Liu Na, Hu Yue, Wu Mingxia, Qin Likang, Bao Aiming, Qin Weijun, Miao Song
School of Liquor and Food Engineering Guizhou University Guiyang China.
Chongqing Jiangjin Grain Reserves Co., Ltd Chongqing China.
Food Sci Nutr. 2024 Jul 19;12(10):7287-7305. doi: 10.1002/fsn3.4317. eCollection 2024 Oct.
Red sour soup is a Guizhou specialty condiment made by the natural fermentation of tomatoes and chili. In this study, three components (tomato acid, chili acid, and tomato and chili mixed acid) of split-fermented red sour soup were explored to compare the quality characteristics and microbial communities in the middle and late fermentation stages. The titratable acidity of mixed acids was lower than that of tomato acid and chili acid in the middle stage, but it was significantly increased in the late stage. The cell viability of lactic acid bacteria was mostly higher than that of yeasts during the whole fermentation. Also significantly increased in the late stage of fermentation were sensory scores and the signal intensity of sour substances. However, the signal intensity of both bitter and salty substances decreased, and the total amount of free amino acids was reduced. In addition, the antioxidant capacity of the samples and the dominant microorganisms were different between the two fermentation stages, and were the key common genus of the different components of split-fermented red sour soup. It is anticipated that this study would provide us an insight into the quality characteristics and microbial communities of split-fermented red sour soup.
红酸汤是一种贵州特色调味品，由番茄和辣椒自然发酵制成。本研究对分段发酵红酸汤的三种成分（番茄酸、辣椒酸以及番茄和辣椒混合酸）进行了探究，以比较发酵中期和后期的品质特性及微生物群落。混合酸的可滴定酸度在中期低于番茄酸和辣椒酸，但在后期显著增加。在整个发酵过程中，乳酸菌的细胞活力大多高于酵母菌。发酵后期感官评分和酸味物质信号强度也显著增加。然而，苦味和咸味物质的信号强度均下降，游离氨基酸总量减少。此外，两个发酵阶段样品的抗氧化能力和优势微生物不同，且是分段发酵红酸汤不同成分的关键共有属。预计本研究将为我们深入了解分段发酵红酸汤的品质特性和微生物群落提供帮助。
