Microbial succession and flavor impact during natural fermentation of Tartary buckwheat sourdough

Abstract

In this study, the succession process and driving mechanisms of microbial communities during the fermentation of Tartary buckwheat sourdough were explored using high-throughput sequencing and microbiome co-occurrence network analysis. A gas chromatograph–mass spectrometer (GC–MS) was used to monitor the dynamic evolution of flavor compounds in Tartary buckwheat sourdough at different fermentation stages. Using GC–MS and principal component analysis, 47 volatile compounds were identified as the main differential volatile compounds during fermentation. The predominant bacterial genera observed in the natural fermentation of Tartary buckwheat sourdough included Enterococcus, Weissella, Cronobacter, Lactococcus, and Pediococcus. Among fungi, Alternaria, Botrytis, Trichothecium, and Vishniacozyma were the dominant genera. The correlation analysis results revealed that Weissella, Pediococcus, Lactobacillus, Acinetobacter, and Vishniacozyma were the core functional microbes involved in flavor formation. Organic acids were the primary driving force for microbial succession. This study provides a better understanding of the relationship between microbial communities and volatile components in the natural fermentation process of Tartary buckwheat sourdough as well as useful information for improving the flavor quality of Tartary buckwheat sourdough products, thereby helping to choose starter cultures with flavor modulation ability.