Effects of Pre-Dehydration Treatments on Physicochemical Properties, Non-Volatile Flavor Characteristics, and Microbial Communities during Paocai Fermentation
Abstract
:1. Introduction
2. Materials and Methods
2.1. Paocai Preparation and Sampling
2.2. Physiochemical Properties Determination
2.3. Determination of Main Non-Volatile Compounds
2.4. DNA Extraction and Sequencing of Microorganisms
2.5. Illumina Sequencing and Bioinformatics Processing
2.6. Statistical Analysis
3. Results and Discussion
3.1. Effects of Different Dehydration Pre-Treatment on the Dynamic Changes in Fermentation Parameters
3.2. Effects of Different Dehydration Pre-Treatment on Paocai Non-Volatile Flavor Compounds
3.3. Microbial Diversity and Community Structure in Paocai Fermentation with Different Dehydration Pre-Treatment
3.4. Effect of Dehydration Pre-Treatment on Microbial Community Succession in Paocai Fermentation
3.5. Effects of Abiotic Factors on Microbial Community Succession and the Shaping of Paocai Non-Volatile Flavor by Microbial Succession
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Free Amino Acids Content mg/100 g | SFPM | SFPE | SPM | SPE | HAPM | HAPE |
---|---|---|---|---|---|---|
Aspartic acid | 1.7974 ± 0.0971 a | 2.2433 ± 0.2869 a | 7.7187 ± 0.7760 b | 11.8045 ± 0.7073 d | 10.7665 ± 0.6574 c | 11.7254 ± 0.2920 d |
Threonine | 37.4293 ± 1.8903 a | 36.8461 ± 4.958 a | 42.0673 ± 5.0483 a | 53.6363 ± 3.4543 b | 84.0638 ± 3.3210 c | 88.1927 ± 3.0909 c |
Serine | 1.5373 ± 0.0967 a | 1.7929 ± 0.2516 a | 5.6981 ± 0.5005 b | 8.2889 ± 0.4772 d | 7.0426 ± 0.4416 c | 8.3944 ± 0.1971 d |
Glutamic acid | 4.7133 ± 0.2998 a | 5.6375 ± 0.8928 a | 10.4687 ± 0.9571 b | 15.1218 ± 1.0232 c | 15.1037 ± 1.1402 c | 17.7055 ± 0.3553 d |
Glycine | 3.8601 ± 0.2230 a | 4.2904 ± 0.5292 a | 10.3854 ± 2.2871 b | 15.5848 ± 0.6441 c | 17.7817 ± 1.0344 d | 20.2282 ± 0.5421 e |
Alanine | 2.3432 ± 0.1093 a | 3.1295 ± 0.5345 a | 8.8045 ± 0.7557 b | 12.7327 ± 0.9390 c | 12.1374 ± 0.6966 c | 14.5047 ± 0.4127 d |
Cysteine | 2.1933 ± 0.0143 a | 2.9216 ± 0.5896 a | 6.4672 ± 0 b | 0 ± 0 | 0 ± 0 | 0 ± 0 |
Valine | 0.519 ± 0.0473 a | 0.4599 ± 0.2843 a | 1.9032 ± 0.1733 b | 2.7813 ± 0.0906 c | 1.4216 ± 0.0768 d | 1.8908 ± 0.2329 b |
Methionine | 0.8985 ± 0.0674 a | 1.0546 ± 0.1230 a | 5.8930 ± 0.6577 b | 8.9479 ± 0.6365 c | 9.034 ± 0.5251 c | 10.4857 ± 0.2535 d |
Isoleucine | 0 ± 0 a | 1.2421 ± 0.1376 b | 8.5374 ± 0.7204 c | 12.3552 ± 0.7935 d | 6.5441 ± 0.5095 s e | 7.9352 ± 0.4453 c |
Leucine | 2.6208 ± 0.0605 a | 2.0238 ± 0.3190 a | 6.5453 ± 0.1597 bc | 7.7458 ± 0.3024 c | 4.7393 ± 1.4020 d | 5.4626 ± 1.6359 bd |
Tyrosine | 2.8118 ± 0.0488 a | 3.0584 ± 0.1598 a | 8.7597 ± 0.3993 bc | 10.9348 ± 0.3807 b | 7.8992 ± 2.7545 c | 7.7378 ± 2.215 c |
Phenylalanine | 2.5352 ± 0.0599 a | 2.8929 ± 0.2877 a | 9.5100 ± 0.7473 b | 12.9370 ± 0.7061 c | 10.8038 ± 1.0806 b | 12.4509 ± 1.1332 c |
Lysine | 25.8776 ± 1.1195 a | 80.6010 ± 66.0833 b | 52.2169 ± 4.8622 ab | 88.2644 + 4.7477 b | 102.1497 ± 6.2020 bc | 147.8372 ± 3.5808 c |
