The effect of lactic acid bacteria as a starter on the microbial community and flavors of the fermented beef-soybean paste

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-04-12 DOI:10.1016/j.foodchem.2025.144328

Jinhao Zou , Hongyun Shen , Anping Li , Xuping Wang , Huaigu Yang , Jingrong Cheng , Xueming Liu , Daobang Tang

{"title":"The effect of lactic acid bacteria as a starter on the microbial community and flavors of the fermented beef-soybean paste","authors":"Jinhao Zou , Hongyun Shen , Anping Li , Xuping Wang , Huaigu Yang , Jingrong Cheng , Xueming Liu , Daobang Tang","doi":"10.1016/j.foodchem.2025.144328","DOIUrl":null,"url":null,"abstract":"<div><div>In order to confirm how <em>Lactobacillus plantarum</em> (Lp) and <em>Pediococcus pentosaceus</em> (Pp) regulate the flavor and microbial community in fermented soybean products. This study compared the microbial community structure, physicochemical properties, and flavor of four different beef-soybean pastes fermented with Lp, Pp, a mixed starter (Lp and Pp were mixed in a 1:1 volume ratio, Lp-Pp), and a control (non-inoculated lactic acid bacteria, CK) and analyzed the correlation between dominant microbial genera and critical volatile flavor compounds. The results showed that lactic acid bacteria inoculation fermentation (particularly in the Pp and Lp-Pp groupings) increased bacterial richness while reducing fungal abundance, and promoted the formation of critical flavor compounds. The benzaldehyde, furfural, and methional, were strongly (<em>r</em> > 0.731) positively correlated with dominant microbial genera <em>Lactobacillus</em>, <em>Diutina</em>, and <em>Kodamaea</em>. This confirmed our hypothesis that lactic acid bacteria inoculation promotes flavor development by altering the microbial community structure.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"484 ","pages":"Article 144328"},"PeriodicalIF":8.5000,"publicationDate":"2025-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0308814625015791","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

In order to confirm how Lactobacillus plantarum (Lp) and Pediococcus pentosaceus (Pp) regulate the flavor and microbial community in fermented soybean products. This study compared the microbial community structure, physicochemical properties, and flavor of four different beef-soybean pastes fermented with Lp, Pp, a mixed starter (Lp and Pp were mixed in a 1:1 volume ratio, Lp-Pp), and a control (non-inoculated lactic acid bacteria, CK) and analyzed the correlation between dominant microbial genera and critical volatile flavor compounds. The results showed that lactic acid bacteria inoculation fermentation (particularly in the Pp and Lp-Pp groupings) increased bacterial richness while reducing fungal abundance, and promoted the formation of critical flavor compounds. The benzaldehyde, furfural, and methional, were strongly (r > 0.731) positively correlated with dominant microbial genera Lactobacillus, Diutina, and Kodamaea. This confirmed our hypothesis that lactic acid bacteria inoculation promotes flavor development by altering the microbial community structure.

查看原文本刊更多论文

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.