Food and Fermentation Industries >

2023 , Vol. 49 >Issue 6: 193 - 200

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032023

Correlation analysis between bacterial diversity and taste quality of vegetables Zha-Chili in Qianjiang region

  • XIE Yun ,
  • LI Yueqi ,
  • WANG Yurong ,
  • GUO Zhuang ,
  • WANG Ting ,
  • YANG Ying ,
  • ZHAO Huijun
Expand
  • 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: 2022-04-18

  Revised date: 2022-05-09

  Online published: 2023-04-14

Fold

Abstract

Vegetables Zha-Chili is the mixed fermented food which takes corn as raw material and add vegetables such as pepper or lotus root. In this study, Illumina MiSeq high-throughput sequencing was used to analyze the bacterial diversity of vegetables Zha-Chili in Qianjiang region, and electronic tongue technology was used to analyze the taste quality of vegetables Zha-Chili. The results showed that Firmicutes (97.99%) and Proteobacteria (1.40%) were the dominant bacteria phylum of Zha-Chili, Firmicutes (72.09%), Actinobacteria (18.78%) and Proteobacteria (8.82%) were the dominant bacteria phylum of lotus root Zha in Qianjiang region, obvious difference in Firmicutes and Proteobacteria (P<0.05), significant difference in Actinobacteria(P<0.01) of dominant bacteria groups were observed between Zha-Chili and lotus root Zha. Lactobacillus (95.58%) and Pediococcus (1.52%) were the dominant bacteria genus of Zha-Chili, Lactobacillus (49.37%), Staphylococcus (11.19%), Thermophilus (9.44%), Corynebacterium (8.32%) and Weissella (5.21%) were the dominant bacteria genus of lotus root Zha. Significant difference in Lactobacillus and Staphylococcus (P<0.05) were observed between Zha-Chili and lotus root Zha. Based on weighted UniFrac distance of operational taxonomic units, some differences showed in bacterial community structure among vegetable Zha-Chili with different raw materials, compared with the Zha-Chili, significant different showed in lotus root Zha. The results of electronic tongue showed that there was no significant difference in the relative intensity of each taste between Zha-Chili and lotus root Zha. Compared with Zha-Chili, lotus root Zha samples had obvious differences in sour and salty indexes. There were many kinds of lactic acid bacteria in vegetable samples, however, there was no significant difference in abundance and diversity (P>0.05). Procrustes analysis showed that there was a very significant correlation between the dominant bacteria genus and their taste quality (P<0.001). The results showed that there were abundant bacterial community structure of vegetables Zha-Chili in Qianjiang region, which had an important impact on its taste quality.

Key words： vegetables Zha-Chili; taste quality; bacterial community structure; high throughput sequencing; Qianjiang

Cite this article

XIE Yun , LI Yueqi , WANG Yurong , GUO Zhuang , WANG Ting , YANG Ying , ZHAO Huijun . Correlation analysis between bacterial diversity and taste quality of vegetables Zha-Chili in Qianjiang region[J]. Food and Fermentation Industries, 2023 , 49(6) : 193 -200 . DOI: 10.13995/j.cnki.11-1802/ts.032023

