This study aimed to elaborate the contributions of sunlight-expose process and core-microbiota metabolism on improving the Doubanjiang flavor profile.Four Doubanjiang fermentation models were designed with sunlight-ex...This study aimed to elaborate the contributions of sunlight-expose process and core-microbiota metabolism on improving the Doubanjiang flavor profile.Four Doubanjiang fermentation models were designed with sunlight-expose and core-microbiota metabolism as independent variable.It was found that the synergism of sunlight-expose and core taxa metabolism was favorable to improve the diversity of volatile and non-volatile compounds during Doubanjiang fermentation,a total of 49 VOCs were screened to characterize this effect contributed by sunlight and core taxa.The contribution for core-microbiota metabolism to flavor profile reached 71.3%,which was much higher than that of sunlight-expose process(28.6%),Additionally,the proportion of Staphylococcus(31.9%)and Zygosaccharomyces(21.9%)is more prominent to flavor profile among 4 core microorganisms after RDA analysis,and the environment with light-expose was beneficial to promote the growth of A.oryzae,S.carnosus and Z.rouxii.The situ fermentation was conducted to further verify the role of sunlight-expose,Z.rouxii and S.carnosus in improving the Doubanjiang flavor profile.This study was conducive to reveal the scientific mechanism behind the traditional Doubanjiang fermentation,and provide the new insight to Doubanjiang brewing technology.展开更多
基金financially supported by National Natural Science Foundation(No.32272282)Key Laboratory of Industrial Biotechnology,Ministry of Education(No.KLIB-KF202104)+1 种基金Program of Introducing Talents of Discipline to Universities(No.111-2-06)Postgraduate Research&Practice Innovation Program of Jiangsu Province(No.KYCX22_2366).
文摘This study aimed to elaborate the contributions of sunlight-expose process and core-microbiota metabolism on improving the Doubanjiang flavor profile.Four Doubanjiang fermentation models were designed with sunlight-expose and core-microbiota metabolism as independent variable.It was found that the synergism of sunlight-expose and core taxa metabolism was favorable to improve the diversity of volatile and non-volatile compounds during Doubanjiang fermentation,a total of 49 VOCs were screened to characterize this effect contributed by sunlight and core taxa.The contribution for core-microbiota metabolism to flavor profile reached 71.3%,which was much higher than that of sunlight-expose process(28.6%),Additionally,the proportion of Staphylococcus(31.9%)and Zygosaccharomyces(21.9%)is more prominent to flavor profile among 4 core microorganisms after RDA analysis,and the environment with light-expose was beneficial to promote the growth of A.oryzae,S.carnosus and Z.rouxii.The situ fermentation was conducted to further verify the role of sunlight-expose,Z.rouxii and S.carnosus in improving the Doubanjiang flavor profile.This study was conducive to reveal the scientific mechanism behind the traditional Doubanjiang fermentation,and provide the new insight to Doubanjiang brewing technology.
