Elucidation of the effects of autochthonous starter on nitrogen‐containing compounds during fermentation of Yujiangsuan by metabolomics

Abstract

AbstractTo understand the role of microorganisms in nitrogen (N)‐containing compound changes during the processing of Yujiangsuan by autochthonous starter cultures, the GC‐TOF‐MS‐based metabolomics method was adopted to investigate the effects of Weissella cibaria and Lactobacillus plantarum. The results demonstrated that inoculation of autochthonous strains led to differential metabolites, such as fatty acids, organic oxygen compounds, and carboxylic acids on day 4 to day 12 of fermentation. The N‐containing compounds under the inoculated fermentation group showed a faster relative concentration change. Nucleotide metabolism and arginine and proline metabolism exerted an influence on the formation of N‐containing compounds. Apart from that, the effect of W. cibaria and L. plantarum on the hydrolysis of macromolecules was the main factor causing differences in major N‐containing compounds.