The facilitation between Staphylococcus carnosus M43 and Zygosaccharomyces rouxii Y-8, and as starter on the quality of broad bean paste

Zhao, Shuai; Niu, Chengtuo; Wang, Yiheng; Zheng, Fang; Liu, Chunfeng; Wang, Jinjing; Li, Qi

doi:10.1016/j.fbio.2023.103019

Food Bioscience

2023

DOI: 10.1016/j.fbio.2023.103019

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The facilitation between Staphylococcus carnosus M43 and Zygosaccharomyces rouxii Y-8, and as starter on the quality of broad bean paste

Shuai Zhao

Chengtuo Niu

Yiheng Wang

et al.

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2024

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Cited by 4 publications

References 41 publications

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Analysis of the microbial community structure and characteristic flavor of traditional fermented bean paste

Luo,

Guo,

Zhu

et al. 2024

Food Science & Nutrition

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Bean paste is a traditional Chinese fermented condiment, which is loved by consumers for its pleasant flavor and nutritional properties. However, the microbial communities and related flavor compounds in bean paste remain unclear. We studied the correlation between the core functional microorganisms and flavor compounds in bean paste samples at different fermentation stages. Bacterial and fungal communities changed significantly during fermentation. The results indicated that the dominant bacterial genera were Staphylococcus, Lactococcus, and Bacillus. The dominant fungi were Aspergillus and Lichtheimia. During the early and late stages of bean paste fermentation, alcohols, hydrocarbons, esters, and phenols were the main flavor compounds detected. The types and proportions of alcohols and esters in the bean pastes fermented for different durations were similar, whereas the relative contents of phenols and hydrocarbons were higher in the later stages of fermentation. Correlation analysis revealed that core functional microorganisms played a key role in the fermentation process, and the potential correlation between bacterial genera and flavors was stronger than that of fungal genera. Staphylococcus abundance was significantly correlated with the flavor levels of ethyl oleate, ç‐pinene, diallyl disulfide, á‐myrcene, D‐limonene, and tetradecanoic acid, ethyl ester. The abundance of Aspergillus and Lichtheimia was significantly correlated with the flavor levels of á‐myrcene, ç‐pinene, and DL‐3‐phenyllactic acid. This study explored the relationship between microorganisms and flavor compounds in bean paste to deepen our understanding of the mechanism of flavor formation for bean paste.

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Analysis of the microbial community structure and characteristic flavor of traditional fermented bean paste

Luo,

Guo,

Zhu

et al. 2024

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

Co-culture of Tetragenococcus halophilus and Zygosaccharomyces rouxii to improve microbiota and metabolites in secondary fortified fermented soy sauce

Zhang,

Huang

et al. 2024

Food Bioscience

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Regulatory mechanisms of the microbial starter fortification on the community and flavor characteristics in Doubanjiang

Yang,

Huang,

Zhou

et al. 2024

Food Bioscience

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The facilitation between Staphylococcus carnosus M43 and Zygosaccharomyces rouxii Y-8, and as starter on the quality of broad bean paste

Cited by 4 publications

References 41 publications

Analysis of the microbial community structure and characteristic flavor of traditional fermented bean paste

Analysis of the microbial community structure and characteristic flavor of traditional fermented bean paste

Co-culture of Tetragenococcus halophilus and Zygosaccharomyces rouxii to improve microbiota and metabolites in secondary fortified fermented soy sauce

Regulatory mechanisms of the microbial starter fortification on the community and flavor characteristics in Doubanjiang

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