The entire fermentation process of traditional Chinese broad bean paste with chili comprises three individual stages:Tianbanzi,chili pei,and paste fermentation(Tianbanzi-chili pei mixture).Three stages share average 7...The entire fermentation process of traditional Chinese broad bean paste with chili comprises three individual stages:Tianbanzi,chili pei,and paste fermentation(Tianbanzi-chili pei mixture).Three stages share average 77.53%of all bacteria(89 genera),indicating that the similar environment leads to the similar bacterial communities.One,one,and three genera are exclusive to Tianbanzi,chili pei,and paste stages,respectively,due to the special physical and chemical properties for each stage.Total acidity,pH,and NaCl are important endogenous factors that promote the succession of bacterial communities.According to the dynamics of organic acids,reducing sugars,amino acids,and volatile compounds,60-,210-,and 180-day are considered the best fermentation periods for Tianbanzi,chili pei,and paste,respectively,to balance time cost and product quality.Three(Tetragenococcus,Lactobacillus,and Pseudomonas),four(Tetragenococcus,Lactobacillus,Bacillus,and Pseudomonas),and five(Tetragenococcus,Lactobacillus,Bacillus,Pseudomonas,and Pediococcus)genera are considered the core functional bacteria of Tianbanzi,chili pei,and paste fermentation,respectively.展开更多
The primary aim of this study was to investigate the changes in the quality and flavor profiles of adzuki bean paste hydrolyzed by Flavourzyme.The texture analyzer and gas chromatography-mass spectrometry were used to...The primary aim of this study was to investigate the changes in the quality and flavor profiles of adzuki bean paste hydrolyzed by Flavourzyme.The texture analyzer and gas chromatography-mass spectrometry were used to evaluate the texture,and volatile organic compounds of adzuki bean paste.At the same time,rheometer,highperformance liquid chromatography(HPLC),sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDSPAGE),and size-exclusion chromatography(SEC)were used to evaluate the changes of adzuki bean paste viscoelasticity,free amino acids and protein.The results demonstrated that the appropriate amount(0.3%,adzuki bean basis)of Flavourzyme enhanced the quality of bean paste,resulting in denser taste and reduced hardness by 51.94%(from 2097.30 g to 1007.79 g).Flavourzyme had an obvious hydrolysis effect on the protein of adzuki bean.The results of SDS-PAGE indicated that low molecular weight proteins increased significantly with higher amount of Flavourzyme addition,which is consistent with the conclusions of SEC(≤12 kDa,increased from 26.12%to 88.65%with 0.3%Flavourzyme).The hydrolysis of protein might contribute to the reduced viscoelasticity and softer texture of adzuki bean paste.Furthermore,the addition of Flavourzyme produced more small peptides and amino acids.It could promote the Maillard reaction during bean paste frying.Thus Maillard-reaction-derived volatile compounds(furfural,maltol,2-pentylfuran,etc.)were enhanced to improve the flavor of bean paste.The positive effects of appropriate amount of Flavourzyme on adzuki bean paste properties indicated the potential application of Flavourzyme on bean paste.展开更多
基金supported by the National Key R&D Program of China(2016YFD0400505)China Postdoctoral Science Foundation(2018M640241)+2 种基金Tianjin Postdoctoral Foundation(TJQYBSH2018010)Tianjin Municipal Education Commission(TD13-5013,2018ZD08)Key Laboratory of Industrial Fermentation Microbiology,Education Ministry of China(2018KF005)。
文摘The entire fermentation process of traditional Chinese broad bean paste with chili comprises three individual stages:Tianbanzi,chili pei,and paste fermentation(Tianbanzi-chili pei mixture).Three stages share average 77.53%of all bacteria(89 genera),indicating that the similar environment leads to the similar bacterial communities.One,one,and three genera are exclusive to Tianbanzi,chili pei,and paste stages,respectively,due to the special physical and chemical properties for each stage.Total acidity,pH,and NaCl are important endogenous factors that promote the succession of bacterial communities.According to the dynamics of organic acids,reducing sugars,amino acids,and volatile compounds,60-,210-,and 180-day are considered the best fermentation periods for Tianbanzi,chili pei,and paste,respectively,to balance time cost and product quality.Three(Tetragenococcus,Lactobacillus,and Pseudomonas),four(Tetragenococcus,Lactobacillus,Bacillus,and Pseudomonas),and five(Tetragenococcus,Lactobacillus,Bacillus,Pseudomonas,and Pediococcus)genera are considered the core functional bacteria of Tianbanzi,chili pei,and paste fermentation,respectively.
基金The National Natural Science Foundation of China(No.32001617).
文摘The primary aim of this study was to investigate the changes in the quality and flavor profiles of adzuki bean paste hydrolyzed by Flavourzyme.The texture analyzer and gas chromatography-mass spectrometry were used to evaluate the texture,and volatile organic compounds of adzuki bean paste.At the same time,rheometer,highperformance liquid chromatography(HPLC),sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDSPAGE),and size-exclusion chromatography(SEC)were used to evaluate the changes of adzuki bean paste viscoelasticity,free amino acids and protein.The results demonstrated that the appropriate amount(0.3%,adzuki bean basis)of Flavourzyme enhanced the quality of bean paste,resulting in denser taste and reduced hardness by 51.94%(from 2097.30 g to 1007.79 g).Flavourzyme had an obvious hydrolysis effect on the protein of adzuki bean.The results of SDS-PAGE indicated that low molecular weight proteins increased significantly with higher amount of Flavourzyme addition,which is consistent with the conclusions of SEC(≤12 kDa,increased from 26.12%to 88.65%with 0.3%Flavourzyme).The hydrolysis of protein might contribute to the reduced viscoelasticity and softer texture of adzuki bean paste.Furthermore,the addition of Flavourzyme produced more small peptides and amino acids.It could promote the Maillard reaction during bean paste frying.Thus Maillard-reaction-derived volatile compounds(furfural,maltol,2-pentylfuran,etc.)were enhanced to improve the flavor of bean paste.The positive effects of appropriate amount of Flavourzyme on adzuki bean paste properties indicated the potential application of Flavourzyme on bean paste.
