Dynamics of microbial communities associated with the flavor formation during sour juice fermentation and milk fan drying process

Milk fan is an acid-curd cheese with strong national characteristics (a traditional dairy product of the Bai nationality shape like a piece paper) and long history in Yunnan province, China. In our previous study, we characterized microbial community diversity milk fan,but succession microorganisms associated flavor formation still unknown. Therefore, examined predominant their correlations fermentation sour juice drying by gas chromatography–mass spectrometry, high-throughput 16S rDNA sequencing, intergenic spacer sequencing metatranscriptome analysis. We found that, relative abundances Lactobacillus Issatchenkia initially decreased then increased time during juice. However, Acetobacter, Leuconostoc, Lactococcus, Geotrichum Dipodascus decreased. During step, continuously became dominant fan. The metatranscriptomes generated from showed that “carbohydrate metabolism,” “translation” “signal transduction” were main metabolic functions communities. Rhodotorula Yarrowia contained more differentially expressed genes than other genera, which indicated they may be production characteristic flavor. Furthermore, Pearson correlation analysis Rhodotorula, Candida, Cutaneotrichosporon significantly positively correlated aroma-active compounds, mainly ethyl acetate, 2-heptanone, isovaleraldehyde, butyric acid, nonanal hexanal. conclusion, these findings contribute to better understanding mechanism