LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Shuai Zhao,Chengtuo Niu,Jingyi Suo,Youlong Zan,Yuehu Wei,Feiyun Zheng,Chunfeng Liu,Jinjing Wang,Qi Li
‘Bask in daytime and dewed at night’ technique is traditionally used in doubanjiang fermentation, however, the underlying mechanism behind this technique is still unrevealed. This study aimed to elaborate the roles of three key indexes in this technique, that are air, sunlight, and mash turnover, on doubanjiang quality through the design of doubanjiang fermentation. The results showed that the exposure to air or sunlight was beneficial for doubanjiang to yield reddish-brown luster color, less acidity and balanced flavor. On the contrary, blocking of air and sunlight could accumulate higher acidity (4.75 ± 0.01 g/100g dw ), amino nitrogen (2.08 ± 0.07 g/100g dw ), alcohols (36.9 g/kg) and esters (26.9 g/kg). Regular mash turnover was mainly involved in making different mash layers exposure to air or sunlight equally through homogenizing mash layers. Different conditions also have been suggested to affect the microbiota dynamics by amplicon sequencing and RT-qPCR. Based on RDA analysis, Pediococcus , Meyerozyma , Bacillus and Zygosaccharomyces were predicted to be related to the changes of physicochemical properties or volatile compounds in different conditions, and their function was validated by simulated fermentation. This study would unravel the underlying scientific meaning of ‘bask in daytime and dewed at night’ technique in doubanjiang fermentation.
研究领域:
食品科学
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微生物学
✓ 已验证
产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2023
·
IF 8.1
Chengtuo Niu,Xianlei Xing,Yiheng Wang,Xiaoyang Li,Feiyun Zheng,Chunfeng Liu,Jinjing Wang,Qi Li
This study aimed to elaborate the effect of temperature on doubanjiang fermentation. Two batches of constant-temperature groups were prepared and their physicochemical parameters, color formation, metabolites and microbial community dynamics during fermentation were determined and compared with those of natural temperature fermentation group. The results showed that fermentation at 40 °C could accelerate the accumulation of amino nitrogen, reducing sugar, amino acids , organic acids and various volatile metabolites while it was able to inhibit the growth of conditionally pathogenic bacteria, such as Klebsiella and Salmonella . However, high concentrations of total acids and biogenic amines, protrusive burnt flavor and darker color were observed in constant temperature fermentation, which were unfavorable for doubanjiang quality. Higher fermentation temperature lowered the diversity of bacterial community and favored the growth of Bacillus genus. The correlation between key microbial genera and doubanjiang quality indexes were significantly different among different temperatures. This study would deep our understanding of the roles of temperature on doubanjiang fermentation.
研究领域:
食品科学
·
微生物学
✓ 已验证
DOI
PubMed
高影响因子
MOLECULES
·
2018
·Vol. 23
·期 6
·1299
·
IF 3.098
Hongbin Lin,Xiaoyu Yu,Jiaxing Fang,Yunhao Lu,Ping Liu,Yage Xing,Qin Wang,Zhenming Che,Qiang He
Non-volatile organic acids and amino acids are important flavor compounds in Pixian broad-bean paste, which is a traditional Chinese seasoning product. In this study, non-volatile organic acids, formed in the broad-bean paste due to the metabolism of large molecular compounds, are qualitatively and quantitatively determined by high-performance liquid chromatography (HPLC). Amino acids, mainly produced by hydrolysis of soybean proteins, were determined by the amino acid automatic analyzer. Results indicated that seven common organic acids and eighteen common amino acids were found in six Pixian broad-bean paste samples. The content of citric acid was found to be the highest in each sample, between 4.1 mg/g to 6.3 mg/g, and malic acid were between 2.1 mg/g to 3.6 mg/g ranked as the second. Moreover, fumaric acid was first detected in fermented bean pastes albeit with a low content. For amino acids, savory with lower sour taste including glutamine (Gln), glutamic acid (Glu), aspartic acid (Asp) and asparagines (Asn) were the most abundant, noted to be 6.5 mg/g, 4.0 mg/g, 6.4 mg/g, 4.9 mg/g, 6.2 mg/g and 10.2 mg/g, and bitter taste amino acids followed. More importantly, as important flavor materials in Pixian broad-bean paste, these two groups of substances are expected to be used to evaluate and represent the flavor quality of Pixian broad-bean paste. Moreover, the results revealed that citric acid, glutamic acid, methionine and proline were the most important flavor compounds. These findings are agreat contribution for evaluating the quality and further assessment of Pixian broad-bean paste.Keywords:non-volatile organic acid;amino acid;HPLC;amino acid automatic analyzer;Pixian broad-bean paste
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2023
·
IF 5.2
Shuai Zhao,Chengtuo Niu,Yiheng Wang,Xiaoyang Li,Feiyun Zheng,Chunfeng Liu,Jinjing Wang,Qi Li
