Foods
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2026
·Vol. 15
·期 10
·1744
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IF 6
Jing Cai,Ling Zhang,Hao Zhou,Xingjiang Li,Shaotong Jiang
Fermented soybean paste, a traditional high-salt condiment, faces challenges in standardization and quality control due to its reliance on natural fermentation. This study systematically evaluated the effects of a defined starter culture,Tetragenococcus halophilusCICC 10286, on soybean paste fermentation by comparing natural fermentation (NF) and fortified fermentation (FF). Compared with NF, FF maintained a higher moisture in the later stage (NF-LS: 50.30%; FF-LS: 60.08%) and lower total acid levels in the middle and later stages (NF-MS: 1.58 g/100 g; FF-MS: 0.96 g/100 g; NF-LS: 2.23 g/100 g; FF-LS: 1.11 g/100 g). Although protein degradation was more pronounced in the FF group at the midpoint (p< 0.0001), the lower accumulation of amino acid nitrogen suggests a potential shift in nitrogen metabolism, possibly toward enhanced transamination or deamination processes. Free amino acid profiling indicated that FF facilitated earlier accumulation of umami and sweet amino acids, but the total free amino acid content in the later stage was lower. Specifically, Glu and Asp reached 724.47 nmol/L and 305.52 nmol/L, respectively, in NF-LS, whereas the corresponding values in FF-LS were 397.16 nmol/L and 275.46 nmol/L. Meanwhile, Pro reached 337.81 nmol/L in FF-MS, indicating earlier accumulation of some amino acids under FF. Notably, the proportion of bitter amino acids in the FF group was reduced in the later stage. Microbial community analysis showed that FF promoted the enrichment ofTetragenococcusand halotolerant bacteria, such asHalomonas, at the midpoint, and increased the relative abundance of the aroma-producing yeastZygosaccharomyces(NF-MS: 37.73%; FF-MS: 65.11%). Functional prediction based on PICRUSt2 suggested a higher predicted abundance of genes involved in pyruvate metabolism and branched-chain amino acid degradation in the FF group. These findings demonstrate thatT. halophilusCICC 10286, as a starter culture, can effectively modulate the fermentation of soybean paste, providing a scientific basis for developing standardized and quality-controlled fermentation processes.
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高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Shiyu Wu,Zhenxiao Sun,Jian Guo,Dongmei Li,Xinping Lin,Sufang Zhang,Chaofan Ji
Soy sauce, a traditional fermented soybean condiment originating in Asia, is now enjoyed worldwide. As its popularity grows, ensuring both its safety and high quality has become increasingly important. In industrial production, starter cultures are essential for controlling microbial communities and enhancing the safety and quality of the product. This study initially screened bacterial starter cultures with the ability to degrade biogenic amines (BAs), followed by their mono- or co-inoculation in soy sauce fermentation. The results showed that mono-inoculation with Tetragenococcus halophilus C88, Tetragenococcus halophilus C13, Lactiplantibacillus plantarum H6 and Staphylococcus piscifermentans S1 reduced BAs levels by 28.13 %, 29.55 %, 18.90 % and 14.63 % respectively. Concurrently, these treatments increased the total volatile organic compounds (VOCs) by 28.00 %, 82.68 %, 46.67 % and 80.13 % respectively. Notably, co-inoculation of T. halophilus C88 with Lpb. plantarum H6 led to superior BA degradation decreased by 31.39 %, while co-inoculating T. halophilus C13 and S. piscifermentans S1 resulted in a greater increase in VOCs compared to mono-inoculation, achieving a 105.07 % rise compared to natural fermentation. These findings indicate that synergistic interactions between co-fermentation starters can improve soy sauce quality. Additionally, the research highlights the potential of using complementary starter cultures to influence the metabolic pathways of key VOCs, offering valuable insights for enhancing both the safety and flavor profiles of soy sauce in industrial production.
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PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8
Yaoyao Tian,Yufeng Du,Qian Yang,Chi Zhao,Fengju Zhang,Suyi Zhang,Zhihua Li,Qi Li
To address health risks of traditional high-salt Doubanjiang , reduced-salt fermentation has been adopted, often accompanied by enrichment of specific lactic acid bacteria (LAB) including Ligilactobacillus , Tetragenococcus and Levilactobacillus . Nevertheless, their key roles and potential molecular mechanisms in flavor formation remain incompletely elucidated. This study aimed to clarify the flavor formation mechanisms driven by the three LAB strains in low-salt Doubanjiang . First, sterilized low-salt Doubanjiang (10 %, w /w) was individually inoculated with our laboratory-isolated Ligilactobacillus acidipiscis YQ11, Tetragenococcus halophilus YQ19 and Levilactobacillus brevis YQ20 for axenic fermentation. Then, physicochemical analyses showed all strains significantly reduced pH and increased total acid by 12.3 %–21.5 %. Next, metabolomic profiling revealed the inoculation raised volatile flavor compounds from 9 to 34–40 types, with 23 key differential metabolites identified (VIP ≥ 1, p < 0.05). Each strain had distinct traits: YQ11 accumulated lactic acid (7.80 mg/g) and acetic acid (15.38 mg/g); YQ19 produced smoky 4-ethylphenol and the highest benzyl alcohol (18.06 mg/kg); YQ20 excelled in ester synthesis and specifically accumulated umami L-aspartic acid. Furthermore, whole-genome sequencing and metabolic pathway analysis of the strains were conducted. Finally, integrated genomic and metabolomic analysis uncovered core flavor-related genes, revealing potential molecular mechanisms. This study clarifies the distinct roles of enriched LABs in low-salt Doubanjiang flavor development, providing core microbial resources for rational strain selection and theoretical support for precisely modulating low-salt fermented food flavor.
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PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Ya Liu,Yueying Zhang,Feiwu Long,Jinrong Bai,Yina Huang,Hong Gao
An abundance of low-salt sausages had emerged in the market as high salt intake may pose health risks to humans while their limited shelf-life becomes an urgent issue. In this study, tea-polyphenol/β-cyclodextrin/NaCl inclusion complexes (ICs) with thermal stability and better antioxidant activity were successfully prepared, their effects on the quality of low-salt sausages were investigated. The sausages were manufactured with the addition of ICs and NaCl with or without tea-polyphenols respectively, and they were stored at 25 °C for 28 days. IC group exhibited significantly lower oxidation of lipids and protein as the tea-polyphenols in the ICs could exert better antioxidant properties because of the special encapsulation structure. Besides, ICs could inhibit the growth of pathogens preventing the off-flavor. Also, ICs promoted the growth of P. pentosaceus with a strong antioxidant capacity in the sausage model, which maintained the existing pleasant flavor by preventing the oxidation of phenol and alcohol compounds. Meanwhile, ICs also accelerated the growth of Tetragenococcus , which contributed to flavor development at the later stages of fermentation by producing more esters. Hence, it was suggested that ICs could be utilized as a promising salt replacement to improve the quality of traditional Sichuan-style sausages.
研究领域:
食品科学
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食品技术
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营养学
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微生物学
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高影响因子
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