Food and Fermentation Industries >

2022 , Vol. 48 >Issue 6: 25 - 31

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028275

Physicochemical property and fungal diversity during the fermentation of industrial radish Paocai

  • TANG Li ,
  • WEI Wenli ,
  • ZHAO Yajiao ,
  • YU Wenping ,
  • WU Zhengyun ,
  • ZENG Li ,
  • ZHANG Wenxue
Expand
  • 1(College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China)
    2(School of Liquor-making Engineering, Sichuan University Jinjing College, Meishan 620860, China)

Received date: 2021-06-05

  Revised date: 2021-07-06

  Online published: 2022-04-25

Fold

Abstract

High-throughput sequencing was used to analyze the diversity and succession of fungal community in the fermentation process of industrial radish Paocai in two different factories (J and W), and the dynamic changes of physicochemical properties were detected, and redundancy analysis (RDA) was performed. According to the characteristics of fungal community structure, the whole fermentation process can be divided into initial point (0 d), early stage (30-60 d), middle stage (60-180 d) and late stage (180-240 d) according to the principal component analysis. The dominant phylum was Ascomycota, followed by Basidiomycota. At genus level, the relative abundance of Candida decreased first and then increased during the fermentation of radish Paocai in both plants. Debaryomyces was the dominant genus in the early stage and Starmerella was the dominant genus in the middle stage of fermentation. Pichia was the dominant fungus genus peculiar to the 0 d fermentation in J plant, and Sterigmatomyces and Tausonia were the dominant fungus genus peculiar to the 0 d and 30 d radishes in W plant, respectively. RDA showed that total acid and pH had significant effects on the fungal community structure of radish Paocai fermentation in plant J, while tartaric acid was the main factor driving the change of the fungal community structure of radish Paocai in plant W. This result provides a theoretical basis for the quality control of Sichuan radish Paocai and the optimization of fermentation process.

Key words： Sichuan radish Paocai; industrial radish kimchi; high-throughput sequencing; fungal diversity; redundancy analysis

Cite this article

TANG Li , WEI Wenli , ZHAO Yajiao , YU Wenping , WU Zhengyun , ZENG Li , ZHANG Wenxue . Physicochemical property and fungal diversity during the fermentation of industrial radish Paocai[J]. Food and Fermentation Industries, 2022 , 48(6) : 25 -31 . DOI: 10.13995/j.cnki.11-1802/ts.028275

