Correlation between bacterial community succession and propionic acid during gray sufu fermentation

Area of Science:

• Food Microbiology
• Fermentation Science
• Metabolomics

Background:

• Gray sufu fermentation involves complex microbial interactions and metabolite production.
• Propionic acid (PA) is a key metabolite influencing the flavor and quality of fermented foods like gray sufu.

Purpose of the Study:

• To investigate the correlation between bacterial community succession and propionic acid (PA) production during gray sufu fermentation.
• To identify key bacterial species influencing PA levels for potential quality control applications.

Main Methods:

• High-throughput sequencing was employed to analyze bacterial community dynamics.
• High-Performance Liquid Chromatography (HPLC) was used to quantify propionic acid (PA) and its precursors.

Main Results:

• Propionibacterium abundance increased early, followed by Lactobacillus in the middle stage, correlating with pH decrease.
• Lactobacillus and Bacillus showed a significant negative correlation with PA and its precursors.
• Fusobacterium, Providencia, Lactobacillus, and Bacillus were identified as potential key factors in reducing PA content.

Conclusions:

• Bacterial community dynamics significantly impact propionic acid (PA) production in gray sufu.
• Specific bacterial genera, including Lactobacillus and Bacillus, can be targeted to control PA levels.
• Findings provide a novel approach for the quality control of traditional fermented foods.