Characterization of a Multiple-stress Tolerance Tetragenococcus halophilus and Application as Starter Culture in Chinese Horsebean-Chili-Paste Manufacture for Quality Improvement

Abstract

The aim of this study was to investigate the effect of Tetragenococcus halophilus addition on the quality of Chinese Horsebean-Chili-Paste (CHCP). T. halophilus SZ-B-2 isolated from soy sauce moromi was identified based on physiological tests, carbon substrate utilization patterns (Biolog) and the 16S rDNA sequence and deposited as T. halophilus CGMCC 3792. The strain SZ-B-2 can grow at 25% NaCl and exhibited relatively broad ranges of pH. The potential of T. halophilus as a starter culture for quality improvement in CHCP fermentation was elucidated. As a result, T. halophilus inoculated sample exhibited higher total titratable acid, formol nitrogen and reducing sugar contents compared with the control. In addition, the addition of T. halophilus decreased the content of nitrite by 39.4%. Major volatile compounds were 9,12-octadecadienoic acid, 1,2-propanediol, ethyl 9,12-octadecadienoate, ethyl 9-hexadecenoate. The inoculated sample showed higher contents of volatile compounds including acids, alcohols, esters and aromatic compounds. Thus, T. halophilus addition may promote the formation of desirable odor and improve the flavor of CHCP.Keywords: Tetragenococcus halophilus, Chinese horsebean-chili-paste, nitrite, volatile compounds *To whom correspondence should be addressed. E-mail: zhourqing@scu.edu.cn IntroductionChinese horsebean-chili-paste (CHCP, also called as Doubanjiang) is a traditionally fermented condiment. The manufacture process of CHCP includes three phases: koji manufacturing, horsebean grain as well as smashed chili fermentation and ripening of horsebean-chili mixture. For the first phase, the shelled horsebean was soaked in boiled water for less than 3 min, and then the horsebean was cooled and mixed with raw wheat powder (horse bean : raw wheat powder 4:1, w/w) to make koji. In the second phase, the koji was mixed with brine (1:1) to create a mixture known as horsebean grain, and the horsebean grain fermentation was conducted for more than 8 months under room temperature. The fresh chili was chopped and mixed with salt (13 − 15% of chili weight) and subsequently, fermented for more than 3 months at ambient temperature to yield chili moromi. In the third phase, horsebean grain and chili moromi were mixed at the ratio of 3:7 (called as initial Jiang pei or paste), and the mixture was ripened in exposure environment at day and light for more than 18 months. The distinct technique during the whole manufacture process contributes to the particular flavor, and the CHCP is recognized as "the soul of Sichuan dishes". Recently, CHCP is gaining increasing interest due to its characteristic flavor and promising market. Traditionally, the production of CHCP solely relies on the natural fermentation process, which leads to the control of the physiochemical and flavor quality rather limited. In addition, the long period of fermentation also limited the development of CHCP industries. The use of starter culture has been reported to improve the quality of many fermented foods as well as shorten the fermentatio...

An insight into volatile and non‐volatile compounds of Chinese horsebean‐chili‐paste meju produced by natural brewing and temperature‐controlled brewing methods

“…It was found that TCBHM possessed a higher content of total titratable acid (and a lower pH) compared with NBHM, as shown in Table 1. Wu et al 17 . reported that some lactobacillus in CHCP could convert reducing sugars into acid compounds, such as Tetragenococcus halophilus , and their growth benefited from the anaerobic environment at 30 °C, which might be the reason why TCBHM had a lower reducing sugar content in this study.…”

“…Among other heterocycles covering pyran(one)s, pyrroles and pyridines, ten compounds were detected in both HMs, such as maltol (2‐methyl‐3‐hydroxy‐4‐pyranone), 4‐phenyl‐pyridine and 1H‐pyrrole‐2‐carboxaldehyde. Among them, maltol could enhance the umami effect of glutamate and has been previously found to be a key odorant in soybean paste, miso or soy sauce for its low threshold 17 . The pyridines and pyrroles were responsible for a caramel aroma and could be the products of the Maillard reaction 20, 25 .…”

Comparing the differences of characteristic flavour between natural maturation and starter culture for Mucor‐type Douchi

“…And T . halophilus can convert soya bean to organic acids by biotransformation, leading to a lowering of the pH (Wu et al ., ); this acidification is very important for the flavour of Douchi .…”

“…In recent years, pure starter represents an effective means to strengthen traditional fermented food. The use of starter culture has been reported to improve the quality of many fermented foods as well as shorten the fermentation process (Udomsil et al ., ; Wu et al ., ; Cui et al ., ).…”

Heat Adaptation Induced Cross Protection Against Ethanol Stress in Tetragenococcus halophilus: Physiological Characteristics and Proteomic Analysis

“…Tetragenococcus halophilus CGMCC 3792, originally isolated from soy sauce moromi in China, exhibits prominent tolerance to environmental stress conditions including salt, pH, heat and ethanol (Wu et al, 2013). However, high ethanol concentration would result in cell membrane injury, especially the plasma membrane, which directly leads to a decrease of membrane integrity and leakage of metabolites (Udom et al, 2019).…”