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A combination of omics-based analyses to elucidate the effect of NaCl concentrations on the metabolites and microbial dynamics during the ripening fermentation of Pixian-Douban.
Zhao, Chi; Penttinen, Petri; Zhang, Lingzi; Dong, Ling; Zhang, Fengju; Zhang, Suyi; Li, Zhihua; Zhang, Xiaoping.
Afiliación
  • Zhao C; College of Resources, Sichuan Agricultural University, 211 Huimin Rd, Chengdu 611130, China; Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, 60 Shizishan Rd, Chengdu 610066, China.
  • Penttinen P; College of Resources, Sichuan Agricultural University, 211 Huimin Rd, Chengdu 611130, China; Faculty of Agriculture and Forestry, University of Helsinki, Viikinkaari 1, 00014, Finland.
  • Zhang L; College of Resources, Sichuan Agricultural University, 211 Huimin Rd, Chengdu 611130, China.
  • Dong L; Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, 60 Shizishan Rd, Chengdu 610066, China.
  • Zhang F; Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, 60 Shizishan Rd, Chengdu 610066, China.
  • Zhang S; National Engineering Research Center of Solid-state Brewing, Luzhou 646000, China.
  • Li Z; Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, 60 Shizishan Rd, Chengdu 610066, China. Electronic address: lzh82@hotmail.com.
  • Zhang X; College of Resources, Sichuan Agricultural University, 211 Huimin Rd, Chengdu 611130, China. Electronic address: zhangxiaopingphd@126.com.
Food Chem ; 448: 139052, 2024 Aug 01.
Article en En | MEDLINE | ID: mdl-38531296
ABSTRACT
The study investigated the effect of different sodium chloride (NaCl) concentrations (10%, 15%, and 20%) on the ripening fermentation of Pixian-Douban, a traditional fermented condiment. The results showed that NaCl affected the dynamics of physicochemical parameters, volatile components, fatty acids, amino metabolites, organic acids, and microbial composition, and their dynamic modes were different. After 253 days fermentation, the 10% NaCl Pixian-Douban had significantly (p < 0.05) higher levels of total organic acids (20,308.25 mg/kg), amino metabolites (28,144.96 mg/kg), and volatiles (3.36 mg/kg) compared to 15% and 20% NaCl Pixian-Douban. Notably, the possible health risk associated with high concentration of biogenic amines in 10% NaCl Pixian-Douban is of concern. Moreover, correlation analyses indicated that the effect of NaCl on the quality of Pixian-Douban may be mainly related to bacteria. This study deepens the knowledge about the role of NaCl in ripening fermentation of Pixian-Douban and contributes to develop low-NaCl Pixian-Douban product.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Bacterias / Cloruro de Sodio / Fermentación Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Bacterias / Cloruro de Sodio / Fermentación Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido