title: Selection of Taste Markers Related to Lactic Acid Bacteria Microflora Metabolism for Chinese Traditional Paocai: A Gas Chromatography-Mass Spectrometry-Based Metabolomics Approach.
abstract: Traditional paocai brine (PB) is continuously propagated by back-slopping and contains numerous lactic acid bacteria (LAB) strains. Although PB is important for the quality of paocai (Chinese sauerkraut), the taste features, taste-related compounds of PB-paocai and the effects of LAB communities from PB on the taste compounds remain unclear. An electronic tongue was used to evaluate the taste features of 13 PB-paocai samples. Umami, saltiness, bitterness, sweetness, and aftertaste astringency were the main taste features of PB-paocai. A total of 14 compounds were identified as discriminant taste markers for PB-paocai via gas chromatography-mass spectrometry (GC-MS)-based multimarker profiling. A LAB co-culture (Lactobacillus plantarum, Lactobacillus buchneri, and Pediococcus ethanoliduran) from PB could significantly increase glutamic acid (umami), sucrose (sweetness), glycine (sweetness), lactic acid (sourness), and γ-aminobutyric acid in PB-paocai, which would endow it with important flavor features. Such features could then facilitate starter screening and fermentation optimization to produce paocai-related foods with better nutritional and sensory qualities.
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, People's Republic of China.
authors.forename: Nan
authors.initials: N
authors.lastname: Zhao
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, People's Republic of China.
authors.forename: Chuchu
authors.initials: C
authors.lastname: Zhang
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, People's Republic of China.
authors.forename: Qin
authors.initials: Q
authors.lastname: Yang
authors.affiliation: Northwest Hubei Research Institute of Traditional Fermented Food, College of Chemical Engineering and Food Science, Hubei University of Arts and Science , Xiangyang, Hubei 441053, People's Republic of China.
authors.forename: Zhuang
authors.initials: Z
authors.lastname: Guo
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, People's Republic of China.
authors.forename: Bo
authors.initials: B
authors.lastname: Yang
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, People's Republic of China.
authors.forename: Wenwei
authors.initials: W
authors.lastname: Lu
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, People's Republic of China.
authors.forename: Dongyao
authors.initials: D
authors.lastname: Li
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, People's Republic of China.|U.K.-China Joint Centre on Probiotic Bacteria , Norwich NR4 7UA, United Kingdom.
authors.forename: Fengwei
authors.initials: F
authors.lastname: Tian
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, People's Republic of China.
authors.forename: Xiaoming
authors.initials: X
authors.lastname: Liu
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, People's Republic of China.|U.K.-China Joint Centre on Probiotic Bacteria , Norwich NR4 7UA, United Kingdom.
authors.forename: Hao
authors.initials: H
authors.lastname: Zhang
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, People's Republic of China.|U.K.-China Joint Centre on Probiotic Bacteria , Norwich NR4 7UA, United Kingdom.|Beijing Innovation Centre of Food Nutrition and Human Health, Beijing Technology and Business University , Beijing 100048, People's Republic of China.
authors.forename: Wei
authors.initials: W
authors.lastname: Chen
mesh_terms: D015415:Biomarkers / Q000032:analysis*; D005285:Fermentation; D005511:Food Handling / Q000379:methods; D008401:Gas Chromatography-Mass Spectrometry; D018698:Glutamic Acid / Q000032:analysis; D005998:Glycine / Q000032:analysis; D019344:Lactic Acid / Q000032:analysis; D007778:Lactobacillus / Q000302:isolation & purification / Q000378:metabolism*; D055432:Metabolomics; D010376:Pediococcus / Q000378:metabolism; D012492:Salts; D013395:Sucrose / Q000032:analysis; D013649:Taste; D014675:Vegetables / Q000737:chemistry / Q000382:microbiology*; D005680:gamma-Aminobutyric Acid / Q000032:analysis
chemical_list: D015415:Biomarkers; D012492:Salts; C017082:brine; D019344:Lactic Acid; D018698:Glutamic Acid; D005680:gamma-Aminobutyric Acid; D013395:Sucrose; D005998:Glycine
keywords: GC−MS; lactic acid bacteria; metabolomics; paocai; paocai brine; taste