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Food Res Int

Title:		Exploring major variable factors influencing flavor and microbial characteristics of Pixian Doubanjiang
Author(s):		Yang M; Huang J; Zhou R; Jin Y; Wu C;
Address:		"College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China. College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China. Electronic address: zhourqing@scu.edu.cn"
Journal Title:		Food Res Int
Year:		2022
Volume:		20211222
Issue:
Page Number:		110920 -
DOI:		10.1016/j.foodres.2021.110920
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Pixian Doubanjiang (PXDBJ) is a typical Asian condiment with a unique spicy flavor produced by traditional spontaneous solid-state fermentation. In this study, flavor and the microbial community characteristics of PXDBJ were investigated based on polyphasic detection approaches, and further revealed the potential regulations of the variable factors on its characteristics. Specifically, the chili varieties and the ripening periods affected the features of organic acids and amino acids, respectively. PLS-DA plot demonstrated that the volatiles contents varied by the intermediate product Banpei and the ripening periods although the predominant aroma compounds were roughly the same. Those results were verified by Spearman's arithmetic (P < 0.05), and established a chili variety-classification model based on OPLS-DA plot (Q(2)(cum) = 0.918, P < 0.05). In addition, the relative abundance of Saccharomycetales, Zygosaccharomyces, and Muribaculaceae varied with ripening periods, and further revealed the contributions of those variable factors to the flavor and correlated with the predominant microbes. This comprehensive study on the raw materials and spatiotemporal characteristics is valuable for exploring the fermentation mechanism and controlling the product quality"
Keywords:		Amino Acids/metabolism Condiments Fermentation *Microbiota *Taste Flavor Microbial community Pixian Doubanjiang Regional features Variable factors;
Notes:		"MedlineYang, Menglu Huang, Jun Zhou, Rongqing Jin, Yao Wu, Chongde eng Research Support, Non-U.S. Gov't Canada 2022/02/20 Food Res Int. 2022 Feb; 152:110920. doi: 10.1016/j.foodres.2021.110920. Epub 2021 Dec 22"