Microbial community structure analysis and screening of dominant strains in Guizhou white sour soup: enhancing safety, improving flavor, and shortening fermentation cycle
文献类型: 外文期刊
作者: Pengfei Zhang;Miao Hu;Weimin Meng;Jiao Wang;Zifan Yuan;Fengzhong Wang;Shuying Li
作者机构:
关键词: Inoculated fermentation;Microbial communities;Next-generation sequencing;Potential probiotics;White sour soup
期刊名称: Food Chemistry: X
ISSN: 2590-1575
年卷期: 2025 年 30 卷
页码:
收录情况: SCIE(2025版) ; ; EI(2025版)
摘要: White sour soup (WSS) is a traditional fermented food from Guizhou, China. To address the issues of long fermentation cycles, inconsistent quality, and safety risks, this study screened core strains based on microbial diversity. Analysis of 20 WSS samples revealed Lactobacillus, Geotrichum, and Pichia as dominant genera, with eight harmful microorganisms detected in naturally fermented samples. Lacticaseibacillus paracasei MY6 and Pichia pseudolambica PY4 were selected as starter cultures. In the inoculated fermentation group (H), no harmful microorganisms were found, and pH, titratable acidity, and nitrite levels reached 2.95 ± 0.01, 8.78 ± 0.19 mg/g, and 9.01 ± 0.18 mg/kg. The H group presented superior overall sensory quality. GC-IMS identified 36 volatile organic compounds (VOCs), with 16 biomarkers distinguishing different WSS samples. Among them, 2-pentylfuran, methanol, and 2-propanone may serve as characteristic VOCs of the H group. This study offers theoretical support for the standardized and safe production of WSS.
分类号:
- 相关文献
作者其他论文 更多>>
-
Propyl Gallate Attenuates Cognitive Deficits Induced by Chronic Sleep Deprivation Through Nrf2 Activation and NF-κB Inhibition
作者:Xiangfei Zhang;Jingwen Cui;Liya Liu;Jing Sun;Bei Fan;Fengzhong Wang;Cong Lu
关键词:antioxidant defense system;chronic sleep deprivation;cognitive deficits;inflammatory cytokine response;Nrf2-driven antioxidant signaling;propyl gallate
-
Mechanistic insights into degradation of yam waxiness for freeze-thaw: The interference of ice crystals on dynamic behavior of starch chains
作者:Ye Li;Zhenjiang Zhou;Weisu Huang;Shengyang Ji;Linchun Mao;Wenhui Yu;Fengzhong Wang;Baiyi Lu
关键词:Freeze-thaw;MD;Molecular dynamics simulation;Starch;Waxiness
-
The Extract of Piper nigrum Improves the Cognitive Impairment and Mood in Sleep-Deprived Mice Through the JAK1/STAT3 Signalling Pathway
作者:Dongyan Guan;Zhiying Hou;Bei Fan;Yajuan Bai;Honghong Wu;Jiawei Yu;Hui Xie;Zhouwei Duan;Fengzhong Wang;Qiong Wang
关键词:cognitive impairment;network pharmacology;piper extract;sleep deprivation
-
The impact of gelatinization property differences based on amylopectin structure variations on the glutinous rice flour properties and quality of Daifuku
作者:Yu Tian;Jiaxin Li;Mengzi Nie;Lili Wang;Liya Liu;Fengzhong Wang;Li Tao Tong
关键词:Amylopectin structure;Daifuku;Glutinous rice;Pasting properties
-
Analysis of printing temperature effect on texture modification: Potential of soy protein isolate-based bigel for swallowing-friendly food
作者:Runkang Qiu;Peiyao Zhao;Ge Wang;Liya Liu;Bei Fan;Yatao Huang;Litao Tong;Lili Wang;Cecilia Accoroni;Fengzhong Wang
关键词:3D printing temperature;Soy protein isolate;Texture modification
-
Comparison of protein composition and structural characterization of prolamin from Jiuzao extracted with different alkaline-alcohol methods
作者:Ge Wang;Xinran Dai;Zhaoshi Chen;Runkang Qiu;Aijun Hu;Jie Zheng;Yang Zheng;Siyao Xue;Bei Fan;Liya Liu;Fengzhong Wang
关键词:Baijiu Jiuzao;By-product utilization;Prolamin;Protein extraction;Resource recovery
-
A strategy to improve the detection accuracy and universality of highland barley muti-quality attributes based on near infrared spectroscopy combined with model transfer method
作者:Linglei Li;Long Li;Jingfeng Li;Jingjing Yang;Lang Jia;Bei Fan;Litao Tong;Liya Liu;Yatao Huang;Xiaolong Yang;Fengzhong Wang;Lili Wang
关键词:Direct standardization;Highland barley;Model transfer;Near-infrared spectroscopy;Piecewise direct standardization;Powder;Scatter correction