The Role of the Bacterial Community in Producing a Peculiar Smell in Chinese Fermented Sour Soup.

ABSTRACT: In this paper, the volatile flavour constituents and the bacterial diversity in characteristic Chinese fermented sour soup were analysed, and the dynamics of bacteria associated with the odour were characterized. The bacterial diversity of sour soup was studied by high-throughput sequencing. A total of 10 phyla and 89 genera were detected. Firmicutes was the dominant phylum of sour soup, accounting for 87.14-98.57%. The genus structure of normal sour soup was relatively simple, and Lactobacillus (78.05-90.26%) was the dominant genus. In addition to Lactobacillus, the foul-smelling sour soup contained more Pediococcus spp., Caproiciproducens spp., and Clostridium-sensu-stricto12 spp. (relative abundance >1%) than the normal sour soup. A total of 51 aroma compounds were detected by gas chrom

SUBMITTER: Lin L 

PROVIDER: S-EPMC7570168 | biostudies-literature | 2020 Aug

REPOSITORIES: biostudies-literature