Analysis of the association between microbiota and flavor formation during Zizhong Dongjian fermentation process

Abstract

Zizhong Dongjian (ZZDJ) is one of the most famous and popular fermented vegetables in China. The aim of this study was to explore the microbial communities and volatile flavor compounds of ZZDJ during different fermentation periods, as well as to reveal the potential correlation between microbiota and flavor. A total of 84 volatile flavor compounds were detected in 0-year to 3-year ZZDJ samples. Hydrocarbons were the most abundant flavor compounds in 0-year and 1-year samples, while esters became the predominant flavor components in 2-year and 3-year samples. Furthermore, Loigolactobacillus, Pseudomonas, and Virgibacillus were most predominant bacteria during the fermentation process of ZZDJ. Interestingly, all the fungi identified were yeasts. Among them, Zygosaccharomyces and Symmetrospora dominated alternatively throughout the fermentation process of ZZDJ. Through analysis of relativity between flavor compounds and microorganism of ZZDJ, we found that Uncultured Pseudomonas sp., Virgibacillus sediminis, Zygosaccharomyces rouxii, and Symmetrospora marina might play important roles in flavor information of ZZDJ.