Physicochemical, flavor and microbial dynamic changes during low-salt doubanjiang (broad bean paste) fermentation

Yang, Yankun; Niu, Chengtuo; Shan, Wanxiang; Zheng, Fang; Liu, Chunfeng; Wang, Jinjing; Li, Qi

doi:10.1016/j.foodchem.2020.128454

Cited by 55 publications

(23 citation statements)

References 30 publications

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“…It may be due to the inhibition of some enzyme activities of the two strains under high-and medium-salt conditions. Yue [25] et al found that histidine decarboxylase was completely inactivated in high-and medium-salt conditions, but remained active when the salt con- As shown in Table 4, as the fermentation time rose, the corresponding diameter of the dissolving circle increased in proportion to the thrombolytic area, and the thrombolysis became more obvious.…”

Section: Discussionmentioning

confidence: 99%

“…It may be due to the inhibition of some enzyme activities of the two strains under high-and medium-salt conditions. Yue [25] et al found that histidine decarboxylase was completely inactivated in high-and medium-salt conditions, but remained active when the salt concentration decreased. Meanwhile, because of health concerns associated with high salt intakes, the demand for low-salt foods has surged.…”

Section: Discussionmentioning

confidence: 99%

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Effect of Fermentation Parameters on Natto and Its Thrombolytic Property

Yang

Lan

Tian

et al. 2021

Foods

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Natto is a popular food because it contains a variety of active compounds, including nattokinase. Previously, we discovered that fermenting natto with the combination of Bacillus subtilis GUTU09 and Bifidobacterium animalis subsp. lactis BZ25 resulted in a dramatically better sensory and functional quality of natto. The current study further explored the effects of different fermentation parameters on the quality of natto fermented with Bacillus subtilis GUTU09 and Bifidobacterium BZ25, using Plackett–Burman design and response surface methodology. Fermentation temperature, time, and inoculation amount significantly affected the sensory and functional qualities of natto fermented with mixed bacteria. The optimal conditions were obtained as follows: soybean 50 g/250 mL, triangle container, 1% sucrose, Bacillus subtilis GUTU09 to Bifidobacterium BZ25 ratio of 1:1, inoculation 7%, fermentation temperature 35.5 °C, and fermentation time 24 h. Under these conditions, nattokinase activity, free amino nitrogen content, and sensory score were increased compared to those before optimization. They were 144.83 ± 2.66 FU/g, 7.02 ± 0.69 mg/Kg and 82.43 ± 5.40, respectively. The plate thrombolytic area and nattokinase activity both increased significantly as fermentation time was increased, indicating that the natto exhibited strong thrombolytic action. Hence, mixed-bacteria fermentation improves the taste, flavor, nattokinase activity, and thrombolysis of natto. This research set the groundwork for the ultimate manufacturing of natto with high nattokinase activity and free amino nitrogen content, as well as good sensory and thrombolytic properties.

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Section: Discussionmentioning

confidence: 99%

“…It may be due to the inhibition of some enzyme activities of the two strains under high-and medium-salt conditions. Yue [25] et al found that histidine decarboxylase was completely inactivated in high-and medium-salt conditions, but remained active when the salt concentration decreased. Meanwhile, because of health concerns associated with high salt intakes, the demand for low-salt foods has surged.…”

Section: Discussionmentioning

confidence: 99%

Effect of Fermentation Parameters on Natto and Its Thrombolytic Property

Yang

Lan

Tian

et al. 2021

Foods

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“…The role of salt on physicochemical parameters, safety issues and microbial communities during low-salt fermentation of BBFFs, such as doenjang [10], sufu [12] and soy sauce [13], have been elaborated. In our previous research, the salt reduction in Anhui-style doubanjiang fermentation led to higher concentration of volatile flavor compounds and biogenic amines [14]. However, the effect of salt reduction on the nutritional, functional and sensory aspects of Anhui-style doubanjiang was still unrevealed.…”

Section: Introductionmentioning

confidence: 92%

“…Amplicon sequencing analysis of Sample L, Sample M and Sample H which were fermented for 7 days and 28 days was conducted according to previous research [14]. V3-V4 regions of bacterial 16S rRNA genes and ITS2 region were selected and sequenced to represent the abundance of bacteria and fungi, respectively.…”

