The quality of beef-soybean paste and the relationship between microbial composition and flavor changes during fermentation

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Food Science and Biotechnology Pub Date : 2024-07-09 DOI:10.1007/s10068-024-01645-6

Jinhao Zou, Zeyuan Xiao, Xuping Wang, Huaigu Yang, Jingrong Cheng, Xueming Liu, Daobang Tang

{"title":"The quality of beef-soybean paste and the relationship between microbial composition and flavor changes during fermentation","authors":"Jinhao Zou, Zeyuan Xiao, Xuping Wang, Huaigu Yang, Jingrong Cheng, Xueming Liu, Daobang Tang","doi":"10.1007/s10068-024-01645-6","DOIUrl":null,"url":null,"abstract":"Compound fermented seasonings were increasingly favored by consumers. This study using Aspergillus oryzae and soybeans as raw materials to make koji. Lactobacillus plantarum and Pediococcus pentosaceus were used as starters for common fermentation with mature koji and beef to obtain a fermented beef-soybean paste. The physicochemical parameters, volatile flavor compounds, and microbial community of beef-soybean paste during fermentation were determined, and the relationship between flavor changes and microbial community changes was analyzed. Compared to the soybean paste, the addition of beef for fermentation can significantly enhanced the content of protein, amino acid nitrogen, and free amino acids in the compound fermented soybean paste, improved the nutritional and health value of the product. The addition of beef also caused a decrease in pH and total acid content in the compound soybean paste. The flavor changed during the fermentation process of beef-soybean paste were related to the changed in its microbial community.","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4000,"publicationDate":"2024-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s10068-024-01645-6","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Compound fermented seasonings were increasingly favored by consumers. This study using Aspergillus oryzae and soybeans as raw materials to make koji. Lactobacillus plantarum and Pediococcus pentosaceus were used as starters for common fermentation with mature koji and beef to obtain a fermented beef-soybean paste. The physicochemical parameters, volatile flavor compounds, and microbial community of beef-soybean paste during fermentation were determined, and the relationship between flavor changes and microbial community changes was analyzed. Compared to the soybean paste, the addition of beef for fermentation can significantly enhanced the content of protein, amino acid nitrogen, and free amino acids in the compound fermented soybean paste, improved the nutritional and health value of the product. The addition of beef also caused a decrease in pH and total acid content in the compound soybean paste. The flavor changed during the fermentation process of beef-soybean paste were related to the changed in its microbial community.

Abstract Image

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

牛肉豆酱的质量以及发酵过程中微生物成分和风味变化之间的关系

复合发酵调味料越来越受到消费者的青睐。本研究以黑曲霉和大豆为原料制作麴。以植物乳杆菌和五味子球菌为起始菌，与成熟的麴和牛肉共同发酵，得到发酵牛肉大豆酱。测定了发酵过程中牛肉豆瓣酱的理化指标、挥发性风味化合物和微生物群落，分析了风味变化与微生物群落变化之间的关系。与黄豆酱相比，添加牛肉进行发酵能显著提高复合发酵黄豆酱中蛋白质、氨基酸态氮和游离氨基酸的含量，提高产品的营养和保健价值。牛肉的加入还能降低复合豆酱的 pH 值和总酸含量。牛肉黄豆酱发酵过程中风味的变化与其微生物群落的变化有关。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.