Effects of Lactobacillus plantarum C7 and Staphylococcus warneri S6 on flavor quality and bacterial diversity of fermented meat rice, a traditional Chinese food
[Display omitted] •L. plantarum and S. warneri derived from FMR were first used as starter of FMR.•FMR flavor quality was improved after inoculation fermentation.•The key microbiota was correlated with VFCs.•L. plantarum and S. warneri had significant correlations with VFCs. Fermented meat rice (FMR...
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| Veröffentlicht in: | Food research international 2021-12, Vol.150, p.110745-110745, Article 110745 |
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| creator | Wang, Man Wang, Chengming Yang, Chen Peng, Luqiu Xie, Qihui Zheng, Runmin Dai, Yiyi Liu, Shilin Peng, Xitian |
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•L. plantarum and S. warneri derived from FMR were first used as starter of FMR.•FMR flavor quality was improved after inoculation fermentation.•The key microbiota was correlated with VFCs.•L. plantarum and S. warneri had significant correlations with VFCs.
Fermented meat rice (FMR) is a traditional Chinese fermented food with special flavor and abundant microorganisms. Lactobacillus and Staphylococcus species have been found to be excellent strains in FMR during fermentation. However, their roles in FMR flavor formation remain yet to be elucidated. Here, we investigated the correlation between physicochemical properties and volatile flavor components, as well as the microbial community during FMR fermentation. First, we determined pH, total titratable acids (TTA), proteins, total lipids, organic acids, free amino acids (FAAs), and volatile flavor compounds (VFCs). With increasing fermentation time, inoculation with Lactobacillus plantarum C7+ Staphylococcus warneri S6 (LP + SW) accelerated the decrease in pH, increased TTA, and reduced protein and total lipid content of FMR. In addition, LP + SW inoculation resulted in significantly (P |
| doi_str_mv | 10.1016/j.foodres.2021.110745 |
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•L. plantarum and S. warneri derived from FMR were first used as starter of FMR.•FMR flavor quality was improved after inoculation fermentation.•The key microbiota was correlated with VFCs.•L. plantarum and S. warneri had significant correlations with VFCs.
Fermented meat rice (FMR) is a traditional Chinese fermented food with special flavor and abundant microorganisms. Lactobacillus and Staphylococcus species have been found to be excellent strains in FMR during fermentation. However, their roles in FMR flavor formation remain yet to be elucidated. Here, we investigated the correlation between physicochemical properties and volatile flavor components, as well as the microbial community during FMR fermentation. First, we determined pH, total titratable acids (TTA), proteins, total lipids, organic acids, free amino acids (FAAs), and volatile flavor compounds (VFCs). With increasing fermentation time, inoculation with Lactobacillus plantarum C7+ Staphylococcus warneri S6 (LP + SW) accelerated the decrease in pH, increased TTA, and reduced protein and total lipid content of FMR. In addition, LP + SW inoculation resulted in significantly (P < 0.05) higher contents of β-eudesmol, nerolidol, ethyl caproate, citronellal, lactic acid, and most FAAs (aspartic acid, glutamic acid, alanine, and lysine) in FMR compared to natural fermentation. Second, inoculated fermentation promoted the growth of Lactobacillus plantarum and/or Staphylococcus warneri and inhibited the growth of some potentially pathogenic microorganisms such as Acinetobacter and Enhydrobacter. Lactobacillus and Staphylococcus were found to be highly correlated with the physicochemical properties and VFCs (P < 0.05) of FMR as indicated by redundancy analysis (RDA) and partial least squares (PLS, VIP > 1.0) analysis. Finally, Spearman’s correlation (| r | ≥ 0.7, P < 0.05) analysis of SPSS was visualized by the Cytoscape software. The findings suggest that inoculation with L. plantarum C7 and/or S. warneri S6 can significantly improve the flavor quality of FMR.</description><identifier>ISSN: 0963-9969</identifier><identifier>EISSN: 1873-7145</identifier><identifier>DOI: 10.1016/j.foodres.2021.110745</identifier><language>eng</language><publisher>Elsevier Ltd</publisher><subject>Bacterial diversity ; Correlation analysis ; High throughput sequencing ; Lactobacillus plantarum ; Staphylococcus warneri ; Volatile flavor compounds</subject><ispartof>Food research international, 2021-12, Vol.150, p.110745-110745, Article 110745</ispartof><rights>2021 Elsevier Ltd</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c342t-4ee7c401a868711c8697032a06844de7b570c93dc618a7ba52ced571e40359b23</citedby><cites>FETCH-LOGICAL-c342t-4ee7c401a868711c8697032a06844de7b570c93dc618a7ba52ced571e40359b23</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodres.2021.110745$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3548,27923,27924,45994</link.rule.ids></links><search><creatorcontrib>Wang, Man</creatorcontrib><creatorcontrib>Wang, Chengming</creatorcontrib><creatorcontrib>Yang, Chen</creatorcontrib><creatorcontrib>Peng, Luqiu</creatorcontrib><creatorcontrib>Xie, Qihui</creatorcontrib><creatorcontrib>Zheng, Runmin</creatorcontrib><creatorcontrib>Dai, Yiyi</creatorcontrib><creatorcontrib>Liu, Shilin</creatorcontrib><creatorcontrib>Peng, Xitian</creatorcontrib><title>Effects of Lactobacillus plantarum C7 and Staphylococcus warneri S6 on flavor quality and bacterial diversity of fermented meat rice, a traditional Chinese food</title><title>Food research international</title><description>[Display omitted]
•L. plantarum and S. warneri derived from FMR were first used as starter of FMR.•FMR flavor quality was improved after inoculation fermentation.•The key microbiota was correlated with VFCs.•L. plantarum and S. warneri had significant correlations with VFCs.
