Characterization of microbial communities in flavors and fragrances during storage
Flavors and fragrances are essential for product quality, yet they are highly susceptible to contamination due to high moisture content and rich nutrients. This study investigates microbial growth, pH changes, volatile compound dynamics, and microbial community changes during the storage of flavors...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2025-01-01
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| Series: | Frontiers in Microbiology |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fmicb.2025.1516594/full |
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| author | Yingjie Feng Tingting Zhang Jinchu Yang Wenzhao Liu Yongfeng Yang Jihong Huang Shen Huang Zongcan Yang Qianjin Liu Wenchao Zheng Qing Zhou Qing Zhou |
| author_facet | Yingjie Feng Tingting Zhang Jinchu Yang Wenzhao Liu Yongfeng Yang Jihong Huang Shen Huang Zongcan Yang Qianjin Liu Wenchao Zheng Qing Zhou Qing Zhou |
| author_sort | Yingjie Feng |
| collection | DOAJ |
| description | Flavors and fragrances are essential for product quality, yet they are highly susceptible to contamination due to high moisture content and rich nutrients. This study investigates microbial growth, pH changes, volatile compound dynamics, and microbial community changes during the storage of flavors and fragrances. Results indicate that total viable counts (TVC) remained stable for the first three days but increased rapidly afterward, exceeding the acceptable limit of 5 log CFU/mL by day 7. The pH levels initially rose slightly, followed by a steady decline, which indicates spoilage progression. Gas chromatography–mass spectrometry (GC–MS) analysis revealed significant degradation of key aromatic compounds, such as 5-hydroxymethylfurfural (5-HMF), vanillin, and its derivative ethyl vanillin. Whole genome shotgun (WGS) sequencing demonstrated a marked increase in microbial community richness and diversity as storage progressed, with a notable shift in composition. Early storage stages were dominated by fungal species from the Ascomycota phylum, while later stages saw a rise in spoilage-associated bacteria, particularly from the Firmicutes and Proteobacteria phyla. Throughout the storage process, Zygosaccharomyces and its dominant species, Zygosaccharomyces bailii, remained prevalent, though their average relative abundance decreased from 81.26 to 32.29%. In addition, the bacterial species Oceanobacillus sojae and Niallia nealsonii showed significant increases in relative abundance, suggesting that bacteria were one of the key contributors to the spoilage of flavors and fragrances. Functional analysis based on the Kyoto Encyclopedia of Genes and Genomes (KEGG) database indicated a shift in metabolic pathways within the microbial community, with heightened metabolic activity correlating with spoilage. These findings provide valuable insights for improving storage methods and quality control of flavors and fragrances. |
| format | Article |
| id | doaj-art-f047a5f67f0b40aeaa75351c9a1f390f |
| institution | Kabale University |
| issn | 1664-302X |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj-art-f047a5f67f0b40aeaa75351c9a1f390f2025-01-22T07:11:17ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2025-01-011610.3389/fmicb.2025.15165941516594Characterization of microbial communities in flavors and fragrances during storageYingjie Feng0Tingting Zhang1Jinchu Yang2Wenzhao Liu3Yongfeng Yang4Jihong Huang5Shen Huang6Zongcan Yang7Qianjin Liu8Wenchao Zheng9Qing Zhou10Qing Zhou11Technology Center, China Tobacco Henan Industrial Co., Ltd, Zhengzhou, ChinaTechnology Center, China Tobacco Henan Industrial Co., Ltd, Zhengzhou, ChinaTechnology Center, China Tobacco Henan Industrial Co., Ltd, Zhengzhou, ChinaTechnology Center, China Tobacco Henan Industrial Co., Ltd, Zhengzhou, ChinaTechnology Center, China Tobacco Henan Industrial Co., Ltd, Zhengzhou, ChinaState Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng, ChinaCollege of Tobacco Science and Engineering, Zhengzhou University of Light Industry, Zhengzhou, ChinaTechnology Center, China Tobacco Henan Industrial Co., Ltd, Zhengzhou, ChinaTechnology Center, China Tobacco Henan Industrial Co., Ltd, Zhengzhou, ChinaTechnology Center, China Tobacco Henan Industrial Co., Ltd, Zhengzhou, ChinaTechnology Center, China Tobacco Henan Industrial Co., Ltd, Zhengzhou, ChinaState Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng, ChinaFlavors and fragrances are essential for product quality, yet they are highly susceptible to contamination due to high moisture content and rich nutrients. This study investigates microbial growth, pH changes, volatile compound dynamics, and microbial community changes during the storage of flavors and fragrances. Results indicate that total viable counts (TVC) remained stable for the first three days but increased rapidly afterward, exceeding the acceptable limit of 5 log CFU/mL by day 7. The pH levels initially rose slightly, followed by a steady decline, which indicates spoilage progression. Gas chromatography–mass spectrometry (GC–MS) analysis revealed significant degradation of key aromatic compounds, such as 5-hydroxymethylfurfural (5-HMF), vanillin, and its derivative ethyl vanillin. Whole genome shotgun (WGS) sequencing demonstrated a marked increase in microbial community richness and diversity as storage progressed, with a notable shift in composition. Early storage stages were dominated by fungal species from the Ascomycota phylum, while later stages saw a rise in spoilage-associated bacteria, particularly from the Firmicutes and Proteobacteria phyla. Throughout the storage process, Zygosaccharomyces and its dominant species, Zygosaccharomyces bailii, remained prevalent, though their average relative abundance decreased from 81.26 to 32.29%. In addition, the bacterial species Oceanobacillus sojae and Niallia nealsonii showed significant increases in relative abundance, suggesting that bacteria were one of the key contributors to the spoilage of flavors and fragrances. Functional analysis based on the Kyoto Encyclopedia of Genes and Genomes (KEGG) database indicated a shift in metabolic pathways within the microbial community, with heightened metabolic activity correlating with spoilage. These findings provide valuable insights for improving storage methods and quality control of flavors and fragrances.https://www.frontiersin.org/articles/10.3389/fmicb.2025.1516594/fullflavors and fragranceswhole genome shotgun (WGS)high-throughput sequencingspoilageGC–MS |
| spellingShingle | Yingjie Feng Tingting Zhang Jinchu Yang Wenzhao Liu Yongfeng Yang Jihong Huang Shen Huang Zongcan Yang Qianjin Liu Wenchao Zheng Qing Zhou Qing Zhou Characterization of microbial communities in flavors and fragrances during storage Frontiers in Microbiology flavors and fragrances whole genome shotgun (WGS) high-throughput sequencing spoilage GC–MS |
| title | Characterization of microbial communities in flavors and fragrances during storage |
| title_full | Characterization of microbial communities in flavors and fragrances during storage |
| title_fullStr | Characterization of microbial communities in flavors and fragrances during storage |
| title_full_unstemmed | Characterization of microbial communities in flavors and fragrances during storage |
| title_short | Characterization of microbial communities in flavors and fragrances during storage |
| title_sort | characterization of microbial communities in flavors and fragrances during storage |
| topic | flavors and fragrances whole genome shotgun (WGS) high-throughput sequencing spoilage GC–MS |
| url | https://www.frontiersin.org/articles/10.3389/fmicb.2025.1516594/full |
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