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Research Article | Open Access

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

Songfeng Yua,b,1, Jia Songa,1, Tao Hua, Jun Wanga, Xiaojing Liua, Yu Zhenga,c ( ), Lei Shic, Shoupeng Wanc, Min Wanga( )
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.]]>

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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.

Keywords

Broad bean paste with chiliCanonical correspondence analysisFlavor compoundsMicrobial communityCore bacteria

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Food Science and Human Wellness
Volume 11 Issue 4,
July 2022
Pages 874-885
DOI: 10.1016/j.fshw.2022.03.011
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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Received: 12 March 2020
Revised: 16 August 2021
Accepted: 21 May 2021
Published: 28 April 2022
© 2022 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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