Yang, Yue published the artcilePhysicochemical, flavor and microbial dynamic changes during low-salt doubanjiang (broad bean paste) fermentation, Related Products of pyrazines, the main research area is doubanjiang fermentation flavor microbial dynamic; Doubanjiang; Flavor; Microbial dynamics; Physicochemical parameter; Salt concentration.
This study aimed to elaborate the roles of salt concentration on doubanjiang (broad bean paste) fermentation Three sets of doubanjiang samples which had lower salt concentration than com. doubanjiang were prepared and the physicochem. parameters, biogenic amines, flavor, microbial dynamics were analyzed during fermentation The salt reduction showed significant effect on the dynamics of bacteria and fungi, thus leading to doubanjiang samples with different properties. Salt reduction during fermentation relieved the osmotic pressure towards microbes, which favored the accumulation of amino acid nitrogen, amino acids, and volatile flavor compounds However, higher concentrations of total acids and biogenic amines and the existence of conditional pathogens, such as Klebsiella, Cronobacter and Acinetobacter genera, were observed in salt reduced doubanjiang samples, which was undesirable for doubanjiang quality. This study would deep our understanding of the roles of salt on doubanjiang fermentation
Food Chemistry published new progress about Acinetobacter. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Related Products of pyrazines.