Malodorous compound production driven by microbial succession during Chinese cabbage decomposition.

IF 4 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2026-10-20 DOI:10.1002/jsfa.71120

Wenyi Deng, Yuqian Yang, Tao Wang, Chuanqi Chu, Shengbao Cai, Junjie Yi, Zhijia Liu

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引用次数: 0

Abstract

Background: Chinese cabbage is one of the most widely consumed vegetables in China. However, malodorous compounds generated from the decomposition of discarded leaves during harvest and distribution have become a significant environmental concern. This study aimed to identify the key odor compounds produced during Chinese cabbage decompostion and to characterize their associations with microbial community dynamics.

Results: Physicochemical monitoring showed declining total solids and sugars, rising soluble protein, and fluctuating total nitrogen. Gas chromatography-olfactometry-mass spectrometry (GC-O-MS) identified dimethyl disulfide and dimethyl trisulfide as early dominant odorants. The content of dimethyl disulfide increased from 0.53 to 59.29 μg/kg by day 3, while dimethyl trisulfide peaked at 14.08 μg/kg on day 3 and then became undetectable. Indole accumulated to 9.82 μg/kg by day 5 and persisted thereafter, becoming the major malodorous compound in mid-to-late stages. Full-length 16S/ITS sequencing revealed distinct bacterial and fungal succession, with Alcaligenes faecalis dominating (42.25%) at day 11 and Geotrichum silvicola and Candida tropicalis prevailing among fungi. Spearman correlation suggested associations between specific taxa and key odorants. Screening and validation confirmed that Rhodotorula mucilaginosa and Yarrowia lipolytica removed > 99.7% of indole.

Conclusion: Dimethyl disulfide, dimethyl trisulfide, and indole are the principal odor compounds during Chinese cabbage decomposition, with indole dominating the later stages. Microbial succession drives the temporal shift in odor profiles. Rhodotorula mucilaginosa and Yarrowia lipolytica were validated as highly effective indole-degrading agents, highlighting their potential for biological odor mitigation during cabbage decomposition, although their capacity for sulfur-compound removal remains limited. © 2026 Society of Chemical Industry.

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大白菜分解过程中微生物演替驱动的恶臭化合物生成

背景：大白菜是中国食用最广泛的蔬菜之一。然而，在收获和分配过程中，废弃树叶分解产生的恶臭化合物已成为一个重大的环境问题。本研究旨在鉴定大白菜分解过程中产生的关键气味化合物，并表征其与微生物群落动态的关系。结果：理化监测显示总固形物和总糖含量下降，可溶性蛋白含量上升，总氮含量波动。气相色谱-嗅觉-质谱联用（GC-O-MS）鉴定出二甲基二硫和三甲基二硫是早期的优势气味。第3天时，二甲基二硫的含量从0.53 μg/kg增加到59.29 μg/kg，三甲基二硫的含量在第3天时达到峰值，为14.08 μg/kg，随后无法检测到。吲哚在第5天积累到9.82 μg/kg，此后持续存在，成为中后期的主要恶臭化合物。16S/ITS全长测序结果显示，细菌和真菌演替明显，第11天以粪Alcaligenes faecalis（42.25%）为主，而土曲霉（Geotrichum silvicola）和热带念珠菌（Candida tropicalis）为主。Spearman相关性表明特定分类群与关键气味之间存在关联。筛选和验证证实，黏液红酵母和脂溶耶氏菌对吲哚的去除率为99.7%。结论：二甲二硫、二甲基三硫和吲哚是大白菜分解过程中主要的气味化合物，以吲哚为主。微生物演替驱动气味分布的时间变化。黏液红曲菌和多脂耶氏菌被证实是高效的吲哚降解剂，突出了它们在卷心菜分解过程中生物气味缓解的潜力，尽管它们去除硫化合物的能力仍然有限。©2026化学工业协会。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.