References

[1] 王玉荣, 沈馨, 董蕴, 等.鲊广椒细菌多样性评价及其对风味的影响[J].食品与机械, 2018, 34(4):25-30.
WANG Y R, SHEN X, DONG Y, et al.Characterization of bacterial microflora and their functions on flavor quality [J].Food & Machinery, 2018, 34(4):25-30.
[2] 李娜, 张苗苗, 舒娜, 等.咸丰和当阳地区鲊广椒细菌群落结构差异性研究[J].中国酿造, 2020, 39(10):48-53.
LI N, ZHANG M M, SHU N, et al.Difference of bacterial community structure of Zhaguangjiao in Xianfeng and Dangyang region [J].China Brewing, 2020, 39(10):48-53.
[3] 李娜, 崔梦君, 马佳佳, 等.基于Illumina MiSeq测序和传统可培养方法的洪湖鲊广椒乳酸菌多样性研究[J].食品与发酵工业, 2021, 47(4):110-115;122.
LI N, CUI M J, MA J J, et al.Lactic acid bacterial diversity of Zha-chili in Honghu county based on Illumina Miseq sequencing and traditional culture method [J].Food and Fermentation Industries, 2021, 47(4):110-115;122.
[4] AN F Y, SUN H J, WU J R, et al.Investigating the core microbiota and its influencing factors in traditional Chinese pickles[J]. Food Research International, 2021, 147:110543.
[5] 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.
[6] 田建军, 张开屏, 杨明阳, 等.应用Illumina MiSeq测序技术比较风干肉中细菌多样性和微生物安全性[J].食品科学, 2019, 40(8):33-40.
TIAN J J, ZHANG K P, YANG M Y, et al.Comparative bacterial diversity analysis and microbial safety assessment of air-dried meat products by Illumina Miseq sequencing technology[J].Food Science, 2019, 40(8):33-40.
[7] 王玉荣, 杨成聪, 葛东颖, 等.扩增区域对鲊广椒细菌MiSeq测序的影响[J].食品科学, 2019, 40(10):134-140.
WANG Y R, YANG C C, GE D Y, et al.Influence of different amplified region on results of bacterial diversity in Zhaguangjiao, a Chinese traditional fermented chili product, by MiSeq sequencing[J].Food Science, 2019, 40(10):134-140.
[8] HU Y L, LEI X Y, ZHANG X M, et al. Characteristics of the microbial community in the production of Chinese rice-flavor Baijiu and comparisons with the microflora of other flavors of Baijiu[J]. Frontiers in Microbiology, 2021, 12:673670.
[9] 樊艳, 李浩丽, 郝怡宁.基于电子舌与SPME-GC-MS技术检测腐乳风味物质[J].食品科学, 2020, 41(10):222-229.
FAN Y, LI H L, HAO Y N.Analysis of characteristic flavor compounds of fermented bean curd using electronic tongue and solid-phase microextraction combined with gas chromatography-mass spectrometry[J].Food Science, 2020, 41(10):222-229.
[10] 沈馨, 王艳, 代凯文, 等.基于Miseq高通量测序技术的辣椒酱核心细菌类群研究[J].食品研究与开发, 2018, 39(10):151-157.
SHEN X, WANG Y, DAI K W, et al.Characterization of core bacterial microflora in chilli sauce by miseq high throughput sequencing technologies[J].Food Research and Development, 2018, 39(10):151-157.
[11] 李大飞, 赵承鑫, 贾利蓉, 等.贵州不同地区番茄红酸理化、风味和细菌群落比较分析[J].中国调味品, 2020, 45(4):59-63;68.
LI D F, ZHAO C X, JIA L R, et al.Comparative analysis of physicochemicalproperty, flavor and bacterial community of tomato sour soup(TSS)from different regions of guizhou province[J].China Condiment, 2020, 45(4):59-63;68.
[12] RODRIGUES D C, MUFTEEV M, ELLIS J.Quantification of mRNA ribosomal engagement in human neurons using parallel translating ribosome affinity purification (TRAP) and RNA sequencing[J]. STAR Protocols, 2021, 2(1):100229.
[13] CAPORASO J G, BITTINGER K, BUSHMAN F D, et al.PyNAST:A flexible tool for aligning sequences to a template alignment[J].Bioinformatics, 2010, 26(2):266-267.
[14] EDGAR R C.Search and clustering orders of magnitude faster than BLAST[J].Bioinformatics, 2010, 26(19):2 460-2 461.