Fermented meat rice (FMR) is a traditional Chinese fermented food with special flavor and abundant microorganisms. Lactobacillus and Staphylococcus species have been found to be excellent strains in FMR during fermentation. However, their roles in FMR flavor formation remain yet to be elucidated. Here, we investigated the correlation between physicochemical properties and volatile flavor components, as well as the microbial community during FMR fermentation. First, we determined pH, total titratable acids (TTA), proteins, total lipids, organic acids, free amino acids (FAAs), and volatile flavor compounds (VFCs). With increasing fermentation time, inoculation with Lactobacillus plantarum C7+ Staphylococcus warneri S6 (LP + SW) accelerated the decrease in pH, increased TTA, and reduced protein and total lipid content of FMR. In addition, LP + SW inoculation resulted in significantly (P < 0.05) higher contents of β-eudesmol, nerolidol, ethyl caproate, citronellal, lactic acid, and most FAAs (aspartic acid, glutamic acid, alanine, and lysine) in FMR compared to natural fermentation. Second, inoculated fermentation promoted the growth of Lactobacillus plantarum and/or Staphylococcus warneri and inhibited the growth of some potentially pathogenic microorganisms such as Acinetobacter and Enhydrobacter. Lactobacillus and Staphylococcus were found to be highly correlated with the physicochemical properties and VFCs (P < 0.05) of FMR as indicated by redundancy analysis (RDA) and partial least squares (PLS, VIP > 1.0) analysis. Finally, Spearman’s correlation (| r | ≥ 0.7, P < 0.05) analysis of SPSS was visualized by the Cytoscape software. The findings suggest that inoculation with L. plantarum C7 and/or S. warneri S6 can significantly improve the flavor quality of FMR.</description><subject>Bacterial diversity</subject><subject>Correlation analysis</subject><subject>High throughput sequencing</subject><subject>Lactobacillus plantarum</subject><subject>Staphylococcus warneri</subject><subject>Volatile flavor compounds</subject><issn>0963-9969</issn><issn>1873-7145</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><recordid>eNqFkcFuGyEQhlHVSnXTPEIkjj1kHdhlYfdUVVbSVrKUg5szGsOsjMUuNrCO_DZ91OA6956Q4JufmfkIueNsyRmXD_vlEIKNmJY1q_mSc6ZE-4EseKeaSnHRfiQL1sum6nvZfyZfUtozxmSr-gX5-zgMaHKiYaBrMDlswTjv50QPHqYMcR7pSlGYLN1kOOzOPphgTHl_hThhdHQjaZjo4OEUIj3O4F0-_-NLUi4AeGrdCWO63JdfBowjThktHREyjc7gPQWaI1iXXZgKv9q5CRPSy1hfyacBfMLb9_OGvDw9_ln9qtbPP3-vfqwr04g6VwJRGcE4dLJTnJtO9oo1NTDZCWFRbVvFTN9YI3kHagttbdC2iqNgTdtv6-aGfLvmHmI4zpiyHl0y6MsWMMxJ15KphnPBWEHbK2piSCnioA_RjRDPmjN9MaL3-t2IvhjRVyOl7vu1DsscJ4dRJ-NwKo24WBxoG9x_Et4AX0eZXA</recordid><startdate>202112</startdate><enddate>202112</enddate><creator>Wang, Man</creator><creator>Wang, Chengming</creator><creator>Yang, Chen</creator><creator>Peng, Luqiu</creator><creator>Xie, Qihui</creator><creator>Zheng, Runmin</creator><creator>Dai, Yiyi</creator><creator>Liu, Shilin</creator><creator>Peng, Xitian</creator><general>Elsevier Ltd</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>202112</creationdate><title>Effects of Lactobacillus plantarum C7 and Staphylococcus warneri S6 on flavor quality and bacterial diversity of fermented meat rice, a traditional Chinese food</title><author>Wang, Man ; Wang, Chengming ; Yang, Chen ; Peng, Luqiu ; Xie, Qihui ; Zheng, Runmin ; Dai, Yiyi ; Liu, Shilin ; Peng, Xitian</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c342t-4ee7c401a868711c8697032a06844de7b570c93dc618a7ba52ced571e40359b23</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Bacterial diversity</topic><topic>Correlation analysis</topic><topic>High throughput sequencing</topic><topic>Lactobacillus plantarum</topic><topic>Staphylococcus warneri</topic><topic>Volatile flavor