Abstract
The correlation between microbial community succession and volatile flavor substance changes in the fermentation of new pickle fermentation broth was revealed in this study via high-throughput sequencing and gas chromatography-mass spectrometry (GC-MS). Microbiological analysis demonstrated that Lactobacillus (relative abundance ≥93.98%) was the dominant bacterial genus in the broth, whereas Enterobacter was richest only in the first sampling. E-nose and GC-MS inspections revealed that the types and contents of volatile flavor compounds increased continuously with fermentation, rising from 27 volatile flavor compounds in the first sampling to a maximum of 62 species, with the content increasing from 8.686 μg/mL to 106.083 μg/mL. Olefins and alcohols had the highest proportions throughout the fermentation process. The Spearman correlation coefficient revealed that 77 volatile flavor compounds and 22 bacterial genera had medium-high correlations (|ρ| >0.6). Lactobacillus (Gen1), the most dominant genus, was significantly positively correlated with 21 volatile compounds (ρ > 0.6), including myrcene (Ole7), terpinene (Ole12) and ocimene (Ole1), but negatively associated with 13 volatile compounds (ρ < -0.6), including 5-methyl-4-nonene (Ole5l), anisole (Ole26) and 2-octen-4-one (Ket6). Thus, this study may provide a theoretical basis to improve the flavour and overall quality of the new pickle fermentation broth.
Published Version
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