Liao Shiqi, Han Jinlin, Jiang Chunyan, Zhou Binbin, Jiang Zhenju, Tang Jie, Ding Wenwu, Che Zhenming, Lin Hongbin
School of Food and Bio-engineering, Xihua University, Chengdu 610039, China.
Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China.
Food Chem X. 2022 Dec 27;17:100556. doi: 10.1016/j.fochx.2022.100556. eCollection 2023 Mar 30.
With the advancement of industrialization, tank fermentation technology is promising for Pixian broad bean paste. This study identified and analyzed the general physicochemical factors and volatile metabolites of fermented broad beans in a thermostatic fermenter. Headspace solid-phase microextraction (HS-SPME)-two-dimensional gas chromatography-mass spectrometry (GC × GC-MS) was applied to detect the volatile compounds in fermented broad beans, while metabolomics was used to explore their physicochemical characteristics and analyze the possible metabolic mechanism. A total of 184 different metabolites were detected, including 36 alcohols, 29 aldehydes, 26 esters, 21 ketones, 14 acids, 14 aromatic compounds, ten heterocycles, nine phenols, nine organonitrogen compounds, seven hydrocarbons, two ethers, and seven other types, which were annotated to various branch metabolic pathways of carbohydrate and amino acid metabolism. This study provides references for subsequent functional microorganism mining to improve the quality of the tank-fermented broad beans and upgrade the Pixian broad bean paste industry.
随着工业化的推进，罐式发酵技术对郫县豆瓣酱具有广阔前景。本研究对恒温发酵罐中发酵蚕豆的一般理化因子和挥发性代谢产物进行了鉴定与分析。采用顶空固相微萃取（HS-SPME）-二维气相色谱-质谱联用（GC×GC-MS）检测发酵蚕豆中的挥发性化合物，同时利用代谢组学探究其理化特性并分析可能的代谢机制。共检测到184种不同代谢产物，包括36种醇类、29种醛类、26种酯类、21种酮类、14种酸类、14种芳香族化合物、10种杂环化合物、9种酚类、9种有机氮化合物、7种烃类、2种醚类以及7种其他类型，这些代谢产物被注释到碳水化合物和氨基酸代谢的各种分支代谢途径中。本研究为后续挖掘功能微生物以提高罐式发酵蚕豆品质及提升郫县豆瓣酱产业水平提供了参考。
