Food and Fermentation Industries >

2022 , Vol. 48 >Issue 13: 70 - 77

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030899

Comparative analysis of microbial community and flavor compounds between Huase and red sufu

  • ZHANG Zhendong ,
  • WANG Yurong ,
  • HOU Qiangchuan ,
  • CHEN Fuan ,
  • GUO Zhuang ,
  • ZHAO Huijun
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  • 1(Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang 441053, China)
    2(Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Science, Xiangyang 441053, China)
    3(Gucheng Nongyun Native Product Development Co. Ltd.,Xiangyang 441053, China)

Received date: 2022-01-19

  Revised date: 2022-02-11

  Online published: 2022-08-03

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Abstract

Microbial community of Cihe Huase sufu from Gucheng City, Hubei Province and red sufu from other regions of China were investigated using high-throughput sequencing, and their flavor were analyzed using gas chromatography-ion mobility spectrometry (GC-IMS). Results showed that the flora structure of Huase sufu differed significantly from that of red sufu (P<0.05). The biomarker genus was Pseudomonas for Huase sufu, and Rhodotorula, Aspergillus and Leuconostoc for red sufu. GC-IMS results showed that short-chain esters were the most abundant types of volatile organic compounds (VOCs), and aldehydes were enriched in red sufu, whereas ketones were enriched in Huase sufu. The characteristic VOCs of red sufu were ethanol, 2-methyl butanal, 2-methyl propanal, etc., whereas they were acetaldehyde, 2-propenoic acid ethyl ester, limonene, etc. for red sufu. Furthermore, Wickerhamomyces and Mucor were positively correlated with several VOCs esters, and hence, they both have potential application in productions of Huase sufu.

Key words： sufu; gas chromatography-ion mobility spectrometry(GC-IMS); high-throughput sequencing; correlation analysis; volatile organic compound(VOC)

Cite this article

ZHANG Zhendong , WANG Yurong , HOU Qiangchuan , CHEN Fuan , GUO Zhuang , ZHAO Huijun . Comparative analysis of microbial community and flavor compounds between Huase and red sufu[J]. Food and Fermentation Industries, 2022 , 48(13) : 70 -77 . DOI: 10.13995/j.cnki.11-1802/ts.030899

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