Dynamics of physicochemical factors and microbial communities during ripening fermentation of Pixian Doubanjiang, a typical condiment in Chinese cuisine

Liang, Zhang; Che, Zhenmin; Xu, Weizhen; Yue, Peng; Li, Rui; Li, Yufeng; Pei, Xiaofang; Zeng, Peibin

doi:10.1016/j.fm.2019.103342

Cited by 77 publications

(39 citation statements)

References 55 publications

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“…Both components play key roles in the unique flavor of PXDB for the two fermentation processes. Besides, 12 of the other 98 aroma components sharing the two fermentation processes coincided with the characteristic aroma components of PXDB reported in the literature, 14,15,29 namely linalool, phenylethanol, furfural, 3‐(methylthio)propionaldehyde, phenylacetaldehyde, 2‐methylbutyric acid, ethyl 2‐methylbutrate, ethyl caprylate, methyl palmitate, ethyl isovalerate, 4‐ethylphenol and 4‐ethyl‐2‐methoxyphenol. Furthermore, as common components in soy sauce and other fermented bean foods, 30–33 the relative contents of phenylacetaldehyde, 4‐ethyl‐2‐methoxyphenol, 4‐ethylphenol and phenylethanol were higher than those of the other eight components in this study.…”

Section: Resultssupporting

confidence: 82%

“…The content of six organic acids (oxalic acid, succinic acid, citric acid, lactic acid, tartaric acid and malic acid) in PXDB samples was analyzed by high‐performance liquid chromatography with UV detector as previously reported, with some modifications 15 . The separation was performed on a column (Inertsil ODS‐3, Shimadzu) at 30 °C.…”

Section: Methodsmentioning

confidence: 99%

“…Free amino acid was extracted and analyzed by the method described in the literature 3,15 . The content of free amino acids was determined using a Hitachi L‐8900 amino acid analyzer (Hitachi High‐Technologies Co. Ltd, Tokyo, Japan) equipped with a 4.6 × 60 mm Hitachi column packed with custom ion‐exchange resin and a UV detector (570 and 440 nm).…”

Section: Methodsmentioning

confidence: 99%

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Dynamics and correlation of microbial community and flavor in Pixian Douban fermented with closed process of constant temperature

et al. 2021

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BACKGROUND As a Chinese traditional flavor condiment, Pixian Douban (PXDB) is produced using a traditional open fermentation process. In this study, an experimental fermentation of PXDB was conducted at 40 °C for 90 days in a closed system, which has not been applied to PXDB production. The flavor, microbial community and correlations of the samples in the closed system were compared with those in the traditional fermentation. RESULTS The content of organic acids and free amino acids in the closed fermentation of constant temperature (CFCT) achieved the standards of product quality, although they were lower than those in the traditional fermentation. Of the 140 detected aroma components, 98 were shared in the two fermentation processes. Enterobacter, Bacteroides and Megamonas were the core microbial genera related to 26 flavor components in the traditional fermentation, while Pantoea was the core microbial genus related to 18 flavor components in CFCT. The CFCT has its own unique advantages over traditional fermentation in forming aromas. It produced a greater impact on the succession of fungi than those of bacteria after changing traditional fermentation to CFCT. The influence of microorganisms on the formation of flavor components was relatively more balanced in CFCT, while the changed fermentation process impacted greatly on the functions of Zygosaccharomomyces and Pichia but little on those of Sphingomonas, Megamonas and Parabacteroides. CONCLUSION The study indicated that it was feasible to ferment PXDB in the closed system, and provides a basis to realize controllable PXDB production. © 2020 Society of Chemical Industry

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Section: Resultssupporting

confidence: 82%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Dynamics and correlation of microbial community and flavor in Pixian Douban fermented with closed process of constant temperature

et al. 2021

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“…And it should be noted that the moisture remained at a relatively stable level at the later stage, which was possible due to the low biological activity characterized by decreased temperature and microbial diversity, suggesting that the moisture characterized the stage shift of fermentation. Furthermore, the determination of chemical indices may be influenced by the moisture without correction (Zhang et al, 2020).…”

