| Title: | Bio-augmented effect of Bacillus amyloliquefaciens and Candida versatilis on microbial community and flavor metabolites during Chinese horse bean-chili-paste fermentation |
| Author(s): | Lu Y; Yang L; Yang G; Chi Y; He Q; |
| Address: | "School of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR China. College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China. Sichuan dandan Pixian-douban Co., Ltd., Chengdu 610065, PR China. College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China. Electronic address: chiyl@scu.edu.cn. College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China. Electronic address: heq361@163.com" |
| DOI: | 10.1016/j.ijfoodmicro.2021.109262 |
| ISSN/ISBN: | 1879-3460 (Electronic) 0168-1605 (Linking) |
| Abstract: | "Chinese horse bean-chili-paste (CHCP), a fermented condiment in China, is traditionally manufactured through naturally spontaneous semi-solid fermentation procedures without intentionally inoculated microorganisms. The aim of this study was to investigate the effect on microbiota and quality variations during CHCP fermentation by inoculation of selected autochthonous microorganisms Bacillus amyloliquefaciens and Candida versatilis. The results showed that relative abundance of Bacillus in the samples inoculated with B. amyloliquefaciens were increased from about 0.6% to almost 25%, and the batches bio-augmented with C. versatilis exhibited clearly 0.7 Lg copies/g higher biomass than that of the other samples. By bio-augmentation, six enzyme activities, namely acid protease, leucine aminopeptidase, alpha-amylase, cellulose, beta-glucosidase and esterase, were considerably enhanced. As a result, inoculation of these two strains exhibited significant effect on the volatile profiles of CHCP. B. amyloliquefaciens herein was found to contribute mainly to the accumulation of acids, sulfur-containing compounds and pyrazines, whereas C. versatilis was considerably associated with the formation of alcohols, esters and phenols. This study proved that combination of B. amyloliquefaciens and C. versatilis could obtain more extensive aroma profiles, especially for the enrichment of miso-like and fruity flavors, which could provide a guideline for the tailored control of CHCP fermentation process" |
| Keywords: | Bacillus amyloliquefaciens/*metabolism China Condiments/analysis/microbiology Fermentation Flavoring Agents/analysis/*metabolism *Microbiota Odorants/analysis Saccharomycetales/*metabolism Vicia faba/*microbiology Volatile Organic Compounds/analysis/metab; |
| Notes: | "MedlineLu, Yunhao Yang, Linzi Yang, Guohua Chi, Yuanlong He, Qiang eng Netherlands 2021/06/06 Int J Food Microbiol. 2021 Aug 2; 351:109262. doi: 10.1016/j.ijfoodmicro.2021.109262. Epub 2021 Jun 1" |
