College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
Food Chem. 2025 Jan 15;463(Pt 1):141076. doi: 10.1016/j.foodchem.2024.141076. Epub 2024 Sep 3.
This study utilized metabolomics and metagenomics to investigate the microbial composition and functions in low- and high-salt Chinese horse bean-chili pastes (CHCPs). The results showed that 25 key metabolites were identified to distinguish the flavor attributes between the two samples. Leuconostoc was identified as the dominant microbiota in low-salt CHCP, while Pantoea prevailed in the high-salt CHCP. Compared to traditional high-salt fermentation, low-salt and inoculated fermentation promoted the increase in the relative abundances of Companionlactobacillus, Levilactobacillus, Tetragenococcus, Zygosaccharomyces and Wickerhamiella as well as the enrichment of carbohydrate and amino acid metabolic pathways, which contributed to the enhancement of characteristic flavor compounds. Further metabolic pathway reconstruction elucidated 21 potential microbial genera associated with the formation of key metabolites, such as Leuconostoc, Levilactobacillus, Pantoea, and Pectobacterium. This study may provide insights for optimizing the fermentation process and improving the flavor quality of low-salt CHCP and similar fermentation products. KEYWORDS: Low-salt fermentation Hight-salt fermentation Chinese horse-bean chili paste Flavor formation Metabolomics Metagenomics.
本研究利用代谢组学和宏基因组学技术，研究了低盐和高盐中国马豆-辣椒糊（CHCP）中的微生物组成和功能。结果表明，鉴定出 25 种关键代谢物可区分两种样品的风味属性。低盐 CHCP 中的优势微生物菌群为肠膜明串珠菌，而高盐 CHCP 中则为 Pantoea。与传统的高盐发酵相比，低盐和接种发酵促进了伴生乳杆菌、Levilactobacillus、四链球菌、德式乳杆菌和魏斯氏菌等共生菌的相对丰度增加，以及碳水化合物和氨基酸代谢途径的富集，这有助于增强特征风味化合物。进一步的代谢途径重建阐明了 21 个与关键代谢物形成相关的潜在微生物属，如肠膜明串珠菌、Levilactobacillus、Pantoea 和果胶杆菌。本研究可为优化低盐 CHCP 和类似发酵产品的发酵工艺和提高其风味质量提供参考。关键词：低盐发酵；高盐发酵；中国马豆-辣椒糊；风味形成；代谢组学；宏基因组学。
