Fermentation characteristics of Pixian broad bean paste in closed system of gradient steady-state temperature field

Wenwu Ding; Xiaoqing Ye; Xiaoyan Zhao; Yan Liu; Manna Zhang; Yifei Luo; Yuanru Xiong; Yi Liu; Zhenming Che; Hongbin Lin; Jiaquan Huang; Xiaoyu Tang

doi:10.1016/j.foodchem.2021.131560

Fermentation characteristics of Pixian broad bean paste in closed system of gradient steady-state temperature field

Food Chem. 2022 Apr 16:374:131560. doi: 10.1016/j.foodchem.2021.131560. Epub 2021 Nov 12.

Authors

Wenwu Ding¹, Xiaoqing Ye², Xiaoyan Zhao³, Yan Liu², Manna Zhang², Yifei Luo², Yuanru Xiong², Yi Liu², Zhenming Che², Hongbin Lin², Jiaquan Huang⁴, Xiaoyu Tang⁵

Affiliations

¹ College of Food and Bioengineering, Xihua University, Chengdu 610039, China. Electronic address: dingbin877@126.com.
² College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
³ College of Food and Bioengineering, Xihua University, Chengdu 610039, China; Sichuan Pixian Douban Company Limited, Chengdu 611730, China.
⁴ Sichuan Pixian Douban Company Limited, Chengdu 611730, China.
⁵ Institute of Modern Agricultural Equipment, Xihua University, Chengdu 610039, China. Electronic address: swgc@mail.xhu.edu.cn.

PMID: 34848085
DOI: 10.1016/j.foodchem.2021.131560

Abstract

A closed system of gradient steady-state temperature field (GSTF) was constructed to ferment Pixian broad bean paste (PBP). The contents of physicochemical factors and organic acids in the fermentation under GSTF (FG) were closer to those in the traditional fermentation (TF). The taste intensities of 8 free amino acids in the FG were higher than those in the constant temperature fermentation (CTF), but 14 in the TF showed the highest among the processes of FG, CTF and TF. The FG product had the most volatiles with 87, and its flavor properties were more stable. The FG produced great effects on the microbe evolutions especially improved the fungal diversity. Bacillus were identified as the core microbes in the FG while the roles of Staphylococcus, Lactobacillus and Pantoea were strengthened. The results indicated that the fermentation characteristics in the FG had been further improved compared with the CTF.

Keywords: Correlation; Gradient steady-state temperature field; Microbial communities; Physicochemical factors; Pixian broad bean paste; Volatile components.

MeSH terms

Fermentation
Flavoring Agents / analysis
Microbiota*
Taste
Temperature

Substances

Flavoring Agents