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
Microbial co-culture fermentation is a well-established strategy to enhance the quality of fermented foods.This study investigated the effects of a selected pigment-producing Bacillus velezensis YM-3 and Aspergillus o...Microbial co-culture fermentation is a well-established strategy to enhance the quality of fermented foods.This study investigated the effects of a selected pigment-producing Bacillus velezensis YM-3 and Aspergillus oryzae MJ-2,used individually or in co-culture,on the physicochemical characteristics and flavor compounds of broad bean paste during a 30-day fermentation.The results showed that co-culture fermentation moderated the pH decrease and significantly increased the reducing sugar and amino acid nitrogen contents.Notably,co-culture with B.velezensis YM-3 brightened the reddish-yellow color of the broad bean paste.Metabolite analysis revealed that co-culture increased the production of lactic and malic acids while reducing oxalic and succinic acids.Furthermore,co-culture significantly increased the overall abundance of volatile flavor compounds,particularly esters and alcohols.The relative abundance of beneficial flavor metabolites,including 2-ethylphenol,2,5-dimethylpyrazine,linalool,isobutyric acid 1-methylbutyl ester,and 1-phenyl-1-pentanone,were markedly enhanced,whereas undesirable compounds such as n-hexanal and phenol were reduced.These results demon-strate that co-culture fermentation with B.velezensis YM-3 and A.oryzae MJ-2 effectively improves the overall quality of broad bean paste,highlighting the potential of B.velezensis YM-3 as a starter culture for the fermented food industry.展开更多
Raw-materials based broad bean paste(rmBBP)is popular among consumers.Though high salinity can select functional microbial community for fermentation,it also impaired the fermentation efficiency of rmBBP and unfavored...Raw-materials based broad bean paste(rmBBP)is popular among consumers.Though high salinity can select functional microbial community for fermentation,it also impaired the fermentation efficiency of rmBBP and unfavored human health.Therefore,this study aimed to construct a synthetic microbial community based on key functional microbes for reduced salt rmBBP fermentation based on the elucidation of the microbial community succession during fermentation.Based on the tracked determination and multivariate statistical analysis of the physicochemical parameters,metabolites and the structure of microbial community,salinity and microbial in-teractions were key drivers for the succession of microbial community.Aspergillus,Staphylococcus,Weissella and Tetragenococcus were predicted to play key roles during fermentation.After that,core species were isolated from rmBBP mash and their salinity tolerance and metabolic characteristics were evaluated.Finally,a synthetic mi-crobial community(Aspergillus oryzae,Staphylococcus carnosus,Tetragenococcus halophilus and Weissella confusa)was constructed and applied in reduced-salt rmBBP fermentation.The bioaugmentation contributed to the accumulation of volatile metabolites while effectively maintaining the acidity during rmBBP fermentation when salinity was reduced from 12%to 10%.In general,this study developed a synthetic microbial community with desired characteristics for successful reduced-salinity rmBBP fermentation.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
Zygosaccharomyces rouxii(Z.rouxii)and Staphylococcus carnosus(S.carnosus)are fundamental taxa in spontaneous bean-based food fermentation,playing a vital role in flavor generation and macromolecule degradation.The pre...Zygosaccharomyces rouxii(Z.rouxii)and Staphylococcus carnosus(S.carnosus)are fundamental taxa in spontaneous bean-based food fermentation,playing a vital role in flavor generation and macromolecule degradation.The present study aimed to investigate the biological mechanisms underlying the interaction between Z.rouxii Y-8 and S.carnosus M43 in BBP(broad bean paste)moromi by mono-and co-culture.It was found that the biomass of Z.rouxii and S.carnosus was higher in co-culture than that in mono-culture(p<0.05),indicating that a facilitation relationship among them.Moreover,the observed intensity of facilitation(OIF)peaked at 0.479±0.002 under aerobic conditions,which was higher than that under anaerobic conditions(0.147±0.014).Furthermore,the facilitative microbial interaction showed the stability and robustness during co-culture with different inoculum proportions(1:3,1:5,1:7,1:10)and cell passage from 1 to 4 generations.Physical separation co-culture and acetic acid tolerance test revealed that acetic acid played a crucial role in regulating the interaction between Z.rouxii(R^(2)=0.6955)and S.carnosus(R^(2)=0.7097),with metabolic complementarity and inhibition alleviation as the underlying mechanisms.Additionally,Z.rouxii and S.carnosus as starter could enhance the accumulation of flavor compound,and accelerate the maturity of BBP fermentation.The dissection of interaction between Z.rouxii and S.carnosus provided valuable insights for revealing the complex web of relationships among microbiota and the development of microbial starter in BBP brewing ecosystem.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funded by the Natural Science Foundation of Sichuan Province(2025ZNSFSC0213)Xihua University Science and Technology Innovation Competition Project for Postgraduate Students(YK20240248)Foundation of China Agricultural University-Sichuan Advanced Agricultural&Industrial Institute.
