Comparative Analysis of Traditional and Modern Fermentation for Xuecai and Correlations Between Volatile Flavor Compounds and Bacterial Community.

Jianming Zhang,Xiaoting Xin,Chengcheng Zhang,Wenwu Zhang,Daqun Liu

doi:10.3389/fmicb.2021.631054

Jianming Zhang, Xiaoting Xin + Show 3 more

Open Access

https://doi.org/10.3389/fmicb.2021.631054

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Abstract

Differences in flavor compounds and bacterial communities of Xuecai by traditional and modern fermentation are poorly understood. Allyl isothiocyanate (E9), ethyl acetate (E1), 3-butenenitrile (N1), phenol (P1), ethanol (A1), and 3-(2,6,6-trimethyl-1-cyclohexen-1-yl) acrylaldehyde (L11) were the main flavor compounds that differed between Xuecai produced by traditional and modern fermentation. Among these compounds, the contents of N1 and E9 were higher in modern fermentation Xuecai. Traditional fermentation Xuecai possessed higher contents of A1, P1, E1, and L11. High-throughput sequencing showed that Lactobacillus-related genera was the most abundant genus (50%) in modern fermentation Xuecai. However, in traditional fermentation Xuecai, Halanaerobium (29.06%) and Halomonas (12.96%) were the dominant genera. Halophilic bacteria (HB) positively contribute to the flavor of Xuecai. Carbohydrate metabolism and amino acid metabolism were the most abundant pathways associated with the bacterial communities of the Xuecai. This indicated that Xuecai flavor formation is mainly dependent on protein and carbohydrate degradation. This study provides a novel insight that HB may be important for flavor formation of Xuecai.

Highlights

Fermented vegetables, such as Suancai, Paocai, Jiangshui, and Zhacai, are very popular in China (Liang et al, 2018; Liu et al, 2019a,b; Xiao et al, 2020)
The salt content and pH were much lower in the traditional fermentation Xuecai (8.59% and 3.88) than in the modern fermentation Xuecai (12.80% and 4.77)
The titratable acidity (TA) was higher in the traditional fermentation Xuecai (1.75/100 g) than in the modern fermentation Xuecai (1.08/100 g; Table 1)

Summary

Introduction

Fermented vegetables, such as Suancai, Paocai, Jiangshui, and Zhacai, are very popular in China (Liang et al, 2018; Liu et al, 2019a,b; Xiao et al, 2020). In recent years, fermented vegetables have aroused an increasing amount of attention due to their pleasant taste, nutritional value, and health benefits such as reducing the risks of metabolic disorders and age-related diseases (Sebastian et al, 2020). Pickled potherb mustard is often called “Xuecai” in China and is usually cooked with meats, fish, or other dishes (Zhao et al, 2007). Xuecai is extensively consumed in China, especially in the Hangzhou Bay area. Millions of tons of potherb mustard are processed into Xuecai by curing in Jiaxing and Ningbo, Zhejiang Province

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