Effect of the changs of microbial community on flavor components of traditional soybean paste during storage period

Abstract

Soybean paste is a tradition of fermented soybean paste products under natural conditions. This study used high-throughput sequencing and headspace-solid phase microextraction combined with gas chromatography-mass spectrometry to determine soybean paste's microbial communities and volatile components at different storage periods. Data analysis determined the key flora and their effects on flavor substances. The results showed that acids, phenols and pyrazines contributed the most to the flavor of soybean sauce in different storage periods. Mucor, Bacillus, Lactobacillus, Candida, Kroppenstedtia and Clostridium_sensu_stricto_12 played a vital role in the key flavor components. This study revealed a significant relationship between soybean paste flavour and colonies in different storage periods.

Keywords: Flavor substance; GC–MS; Relevance; Storage period; Traditional soybean paste.