Journal article
Metagenomic and flavoromic profiling reveals the correlation between the microorganisms and volatile flavor compounds in Monascus-fermented cheese
- Abstract:
- The Monascus-fermented cheese (MC) is a unique cheese product that undergoes multi-strain fermentation, imparting it with distinct flavor qualities. To clarify the role of microorganisms in the formation of flavor in MC, this study employed SPME (arrow)-GC-MS, GC-O integrated with PLS-DA to investigate variations in cheese flavors represented by volatile flavor compounds across 90-day ripening periods. Metagenomic datasets were utilized to identify taxonomic and functional changes in the microorganisms. The results showed a total of 26 characteristic flavor compounds in MC at different ripening periods (VIP＞1, p < 0.05), including butanoic acid, hexanoic acid, butanoic acid ethyl ester, hexanoic acid butyl ester, 2-heptanone and 2-octanone. According to NR database annotation, the genera Monascus, Lactococcus, Aspergillus, Lactiplantibacillus, Staphylococcus, Flavobacterium, Bacillus, Clostridium, Meyerozyma, and Enterobacter were closely associated with flavor formation in MC. Ester compounds were linked to Monascus, Meyerozyma, Staphylococcus, Lactiplantibacillus, and Bacillus. Acid compounds were linked to Lactococcus, Lactobacillus, Staphylococcus, and Bacillus. The production of methyl ketones was closely related to the genera Monascus, Staphylococcus, Lactiplantibacillus, Lactococcus, Bacillus, and Flavobacterium. This study offers insights into the microorganisms of MC and its contribution to flavor development, thereby enriching our understanding of this fascinating dairy product.
- Publication status:
- Published
- Peer review status:
- Peer reviewed
Actions
Access Document
- Files:
-
-
(Preview, Accepted manuscript, pdf, 1.3MB, Terms of use)
-
- Publisher copy:
- 10.1016/j.foodres.2024.114483
Authors
+ National Natural Science Foundation of China
More from this funder
- Funder identifier:
- https://ror.org/01h0zpd94
- Grant:
- 32072345
- Publisher:
- Elsevier
- Journal:
- Food Research International More from this journal
- Volume:
- 188
- Article number:
- 114483
- Place of publication:
- Canada
- Publication date:
- 2024-05-10
- Acceptance date:
- 2024-05-07
- DOI:
- EISSN:
-
1873-7145
- ISSN:
-
0963-9969
- Pmid:
-
38823869
- Language:
-
English
- Keywords:
- Pubs id:
-
1995634
- Local pid:
-
pubs:1995634
- Deposit date:
-
2024-07-11
- ARK identifier:
Terms of use
- Copyright holder:
- Wang et al
- Copyright date:
- 2024
- Rights statement:
- © 2024 Elsevier Ltd. All rights are reserved, including those for text and data mining, AI training, and similar technologies.
- Notes:
- This is the accepted manuscript version of the article. The final version is available online from Elsevier at https://dx.doi.org/10.1016/j.foodres.2024.114483
If you are the owner of this record, you can report an update to it here: Report update to this record