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The role of apricot kernels in shaping the microbial community composition during Massa Medicata Fermentata
Guangmin Nie1, Chen-Xiang Zhang1, Qing-An Zhang1
1School of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an 710119, China.
Abstract:
In order to investigate the effect of apricot kernels on microbial community composition during Massa Medicata Fermentata (MMF) fermentation and to preliminarily explore whether it is related to amygdalin. In this paper, the structural characteristics of MMF and the composition of its bacterial and fungal communities during fermentation were determined. The results showed that both microscopy and infrared techniques could identify the structure of the apricot kernel in MMF and whether the kernel had been debitterized or not; the dominant bacterial phyla in MMF were Firmicutes and Proteobacteria, with the dominant bacterial genera being Staphylococcus and Bacillus, and the dominant fungal phylum was Ascomycota, with the dominant fungal genus being Aspergillus. Meanwhile, the effect of apricot kernels on the bacterial community in MMF was closely related to that of amygdalin. Apricot kernels inhibited the growth of a wide range of bacteria during the MMF fermentation but promoted the growth and reproduction of Firmicutes and Staphylococcus. In contrast, fermentation of MMF with debitterized apricot kernels significantly increased the bacterial diversity and richness while it inhibited the growth and reproduction of Firmicutes and Staphylococcus. In summary, amygdalin is a key player in regulating microbial community diversity that occurs during the fermentation process of MMF, apricot kernel was an essential component of MMF.
Insights
Apricot kernels significantly impact Massa Medicata Fermentata (MMF) fermentation by altering microbial communities, with amygdalin playing a key role. Debitterized kernels increase bacterial diversity, while intact kernels inhibit many bacteria but promote specific beneficial ones.
Area of Science:
- Food Science
- Microbiology
- Fermentation Technology
Background:
- Massa Medicata Fermentata (MMF) is a traditional fermented food.
- The role of apricot kernels in MMF fermentation and their active compounds are not fully understood.
Purpose of the Study:
- To investigate the effect of apricot kernels on microbial community composition during MMF fermentation.
- To explore the relationship between apricot kernel's amygdalin content and its impact on MMF fermentation.
Main Methods:
- Microscopy and infrared spectroscopy were used to identify apricot kernel structures.
- Bacterial and fungal community composition during MMF fermentation was analyzed.
Main Results:
- Apricot kernels were structurally identifiable in MMF, with or without debittering.
- Dominant bacteria included Firmicutes and Proteobacteria (Staphylococcus, Bacillus); dominant fungi were Ascomycota (Aspergillus).
- Apricot kernels inhibited general bacterial growth but promoted Firmicutes and Staphylococcus; debitterized kernels increased bacterial diversity.
Conclusions:
- Amygdalin is crucial in regulating microbial community diversity during MMF fermentation.
- Apricot kernel is an essential component of MMF, influencing its microbial ecosystem.
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