Analysis of Microbial Diversity and Differences in Characteristic Volatile Components of Sauerkraut in Different Regions of Guizhou Province

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2024-10-28 DOI:10.1007/s11483-024-09893-z

Linling Li, Wanlin Liu, Xiaodan Wang, Xuexue Rao, Xin Zhao, Shuyi Qiu, Xiaoye Luo

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引用次数: 0

Abstract

The bacterial and fungal community structure and diversity of Sauerkraut samples (LPS, GY, AS, ZA, QN (2), QN (1), QXN, KL, YQ, RH, TR, and BJ) obtained from 12 different sampling sites in Guizhou Province were analyzed, as were their physicochemical indices and characteristic volatile constituents, by performing third-generation high-throughput sequencing. The results showed that there were some similarities and differences among the sauerkraut samples from different regions of Guizhou Province. A network correlation analysis revealed stronger interactions among microorganisms in the six regions. Additionally, the results of the redundancy analysis showed that Lactobacillus plantarum was positively correlated with altitude (H). In this study, we evaluated the correlation between microbial diversity and physicochemical indices and volatile components in sliced sauerkraut samples from different regions of Guizhou Province to provide a theoretical basis for mining microbial resources in traditional sauerkraut foods in Guizhou, China.

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贵州省不同地区酸菜微生物多样性及特征挥发性成分差异分析

通过第三代高通量测序技术，分析了贵州省12个不同采样点的酸菜样品（LPS、GY、AS、ZA、QN（2）、QN（1）、QXN、KL、YQ、RH、TR和BJ）的细菌和真菌群落结构及多样性，以及其理化指标和特征挥发性成分。结果表明，贵州省不同地区的酸菜样品之间存在一些相似性和差异性。网络相关性分析表明，六个地区的微生物之间存在较强的相互作用。此外，冗余分析结果显示，植物乳杆菌与海拔（H）呈正相关。本研究评估了贵州省不同地区酸菜切片样品中微生物多样性与理化指标和挥发性成分之间的相关性，为挖掘贵州传统酸菜食品中的微生物资源提供了理论依据。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.