This study aimed to elaborate the contributions of sunlight-expose process and core-microbiota metabolism on improving the Doubanjiang flavor profile. Four Doubanjiang fermentation models were designed with sunlight-expose and core-microbiota metabolism as independent variable. It was found that the synergism of sunlight-expose and core taxa metabolism was favorable to improve the diversity of volatile and non-volatile compounds during Doubanjiang fermentation, a total of 49 VOCs were screened to characterize this effect contributed by sunlight and core taxa. The contribution for core-microbiota metabolism to flavor profile reached 71.3%, which was much higher than that of sunlight-expose process (28.6%), Additionally, the proportion of Staphylococcus (31.9%) and Zygosaccharomyces (21.9%) is more prominent to flavor profile among 4 core microorganisms after RDA analysis, and the environment with light-expose was beneficial to promote the growth of A. oryzae , S. carnosus and Z. rouxii . The situ fermentation was conducted to further verify the role of sunlight-expose, Z. rouxii and S. carnosus in improving the Doubanjiang flavor profile. This study was conducive to reveal the scientific mechanism behind the traditional Doubanjiang fermentation, and provide the new insight to Doubanjiang brewing technology.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Weifeng Sun,Jing Ding,Xiaoqing Ye,Xiaoqing Mei,Yu Chen,Yuhui Zheng,Changbo Peng,Zhenming Che,Yi Liu,Yuan Liu,Wenwu Ding
In this study, the flavor of the doubanjiang-meju product in the rotary-drum fermenter (PRF) was evaluated by comparing that of the product under the constant temperature (PCT) and the product in the traditional fermentation (PTF). The physicochemical indexes of PRF were optimal, with organic acid content 1.1 and 1.76 times that of PCT and PTF, respectively. A total of 201 flavors were detected in the three products. The flavor content in PRF were 27.24% and 130.72% higher than in PCT and PTF while its aflatoxin B 1 (AFB 1 ) content was the lowest. The colors of PRF were closer to the reddish-brown, and the PRF possessed higher sauce flavor, enduring fragrance, alcohol smell as quantitative descriptive analysis (QDA) shows. A total of four aroma compounds with OAV>1 were identified in the three products. Correlation analysis indicated that the correlations between aromas and other indicators in PRF were the most obvious. These results indicated that the PRF quality was superior to that of PCT and PTF because of the improved mass and heat transfer. The large-scale industrial production might be limited due to the equipment rotation. This study could provide valuable reference to improve the flavor and quality of doubanjiang-meju.
研究领域:
食品科学
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微生物学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Chengtuo Niu,Yiyang Liu,Heng Li,Chunfeng Liu,Qi Li
This study aimed to elaborate the biochemical and chemosensory characteristics of doubanjiang fermentation via a two-stage controlled temperature. HL group with variable temperature (40 °C → 30 °C) and NTF group fermented following traditional technique were prepared and their volatile and non-volatile metabolites were compared through multivariate statistical analysis. HL group favored the accumulation of amino acid nitrogen, free amino acids and organic acids in the early stage and maintained adequate total acids and biogenic amines in the mid-late stage. HL group also had preferred jiang and fruity flavor through sensory evaluation. A total of 116 volatile metabolites were identified in HL or NTF groups and 22 marker volatile metabolites were screened through the combinational use of OPLS-DA and Random Forest analysis. Stronger anti-oxidant ability was observed in HL group while adequate number of acidic compounds and biogenic amines were ensured. This indicated that the two-stage controlled temperature fermentation was beneficial for doubanjiang fermentation.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2025
·
IF 6.6
Lilan Chen,Can Yuan,Hong Gao,Zuming Chen,Songcheng Zhan
Precise stir-frying temperature is essential for shaping the flavor characteristics of Pixian broad bean paste (PBBP). This study investigated the effects of different stir-frying temperatures ( 80, 100, 120, and 140 °C) on volatile and non-volatile compounds in PBBP. Using flavoromics methodologies, 70 aroma compounds and 61 discrete peptides were identified via gas chromatography-ion mobility and ultra-performance liquid chromatography-mass spectrometry, respectively. A significant increase in aldehyde, alcohol, and ketone contents occurred with increasing temperature. Small-molecule peptides and fatty acids levels peaked at 120 °C, whereas the concentrations of organic acids and amino acids increased further with temperature. Orthogonal partial least squares analysis highlighted variations in flavor profiles, which were attributed to 31 volatile compounds and 25 taste compounds, differentially abundant between fried and untreated PBBP. This study demonstrated that flavoromics can effectively analyze and detect variations in both volatile and non-volatile flavor compounds of PBBP across different stir-frying temperatures.