Section: Analysis Of Microbial Dynamics and Its Correlation With Nutr...mentioning

confidence: 99%

“…High-throughput sequencing was conducted with an Illumina MiSeq platform by BGI genomics (Wuhan, China). Data analysis was processed through FLASH v1.2.11, USEARCH v7.0.1090, UCHIME v4.2.40 and Qiime1 v1.9 based on previous research [14]. The heatmap of microbial community of three samples during fermentation was conducted through GraphPad Prism software.…”

Section: Analysis Of Microbial Dynamics and Its Correlation With Nutr...mentioning

confidence: 99%

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Effect of salt reduction on nutritional, functional and sensory aspects of Anhui-style doubanjiang, a traditional Chinese broad bean paste

Niu

Xing

Zheng

et al. 2022

Syst Microbiol and Biomanuf

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This study aimed to reveal the effect of salt reduction on the nutritional, functional and sensory aspects of doubanjiang through preparing three sets of doubanjiang fermentation (Sample H, Sample M and Sample L) with different salt concentrations. The results showed that fermentation with lower salt concentration led to significantly higher amino acids concentrations in doubanjiang, while the organic acids concentrations were also slightly increased. For biologically active compounds, the concentrations of total flavonoids, total phenols and five monomer isoflavones in Sample L were all significantly higher than those in Sample M and Sample H. Moreover, better anti-oxidant ability was observed in doubanjiang samples fermented with lower salt concentration. Bacillus and Millerozyma genus were found to be closely related to the formation of amino acids and biologically active compounds in doubanjiang, while organic acids were highly correlated with Cronobacter, Erwinia, Trabulsiella, Enterobacter and Millerozyma genus. Through sensory evaluation and electric tongue, unsatisfactory sensory characteristics, such as lighter color, strong acid taste and off-flavor, were found in lower salt fermented doubanjiang samples. This indicated that lower salt concentration favored the nutrition and function of doubanjiang while negatively influenced doubanjiang flavor. This study deepened our understanding of the roles of salt concentration on doubanjiang fermentation and provided guidance for the further development of low-salt doubanjiang.

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Identification of key taste components in two aromatic rice varieties by widely targeted metabolomics in China

Zhao

Duan

Hou³

et al. 2022

Cereal Chem

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Background and Objectives Due to the lack of comprehensive evaluation of all metabolites in rice, the metabolic reasons for taste differences are unclear. Here, two local varieties Wuyoudao 4 (WYD) (rich‐sweet flavor) and Nanjing 9108 (NJ) (delicate‐sweet flavor) were selected for ultra‐performance liquid chromatography‐tandem mass spectrometry based widely targeted metabolomic analysis. Findings WYD and NJ were clearly separated by principal component analysis and hierarchical clustering analysis, and 231 metabolites were different between the cultivars, including 35 amino acids and derivatives, 14 saccharides and alcohols, and 12 organic acids. Among them, glucose, fructose, arabitol, and xylitol, contributed mainly to the rich‐sweet flavor of WYD rice. Leucine, phenylalanine, tryptophan, isocitric acid, and malic acid were the dominant compounds in NJ rice, and therefore, contributed primarily to the delicate‐sweet flavor. Conclusions Vital compounds of rich‐sweet for WYD, and delicate‐sweet for NJ were clear. The differential metabolites were significantly enriched in the glucosinolate biosynthesis, valine, leucine and isoleucine degradation, and 2‐oxocarboxylic acid metabolism pathways. Significance and Novelty This study would provide fundamental insights into the taste formation compounds and mechanism of aromatic rice.

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Physicochemical, flavor and microbial dynamic changes during low-salt doubanjiang (broad bean paste) fermentation

Cited by 55 publications

References 30 publications

Effect of Fermentation Parameters on Natto and Its Thrombolytic Property

Effect of Fermentation Parameters on Natto and Its Thrombolytic Property

Effect of salt reduction on nutritional, functional and sensory aspects of Anhui-style doubanjiang, a traditional Chinese broad bean paste

Identification of key taste components in two aromatic rice varieties by widely targeted metabolomics in China

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