Food and Fermentation Industries >

2020 , Vol. 46 >Issue 23: 47 - 51

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024255

Relevance study between microbial structure and quality of Paocai brine

  • GUO Zhuang ,
  • WU Puying ,
  • ZHAO Nan ,
  • ZHANG Zhendong ,
  • HOU Qiangchuan
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  • 1(College of Food Science and Technology,Hubei University of Arts and Science,Xiangyang 441053,China);
    2(Institute of Agro-products Processing,Sichuan Academy of Agricultural Sciences,Chengdu 610066,China)

Received date: 2020-04-20

  Revised date: 2020-05-04

  Online published: 2020-12-30

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Abstract

In the study,the quality of Paocai brine was evaluated by electronic tongue and electronic nose,then the microbial community of Paocai was analyzed by MiSeq high throughput sequencing,and the relationship between the quality of Paocai brine and bacterial community was studied.It was found that the difference in sourness was the greatest among all taste indexes,and there were great differences in the relative intensity of aromatics,nitrogen oxides and ethanol.The bacteria in Paocai brine were mainlyPediococcus (55.53%) andLactobacillus (29.83%),which belong to Firmicutes.Meanwhile,the bacterial profiles of different samples were different at genus level.Procrustes analysis showed that the structure of the bacterial community and quality of Paocai brine were significantly correlated (P=0.001),while Pearson correlation analysis showed thatLactobacillus had a significant positive correlation with the response values of 3 sensors,which are sensitive to aromatic compounds (P<0.05).Thus,it can be seen that Paocai brine quality was affected by the bacterial community,andLactobacillus had significant influence on the quality of Paocai.

Key words： Paocai brine; electronic tongue; electronic nose; high throughput sequencing; Procrustes analysis

Cite this article

GUO Zhuang , WU Puying , ZHAO Nan , ZHANG Zhendong , HOU Qiangchuan . Relevance study between microbial structure and quality of Paocai brine[J]. Food and Fermentation Industries, 2020 , 46(23) : 47 -51 . DOI: 10.13995/j.cnki.11-1802/ts.024255

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