Dynamics of microbial communities, flavor, and physicochemical properties of pickled chayote during an industrial-scale natural fermentation: Correlation between microorganisms and metabolites

Zhixun Shang; Zi Ye; Meiqi Li; Hongbing Ren; Shengbao Cai; Xiaosong Hu; Junjie Yi

doi:10.1016/j.foodchem.2021.132004

Dynamics of microbial communities, flavor, and physicochemical properties of pickled chayote during an industrial-scale natural fermentation: Correlation between microorganisms and metabolites

Food Chem. 2022 May 30:377:132004. doi: 10.1016/j.foodchem.2021.132004. Epub 2022 Jan 3.

Authors

Zhixun Shang¹, Zi Ye², Meiqi Li³, Hongbing Ren⁴, Shengbao Cai⁵, Xiaosong Hu⁶, Junjie Yi⁷

Affiliations

¹ Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China. Electronic address: Shangzx0107@163.com.
² Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China. Electronic address: yyzz970504@163.com.
³ Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China. Electronic address: lmqkmust@163.com.
⁴ Yunnan Hongbin Green Food Group Co. LTD, Yuxi, Yunnan Province 652600, China. Electronic address: hblssp@hblssp.cn.
⁵ Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China. Electronic address: caikmust2013@163.com.
⁶ Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: huxiaos@263.net.
⁷ Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China. Electronic address: junjieyi@kust.edu.cn.

PMID: 35030338
DOI: 10.1016/j.foodchem.2021.132004

Abstract

Pickled chayote is a Chinese fermented vegetable with unique flavors and is favored by local consumers. However, little is known about its quality changes and microbial community succession during fermentation and the relationship between microbes and quality. In the work, the physicochemical quality attributes (pH, acidity, nitrite, texture, and color) and flavor properties (sugars, organic acids, free amino acid [FAA], and volatiles) were investigated. The results revealed that organic acids, FAAs, and key volatiles (esters, terpenes, alcohols, and phenols) significantly increased during fermentation. Lactobacillus was the dominant bacterial genus with Lactobacillus alimentarius being the prevalent species; Kazachstania and Pichia were dominant fungal genera with Kazachstania humilis and Pichia membranifaciens being the prevalent species. The microbial metabolic network found that bacteria (L. alimentarius, L. futsaii, and L. paralimentarius) and fungi (K. humilis and P. membranifaciens) played significant roles in the physicochemical changes and flavor production of pickled chayote.

Keywords: 3-Methyl-1-butanol (PubChem CID: 31260); Acetic acid (PubChem CID: 176); Aspartic acid (PubChem CID: 424); Chayote; Fermentation; Flavor; Fructose (PubChem CID: 5984); Glucose (PubChem CID: 107526); Glutamic acid (PubChem CID: 611); Lactic acid (PubChem CID: 612); Methyl salicylate (PubChem CID: 4133); Microbial diversity; Phenethyl acetate (PubChem CID: 7654); Phenethyl alcohol (PubChem CID: 6054); Physicochemical quality.

MeSH terms

Bacteria
Fermentation*
Fermented Foods / analysis*
Microbiota*
Taste