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

第一作者： Li, Zhihua

作者： Li, Zhihua;Zhao, Chi;Dong, Ling;Zhang, Fengju;Wang, Xiaohang;Zhao, Shuang;Li, Liang;Wang, Xiaohang;Zhao, Shuang;Li, Liang;Zhao, Chi

作者机构：

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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