The Correlation Mechanism between Dominant Bacteria and Primary Metabolites during Fermentation of Red Sour Soup

Abstract

Chinese red sour soup is a traditional fermented product famous in the southwestern part of China owing to its distinguished sour and spicy flavor. In the present study, the effect of inoculation of lactic acid bacteria (LAB) on the microbial communities and metabolite contents of the Chinese red sour soup was investigated. Traditional red sour soup was made with tomato and red chilli pepper and a live count (10⁸ CFU/mL) of five bacterial strains (including <i>Clostridium intestinalis</i>: <i>Lacticaseibacillus rhamnosus</i>: <i>Lactiplantibacillus plantarum</i>: <i>Lacticaseibacillus casei</i>: <i>Lactobacillus paracei</i>) was added and fermented for 30 days in an incubator at 37 °C. Three replicates were randomly taken at 0 d, 5 d, 10 d, 15 d, 20 d, 25 d and 30 d of fermentation, with a total of 21 sour soup samples. Metabolomic analysis and 16S-rDNA amplicon sequencing of soup samples were performed to determine microbial diversity and metabolite contents. Results revealed that fermentation resulted in the depletion of native bacterial strains as LAB dominated over other microbes, resulting in differences in the relative abundance of bacteria, and types or contents of metabolites. A decrease (<i>p</i> < 0.01) in Shannon and Simpson indices was observed at different fermentation times. The metabolomic analyses revealed a significant increase in the relative content of 10 metabolites (particularly lactic acid, thymine, and ascorbic acid) in fermented samples as compared to the control. The correlation network revealed a positive association of <i>Lacticaseibacillus rhamnosus</i> with differentially enriched metabolites including lactic acid, ascorbic acid, and chlorogenic acid, which can desirably contribute to the flavor and quality of the red sour soup.