LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
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.
研究领域:
微生物学
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食品科学
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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
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生物化学
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产品关联
DOI
PubMed
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
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DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8.8
Ying Liu,Beibei Shang,Chunfeng Liu,Feiyun Zheng,Jinjing Wang,Qi Li,Chengtuo Niu
Staphylococcus carnosus and Zygosaccharomyces rouxii are key microbial drivers in high-salinity doubanjiang fermentation. As sodium salt reduction is demanded recently, understanding the behavior of these core microbes under lower salinity is crucial. Therefore, this study aimed to elucidate the growth, metabolic characteristics and interaction between Z. rouxii Y-8 and S. carnosus M43 under 9%, 12% and 15% salinities. Through mono- and co-culture experiments, the interaction between Z. rouxii and S. carnosus was strongly influenced by salinity. A positive interaction was observed at 9% and 12% salinities while the interaction shifted from positive to negative at 15% salinity. Physically separated co-culture experiments confirmed that the interaction between these two strains was maintained via extracellular metabolites instead of direct physical contact. Moreover, differential metabolites in co-culture groups under different salinities were analyzed by untargeted metabolomics and OPLS-DA. 145 differential metabolites were identified and isovalerylglutamic acid, isoquinoline and vitamin K3 were found to be different among all three groups. Finally, Z. rouxii and S. carnosus were applied in doubanjiang fermentation under different salinities. The results showed that doubanjiang inoculated with Z. rouxii and S. carnosus under 9% and 12% salinities showed better sauce and fruity aroma while 15% salinity favored the formation of color and texture in doubanjiang . The results indicated that the positive interaction between Z. rouxii and S. carnosus under relatively low salinities was beneficial for shaping doubanjiang flavor.
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DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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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
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产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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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
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产品关联
DOI
高影响因子
Food Bioscience
·
2023
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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
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微生物学
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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
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微生物学
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生物化学
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感官分析
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DOI
LWT-FOOD SCIENCE AND TECHNOLOGY
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2025
·
IF 6.6
Hong Liu,Xiaoqing Mei,Xiaoqing Ye,Yuan Liu,Yuhui Zheng,Yu Chen,Ziqi Xiao,Yusheng Xu,Jing Ding,Ping Liu,Min Xu,Weifeng Sun,Wenwu Ding
The doubanjiang-meju was an important intermediate product for Pixian Douban (PXDB) production. In this study, the fermentation in rotary drum fermenter (FRDF) for doubanjiang-meju was studied by comparing with the fermentation in the fermenter of constant temperature (FFCT). Compared with the FFCT, the FRDF showed higher contents of organic acids and free amino acids, and lower content of aflatoxin B 1 (AFB 1 ). The largest quantity of detected volatiles was 87 in the FRDF but 78 in the FFCT. Six key aromas in the FRDF showed stronger odor activities than those in the FFCT, and one key aroma 2,6-dimethylpyrazine appeared only in the FRDF. The core microbes were the same in the two processes except that Tetragonococcus halophilus appeared only in the FRDF, but the microorganisms in the FRDF presented more effective for the flavor formations and the AFB 1 degradation. The results indicated the FRDF had the better performances than the FFCT.
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产品关联
DOI
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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产品关联
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
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）