Advances on microbial flora succession and flavor substance formation mechanism in Suansun

  • XUE Bingjie ,
  • HU Rong ,
  • WU Liangru ,
  • YANG Jinlai ,
  • LI Bin ,
  • ZHANG Fusheng ,
  • ZHENG Jiong
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(China National Bamboo Research Center, Hangzhou 310012, China)
    3(Chongqing Academy of Forestry, Chongqing 400036, China)

Received date: 2023-04-24

  Revised date: 2023-05-12

  Online published: 2024-03-15

Abstract

Suansun (sour bamboo shoot) is a kind of traditional Chinese fermented vegetables from microbial fermentation of bamboo shoots, which is often used as ingredients for snail powder and Guilin rice noodles, and it's deeply favored by consumers because of its unique flavor. The core of Suansun production are composition and metabolism of microbial communities, meanwhile, the content and type of flavor substances determine the quality of Suansun. Flavor substances are mainly derived from the metabolism of microorganisms and they are closely related in the fermentation process. Therefore, this review concludes the composition and succession of microorganisms, analyzes the factors affecting the microbial succession, summarizes the flavor substances, and expounds the formation mechanism of flavor substances induced by microorganisms in Suansun, which is helpful to further understand the interaction between complex microbial communities and flavor substances in Suansun to provide a theoretical basis for the quality improvement and control of Suansun.

Cite this article

XUE Bingjie , HU Rong , WU Liangru , YANG Jinlai , LI Bin , ZHANG Fusheng , ZHENG Jiong . Advances on microbial flora succession and flavor substance formation mechanism in Suansun[J]. Food and Fermentation Industries, 2024 , 50(4) : 315 -321 . DOI: 10.13995/j.cnki.11-1802/ts.035940

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