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Wu Q, Xu Z, Feng S, Shi X, Qin L, Zeng H. Correlation Analysis between Microbial Communities and Flavor Compounds during the Post-Ripening Fermentation of Traditional Chili Bean Paste. Foods 2024; 13:1209. [PMID: 38672882 PMCID: PMC11048965 DOI: 10.3390/foods13081209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 04/09/2024] [Accepted: 04/12/2024] [Indexed: 04/28/2024] Open
Abstract
Chili bean paste is a traditional flavor sauce, and its flavor compounds are closely related to its microflora. This study focused on investigating the content of bioactive compounds, flavor compounds, and microbial communities during the post-ripening fermentation of chili bean paste, aiming to provide a reference for improving the flavor of chili bean paste by regulating microorganisms. Compared to no post-ripening fermentation, the content of organic acids increased significantly (p < 0.05), especially that of citric acid (1.51 times). Glutamic acid (Glu) was the most abundant of the 17 free amino acids at 4.0 mg/g. The aroma profiles of the samples were significantly influenced by fifteen of the analyzed volatile compounds, especially methyl salicylate, methyl caproate, and 2-octanol (ROAV > 1). Latilactobacillus (27.45%) and Pseudomonas (9.01%) were the dominant bacterial genera, and Starmerella (32.95%) and Pichia (17.01%) were the dominant fungal genera. Weissella, Lacticaseibacillus, Pichia, and Kazachstania had positive effects on volatile flavoring compounds, which enriched the texture and flavor of the chili bean paste. Therefore, the microbial-community activity during the post-ripening fermentation is the key to enhance the flavor quality of the product.
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Affiliation(s)
- Quanye Wu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (Q.W.); (Z.X.); (L.Q.)
| | - Zhaona Xu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (Q.W.); (Z.X.); (L.Q.)
- Sichuan Gulin Langjiu Distillery (Luzhou) Co., Ltd., Luzhou 646601, China
| | - Shirong Feng
- Zunyi Zhongyuanyuan Food Co., Zunyi 563125, China;
| | - Xunzhu Shi
- Majiang Mingyang Food Co., Majiang 557600, China;
| | - Likang Qin
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (Q.W.); (Z.X.); (L.Q.)
| | - Haiying Zeng
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (Q.W.); (Z.X.); (L.Q.)
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Yan C, Ji S, Wu R, Li M, He K, Shi H, Wang C, Yang H, Guo J, Wu J. Structural properties and biological activities of the extracellular polysaccharide of Bacillus subtilis LZ13-4. Int J Biol Macromol 2024; 259:129176. [PMID: 38181904 DOI: 10.1016/j.ijbiomac.2023.129176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 12/18/2023] [Accepted: 12/29/2023] [Indexed: 01/07/2024]
Abstract
The remarkable functional characteristics of Bacillus subtilis extracellular polysaccharides (BSPS) are of great interest. Therefore, in the present study, BSPS was isolated and characterized to obtain two fractions, BSPS-1 and BSPS-2, respectively, and to investigate their biological activities. BSPS-1 contained fructose, glucose, and galactose (molar ratio: 25.27:43.37:31.36), while BSPS-2 contained fructose with only trace amounts of glucose, galactose, and mannose (molar ratio: 55.08:19.03:19.21:6.68), and their respective average molecular weights were 16.9 kDa and 202.67 kDa. With a 93.55 % clearance of ABTS•+ at a concentration of 2 mg/mL of BSPS-1, the antioxidant activity revealed that BSPS-1 had greater antioxidant activity than BSPS-2 and that both were concentration-dependent. The inhibitory effect on HepG2 cells demonstrated that BSPS-1 and BSPS-2 significantly inhibited the proliferation of HepG2 and increased the expression of apoptotic proteins, causing apoptosis. The inhibition rate on HepG2 cells was dose-dependent and reached 52.7 % and 40.3 % after 48 h of action. BSPS-2 and 800 μg/mL BSPS-1 growth was inhibited in the G1/G0 phase, while 200 and 400 μg/mL BSPS-1 growth was inhibited in the S phase. In conclusion, the study of the BSPS's structure and properties can offer a theoretical foundation for real-world industrial applications.
