Characterization of color, metabolites and microbial community dynamics of doubanjiang during constant temperature fermentation
Copyright © 2023. Published by Elsevier Ltd..
This study aimed to elaborate the effect of temperature on doubanjiang fermentation. Two batches of constant-temperature groups were prepared and their physicochemical parameters, color formation, metabolites and microbial community dynamics during fermentation were determined and compared with those of natural temperature fermentation group. The results showed that fermentation at 40 °C could accelerate the accumulation of amino nitrogen, reducing sugar, amino acids, organic acids and various volatile metabolites while it was able to inhibit the growth of conditionally pathogenic bacteria, such as Klebsiella and Salmonella. However, high concentrations of total acids and biogenic amines, protrusive burnt flavor and darker color were observed in constant temperature fermentation, which were unfavorable for doubanjiang quality. Higher fermentation temperature lowered the diversity of bacterial community and favored the growth of Bacillus genus. The correlation between key microbial genera and doubanjiang quality indexes were significantly different among different temperatures. This study would deep our understanding of the roles of temperature ondoubanjiangfermentation.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2023 |
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| Erschienen: |
2023 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:174 |
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| Enthalten in: |
Food research international (Ottawa, Ont.) - 174(2023), Pt 1 vom: 15. Dez., Seite 113554 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Niu, Chengtuo [VerfasserIn] |
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| Links: |
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| Themen: |
Acids |
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| Anmerkungen: |
Date Completed 22.11.2023 Date Revised 13.02.2024 published: Print-Electronic Citation Status MEDLINE |
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| doi: |
10.1016/j.foodres.2023.113554 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| 500 | |a Date Revised 13.02.2024 | ||
| 500 | |a published: Print-Electronic | ||
| 500 | |a Citation Status MEDLINE | ||
| 520 | |a Copyright © 2023. Published by Elsevier Ltd. | ||
| 520 | |a This study aimed to elaborate the effect of temperature on doubanjiang fermentation. Two batches of constant-temperature groups were prepared and their physicochemical parameters, color formation, metabolites and microbial community dynamics during fermentation were determined and compared with those of natural temperature fermentation group. The results showed that fermentation at 40 °C could accelerate the accumulation of amino nitrogen, reducing sugar, amino acids, organic acids and various volatile metabolites while it was able to inhibit the growth of conditionally pathogenic bacteria, such as Klebsiella and Salmonella. However, high concentrations of total acids and biogenic amines, protrusive burnt flavor and darker color were observed in constant temperature fermentation, which were unfavorable for doubanjiang quality. Higher fermentation temperature lowered the diversity of bacterial community and favored the growth of Bacillus genus. The correlation between key microbial genera and doubanjiang quality indexes were significantly different among different temperatures. This study would deep our understanding of the roles of temperature ondoubanjiangfermentation | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Research Support, Non-U.S. Gov't | |
| 650 | 4 | |a Color | |
| 650 | 4 | |a Doubanjiang | |
| 650 | 4 | |a Metabolites | |
| 650 | 4 | |a Microbial community | |
| 650 | 4 | |a Physicochemical parameters | |
| 650 | 4 | |a Temperature | |
| 650 | 7 | |a Acids |2 NLM | |
| 700 | 1 | |a Xing, Xianlei |e verfasserin |4 aut | |
| 700 | 1 | |a Wang, Yiheng |e verfasserin |4 aut | |
| 700 | 1 | |a Li, Xiaoyang |e verfasserin |4 aut | |
| 700 | 1 | |a Zheng, Feiyun |e verfasserin |4 aut | |
| 700 | 1 | |a Liu, Chunfeng |e verfasserin |4 aut | |
| 700 | 1 | |a Wang, Jinjing |e verfasserin |4 aut | |
| 700 | 1 | |a Li, Qi |e verfasserin |4 aut | |
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