Next-generation sequencing of shalgam flavor influencing microflora
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Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Shalgam is a fermented sour beverage produced by lactic acid fermentation of black carrots. In this study, some physicochemical analyses and microbial counts of the shalgam samples were analyzed. Dominant lactic acid bacteria (LAB) and yeast-mold species and their composition were determined using next-generation sequencing (NGS) methods and volatile compounds profiles of shalgams were performed during the fermentation process. The total number of bacteria decreased gradually and the number of LAB and yeast increased gradually. The dominant types of LAB in the fermentation process were determined as Leuconostoc mesenteroides, Lactococcus lactis, and Leuconostoc pseudomesenteroides and the dominant yeast species were Saccharomyces cerevisiae and Candida boidinii. Ethyl alcohol was the dominant volatile compound in shalgam. Phenol and 2,4-bis(1,1-dimethylethyl) had lower percentage in total volatile compounds. Novelty impact statement Microbial profile and flavor changes were analyzed during fermentation in shalgam using real-time PCR and next-generation sequencing methods. Dominant species lactic acid bacteria species in shalgam were L. mesenteroides, L. lactis, and L. pseudomesenteroides and, S. cerevisiae and C. boidinii the dominant yeast species. Terpenes and alcohols were main volatile compounds of shalgam during fermentation. Quality of shalgam is closely related to the microbial flora, mainly LAB, of fermentation. Species determined in this study will be the source to select the starter cultures for future studies and then for industrial usage.
Açıklama
Anahtar Kelimeler
Lactıc-Acıd Bacterıa, Daucus-Carota L., Volatıle Compounds, Aroma Compounds, Rıbosomal-Rna, Fermentatıon, Salgam, Straıns, Soıls, Juıce
Kaynak
Journal of Food Processing and Preservation
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
46
Sayı
6