Section: Discussionmentioning

confidence: 99%

Physicochemical Factors Affecting Microbiota Dynamics During Traditional Solid-State Fermentation of Chinese Strong-Flavor Baijiu

et al. 2020

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Spontaneous solid-state fermentation (SSF) of Chinese Baijiu involves diverse microbes from Daqu and pit mud (PM). Given that the transfer of interphase microflora during the fermentation is a continuous and dynamic process, longitudinal studies are essential to provide ecological insights into community stability and response to consecutive disturbances in the process. In this context, this study aimed to generate a comprehensive longitudinal characterization of the microbiota during the fermentation processes of Chinese strong-flavor Baijiu (CSFB) differing in cellar ages with consideration for potential relation to physicochemical variables. The microecology variations observed during the 6-years cellar SSF (SCSSF) and 30-years cellar SSF (TCSSF) processes reveal that fungal composition contributes to a larger extent than bacterial composition to such variations. Orders of Lactobacillales, Anaerolineales, Enterobacteriales, Bacillales, Eurotiales, and Saccharomycetales dominated (average relative abundances >10%) the microbiota in both SCSSF and TCSSF processes but with a different percentage in the operational taxonomic unit (out) abundances. Compared with the SCSSF process, TCSSF possessed slower microbial succession rates, which were in accordance with the profile of physicochemical properties. From a network perspective, the microbial community structure observed in the TCSSF processes was more stable than that in the SCSSF. This may benefit from the milder physicochemical conditions of the TCSSF processes, especially the temperature, which is also more beneficial to the growth of some groups that have negative effects on fermentation, such as Staphylococcus, Pseudomonas, and Acinetobacter.

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“…However, these approaches are time-consuming, expensive, difficult to carry out, labor-intensive, and provide limited information. To overcome these limitations, the high-throughput sequencing approach is used to identify the microbial community in various fermented foods [ 13 , 14 , 15 ]. It provides a comprehensive understanding of the relationship between food and its microorganisms compared to other culture-independent methods, but its taxonomic resolution is only up to the family or genus level because of the use of 16S rRNA gene fragments [ 5 , 13 , 16 ].…”

Section: Introductionmentioning

confidence: 99%

Analysis of Cultivable Microbial Community during Kimchi Fermentation Using MALDI-TOF MS

Kim

Yang

Kim

2021

Foods

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Kimchi, a traditional Korean fermented vegetable, has received considerable attention for its health-promoting effects. This study analyzes the cultivable microbial community in kimchi fermented at different temperatures using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) to comprehensively understand the factors affecting the quality of kimchi. Of the 5204 strains isolated from kimchi, aligned with the in-house database, 4467 (85.8%) were correctly identified at the species level. The fermentation temperature affected the microbial community by varying the pH and acidity, which was mainly caused by temperature-dependent competition between the different lactic acid bacteria (LAB) species in kimchi. LAB, such as Levilactobacillus (Lb.) brevis and Lactiplantibacillus (Lpb.) plantarum associated with rancidity and tissue softening, proliferated faster at higher temperatures than at low temperature. In addition, LAB, such as Latilactobacillus (Lat.) sakei and Leuconostoc (Leu.) mesenteroides, which produce beneficial substances and flavor, were mainly distributed in kimchi fermented at 4 °C. This study shows as a novelty that MALDI-TOF MS is a robust and economically affordable method for investigating viable microbial communities in kimchi.

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Dynamics of physicochemical factors and microbial communities during ripening fermentation of Pixian Doubanjiang, a typical condiment in Chinese cuisine

Cited by 77 publications

References 55 publications

Dynamics and correlation of microbial community and flavor in Pixian Douban fermented with closed process of constant temperature

Dynamics and correlation of microbial community and flavor in Pixian Douban fermented with closed process of constant temperature

Physicochemical Factors Affecting Microbiota Dynamics During Traditional Solid-State Fermentation of Chinese Strong-Flavor Baijiu

Analysis of Cultivable Microbial Community during Kimchi Fermentation Using MALDI-TOF MS

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