Revealing the contributions of sunlight-expose process and core-microbiota metabolism on improving the flavor profile during<i> Doubanjiang</i> fermentation
作者机构：Jiangnan Univ Sch Biotechnol Key Lab Ind Biotechnol Minist Educ Wuxi 214122 Peoples R China Jiangnan Univ Sch Biotechnol Lab Brewing Sci & Technol Wuxi 214122 Peoples R China Jiangnan Univ Sch Biotechnol Wuxi 214122 Peoples R China Jiangnan Univ Sch Biotechnol 1800 Lihu Ave Wuxi 214122 Jiangsu Peoples R China
出 版 物：《FOOD BIOSCIENCE》 (Food BioSci.)
年 卷 期：2023年第53卷第3期
页 面：754-764页
核心收录：
学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学]
基 金：National Natural Science Foundation Key Laboratory of Industrial Biotechnology, Ministry of Education [111-2-06] Program of Introducing Talents of Discipline to Universities [KYCX22_2366] Postgraduate Research & Practice Innovation Program of Jiangsu Province KLIB-KF202104
主 题：Fermentation Doubanjiang Sunlight-expose Core-microbiota Flavor profile
摘 要：This study aimed to elaborate the contributions of sunlight-expose process and core-microbiota metabolism on improving the Doubanjiang flavor profile. Four Doubanjiang fermentation models were designed with sunlight-expose and core-microbiota metabolism as independent variable. It was found that the synergism of sunlight-expose and core taxa metabolism was favorable to improve the diversity of volatile and non-volatile com-pounds during Doubanjiang fermentation, a total of 49 VOCs were screened to characterize this effect contributed by sunlight and core taxa. The contribution for core-microbiota metabolism to flavor profile reached 71.3%, which was much higher than that of sunlight-expose process (28.6%), Additionally, the proportion of Staphy-lococcus (31.9%) and Zygosaccharomyces (21.9%) is more prominent to flavor profile among 4 core microor-ganisms after RDA analysis, and the environment with light-expose was beneficial to promote the growth of A. oryzae, S. carnosus and Z. rouxii. The situ fermentation was conducted to further verify the role of sunlight-expose, Z. rouxii and S. carnosus in improving the Doubanjiang flavor profile. This study was conducive to reveal the scientific mechanism behind the traditional Doubanjiang fermentation, and provide the new insight to Doubanjiang brewing technology.
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