compounds</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Wang, Man</creatorcontrib><creatorcontrib>Wang, Chengming</creatorcontrib><creatorcontrib>Yang, Chen</creatorcontrib><creatorcontrib>Peng, Luqiu</creatorcontrib><creatorcontrib>Xie, Qihui</creatorcontrib><creatorcontrib>Zheng, Runmin</creatorcontrib><creatorcontrib>Dai, Yiyi</creatorcontrib><creatorcontrib>Liu, Shilin</creatorcontrib><creatorcontrib>Peng, Xitian</creatorcontrib><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food research international</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Wang, Man</au><au>Wang, Chengming</au><au>Yang, Chen</au><au>Peng, Luqiu</au><au>Xie, Qihui</au><au>Zheng, Runmin</au><au>Dai, Yiyi</au><au>Liu, Shilin</au><au>Peng, Xitian</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of Lactobacillus plantarum C7 and Staphylococcus warneri S6 on flavor quality and bacterial diversity of fermented meat rice, a traditional Chinese food</atitle><jtitle>Food research international</jtitle><date>2021-12</date><risdate>2021</risdate><volume>150</volume><spage>110745</spage><epage>110745</epage><pages>110745-110745</pages><artnum>110745</artnum><issn>0963-9969</issn><eissn>1873-7145</eissn><abstract>[Display omitted]
•L. plantarum and S. warneri derived from FMR were first used as starter of FMR.•FMR flavor quality was improved after inoculation fermentation.•The key microbiota was correlated with VFCs.•L. plantarum and S. warneri had significant correlations with VFCs.
Fermented meat rice (FMR) is a traditional Chinese fermented food with special flavor and abundant microorganisms. Lactobacillus and Staphylococcus species have been found to be excellent strains in FMR during fermentation. However, their roles in FMR flavor formation remain yet to be elucidated. Here, we investigated the correlation between physicochemical properties and volatile flavor components, as well as the microbial community during FMR fermentation. First, we determined pH, total titratable acids (TTA), proteins, total lipids, organic acids, free amino acids (FAAs), and volatile flavor compounds (VFCs). With increasing fermentation time, inoculation with Lactobacillus plantarum C7+ Staphylococcus warneri S6 (LP + SW) accelerated the decrease in pH, increased TTA, and reduced protein and total lipid content of FMR. In addition, LP + SW inoculation resulted in significantly (P < 0.05) higher contents of β-eudesmol, nerolidol, ethyl caproate, citronellal, lactic acid, and most FAAs (aspartic acid, glutamic acid, alanine, and lysine) in FMR compared to natural fermentation. Second, inoculated fermentation promoted the growth of Lactobacillus plantarum and/or Staphylococcus warneri and inhibited the growth of some potentially pathogenic microorganisms such as Acinetobacter and Enhydrobacter. Lactobacillus and Staphylococcus were found to be highly correlated with the physicochemical properties and VFCs (P < 0.05) of FMR as indicated by redundancy analysis (RDA) and partial least squares (PLS, VIP > 1.0) analysis. Finally, Spearman’s correlation (| r | ≥ 0.7, P < 0.05) analysis of SPSS was visualized by the Cytoscape software. The findings suggest that inoculation with L. plantarum C7 and/or S. warneri S6 can significantly improve the flavor quality of FMR.</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.foodres.2021.110745</doi><tpages>1</tpages></addata></record> |
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| subjects | Bacterial diversity Correlation analysis High throughput sequencing Lactobacillus plantarum Staphylococcus warneri Volatile flavor compounds |
| title | Effects of Lactobacillus plantarum C7 and Staphylococcus warneri S6 on flavor quality and bacterial diversity of fermented meat rice, a traditional Chinese food |
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