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Affiliation(s)
- Chunyue Yan
- College of Food Science, Shenyang Agricultural University, Engineering Research Center of Food Fermentation Technology, Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, Liaoning 110866, P.R. China
| | - Shuaiqi Ji
- College of Food Science, Shenyang Agricultural University, Engineering Research Center of Food Fermentation Technology, Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, Liaoning 110866, P.R. China
| | - Rina Wu
- College of Food Science, Shenyang Agricultural University, Engineering Research Center of Food Fermentation Technology, Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, Liaoning 110866, P.R. China
| | - Mo Li
- College of Criminal Science and Technology, Criminal Investigation Police University of China, Shenyang, Liaoning, 110854, P.R. China
| | - Kairu He
- College of Food Science, Shenyang Agricultural University, Engineering Research Center of Food Fermentation Technology, Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, Liaoning 110866, P.R. China
| | - Haisu Shi
- College of Food Science, Shenyang Agricultural University, Engineering Research Center of Food Fermentation Technology, Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, Liaoning 110866, P.R. China
| | - Cong Wang
- College of Food Science, Shenyang Agricultural University, Engineering Research Center of Food Fermentation Technology, Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, Liaoning 110866, P.R. China
| | - Hui Yang
- College of Food Science, Shenyang Agricultural University, Engineering Research Center of Food Fermentation Technology, Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, Liaoning 110866, P.R. China
| | - Jia Guo
- College of Food Science, Shenyang Agricultural University, Engineering Research Center of Food Fermentation Technology, Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, Liaoning 110866, P.R. China
| | - Junrui Wu
- College of Food Science, Shenyang Agricultural University, Engineering Research Center of Food Fermentation Technology, Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, Liaoning 110866, P.R. China.
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Niu C, Xing X, Wang Y, Li X, Zheng F, Liu C, Wang J, Li Q. Characterization of color, metabolites and microbial community dynamics of doubanjiang during constant temperature fermentation. Food Res Int 2023; 174:113554. [PMID: 37986515 DOI: 10.1016/j.foodres.2023.113554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2023] [Revised: 08/16/2023] [Accepted: 10/01/2023] [Indexed: 11/22/2023]
Abstract
This study aimed to elaborate the effect of temperature on doubanjiang fermentation. Two batches of constant-temperature groups were prepared and their physicochemical parameters, color formation, metabolites and microbial community dynamics during fermentation were determined and compared with those of natural temperature fermentation group. The results showed that fermentation at 40 °C could accelerate the accumulation of amino nitrogen, reducing sugar, amino acids, organic acids and various volatile metabolites while it was able to inhibit the growth of conditionally pathogenic bacteria, such as Klebsiella and Salmonella. However, high concentrations of total acids and biogenic amines, protrusive burnt flavor and darker color were observed in constant temperature fermentation, which were unfavorable for doubanjiang quality. Higher fermentation temperature lowered the diversity of bacterial community and favored the growth of Bacillus genus. The correlation between key microbial genera and doubanjiang quality indexes were significantly different among different temperatures. This study would deep our understanding of the roles of temperature ondoubanjiangfermentation.
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Affiliation(s)
- Chengtuo Niu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Xianlei Xing
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Yiheng Wang
- School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Xiaoyang Li
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Feiyun Zheng
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Chunfeng Liu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Jinjing Wang
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Qi Li
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China.
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Zhou Q, Mo M, Tang B, He Q. A comparative study of tea polyphenols and its palmitic acid-modified derivatives: their effects on the microbial ecosystem and biogenic amines in Chinese sausage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1772-1781. [PMID: 37187992 PMCID: PMC10169961 DOI: 10.1007/s13197-023-05717-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/16/2023] [Accepted: 03/04/2023] [Indexed: 03/28/2023]
Abstract
Control of biogenic amines (BAs) is important to guarantee the safety of sausage-like fermented meat products. This study investigated the influences of tea polyphenols (TP) and its lipophilic palmitic acid-modified derivatives, palmitoyl-TP (pTP) and palmitoyl-epigallocatechin gallate (pEGCG), on BAs and microbial ecosystem in Chinese sausages. TP, epigallocatechin gallate (EGCG), pTP, and pEGCG all reduced the formation of BAs and N-nitrosodimethylamine at 0.05% (g/g); yet, compared with TP and EGCG, the modified derivatives exhibited stronger action on BAs decreasing (P < 0.05), and pEGCG showed the highest effect (a reduction of total BAs from 376.22 to 168.98 mg/kg compared to control). The improved inhibitory effect of pTP and pEGCG should be attributed to their stronger dual-directional regulation of the bacterial and fungal communities during the natural fermentation of sausage. The modified pTP and pEGCG highly suppressed the growth of Staphylococcus, Candida, and Kurtzmaniella, all of which were positively correlated with BAs formation (all P < 0.05). However, pTP and pEGCG worked more effectively than the unmodified ones to promote Lactobacillus, Lactococcus, and Debaryomyces (all P < 0.05). The results above are significant for the application of palmitoyl-TP and similar TP derivatives in meat products in consideration of food safety. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05717-z.
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Affiliation(s)
- Qin Zhou
- College of Biomass Science and Engineering, Sichuan University, Chengdu, 610065 China
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing, 408100 China
| | - Min Mo
- Chongqing Customs Technology Center, Chongqing, 400020 China
| | - Bobin Tang
- Chongqing Customs Technology Center, Chongqing, 400020 China
| | - Qiang He
- College of Biomass Science and Engineering, Sichuan University, Chengdu, 610065 China
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