Proline | 0 ± 0 | 0 ± 0 | 0 ± 0 | 0 ± 0 | 0 ± 0 | 0 ± 0 |
Histidine | 1.8190 ± 0.0086 a | 1.9820 ± 0.1775 a | 4.0239 ± 0.4627 b | 5.4058 ± 0.3099 c | 5.9936 ± 0.5822 c | 6.9673 ± 0.5633 d |
Arginine | 10.2704 ± 0.5672 a | 12.6055 ± 1.5400 ab | 13.2855 ± 1.6007 b | 19.6208 ± 1.2635 c | 28.9423 ± 1.6849 d | 34.7483 ± 0.9182 e |
TAA | 101.2262 ± 4.2953 a | 162.7814 ± 73.4453 b | 197.9734 ± 16.4294 b | 286.1596 ± 16.3037 c | 324.4233 ± 15.7344 c | 396.2666 ± 12.0319 d |
EAA | 69.8804 ± 2.9771 a | 125.1203 ± 70.0470 b | 126.6731 ± 12.3120 b | 186.6657 ± 10.5866 c | 218.7564 ± 10.3222 c | 274.2551 ± 8.0948 d |
NEAA | 19.2565 ± 0.7752 a | 23.0737 ± 2.8497 a | 53.9909 ± 2.2318 b | 74.4674 ± 4.1557 c | 70.7311 ± 3.7673 c | 80.2960 ± 2.6973 d |
Umami Amino Acid | 6.5107 ± 0.3922 a | 7.8808 ± 1.1778 a | 18.1874 ± 1.7319 b | 26.9263 ± 1.7230 c | 25.8702 ± 1.7976 c | 29.4309 ± 0.6453 d |
Umami Amino Acid/TAA | 0.0643 ± 0.0015 a | 0.0527 ± 0.0146 a | 0.0918 ± 0.0012 b | 0.0941 ± 0.0008 c | 0.0797 ± 0.0027 c | 0.0743 ± 0.0012 d |
Sweet amino acid | 45.17 ± 2.2832 a | 46.0589 ± 6.0387 a | 66.9553 ± 8.5781 b | 90.2426 ± 5.4785 c | 121.0255 ± 5.4883 d | 131.32 ± 4.2378 e |
Sweet amino acid/TAA | 0.4461 ± 0.0066 a | 0.3104 ± 0.093 a | 0.3374 ± 0.0172 b | 0.3153 ± 0.003 c | 0.3731 ± 0.0066 d | 0.3315 ± 0.0091 e |
Bitter amino acid | 46.8332 ± 1.7400 a | 105.4602 ± 67.8656 b | 108.7718 ± 9.5729 b | 166.2094 ± 9.1038 c | 176.1060 ± 9.4077 c | 233.6250 ± 9.5474 d |
Bitter amino acid/TAA | 0.4628 ± 0.0057 a | 0.6146 ± 0.1128 b | 0.5493 ± 0.0029 b | 0.5809 ± 0.0026 c | 0.5428 ± 0.0085 c | 0.5895 ± 0.0107 d |
EAA/NEAA | 2.2293 ± 0.0065 ab | 3.2420 ± 1.5288 a | 1.7741 ± 0.0774 b | 1.8762 ± 0.0072 b | 2.0707 ± 0.0267 ab | 2.2479 ± 0.0080 ab |
EAA/TAA | 0.6903 ± 0.0006 ab | 0.7460 ± 0.0758 b | 0.6393 ± 0.0102 a | 0.6523 ± 0.0009 a | 0.6743 ± 0.0029 a | 0.1053 ± 0.0008 ab |
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Xian, S.; Zhao, F.; Huang, X.; Liu, X.; Zhang, Z.; Zhou, M.; Shen, G.; Li, M.; Chen, A. Effects of Pre-Dehydration Treatments on Physicochemical Properties, Non-Volatile Flavor Characteristics, and Microbial Communities during Paocai Fermentation. Foods 2024, 13, 2852. https://doi.org/10.3390/foods13172852
Xian S, Zhao F, Huang X, Liu X, Zhang Z, Zhou M, Shen G, Li M, Chen A. Effects of Pre-Dehydration Treatments on Physicochemical Properties, Non-Volatile Flavor Characteristics, and Microbial Communities during Paocai Fermentation. Foods. 2024; 13(17):2852. https://doi.org/10.3390/foods13172852
Chicago/Turabian StyleXian, Shuang, Feng Zhao, Xinyan Huang, Xingyan Liu, Zhiqing Zhang, Man Zhou, Guanghui Shen, Meiliang Li, and Anjun Chen. 2024. "Effects of Pre-Dehydration Treatments on Physicochemical Properties, Non-Volatile Flavor Characteristics, and Microbial Communities during Paocai Fermentation" Foods 13, no. 17: 2852. https://doi.org/10.3390/foods13172852