References

[1] 陈功. 试论中国泡菜历史与发展[J].食品与发酵科技, 2010, 46(3):1-5.
CHEN G.The history and development of Chinese Pickles[J].Food and Fermentation Technology, 2010, 46(3):1-5.
[2] PARDALI E, PARAMITHIOTIS S, PAPADELLI M, et al.Lactic acid bacteria population dynamics during spontaneous fermentation of radish (Raphanus sativus) roots in brine[J].World Journal of Microbiology and Biotechnology, 2017, 33(6):110.
[3] 李薇, 罗沈斌, 邱泽瑞, 等.永川毛霉型豆豉传统发酵过程中微生物群落结构及动态演替规律[J].食品与发酵工业, 2020, 46(23):60-67.
LI W, LUO S B, QIU Z R, et al.Microbial community structure and dynamic succession in traditional fermentation of Mucor-type Yongchuan Douchi[J].Food and Fermentation Industries, 2020, 46(23):60-67.
[4] 陈怡, 刘洋, 蒋立文, 等.基于高通量测序分析不同浏阳豆豉中真菌的多样性[J].中国酿造, 2020, 39(11):66-70.
CHEN Y, LIU Y, JIANG L W, et al.Fungal diversity in different Douchi samples from Liuyang by high-throughput sequencing[J].China Brewing, 2020, 39(11):66-70.
[5] CHEN Y H, LIU X W, HUANG J L, et al.Microbial diversity and chemical analysis of Shuidouchi, traditional Chinese fermented soybean[J].Food Research International, 2019, 116:1 289-1 297.
[6] XU D D, WANG P, ZHANG X, et al.High-throughput sequencing approach to characterize dynamic changes of the fungal and bacterial communities during the production of sufu, a traditional Chinese fermented soybean food[J].Food Microbiology, 2020, 86:103340.
[7] 王俊奇, 黄卫红, 李双彤, 等.永春老醋不同生产阶段细菌和真菌多样性动态变化特征分析[J].食品与发酵工业, 2021, 47(2):38-44.
WANG J Q, HUANG W H, LI S T, et al.Dynamic changes of bacterial and fungal diversities in Yongchun aged vinegar during production and storage[J].Food and Fermentation Industries, 2021, 47(2):38-44.
[8] ZANG J H, XU Y S, XIA W S, et al.Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput sequencing[J].Food Research International, 2018, 111:565-573.
[9] 陈梦娟, 蒋立文, 徐元昊, 等.利用Illumina MiSeq测序分析手筑茯砖茶发酵及干燥阶段真菌群落多样性[J].食品科学, 2020, 41(2):126-132.
CHEN M J, JIANG L W, XU Y H, et al.Analysis of fungal community diversity during fermentation and drying of hand-made Fu brick tea by Illumina MiSeq sequencing[J].Food Science, 2020, 4(2):126-132.
[10] 鲍伟, 韩姣姣, 张旨轩, 等.基于高通量测序技术对浙江传统发酵蔬菜微生物多样性的解析[J].食品科学, 2021, 42(6):178-185.
BAO W, HAN J J, ZHANG Z X, et al.Analysis of microbial community diversity in traditional fermented vegetables in Zhejiang using high-throughput sequencing[J].Food Science, 2021, 42(6):178-185.
[11] LIANG H P, CHEN H Y, ZHANG W X, et al.Investigation on microbial diversity of industrial Zhacai paocai during fermentation using high-throughput sequencing and their functional characterization[J].LWT, 2018, 91:460-466.
[12] LIU Z G, PENG Z, HUANG T, et al.Comparison of bacterial diversity in traditionally homemade paocai and Chinese spicy cabbage [J].Food Microbiology, 2019, 83:141-149.
[13] RAO Y, TAO Y F, CHEN X, et al.The characteristics and correlation of the microbial communities and flavors in traditionally pickled radishes[J].LWT, 2020, 118:108804.
[14] 吕嘉枥, 晁倩文, 刘秉坤, 等.传统老坛自然发酵泡菜中真菌群落结构多样性分析[J].陕西科技大学学报, 2019, 37(6):53-59.
LYU J L, CHAO Q W, LIU B K, et al.Diversity analysis of fungal community structure in natural fermented pickles of traditional altar[J].Journal of Shaanxi University of Science & Technology, 2019, 37(6):53-59.
[15] 魏雯丽, 宫尾茂雄, 吴正云, 等.不同工厂豇豆泡菜发酵过程中理化特性及细菌群落多样性研究[J].中国酿造, 2020, 39(9):111-115.
WEI W L, MIYAO S, WU Z Y, et al.Physicochemical property and bacterial diversity in cowpea paocai during the fermentation from different factories[J].China Brewing, 2020, 39(9):111-115.
[16] 吴进菊, 曾瑞萍, 张俊毅, 等.高通量测序分析大头菜发酵过程中真菌的多样性[J].食品科学, 2020, 41(10):75-80.
WU J J, ZENG R P, ZHANG J Y, et al.Fungal diversity of pickled kohlrabi during fermentation analyzed by high-throughput sequencing[J].Food Science, 2020, 41(10):75-80.
[17] 汪冬冬, 陈功, 李恒, 等.二轮盐渍工业泡菜微生物群落结构解析[J].中国调味品, 2019, 44(6):95-100.
WANG D D, CHEN G, LI H, et al.Analysis of microbial community structure of second-round saline pickles vegetables[J].China Condiment, 2019, 44(6):95-100.
[18] GUAN Q Q, ZHENG W D, HUANG T, et al.Comparison of microbial communities and physiochemical characteristics of two traditionally fermented vegetables[J].Food Research International, 2020, 128:108755.
[19] 钟小廷, 樊君, 罗红刚, 等.泡菜生花酵母的鉴定及生理特性研究分析[J].食品与发酵科技, 2014, 50(5):19-22.
ZHONG X T, FAN J, LUO H G, et al.Identification and physiological characteristic analysis of yeast from Sichuan Pickle[J].Food and Fermentation Technology, 2014, 50(5):19-22.
[20] LEMOS JUNIOR W J F, BINATI R L, FELIS G E, et al.Volatile organic compounds from Starmerella bacillaris to control gray mold on apples and modulate cider aroma profile[J].Food Microbiology, 2020, 89:103446.
[21] DU H, WANG X S, ZHANG Y H, et al.Exploring the impacts of raw materials and environments on the microbiota in Chinese Daqu starter[J].International Journal of Food Microbiology, 2019, 297:32-40.
[22] JIANG Y J, LYU X C, ZHANG C, et al.Microbial dynamics and flavor formation during the traditional brewing of Monascus vinegar[J].Food Research International, 2019, 125:108531.
[23] MOKHTARNEJAD L, ARZANLOU M, BABAI-AHARI A, et al.Characterization of basidiomycetous yeasts in hypersaline soils of the Urmia Lake National Park, Iran[J].Extremophiles, 2016, 20(6):915-928.
[24] VADKERTIOVÁ R, DUDÁŠOVÁ H, STRATILOVÁ E, et al.Diversity of yeasts in the soil adjacent to fruit trees of the Rosaceae family[J].Yeast, 2019, 36(10):617-631.
[25] CHEN H W, LIN H C, CHUANG Y H, et al.Effects of environmental factors on benthic species in a coastal wetland by redundancy analysis[J].Ocean & Coastal Management, 2019, 169:37-49.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.