Cao Chengxu, Kong Yanwen, Ha Siyu, Gao Yuzhe, Min Zhongman, Yan Congyang, Peng Lianxin, Yang Qingyu
College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, PR China.
School of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR China.
Food Res Int. 2025 Oct;218:116832. doi: 10.1016/j.foodres.2025.116832. Epub 2025 Jun 12.
Qingke, a specialty cereal from the Tibetan Plateau, is known for its rich content of proteins, polyphenols, β-glucan, and other bioactive compounds. The incorporation of Qingke powder into soybean paste enhances both its flavor and nutritional profile. However, there is a need to deepen the understanding of how microbial communities and physicochemical changes contribute to the flavor and nutritional characteristics of Qingke-based fermented products. This study investigated the physicochemical properties, volatile compounds, and microbial community dynamics in Qingke bean paste (QBP) throughout the fermentation process. Significant increases in titratable acid, amino acid content, and enzyme activity were observed over the fermentation period. The dominant microorganisms identified included Bacillus, Pediococcus, Issatchenkia, and Aspergillus. Although the abundance of both Bacillus and Aspergillus gradually decreased, the abundance of Pediococcus and Issatchenkia increased. Redundancy analysis revealed salinity and moisture as the primary factors driving microbial community changes. Spearman's correlation analysis demonstrated a strong positive relationship between the volatile compounds in QBP and the presence of Bacillus and Issatchenkia, indicating their key roles in flavor development. This study provides valuable insights into the taxonomic shifts in microbial communities and the formation of flavor metabolites during QBP fermentation, offering a foundation for further advancements in the processing of Qingke-based products.
青稞是青藏高原的一种特色谷物，以富含蛋白质、多酚、β-葡聚糖和其他生物活性化合物而闻名。将青稞粉加入豆瓣酱中可增强其风味和营养成分。然而，有必要更深入地了解微生物群落和理化变化如何影响青稞基发酵产品的风味和营养特性。本研究调查了青稞豆瓣酱（QBP）在整个发酵过程中的理化性质、挥发性化合物和微生物群落动态。在发酵期间，可滴定酸、氨基酸含量和酶活性显著增加。鉴定出的优势微生物包括芽孢杆菌属、片球菌属、伊萨酵母属和曲霉属。虽然芽孢杆菌属和曲霉属的丰度逐渐降低，但片球菌属和伊萨酵母属的丰度增加。冗余分析表明盐度和水分是驱动微生物群落变化的主要因素。Spearman相关性分析表明，QBP中的挥发性化合物与芽孢杆菌属和伊萨酵母属的存在之间存在很强的正相关关系，表明它们在风味形成中起关键作用。本研究为QBP发酵过程中微生物群落的分类学变化和风味代谢产物的形成提供了有价值的见解，为青稞基产品加工的进一步发展奠定了基础。
