| Title: | "Dynamics of physicochemical factors and microbial communities during ripening fermentation of Pixian Doubanjiang, a typical condiment in Chinese cuisine" |
| Author(s): | Zhang L; Che Z; Xu W; Yue P; Li R; Li Y; Pei X; Zeng P; |
| Address: | "Key Lab of Food Biotechnology of Sichuan Province, College of Food & Bioengineering, Xihua University, Chengdu, 610039, China. Sichuan Dandan Pixian Soybean Paste Company Limited, Chengdu, 611730, China. West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu, 61000, China; West China School of Public Health and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, 61000, China. West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu, 61000, China; West China School of Public Health and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, 61000, China. Electronic address: zengpeibin@live.cn" |
| ISSN/ISBN: | 1095-9998 (Electronic) 0740-0020 (Linking) |
| Abstract: | "As the spirit of Chinese Sichuan cuisine, Pixian Doubanjiang (DBJ) is an indispensable flavor condiment and has been widely used for centuries, which is made from red pepper (Capsicum annuum L.), meju and brine after open ripening fermentation. In this study, the physicochemical factors including pH value, titratable acidity, moisture, organic acids, free amino acids and volatile components etc., were identified; the compositions of microbial communities and representative microbiota were investigated; the correlations between physicochemical factors and representative microbial taxa were analyzed, at different ripening stages. The results indicated that the organic acids were all relatively stable starting from the 12th month; most of the free amino acids (17/20) reached the peak concentrations at the 6th month and 28 volatile components were considered as major odorant flavors in DBJ. Zygosaccharomyces rouxii could be the key microorganism associated with 10 volatile components to the maturing of DBJ flavor. The comprehensive analysis on the physicochemical changes related to the succession of microbiota is expected to help us understand the maturing of the taste and flavor in DBJ production" |
| Keywords: | Amino Acids/analysis/metabolism Bacteria/classification/genetics/isolation & purification/*metabolism Capsicum/metabolism/*microbiology Condiments/analysis/*microbiology Fermentation Fermented Foods/analysis/microbiology Humans *Microbiota Odorants/analys; |
| Notes: | "MedlineZhang, Liang Che, Zhenmin Xu, Weizhen Yue, Peng Li, Rui Li, Yufeng Pei, Xiaofang Zeng, Peibin eng England 2019/11/11 Food Microbiol. 2020 Apr; 86:103342. doi: 10.1016/j.fm.2019.103342. Epub 2019 Sep 27" |
