School of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR China.
College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China.
Int J Food Microbiol. 2021 Aug 2;351:109262. doi: 10.1016/j.ijfoodmicro.2021.109262. Epub 2021 Jun 1.
Chinese horse bean-chili-paste (CHCP), a fermented condiment in China, is traditionally manufactured through naturally spontaneous semi-solid fermentation procedures without intentionally inoculated microorganisms. The aim of this study was to investigate the effect on microbiota and quality variations during CHCP fermentation by inoculation of selected autochthonous microorganisms Bacillus amyloliquefaciens and Candida versatilis. The results showed that relative abundance of Bacillus in the samples inoculated with B. amyloliquefaciens were increased from about 0.6% to almost 25%, and the batches bio-augmented with C. versatilis exhibited clearly 0.7 Lg copies/g higher biomass than that of the other samples. By bio-augmentation, six enzyme activities, namely acid protease, leucine aminopeptidase, α-amylase, cellulose, β-glucosidase and esterase, were considerably enhanced. As a result, inoculation of these two strains exhibited significant effect on the volatile profiles of CHCP. B. amyloliquefaciens herein was found to contribute mainly to the accumulation of acids, sulfur-containing compounds and pyrazines, whereas C. versatilis was considerably associated with the formation of alcohols, esters and phenols. This study proved that combination of B. amyloliquefaciens and C. versatilis could obtain more extensive aroma profiles, especially for the enrichment of miso-like and fruity flavors, which could provide a guideline for the tailored control of CHCP fermentation process.
中国马豆-辣椒酱（CHCP）是中国传统的发酵调味品，传统上是通过自然自发的半固态发酵工艺生产的，没有故意接种微生物。本研究的目的是研究通过接种选定的土著微生物解淀粉芽孢杆菌和毕赤酵母对 CHCP 发酵过程中微生物区系和质量变化的影响。结果表明，接种解淀粉芽孢杆菌的样品中芽孢杆菌的相对丰度从约 0.6%增加到几乎 25%，而用毕赤酵母生物强化的批次的生物量比其他样品高出 0.7 Lg 拷贝/g。通过生物强化，六种酶活性，即酸蛋白酶、亮氨酸氨肽酶、α-淀粉酶、纤维素、β-葡萄糖苷酶和酯酶，得到了显著提高。因此，这两种菌株的接种对 CHCP 的挥发性特征产生了显著影响。本研究发现，解淀粉芽孢杆菌主要有助于酸、含硫化合物和吡嗪的积累，而毕赤酵母则与醇、酯和酚的形成密切相关。本研究证明，解淀粉芽孢杆菌和毕赤酵母的组合可以获得更广泛的香气特征，特别是可以丰富酱味和水果味，这为 CHCP 发酵过程的定制控制提供了指导。
