Impact of NaCl on physicochemical properties, microbial community, and pathogen surveillance in the Chinese traditional fermented broad bean (Vicia faba L.) paste
文献类型： 外文期刊
作者： Li, Zhihua 1 ; Zhao, Chi 1 ; Dong, Ling 1 ; Zhang, Fengju 1 ; Wang, Xiaohang 2 ; Zhao, Shuang 2 ; Li, Liang 2 ;
作者机构： 1.Sichuan Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Chengdu 610066, Sichuan, Peoples R China
2.Univ Alberta, Dept Chem, Edmonton, AB T6G 2G2, Canada
3.Univ Alberta, Metabol Innovat Ctr, TMIC, Edmonton, AB T6G 2G2, Canada
4.Sichuan Agr Univ, Coll Resources, 211 Huimin Rd, Chengdu 611130, Peoples R China
关键词： Doubanjiang; Salt reduction; Metagenomic analysis; Metabolomics; Pathogen surveillance
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）
ISSN： 0023-6438
年卷期： 2024 年 199 卷
页码：
收录情况： SCI
摘要： Doubanjiang (DBJ), a mixed fermented broad bean (Vicia faba L.) and red pepper (Capsicum annuum L.) condiment used worldwide, is known for its high-salt content (similar to 20g/100g). Industry demands sodium reduction in DBJs. In this study, we investigated the physicochemical properties, microbial community changes, and pathogen surveillance in DBJ samples with varying salt contents (10g/100g, 15g/100g, 20g/100g and 25g/100g). Our findings revealed that these samples could be categorized into two groups: low-salt (10g/100g) and high-salt samples (15-25g/100g). In low-salt samples, Lactobacillus emerged as the predominant bacteria, exhibiting higher antioxidant activity. The most concentrated organic acids were gamma-aminobutyric acid and lactic acid. Conversely, Staphylococcus dominated the bacteria composition in high-salt samples. Human pathogenicity such as Proteus mirabilis, Escherichia coli, and Klebsiella pneumoniae were discovered in both low- and high-salt samples. Higher abundance of antimicrobial resistances was observed in high-salt samples while slightly increased biogenic amine content in low-salt samples. This knowledge provides insights into impact of NaCl on fermented broad bean (Vicia faba L.) paste.
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