Identification of key aroma compounds and core functional microorganisms associated with aroma formation for Monascus-fermented cheese

Abstract

This study aimed to analyze the key aroma compounds and core functional microorganisms of Monascus-fermented cheese (MC). 36 key aroma compounds were identified according to gas chromatograph-mass spectrometer (GC–MS), aroma extract dilution analysis (AEDA), and odor activity values (OAV) analysis. And internal standard curves were used to clarify the changes in their concentration of them during cheese ripening. Furthermore, High-throughput sequencing was used to investigate the composition and dynamic changes of bacteria and fungi in MC, respectively. Lactococcus lactis was found to be the dominant bacterium while Monascus was confirmed to be the dominant fungus. In addition, Pearson correlation analysis showed that Lactococcus lactis, Staphylococcus, Trichococcus, and Monascus were strongly associated with the 36 key aroma compounds (r > 0.80, p < 0.05). Finally, a metabolic network containing biosynthetic pathways of the key aroma compounds was constructed. This study provides deeper insights into the unique aroma of MC and the contribution of cheese microbiota.