi.org/10.3390/foods12183478
Chicago/Turabian StyleLi, Ke, Ning Gao, Jiaojiao Tang, Huiqin Ma, Jiayan Jiang, Yufan Duan, and Zongjun Li. 2023. "A Study on the Formation of Flavor Substances by Bacterial Diversity in the Fermentation Process of Canned Bamboo Shoots in Clear Water" Foods 12, no. 18: 3478. https://doi.org/10.3390/foods12183478