关键词: Bulang pickled tea High-throughput sequencing Microorganism Short chain fatty acids Volatile components

来  源:   DOI:10.1016/j.foodchem.2024.140293

Abstract:
The present study aimed to determine microbial community, short-chain fatty acids (SCFAs), and volatilome of Bulang pickled tea during fermentation. Sequencing of 16S rRNA and ITS revealed that Bualng pickled tea was dominated by Lactobacillus plantarum, unclassified Enterobacteriaceae, unclassified Debaryomyces, Candida metapsilosis, Cladosporium sphaerospermum, and unclassified Aspergillus. The overall contents of SCFAs increased, with acetic acid showing the highest content. A total of 398 differential volatile metabolites were detected using differential metabolomics analysis. Out of these different volatile compounds, ten key volatile compounds including (Z)-4-heptenal, 1-(2-thienyl)-ethanone, 5-methyl-(E)-2-hepten-4-one, 2-ethoxy-3-methylpyrazine, p-cresol, 2-methoxy-phenol, ethy-4-methylvalerate, 3-ethyl-phenol, p-menthene-8-thiol, and 2-s-butyl-3-methoxypyrazinewere were screened based on odor activity value (OAV). The Spearman correlation analysis showed a high correlation of SCFAs and volatile compounds with microorganisms, especially L. plantarum and C. sphaerospermum. This study provided a theoretical basis for elucidating the flavor quality formation mechanism of Bulang pickled tea.
摘要:
本研究旨在确定微生物群落,短链脂肪酸(SCFA),和Bulang泡茶在发酵过程中的挥发物。16SrRNA和ITS测序显示,泡茶以植物乳杆菌为主,未分类的肠杆菌科,未分类的去细菌,念珠菌,sphaerospermum枝孢霉,和未分类的曲霉。SCFA的整体含量增加,乙酸含量最高。使用差异代谢组学分析共检测了398种差异挥发性代谢物。在这些不同的挥发性化合物中,十个关键的挥发性化合物,包括(Z)-4-庚烯,1-(2-噻吩基)-乙酮,5-甲基-(E)-2-庚烯-4-酮,2-乙氧基-3-甲基吡嗪,对甲酚,2-甲氧基苯酚,4-甲基戊酸,3-乙基苯酚,对-薄荷烯-8-硫醇,根据气味活性值(OAV)筛选2-仲丁基-3-甲氧基吡嗪。Spearman相关分析显示SCFA和挥发性化合物与微生物的高度相关,尤其是植物乳杆菌和sphaerospermum。本研究为阐明布朗泡茶风味品质形成机理提供了理论依据。
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