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Food Chem

Title:		Detection of the microbial diversity and flavour components of northeastern Chinese soybean paste during storage
Author(s):		Ling H; Shi H; Chen X; Cheng K;
Address:		"Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin 150500, China. Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China; Dongguan Institute of Technology Innovation, Dongguan 523000, China. Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China. Electronic address: chengkeke@dgut.edu.cn"
Journal Title:		Food Chem
Year:		2022
Volume:		20211127
Issue:
Page Number:		131686 -
DOI:		10.1016/j.foodchem.2021.131686
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"A combination of 16S rDNA and GC-IMS was used to study the changes in the composition of microorganisms and volatile organic compounds (VOCs) during the storage of northeastern Chinese soybean paste. Firmicutes and Actinobacteriota dominated the microbial communities of the soybean paste at the phylum level, bacterial profiles of different samples were different at genus level. Fifty-one VOCs were identified from soybean paste, most of which existed in the early storage stage. Most esters and alcohols decreased with the extension of the storage time, while acids and pyrazines accumulated in the later period of storage. Esters, alcohols, acids and aldehyde compounds are the key substances in the volatile components of soybean paste, which give the soybean paste the sour, sweet, rose, mushroom and smoky flavor characteristics. The biomarker Bacillus-velezensis in soybean paste is directly related to ester features; Kroppenstedtia, Sporolactobacillus-nakayamae, and Corynebacterium-stationis are positively associated with the biosynthesis of aldehydes"
Keywords:		China Fermentation Gas Chromatography-Mass Spectrometry *Soybeans Taste *Volatile Organic Compounds/analysis Flavour Components Gc-ims Microbial community Soybean paste;
Notes:		"MedlineLing, Hongzhi Shi, Huiling Chen, Xiaochun Cheng, Keke eng England 2021/12/16 Food Chem. 2022 Apr 16; 374:131686. doi: 10.1016/j.foodchem.2021.131686. Epub 2021 Nov 27"