Correlation analysis of bacterial flora diversity and flavor characterstic in Yansuancai

Abstract

In this study, the bacterial flora diversity and flavor characteristics of Yansuancai (a traditional fermented vegetable) were analyzed using high-throughput sequencing technology, electronic nose and tongue, respectively, and the correlation between them was analyzed by Pearson correlation coefficient. The results showed that a total of 10 bacterial phyla and 335 bacterial genera were annotated, and the dominant bacterial phyla (mean relative abundance≥1%) were Firmicutes (70.05%), Proteobacteria (25.16%) and Actinoacteria (3.22%), and the dominant genera were 21 genera such as Lactobacillus (15.72%), Levilactobacillus (12.70%), Pantoea (7.36%). In terms of odor indexes, there were great differences in nitrogen oxides, organic sulfides and terpenoids, alkanes and alcohols from different sources of Yansuancai. In the taste quality, the difference in sour taste and salty taste was great. Correlation analysis results showed that the Levilactobacillus might have a great influence on the odor quality of Yansauncai, while Serratia might play a role in increasing the umami aftertaste of Yansauncai vegetable. This study provided data support for the improvement of fermentation technology and quality control of Yansuancai.

Keywords

• yansauncai|bacterial flora diversity|electronic nose|electronic tongue|flavor quality|correlation