Temperature-driven divergence in molecular distribution and microbial invasion and the associated texture softening during dual-phase fermentation of Paocai
文献类型： 外文期刊
作者： Ge, Lihong 1 ; Huang, Yuli 2 ; Li, Xin 1 ; Wang, Ningxiaoxuan 1 ; Liu, Jiaqi 1 ; Liu, Mengting 1 ; Mei, Yuan 2 ; Yang, Menglu 2 ; Zhao, Jichun 5 ; Zhao, Nan 2 ;
作者机构： 1.Sichuan Normal Univ, Coll Life Sci, Chengdu, Peoples R China
2.Sichuan Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Chengdu, Peoples R China
3.Sichuan Agr Univ, Coll Resources, Chengdu, Peoples R China
4.Sichuan Normal Univ, Key Lab Land Resources Evaluat & Monitoring Southw, Minist Educ, Chengdu, Peoples R China
5.Southwest Univ, Coll Food Sci, Chongqing, Peoples R China
关键词： Fermented vegetable; Temperature; Softening; Pectinolysis; Sugar and acid distribution; Microbial composition
期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）
ISSN： 0308-8146
年卷期： 2024 年 457 卷
页码：
收录情况： SCI
摘要： Temperature is an important driving force that shapes the texture of fermented vegetables through driving the molecular distribution and microbial invasion between the liquid phase (brine) and the solid phase (vegetables) during fermentation. The objective of this study was to investigate the texture softening by investigating firmness, microstructure, physicochemical properties, molecular distribution and microbial community between brine and vegetables of Paocai as affected by fermentation temperatures of 10 degrees C, 20 degrees C and 30 degrees C. Results demonstrated that, compared with 10 degrees C and 30 degrees C, 20 degrees C attenuated softening of Paocai by restraining microbial invasion and suppressing pectinolysis. Moreover, at 20 degrees C, a balanced molecular distribution and microbial community were achieved between vegetables and brine, thus accomplishing acid-production fermentation. By contrast, 10 degrees C and 30 degrees C promoted nonfermentative microbial genera, retarding fermentation. This study provided an understanding of the divergent influence of temperature on quality formation of fermented vegetables during fermentation.
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