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. 2023 Sep 19;12(18):3478.
doi: 10.3390/foods12183478.

A Study on the Formation of Flavor Substances by Bacterial Diversity in the Fermentation Process of Canned Bamboo Shoots in Clear Water

Ke Li  1   2 , Ning Gao  1 , Jiaojiao Tang  1 , Huiqin Ma  1 , Jiayan Jiang  1 , Yufan Duan  1 , Zongjun Li  1   2
Affiliations

A Study on the Formation of Flavor Substances by Bacterial Diversity in the Fermentation Process of Canned Bamboo Shoots in Clear Water

Ke Li et al. Foods. .

Abstract

Canned bamboo shoots in clear water could produce a unique flavor through bacterial diversity via the fermentation process. Weissella, Streptococcus, Leuconostoc, Acinetobacter, Lactococcus and Lactobacillus were the main microorganisms. Tyrosine was the most abundant free amino acid (FAA), which had a negative correlation with Lactococcus. Ten kinds of flavor substances, such as 3-methyl-1-butanol, acetic acid, 2-phenylethyl ester, benzene acetaldehyde, benzoic acid and ethyl ester, were important influential factors in the flavor of fermented bamboo shoots. Through the verification test of tyrosine and phenylalanine decarboxylase, it was found that Lactococcus lactis TJJ2 could decompose tyrosine and phenylalanine to produce benzaldehyde and benzene acetaldehyde, which provided the fermented bamboo shoots with a grassy aroma.

Keywords: Lactococcus lactis TJJ2; bamboo shoots; fermentation process; tyrosine.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Figure 1
Figure 1
Rarefaction curve, rank abundance curve and alpha diversity index. Supplementary: Figure 1 shows the changes of microorganisms in bamboo shoot juice during the fermentation of bamboo shoots, where the top two graphs represent the dilution index curves, the middle two represent the Index of rarefaction curve, and the bottom two graphs represent the α-diversity; and the six graphs represent the diversity indices during 72 h of fermentation.
Figure 1
Figure 1
Rarefaction curve, rank abundance curve and alpha diversity index. Supplementary: Figure 1 shows the changes of microorganisms in bamboo shoot juice during the fermentation of bamboo shoots, where the top two graphs represent the dilution index curves, the middle two represent the Index of rarefaction curve, and the bottom two graphs represent the α-diversity; and the six graphs represent the diversity indices during 72 h of fermentation.
Figure 2
Figure 2
Heatmap of bacterial diversity at the genus level. Supplementary: where the horizontal coordinate indicates that the relative abundance of 12 genera changed significantly (p < 0.05), and the vertical coordinate indicates the time of fermentation, where darker color means stronger correlation, white means no correlation, red means positive correlation and blue means negative correlation.
Figure 3
Figure 3
The relative abundance changes of bacteria at the phylum (A) and genus levels (B).
Figure 4
Figure 4
PLS-DA diagram of 3 group samples (A). VIP results of 31 volatiles (B). CCA analysis of samples, volatiles and bacterial genera (C). Note: Words in yellow indicate different bacterial genera and red arrows indicate VFCs. F1: Methyl salicylate. F2: 2-hydroxy-Benzoic acid phenylmethyl ester. F3: 3-methyl-1-Butanol. F4: 1-Octanol. F5: 1-Dodecanol. F6: Nonanal. F7: (E) -2-Octenal. F8: Decanal. F9: 6-methyl-5-Hepten-2-one. F10: acetic acid, 2-phenylethyl ester. F11: 2-Nonanol. F12: 1-Decanol. F13: Benzyl alcohol. F14: Benzaldehyde. F15: Benzene acetaldehyde. F16: Acetophenone. F17: 2-Methoxy-4-vinylphenol. F18: Benzoic acid, ethyl ester. F19: 1-Hexanol. F20: (E) -2-Nonenal. F21: 3-methyl-Benzaldehyde. F22: (E) -6,10-dimethyl-5,9-Undecadien-2-one. F23: Octanoic acid. F24: Nonanoic acid. F25: Acetic acid. F26: 2-hydroxy-Benzoic acid, pentyl ester. F27: 3-Octanol. F28: 1-Octen-3-ol. F29: Cycloheptanol. F30: p-Cresol. F31: Acetoin.
Figure 5
Figure 5
Heatmap between the bacterial genera and FAAs. Note: The color on the right and the number in the square represents ρ. The closer ρ was to 1 (red) indicated a positive correlation and the closer ρ was to −1 indicated a negative correlation (blue).
Figure 6
Figure 6
Morphological identification (A) and phylogenetic tree (B) of L. lactis TJJ2.
Figure 7
Figure 7
Ion flow diagram of VFCs fermented by L. lactis. L-tyrosine decarboxylase liquid medium fermented by L. lactis (A–C); L-Phenylalanine decarboxylase liquid medium fermented by L. lactis (D–F).
Figure 8
Figure 8
Decarboxylase test pathway diagram.
See this image and copyright information in PMC

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