Investigation of flavor formation mechanism of broad bean paste fermented by Bacillus amyloliquefaciens SCPC-RY2021.
- 2026-06
- Food research international (Ottawa, Ont.) 233
- PubMed: 41956685
- DOI: 10.1016/j.foodres.2026.119031
Study Design
- Population
- Bacillus amyloliquefaciens (B. amyloliquefaciens) SCPC-RY2021 in fermented broad bean paste with and without salt stress
- Methods
- Combined two-dimensional gas chromatography-mass spectrometry (GC × GC-MS) with non-targeted metabolomics to explore the flavor formation mechanism of the bacteria in the fermentation of broad bean paste
Pixian broad bean paste is a traditional Chinese fermented condiment and it is widely acclaimed for the distinctive flavor. Bacillus amyloliquefaciens (B. amyloliquefaciens) SCPC-RY2021 exhibited the considerable application potential in the fermented broad bean paste. This study aimed to explore the flavor formation mechanism of the bacteria in the fermentation of broad bean paste by combining two-dimensional gas chromatography-mass spectrometry (GC × GC-MS) with non-targeted metabolomics. The biomass and metabolites of the bacteria displayed significant difference (p < 0.005) in broad bean paste with and without salt stress. Ten volatile flavor compounds (VOCs) (OAV > 1) were characterized as the key aroma compounds of fermented broad bean paste, including 1-octen-3-ol, linalool, (E)-2-nonenal, 3-methylbutanal, nonanal, phenylacetaldehyde, benzaldehyde, acetoin, 2,5-dimethylpyrazine and styrene. Non-targeted metabolomics revealed 77 significantly differential metabolites (DEMs), and the main differential pathways included the biosynthesis and metabolism of amino acids as well as the metabolism of pyrimidine, purine, carbohydrates and nitrogen. The formation of the key aroma compounds in fermented broad bean paste by B. amyloliquefaciens SCPC-RY2021 was related to biosynthesis and metabolism of phenylalanine and leucine, oxidative degradation of linolenic acid and metabolism of carbohydrates. Salt stress decreased the content of most key aroma compounds (7/10) and the quantity of key aroma compounds in fermented broad bean paste with B. amyloliquefaciens. These findings provide theoretical guidance for the application of B. amyloliquefaciens in fermented broad bean paste for enhancing its quality and flavor.
Research Insights
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