Food and Fermentation Industries >

2022 , Vol. 48 >Issue 22: 187 - 193

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031159

Quality evaluation and analysis of lactic acid bacterial diversity of Wufeng Tujia autonomous county Paocai brine

  • ZHANG Miaomiao ,
  • XIE Yun ,
  • WANG Yurong ,
  • GE Dongying ,
  • WANG Ting ,
  • YANG Ying ,
  • GUO Zhuang
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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(Xiangyang Public Inspection and Testing Center, Xiangyang 441001, China)

Received date: 2022-02-15

  Revised date: 2022-02-26

  Online published: 2022-12-20

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Abstract

In this study, the taste and aroma quality of Paocai brine in Wufeng Tujia Autonomous County was evaluated using the combination of electronic tongue and electronic nose, and the indigenous lactic acid bacteria were isolated and identified by pure cultivation. The differences of taste quality were mainly in sourness, saltiness, astringency, and umami, and the differences of volatile flavor compounds were mainly in ethanol and terpenoids. After cluster analysis, 15 samples out of 17 samples could be divided into two clusters, and after principal component analysis, samples belonging to cluster I were found to have high sourness and astringency scores, while samples belonging to cluster Ⅱ had relatively good flavor quality. A total of 58 lactic acid bacteria were isolated in 17 Paocai brine samples, and 12 species affiliated to three genera were identified, of which the dominant lactic acid bacteria genus was Lactobacillus accounting for 58.62% and the dominant lactic acid bacteria species was Enterococcus faecium, accounting for 29%. Further analysis indicated that isolates from samples with strong sourness and saltiness were all affiliated with Lactobacillus, and 88.89% of the isolates from samples with strong sourness but relatively weak saltiness were affiliated with Lactobacillus. 75% of the isolates from samples with weak sourness but relatively strong saltiness were affiliated with Enterococcus, and the abundance of Enterococcus and Lactobacillus in the isolated strains of samples with weak sourness and saltiness were not significantly different. Based on the α-diversity analysis, it was found that samples affiliated with cluster I had significantly (P<0.05) higher abundances of lactic acid bacteria than samples from cluster Ⅱ. It follows that Enterococcus was more abundant in samples with more saltiness, and Lactobacillus was more abundant in samples with more sourness.

Key words： Paocai brine; electronic tongue; electronic nose; lactic acid bacteria

Cite this article

ZHANG Miaomiao , XIE Yun , WANG Yurong , GE Dongying , WANG Ting , YANG Ying , GUO Zhuang . Quality evaluation and analysis of lactic acid bacterial diversity of Wufeng Tujia autonomous county Paocai brine[J]. Food and Fermentation Industries, 2022 , 48(22) : 187 -193 . DOI: 10.13995/j.cnki.11-1802/ts.031159

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