Effect of the changs of microbial community on flavor components of traditional soybean paste during storage period. (November 2022)

• Record Type: Journal Article
• Authors: Deng, Wei; Wang, Mengzhu; Li, Zhuowei; Liu, Guoyan; Liu, Zheng; Yu, Hansong; Liu, Junmei
• Is Part Of: Food research international. Volume 161(2022)
• Publication Date: 2022-11
• Subjects: Traditional soybean paste -- GC–MS -- Flavor substance -- Relevance -- Storage period; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2022.111866
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: The bacterial communities of soybean paste in different storage periods were analyzed. The flavor substances of soybean paste in different storage periods were analyzed. To establish the relationship between flavor substances and bacterial community of soybean paste in different storage periods. 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.