Links between microbial compositions and volatile profiles of rice noodle fermentation liquid evaluated by 16S rRNA sequencing and GC-MS

The study investigated the correlations between microbial compositions and volatile profiles of six mixed culture rice noodle fermentation liquid (RNFL) samples labelled by YI, XX, HL, XL, KJ, and JJ, respectively. Through 16S rRNA high-throughput sequencing technology (HTS), the main microbial genera identified in RNFL samples were Lactobacillus, Burkholderia, Gluconacetobacter, Lactococcus, and Leuconostoc (≥5% of operational taxonomic units). A total of one hundred and ten volatile compounds were detected by using SPME/GC-MS. E-nose data showed that HL, XX, and JJ shared similarities in flavor characteristics. Correlation analysis between bacterial genus and volatile compounds indicated that Lactobacillus and Gluconacetobacter were strongly correlated with most flavor compounds detected. Moreover, YI and XX had higher fragrance scores in sensory evaluation, indicating thicker fermented rice fragrance than other RNFL samples.