研究领域:
食品科学
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分析化学
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产品关联
DOI
高影响因子
Systems Microbiology and Biomanufacturing
·
2022
·Vol. 3
·期 2
·262-272
·
IF 0
Niu Chengtuo,Xing Xianlei,Zheng Feiyun,Liu Chunfeng,Wang Jinjing,Li Qi
This study aimed to reveal the effect of salt reduction on the nutritional, functional and sensory aspects of doubanjiang through preparing three sets of doubanjiang fermentation (Sample H, Sample M and Sample L) with different salt concentrations. The results showed that fermentation with lower salt concentration led to significantly higher amino acids concentrations in doubanjiang, while the organic acids concentrations were also slightly increased. For biologically active compounds, the concentrations of total flavonoids, total phenols and five monomer isoflavones in Sample L were all significantly higher than those in Sample M and Sample H. Moreover, better anti-oxidant ability was observed in doubanjiang samples fermented with lower salt concentration. Bacillus and Millerozyma genus were found to be closely related to the formation of amino acids and biologically active compounds in doubanjiang, while organic acids were highly correlated with Cronobacter , Erwinia , Trabulsiella , Enterobacter and Millerozyma genus. Through sensory evaluation and electric tongue, unsatisfactory sensory characteristics, such as lighter color, strong acid taste and off-flavor, were found in lower salt fermented doubanjiang samples. This indicated that lower salt concentration favored the nutrition and function of doubanjiang while negatively influenced doubanjiang flavor. This study deepened our understanding of the roles of salt concentration on doubanjiang fermentation and provided guidance for the further development of low-salt doubanjiang .
研究领域:
食品科学
·
微生物学
·
生物化学
·
感官分析
✓ 已验证
DOI
Frontiers in Microbiology
·
2023
·
IF 5.2
Li Heng,Lu Zhen-Ming,Deng Wei-Qin,Zhang Qi-Sheng,Chen Gong,Li Qi,Xu Zheng-Hong,Ma Yan-He
Broad bean paste-meju was fermented by a mixture of broad bean koji and saline; koji fermentation is an essential process for the production of broad bean paste-meju. Aspergillus oryzae was the most widely used in sauce fermentation. The purpose of this study was to research the factory adaptability of the highly efficient A. oryzae PNM003 and further evaluate the effect of fermentation conditions and fermentation strains on koji. A. oryzae PNM003 was compared with the widely used strain HN 3.042 not only in the laboratory but also in factory conditions (large scale). Results showed that the koji made with the same starter in the factory had a greater amount of fungi than that in the laboratory. Bacteria and yeast levels in HN_L koji were higher than in PN_L koji. As for fungi constitution, almost only Aspergillus survived in the end through the microorganism self-purification process during koji fermentation. As for the bacterial constitution, koji was grouped by fermentation conditions instead of fermentation starter. PN koji had higher protease activity and a higher content of total acids, amino acid nitrogen, amino acids, and organic acids in the laboratory conditions. Nevertheless, in factory conditions, PN koji and HN koji had similar indexes. As for volatile flavor compounds, koji made with the two starters in the same condition was grouped together. As for the same starter, there were more flavor compounds metabolized in the factory condition than in the laboratory condition, especially esters and alcohols. The results showed PN was a highly efficient strain to ferment koji, but the advantages were expressed more remarkably in laboratory conditions. In brief, the fermented condition had a greater influence than the fermentation starter for broad bean koji.
研究领域:
食品科学
·
微生物学
·
发酵技术
✓ 已验证
DOI
PubMed
高影响因子
Food Bioscience
·
2022
·
IF 5.318
Chengtuo Niu,Xianlei Xing,Xiaohong Yang,Feiyun Zheng,Chunfeng Liu,Jinjing Wang,Qi Li
This study aimed to obtain an Aspergillus oryzae strain with high protease activity and to evaluate its potential to apply as starter culture in bean-based fermented foods (BBFFs) production using doubanjiang fermentation as research model. A. oryzae BL18 with higher protease activity than the commonly used starter A. oryzae 3.042 was obtained through two rounds of screening. Moreover, this strain was also proved to be safe to apply in BBFFs fermentation due to the lack of the ability to produce aflatoxin B1 through genomic and experimental analysis. A. oryzae BL18 was optimal to grow under 0–12% salinity, 25–40 °C and pH4-6. During koji -making, A. oryzae BL18 had stronger ability to produce spores (4.19 × 10 8 spores/g dry weight) and to secrete protease (4654.35 U/g) than A. oryzae 3.042 (2.89 × 10 8 spores/g dry weight and 3604.40 U/g). Significantly higher concentrations of umami amino acids and volatile flavor compounds were found in doubanjiang fermentation inoculated by A. oryzae BL18 while better sensory characteristics were observed. Therefore, A. oryzae BL18 might be a promising starter to apply in fermentation of doubanjiang or other BBFFs.
研究领域:
食品科学
·
微生物学
·
发酵技术
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）