Journal ArticleDOI
Microbial communities succession and flavor substances changes during Pixian broad-bean paste fermentation
Hongbin Lin,Xiaopeng Bi,Binbin Zhou,Jiaxing Fang,Ping Liu,Wenwu Ding,Zhenming Che,Qin Wang,Qiang He +8 more
TLDR
An improved understanding on formation mechanisms of flavors, and guidance for screening PXDB fermentation strains is provided.Abstract:
Pixian broad-bean paste (PXDB) is a traditional Chinese fermented condiment with a distinct flavor. The flavors stems from its strong relationship to local microorganisms. This study analyzed changes in key aroma compounds, organic acids, free amino acids (FAA), and the microbial community during different fermentation stages in order to study the correlation between flavors and microbes. Results indicated that the presence of key aroma compounds and organic acids initially increased, then decreased. Changes in total FAA content were divided into two stages due to the addition of chili pepper, however, both stages displayed an increase in FAA levels as fermentation time increased. High-throughput sequencing was used to study the microbial community and succession. Lactobacillus, Prevotella 9, Ruminococcaceae ucg-014, Lysinibacillus, Enterococcus, Weissella, Escherichia-Shigella, Sphingomonas, Aspergillus, Zygosaccharomyces, Candida, and Pichia presented as the primary microorganism during fermentation process. Simultaneously, it was found that bacteria genera indicated a stronger potential correlation with flavors, versus fungi genera. Escherichia-Shigella, Leuconostoc, Acetobacter, Chromohalobacter, Candida, Mortierella, Plectosphaerella, Podoscypha, and Podospora displayed a significant correlation with flavors (isoamyl alcohol, 2,5-dimethylpyrazine, phenethyl alcohol, 2,3,5,6-tetramethylpyrazine, citric acid, serine, asparagine, glutamate, etc.). This study provides an improved understanding on formation mechanisms of flavors, and guidance for screening PXDB fermentation strains.read more
Citations
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Journal ArticleDOI
Characterization and correlation of dominant bacteria and volatile compounds in post-fermentation process of Ba-bao Douchi.
TL;DR: Zhang et al. as mentioned in this paper used high-throughput sequencing to identify 12 bacterial genera as the dominant genus for Ba-bao Douchi and found that five dominant genera were positively associated with > 6 key volatile compounds (p < 0.01, r| > 0.7).
Journal ArticleDOI
Isolation, identification and characterization of taste peptides from fermented broad bean paste.
Jianhua Zhao,Shiqi Liao,Xiaopeng Bi,Jie Zhao,Ping Liu,Wenwu Ding,Zhenming Che,Qin Wang,Hongbin Lin +8 more
TL;DR: Wang et al. as mentioned in this paper identified 15 novel flavor peptides in Pixian broad-bean paste (PBBP), and they had both saltyenhancing and umami-enhancing abilities.
Journal ArticleDOI
Relationship between microbial community and flavor profile during the fermentation of chopped red chili (Capsicum annuum L.)
TL;DR: In this paper , the potential relationship between microbial community and flavor compounds during the fermentation of chopped red chili, microbial diversity and volatile metabolites at different stages were analyzed by high-throughput sequencing and gas chromatography-mass spectrometry.
Journal ArticleDOI
Fermentation characteristics of Pixian broad bean paste in closed system of gradient steady-state temperature field
TL;DR: In this article , a closed system of gradient steady-state temperature field (GSTF) was constructed to ferment Pixian broad bean paste (PBP), and the results indicated that the fermentation characteristics in the FG had been further improved compared with the CTF.
Journal ArticleDOI
Fermentation characteristics of Pixian broad bean paste in closed system of gradient steady-state temperature field.
Wenwu Ding,Xiaoqing Ye,Xiaoyan Zhao,Yan Liu,Manna Zhang,Yifei Luo,Yuanru Xiong,Yi Liu,Zhenming Che,Hongbin Lin,Jiaquan Huang,Xiaoyu Tang +11 more
TL;DR: In this paper, a closed system of gradient steady-state temperature field (GSTF) was constructed to ferment Pixian broad bean paste (PBP), and the results indicated that the fermentation characteristics in the FG had been further improved compared with the CTF.
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