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
文献类型： 外文期刊
作者： Zhao, Chi 1 ; Penttinen, Petri 1 ; Zhang, Lingzi 1 ; Dong, Ling 2 ; Zhang, Fengju 2 ; Zhang, Suyi 4 ; Li, Zhihua 2 ; Zhang, Xiaoping 1 ;
作者机构： 1.Sichuan Agr Univ, Coll Resources, 211 Huimin Rd, Chengdu 611130, Peoples R China
2.Sichuan Acad Agr Sci, Inst Agroprod Proc Sci & Technol, 60 Shizishan Rd, Chengdu 610066, Peoples R China
3.Univ Helsinki, Fac Agr & Forestry, Viikinkaari 1, Helsinki 00014, Finland
4.Natl Engn Res Ctr Solid State Brewing, Luzhou 646000, Peoples R China
关键词： Pixian Douban; Ripening fermentation; Physicochemical parameter; Quantitative metabolomics; Microbiome
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2024 年 448 卷
页码：
收录情况： SCI
摘要： 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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