The effect of lactic acid bacteria as a starter on the microbial community and flavors of the fermented beef-soybean paste
文献类型： 外文期刊
作者： Zou, Jinhao 1 ; Shen, Hongyun 1 ; Li, Anping 2 ; Wang, Xuping 1 ; Yang, Huaigu 1 ; Cheng, Jingrong 1 ; Liu, Xueming 1 ; Tang, Daobang 1 ;
作者机构： 1.Minist Agr & Rural Affairs, Sericultural & Agri Food Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Guangdong Acad Agr, Guangzhou 510610, Guangdong, Peoples R China
2.Cent South Univ Forestry & Technol, Coll Food Sci & Engn, Changsha 410004, Peoples R China
关键词： Fermented soybean products; Lactic acid bacteria starter; Microbial community structure; Flavor; Correlation analysis
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 484 卷
页码：
收录情况： SCI
摘要： 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.
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