Unraveling the core functional bacteria and their succession throughout three fermentation stages of broad bean paste with chili

Songfeng Yu; Jia Song; Tao Hu; Jun Wang; Xiaojing Liu; Yu Zheng; Lei Shi; Shoupeng Wan; Min Wang

doi:10.1016/j.fshw.2022.03.011

Food Science and Human Wellness 2022, 11(4): 874-885 https://doi.org/10.1016/j.fshw.2022.03.011

Research Article |

Open Access | Issue | Published: 28 April 2022

Unraveling the core functional bacteria and their succession throughout three fermentation stages of broad bean paste with chili

Show Author's Information Hide Author's Information Songfeng Yu^{^a^,^b^,¹}, Jia Song^{^a^,¹}, Tao Hu^{^a}, Jun Wang^{^a}, Xiaojing Liu^{^a}, Yu Zheng^{^a^,^c}

(

), Lei Shi^{^c}, Shoupeng Wan^{^c}, Min Wang^{^a}(

)

State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China

College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China

Tianjin Limin Condiment Limited Company, Tianjin 300308, China

1 Authors contributed equally to this work.Peer review under responsibility of KeAi Communications Co., Ltd.]]>

Keywords:

Microbial community, Broad bean paste with chili, Canonical correspondence analysis, Flavor compounds, Core bacteria

Cite this article:

Yu S, Song J, Hu T, et al. Unraveling the core functional bacteria and their succession throughout three fermentation stages of broad bean paste with chili. Food Science and Human Wellness, 2022, 11(4): 874-885. https://doi.org/10.1016/j.fshw.2022.03.011

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Abstract Full text About this article

Abstract

The entire fermentation process of traditional Chinese broad bean paste with chili comprises three individual stages: Tianbanzi, chili pei, and paste fermentation (Tianbanzi-chili pei mixture). Three stages share average 77.53% of all bacteria (89 genera), indicating that the similar environment leads to the similar bacterial communities. One, one, and three genera are exclusive to Tianbanzi, chili pei, and paste stages, respectively, due to the special physical and chemical properties for each stage. Total acidity, pH, and NaCl are important endogenous factors that promote the succession of bacterial communities. According to the dynamics of organic acids, reducing sugars, amino acids, and volatile compounds, 60-, 210-, and 180-day are considered the best fermentation periods for Tianbanzi, chili pei, and paste, respectively, to balance time cost and product quality. Three (Tetragenococcus, Lactobacillus, and Pseudomonas), four (Tetragenococcus, Lactobacillus, Bacillus, and Pseudomonas), and five (Tetragenococcus, Lactobacillus, Bacillus, Pseudomonas, and Pediococcus) genera are considered the core functional bacteria of Tianbanzi, chili pei, and paste fermentation, respectively.

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About this article

Unraveling the core functional bacteria and their succession throughout three fermentation stages of broad bean paste with chili

Show Author's information Hide Author's Information Songfeng Yu^{^a^,^b^,¹}, Jia Song^{^a^,¹}, Tao Hu^{^a}, Jun Wang^{^a}, Xiaojing Liu^{^a}, Yu Zheng^{^a^,^c}

(

), Lei Shi^{^c}, Shoupeng Wan^{^c}, Min Wang^{^a}(

)

College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China

Tianjin Limin Condiment Limited Company, Tianjin 300308, China

1 Authors contributed equally to this work.Peer review under responsibility of KeAi Communications Co., Ltd.]]>

Abstract

Keywords: Microbial community, Broad bean paste with chili, Canonical correspondence analysis, Flavor compounds, Core bacteria

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Publication history

Received: 12 March 2020

Revised: 16 August 2021

Accepted: 21 May 2021

Published: 28 April 2022

Issue date: July 2022

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Acknowledgement

This work was supported by the National Key R & D Program of China (2016YFD0400505), China Postdoctoral Science Foundation (2018M640241), Tianjin Postdoctoral Foundation (TJQYBSH2018010), Tianjin Municipal Education Commission (TD13-5013, 2018ZD08), and Key Laboratory of Industrial Fermentation Microbiology, Education Ministry of China (2018KF005).

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