Microbial community succession and changes of volatile compounds in the fermentation process of bamboo shoots

Jinmei Wei ¹, Zongjun Li ¹, Jinyan Kuang ¹

⁰College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, 410128, China.

Food Microbiology +

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September 7, 2024

View abstract on PubMed

Summary

This study reveals Lactobacillus and Candida are key microbes in sour bamboo shoot fermentation, influencing flavor compounds like alcohols and aldehydes. Acids, sugars, and proteins drive microbial changes, aiding quality control.

Area Of Science

Food Science
Microbiology
Fermentation Technology

Background

Sour bamboo shoots are a traditional fermented food with international appeal.
Understanding the microbial and volatile compound dynamics is crucial for quality control.

Purpose Of The Study

To investigate microbial community and volatile flavor compound dynamics during Phyllostachys purpurea (PP) bamboo shoot fermentation.
To identify key microorganisms responsible for the characteristic aroma profile.
To elucidate the influence of biochemical factors on microbial succession.

Main Methods

High-throughput sequencing (HTS) for microbial analysis.
Headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) for volatile compound analysis.
Conventional isolation and cultivation methods.

Main Results

Identified 60 volatile compounds, with 14 predominant aroma contributors (alcohols, aldehydes, olefins).
Lactobacillus and Candida were dominant genera in later fermentation stages, significantly impacting aroma.
Acids, sugars, and proteins were found to influence microbial succession patterns.

Conclusions

Lactobacillus and Candida play critical roles in developing the characteristic aroma of fermented sour bamboo shoots.
Biochemical factors like acids, sugars, and proteins are pivotal in driving microbial community shifts during fermentation.
Findings provide a basis for optimizing sour bamboo shoot fermentation and ensuring product quality.

Keywords:

Flavor substances High-throughput sequencing Microbial succession Phyllostachys purpurea