Insight into the keystones of Chinese broad bean paste fermentation: Brewing techniques, chemosensory characteristics, and microbial community

Abstract

Background

The evolution of the modern condiment industry has posed new challenges in terms of food hygiene and safety, mechanization, automation, and digital production. Broad bean paste, a cherished traditional bean-based fermented condiment in China, serves as a prime example of the high-value utilization of bean crops through fermentation technology. Currently, the semi-controlled and empirical production process has brought challenges to the transformation and development of the broad bean paste industry.

Scope and approach

This article offers a comprehensive review of ideas and progress of fermented broad bean paste, encompassing brewing techniques, chemosensory characteristics, and microbial community dynamics. Furthermore, it identifies the existing research gaps and proposes future research directions for the fermentation of broad bean paste, thereby laying a foundation for a deeper understanding of the scientific mechanisms behind traditional brewing techniques and empowering the transformation and upgrading of traditional brewing industries.

Key findings and conclusions

With a focus on preserving superb flavor and quality, it is crucial to delve into the microbial community structure, functionality and regulation, meanwhile, analyze the internal interactions within the community as well as its interplay with the environment. Identifying the pivotal functional microorganisms or microbial groups is essential. Achieving control over the microbial functions, the fermentation process, and ultimately the product quality during broad bean paste production represents a pivotal issue in the scientific and standardized transformation of the industry.