Microbial communities succession and flavor substances changes during Pixian broad-bean paste fermentation

RETRACTED: Study on the quality formation mechanism of Zao chili with enhanced fermentation by Lactipllantbacillus plantarum 5-1

“…It can promote the production of these flavor substances through homotypic and heterotypic lactic acid fermentation. This was consistent with the research results of the fermentation process of pepper in Pixian broad-bean paste ( Lin et al, 2021 ). In addition, Lactobacillus also contributed to the complex flavor of malt beverages ( Nsogning Dongmo, Sacher, Kollmannsberger, & Becker, 2017 ) and affected the changes of lactic acid in Sichuan Paocai ( Xiao et al, 2018 ).…”

“…The abundance of Leuconostoc , Stenotrophomonas and Lactococcus was very low, but they existed in the whole fermentation process of ZC. At the same time, they were also detected in fermented pepper ( Wang et al, 2019b , Xu et al, 2021 , Xu et al, 2021 ) and other fermented foods ( Li et al, 2021 , Lin et al, 2021 ). Furthermore, the abundance of Pantoea , Serratia , Klebsiella , Empedobacter and Acinetobacter sharply decreased with the process of fermentation.…”

The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance

“…Enzymes produced by microorganisms and endogenous enzymes are the main enzymes in food. According to Rivas-Canedo et al ( 8 ) and Lin et al ( 9 ), variations in the activity of several microbial enzymes and endogenous enzymes are directly related to the synthesis of taste compounds in dry-cured ham and Pixian broad bean paste. It is hypothesized that endogenous protease may be one of the primary causes for the alteration of flavor components in preserved eggs since the strong alkali inhibit the invasion of harmful bacteria and other microorganisms ( 10 ).…”

Isolation, identification and characterization of taste peptides from fermented broad bean paste

“…The peptides and amino acids were mainly accumulated in the fermentation stage of broad beans due to protein degradation. 12 Moreover, those peptides produced during fermentation exhibited antioxidant or angiotensin converting enzyme (ACE) inhibitory activities. 4 However, little information is available about the taste peptides in the fermentation of broad beans.…”