Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China.
School of Biotechnology, Jiangnan University, Wuxi 214122, China.
Food Chem. 2021 Jul 30;351:128454. doi: 10.1016/j.foodchem.2020.128454. Epub 2021 Jan 30.
This study aimed to elaborate the roles of salt concentration on doubanjiang (broad bean paste) fermentation. Three sets of doubanjiang samples which had lower salt concentration than commercial doubanjiang were prepared and the physicochemical parameters, biogenic amines, flavor, microbial dynamics were analyzed during fermentation. The salt reduction showed significant effect on the dynamics of bacteria and fungi, thus leading to doubanjiang samples with different properties. Salt reduction during fermentation relieved the osmotic pressure towards microbes, which favored the accumulation of amino acid nitrogen, amino acids, and volatile flavor compounds. However, higher concentrations of total acids and biogenic amines and the existence of conditional pathogens, such as Klebsiella, Cronobacter and Acinetobacter genera, were observed in salt reduced doubanjiang samples, which was undesirable for doubanjiang quality. This study would deep our understanding of the roles of salt on doubanjiang fermentation.
本研究旨在阐述盐浓度对豆瓣酱（蚕豆酱）发酵的作用。制备了三组盐浓度低于市售豆瓣酱的豆瓣酱样品，并在发酵过程中分析了其理化参数、生物胺、风味和微生物动态。盐度降低对细菌和真菌的动态有显著影响，从而导致豆瓣酱样品具有不同的特性。发酵过程中的盐度降低减轻了微生物的渗透压，有利于氨基酸氮、氨基酸和挥发性风味化合物的积累。然而，在低盐豆瓣酱样品中观察到总酸和生物胺浓度较高，以及条件致病菌（如克雷伯氏菌属、克罗诺杆菌属和不动杆菌属）的存在，这对豆瓣酱的质量是不利的。本研究将加深我们对盐在豆瓣酱发酵中的作用的理解。
