Correlation between microbial communities and volatile flavor compounds in the fermentation of Semen Sojae Praeparatum

• DOI: 10.1016/j.lwt.2024.116009
• Publication Date: 2024-03-30T13:36:39Z
• Authors: Qingyan Guo; Jiabao Peng; Jingjing Zhao; Jiaxin Yue; Yukun Huang; Bing Shao

SSP (Sojae Semen Praeparatum, SSP), a traditional medicinal and edible product, undergoes natural fermentation resulting in unique flavor. However, the complexity of system results inconsistent quality. This study utilized E-nose, headspace solid-phase microextraction combined with full two-dimensional gas chromatography-mass spectrometry, high-throughput sequencing techniques to reveal correlation between key volatile flavor compounds dominant microbial communities during fermentation. The showed that total organic acids increased from 50.61 mg/g 72.29 fermentation, levels umami sweet amino significantly increased. Alcohols, esters, were main 52 being identified as compounds. In community, bacterial dominated by Proteobacteria, Cyanobacteria, Firmicutes exhibited dynamic solid changes, while fungal Ascomycota, Basidiomycota, unclassified_Fungi, Mortierellomycota relatively stable abundance. Spearman analysis 9 genera correlated 27 compounds, among which Cladosporium, Leuconostoc, Weissella, Lactiplantibacillus may be core functional community for characteristic flavors. provided theoretical references targeted control quality screening starter cultures.