Abstract
Using Meyerozyma guilliermondii YB4, which was isolated and screened from southern Sichuan pickles in the laboratory, as the experimental group, we investigated the changes in growth, total ester content, and volatile flavor substances of M. guilliermondii YB4 under different NaCl concentrations. The growth of M. guilliermondii YB4 was found to be inhibited by NaCl, and the degree of inhibition increased at higher NaCl concentrations. Additionally, the total ester content of the control group (CK) was significantly lower compared to the other groups (p < 0.05). The application of NaCl also resulted in distinct changes in the volatile profile of YB4, as evidenced by E-nose results. Gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS) were employed to analyze the volatile compounds. A total of 148 and 86 volatiles were detected and identified using GC-MS and GC-IMS, respectively. Differential volatiles among the various NaCl concentrations in YB4 were determined by a variable importance in projection (VIP) analysis in partial least squares-discriminant analysis (PLS-DA). These differentially expressed volatiles were further confirmed by their relative odor activity value (ROAV) and odor description. Ten key contributing volatiles were identified, including ethanol, 1-pentanol, nonanal, octanal, isoamyl acetate, palmitic acid ethyl ester, acrolein, ethyl isobutanoate, prop-1-ene-3,3'-thiobis, and 2-acetylpyrazine. This study provides insights into the specificities and contributions of volatiles in YB4 under different NaCl concentrations. These findings offer valuable information for the development of aroma-producing yeast agents and the subsequent enhancement in the flavor of southern Sichuan pickles.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.