Chengtuo Niu,Lina Yang,Feiyun Zheng,Chunfeng Liu,Jinjing Wang,Xin Xu,Qi Li
This study aimed to provide a systematic analysis of the effect of environmental factors on the growth and volatile flavor compounds (VFCs) production ability of Zygosaccharomyces rouxii Y-8 and further elucidate its contribution to doubanjiang fermentation in different salinity. Lower salinity (0–9%), acidic pH (4.5–5.5), moderate temperature (25–35 °C) and air exposure favored the growth and VFCs accumulation of Z. rouxii Y-8, which also had higher concentrations of key jiang flavor contributing compounds benzene ethanol, 2-methoxy-phenol and pyrazines. Interestingly, samples with higher VFCs concentration were found to contain less kinds of VFCs. When inoculated into doubanjiang fermentation, Z. rouxii Y-8 showed critical roles on the formation of VFCs in doubanjiang . Among doubanjiang samples fermented in different salinity, doubanjiang with 9% salinity had the highest kinds of VFCs. Moreover, its flavor was more balanced and the jiang flavor was stronger. This indicated that the presence of adequate salinity was necessary for Z. rouxii Y-8 to produce critical VCFs responsible for doubanjiang flavor. The results would provide researchers and manufacturers with a deeper understanding of the characteristics of Z. rouxii Y-8 and rationales to utilize Z. rouxii Y-8 as starter to produce high quality BBFFs.
Shuai Zhao,Chengtuo Niu,Yiheng Wang,Feiyun Zheng,Chunfeng Liu,Jinjing Wang,Qi Li
Zygosaccharomyces rouxii ( Z. rouxii ) and Staphylococcus carnosus ( S. carnosus ) are fundamental taxa in spontaneous bean-based food fermentation , playing a vital role in flavor generation and macromolecule degradation. The present study aimed to investigate the biological mechanisms underlying the interaction between Z. rouxii Y-8 and S. carnosus M43 in BBP (broad bean paste) moromi by mono- and co-culture. It was found that the biomass of Z. rouxii and S. carnosus was higher in co-culture than that in mono-culture ( p < 0.05), indicating that a facilitation relationship among them. Moreover, the observed intensity of facilitation (OIF) peaked at 0.479 ± 0.002 under aerobic conditions, which was higher than that under anaerobic conditions (0.147 ± 0.014). Furthermore, the facilitative microbial interaction showed the stability and robustness during co-culture with different inoculum proportions (1:3, 1:5, 1:7, 1:10) and cell passage from 1 to 4 generations. Physical separation co-culture and acetic acid tolerance test revealed that acetic acid played a crucial role in regulating the interaction between Z. rouxii (R 2 = 0.6955) and S. carnosus (R 2 = 0.7097), with metabolic complementarity and inhibition alleviation as the underlying mechanisms. Additionally, Z. rouxii and S. carnosus as starter could enhance the accumulation of flavor compound, and accelerate the maturity of BBP fermentation. The dissection of interaction between Z. rouxii and S. carnosus provided valuable insights for revealing the complex web of relationships among microbiota and the development of microbial starter in BBP brewing ecosystem.
危险品化学品经营许可证（带存储）