Discriminating the effects of microbial fortification on quality of Pixian Doubanjiang-pei manufactured by different chili varieties
文献类型： 外文期刊
作者： Yang, Menglu 1 ; Huang, Jun 1 ; Zhou, Rongqing 1 ; Jin, Yao 1 ; Wu, Chongde 1 ; Zhao, Nan 2 ;
作者机构： 1.Sichuan Univ, Coll Biomass Sci & Engn, Chengdu 610065, Peoples R China
2.Sichuan Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Chengdu, Peoples R China
3.Sichuan Univ, Key Lab Leather Chem & Engn, Minist Educ, Chengdu 610065, Peoples R China
关键词： PixianDoubanjiang-pei; Capsicum annuum L. variety; Microbiome fortification; Microbial community structure; Esters content
期刊名称：FOOD BIOSCIENCE （ 影响因子：5.2； 五年影响因子：5.4 ）
ISSN： 2212-4292
年卷期： 2023 年 54 卷
页码：
收录情况： SCI
摘要： In the present research, the effect of two chili varieties (Capsicum annuum L. Erjingtiao and Meiguohong) on the characteristics of the Chinese traditional condiment Pixian Doubanjiang (PXDBJ)-pei was investigated compre-hensively by polyphase determination approaches. In contrast to the sample manufactured by Meiguohong, the phenols content was 2.69 times higher than that by Erjingtiao. In addition, ten volatiles, including 3-methylthio-propanol, phenyl ethyl acetate, etc., were merely detected in Meiguohong sample. However, 12 volatiles were only detected in the sample of Erjingtiao, including (R,R)-(-)-2,3-butanediol and 2-heptene aldehyde, etc. The con-stituents of free organic acid basically varied with chili variety, malic acid was the highest in the Erjingtiao samples, while citric acid was highlighted in the Meiguohong samples. When the fermentation of PXDBJ-pei fortified by inoculating Lactiplantibacillus plantarum 1.08 and Zygosaccharomyces rouxii S3, the predominant bacteria changed from Lactobacillus to Bacillus, the contents of esters and specific flavor compounds were defi-nitely increased. These results suggested the unique flavors of PXDBJ-pei lay on the chili variety, and their contents can be improved by fortifying the synthetic microbiota.
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