[15] HO M, MOON D, PIRES-ALVES M, et al.Recovery of microbial community profile information hidden in chimeric sequence reads[J].Computational and Structural Biotechnology Journal, 2021, 19:5 126-5 139.
[16] COLE J R, CHAI B, FARRIS R J, et al.The ribosomal database project (RDP-Ⅱ):Introducing myRDP space and quality controlled public data[J].Nucleic Acids Research, 2007, 35(1):169-172.
[17] DESANTIS T Z, HUGENHOLTZ P, LARSEN N, et al.Greengenes, a chimera checked 16S rRNA gene database and workbench compatible with ARB[J].Applied and Environmental Microbiology, 2006, 72(7):5 069-5 072.
[18] 王玉荣, 代凯文, 沈馨, 等.鲊广椒真菌多样性及其对滋味品质影响的评价[J].食品科学, 2018, 39(18):173-178.
WANG Y R, DAI K W, SHEN X, et al.Characterization of fungal microflora and its influence on taste quality of zhaguangjiao, a Chinese traditional fermented chili product[J].Food Science, 2018, 39(18):173-178.
[19] WU Y, WU D D, LIU D Y, et al.The isolation and identification of Lactobacillus from naturally fermented yoghurt[J]. IOP Conference Series: Earth and Environmental Science, 2020, 565(1):012055.
[20] LAVANYA R, ARUN V.Standardization of DNA extraction protocol and screening of begomovirus in chilli and tomato plants[J]. Journal of Plant Diseases and Protection, 2019, 126(4):343-349.
[21] KHEMARIYA P, SINGH S, JAISWAL N, et al. Isolation and identification of Lactobacillus plantarum from vegetable samples[J]. Food Biotechnology, 2016, 30(1):49-62.
[22] 王琳, 胡小霞, 黄永光.茅台镇酱香型白酒不同生产轮次酿造环境的细菌菌群结构特征[J].食品科学, 2021, 42(22):185-192.
WANG L, HU X X, HUANG Y G, et al.Characteristics of bacterial microflora structure in environment samples from different rounds of Maotai-flavor liquor fermentation in Maotai town[J].Food Science, 2021, 42(22):185-192.
[23] RANGJAROEN C, RERKASEM B, TEAUMROONG N, et al.Comparative study of endophytic and endophytic diazotrophic bacterial communities across rice landraces grown in the highlands of northern Thailand[J].Archives of Microbiology, 2014, 196(1):35-49.
[24] 张振东, 尚雪娇, 董蕴, 等.丢糟窖窖泥细菌多样性评价[J].中国微生态学杂志, 2018, 30(8):882-888.
ZHANG Z D, SHANG X J, DONG Y, et al.The diversity of bacterial microflora in vinasse [J].Chinese Journal of Microecology, 2018, 30(8):882-888.
[25] 葛东颖, 王玉荣, 向凡舒, 等.荆州地区鲊广椒乳酸菌多样性解析及其分离株发酵特性的评价[J].中国食品添加剂, 2019, 30(4):72-79.
GE D Y, WANG Y R, XIANG F S, et al.Analysis of lactic acid bacterial diversity in Zhaguangjiao from Jingzhou and evaluation of fermentation characteristics of isolated strains [J].China Food Additives, 2019, 30(4):72-79.
[26] 林莹, 代道芳, 辛志平, 等.传统培养结合分子生物学法分析传统发酵食品中乳酸菌的多样性[J].中国酿造, 2011,30(2):52-54.
LIN Y, DAI D F, XIN Z P, et al.Diversity of lactic acid bacteria in traditional fermented food analyzed by conventional culture and molecular biology methods [J].China Brewing, 2011,30(2):52-54.
[27] 舒中玉. 乳酸片球菌S204益生特性、发酵及喷雾干燥工艺的研究[D].武汉:华中农业大学, 2018.
SHU Z Y.Research on biological characteristics, fermentation process and spray drying process of Pediococcus acidilactici S204 [D].Wuhan:Huazhong Agricultural University, 2018.
[28] CAI W C, TANG F X, WANG Y R, et al.Bacterial diversity and flavor profile of Zha-Chili, a traditional fermented food in China[J].Food Research International, 2021, 141(1):110112.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.