文摘Microbial co-culture fermentation is a well-established strategy to enhance the quality of fermented foods.This study investigated the effects of a selected pigment-producing Bacillus velezensis YM-3 and Aspergillus oryzae MJ-2,used individually or in co-culture,on the physicochemical characteristics and flavor compounds of broad bean paste during a 30-day fermentation.The results showed that co-culture fermentation moderated the pH decrease and significantly increased the reducing sugar and amino acid nitrogen contents.Notably,co-culture with B.velezensis YM-3 brightened the reddish-yellow color of the broad bean paste.Metabolite analysis revealed that co-culture increased the production of lactic and malic acids while reducing oxalic and succinic acids.Furthermore,co-culture significantly increased the overall abundance of volatile flavor compounds,particularly esters and alcohols.The relative abundance of beneficial flavor metabolites,including 2-ethylphenol,2,5-dimethylpyrazine,linalool,isobutyric acid 1-methylbutyl ester,and 1-phenyl-1-pentanone,were markedly enhanced,whereas undesirable compounds such as n-hexanal and phenol were reduced.These results demon-strate that co-culture fermentation with B.velezensis YM-3 and A.oryzae MJ-2 effectively improves the overall quality of broad bean paste,highlighting the potential of B.velezensis YM-3 as a starter culture for the fermented food industry.
基金supported by the National Natural Science Foundation of China(No.32272282)Yunnan Province Science and Technology department(No.202305AF150007)Key Laboratory of Industrial Biotechnology of Ministry of Education in Jiangnan Univer-sity(No.KLIB-KF202208).
文摘Raw-materials based broad bean paste(rmBBP)is popular among consumers.Though high salinity can select functional microbial community for fermentation,it also impaired the fermentation efficiency of rmBBP and unfavored human health.Therefore,this study aimed to construct a synthetic microbial community based on key functional microbes for reduced salt rmBBP fermentation based on the elucidation of the microbial community succession during fermentation.Based on the tracked determination and multivariate statistical analysis of the physicochemical parameters,metabolites and the structure of microbial community,salinity and microbial in-teractions were key drivers for the succession of microbial community.Aspergillus,Staphylococcus,Weissella and Tetragenococcus were predicted to play key roles during fermentation.After that,core species were isolated from rmBBP mash and their salinity tolerance and metabolic characteristics were evaluated.Finally,a synthetic mi-crobial community(Aspergillus oryzae,Staphylococcus carnosus,Tetragenococcus halophilus and Weissella confusa)was constructed and applied in reduced-salt rmBBP fermentation.The bioaugmentation contributed to the accumulation of volatile metabolites while effectively maintaining the acidity during rmBBP fermentation when salinity was reduced from 12%to 10%.In general,this study developed a synthetic microbial community with desired characteristics for successful reduced-salinity rmBBP fermentation.
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.
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Zygosaccharomyces rouxii(Z.rouxii)and Staphylococcus carnosus(S.carnosus)are fundamental taxa in spontaneous bean-based food fermentation,playing a vital role in flavor generation and macromolecule degradation.The present study aimed to investigate the biological mechanisms underlying the interaction between Z.rouxii Y-8 and S.carnosus M43 in BBP(broad bean paste)moromi by mono-and co-culture.It was found that the biomass of Z.rouxii and S.carnosus was higher in co-culture than that in mono-culture(p<0.05),indicating that a facilitation relationship among them.Moreover,the observed intensity of facilitation(OIF)peaked at 0.479±0.002 under aerobic conditions,which was higher than that under anaerobic conditions(0.147±0.014).Furthermore,the facilitative microbial interaction showed the stability and robustness during co-culture with different inoculum proportions(1:3,1:5,1:7,1:10)and cell passage from 1 to 4 generations.Physical separation co-culture and acetic acid tolerance test revealed that acetic acid played a crucial role in regulating the interaction between Z.rouxii(R^(2)=0.6955)and S.carnosus(R^(2)=0.7097),with metabolic complementarity and inhibition alleviation as the underlying mechanisms.Additionally,Z.rouxii and S.carnosus as starter could enhance the accumulation of flavor compound,and accelerate the maturity of BBP fermentation.The dissection of interaction between Z.rouxii and S.carnosus provided valuable insights for revealing the complex web of relationships among microbiota and the development of microbial starter in BBP brewing ecosystem.
