Development of a defined autochthonous starter through dissecting the seasonal microbiome of broad bean paste

Yun Jia; Cheng-Tuo Niu; Fei-Yun Zheng; Chun-Feng Liu; Jin-Jing Wang; Zhen-Ming Lu; Zheng-Hong Xu; Qi Li

doi:10.1016/j.foodchem.2021.129625

Development of a defined autochthonous starter through dissecting the seasonal microbiome of broad bean paste

Food Chem. 2021 Mar 20:357:129625. doi: 10.1016/j.foodchem.2021.129625. Online ahead of print.

Authors

Yun Jia¹, Cheng-Tuo Niu¹, Fei-Yun Zheng¹, Chun-Feng Liu¹, Jin-Jing Wang¹, Zhen-Ming Lu², Zheng-Hong Xu³, Qi Li⁴

Affiliations

¹ Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China.
² National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China.
³ Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China. Electronic address: zhenghxu@jiangnan.edu.cn.
⁴ Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; Synergetic Innovation Center of Jiangsu Modern Industrial Fermentation, Jiangnan University, Wuxi 214122, China. Electronic address: liqi@jiangnan.edu.cn.

PMID: 33864999
DOI: 10.1016/j.foodchem.2021.129625

Abstract

Bean-based fermentation foods are usually ripened in open environment, which would lead to inconsistencies in flavor and quality between batches. The physicochemical metabolism and microbial community of seasonal broad bean paste (BBP) were compared to distinguish discriminant metabolites and unique taxa, as well as their specific reasons for different flavor and quality in this study. Here, we found that environmental variables led to the seasonal distribution of microbiota, and differential microorganisms further contributed to the inconsistency of flavor quality, in which Lactobacillales was responsible for the higher titratable acid and amino acid nitrogen concentration in winter pei, while Saccharomycetales benefited the formation of volatile flavor substances in autumn pei. Additionally, we compared the effect of different combinations of Lactobacillales with Zygosaccharomyces rouxii on the quality of BBP, and found that W. confusa was more suitable for BBP fermentation rather than T. halophilus in terms of sensory characteristics and physicochemical metabolites.

Keywords: Bioaugmented co-inoculation; Chinese broad bean paste; Microbial community; Seasonal variability.