Luo Aiguo, Guo Yuyu, Zhu Min, Hu Bianfang
Department of Biological Science and Technology Jinzhong University Jinzhong China.
Shanxi Center of Technology Innovation for Compound Condiment Jinzhong University Jinzhong China.
Food Sci Nutr. 2024 Aug 21;12(10):8118-8128. doi: 10.1002/fsn3.4322. eCollection 2024 Oct.
Bean paste is a traditional Chinese fermented condiment, which is loved by consumers for its pleasant flavor and nutritional properties. However, the microbial communities and related flavor compounds in bean paste remain unclear. We studied the correlation between the core functional microorganisms and flavor compounds in bean paste samples at different fermentation stages. Bacterial and fungal communities changed significantly during fermentation. The results indicated that the dominant bacterial genera were , , and . The dominant fungi were and . During the early and late stages of bean paste fermentation, alcohols, hydrocarbons, esters, and phenols were the main flavor compounds detected. The types and proportions of alcohols and esters in the bean pastes fermented for different durations were similar, whereas the relative contents of phenols and hydrocarbons were higher in the later stages of fermentation. Correlation analysis revealed that core functional microorganisms played a key role in the fermentation process, and the potential correlation between bacterial genera and flavors was stronger than that of fungal genera. abundance was significantly correlated with the flavor levels of ethyl oleate, ç-pinene, diallyl disulfide, á-myrcene, D-limonene, and tetradecanoic acid, ethyl ester. The abundance of and was significantly correlated with the flavor levels of á-myrcene, ç-pinene, and DL-3-phenyllactic acid. This study explored the relationship between microorganisms and flavor compounds in bean paste to deepen our understanding of the mechanism of flavor formation for bean paste.
豆瓣酱是一种传统的中国发酵调味品，因其宜人的风味和营养特性而受到消费者喜爱。然而，豆瓣酱中的微生物群落和相关风味化合物仍不明确。我们研究了豆瓣酱在不同发酵阶段核心功能微生物与风味化合物之间的相关性。发酵过程中细菌和真菌群落发生了显著变化。结果表明，优势细菌属为[具体细菌属1]、[具体细菌属2]和[具体细菌属3]。优势真菌为[具体真菌属1]和[具体真菌属2]。在豆瓣酱发酵的早期和后期，检测到的主要风味化合物为醇类、烃类、酯类和酚类。不同发酵时长的豆瓣酱中醇类和酯类的种类和比例相似，而酚类和烃类的相对含量在发酵后期较高。相关性分析表明，核心功能微生物在发酵过程中起关键作用，细菌属与风味之间的潜在相关性强于真菌属。[具体细菌属4]的丰度与油酸乙酯、α-蒎烯、二烯丙基二硫醚、α-月桂烯、D-柠檬烯和十四烷酸乙酯的风味水平显著相关。[具体细菌属5]和[具体细菌属6]的丰度与α-月桂烯、α-蒎烯和DL-3-苯乳酸的风味水平显著相关。本研究探索了豆瓣酱中微生物与风味化合物之间的关系，以加深我们对豆瓣酱风味形成机制的理解。
