Dynamic Succession of Microbial Communities in Soybean Paste Made with Broomcorn Millet as an Additive and Its Correlation with Flavor and Nutritional Properties during the Brewing Process

Abstract

To obtain a full understanding the quality and microbial characteristics of soybean paste made from a mixture of soybean and broomcorn millet flour, its physicochemical properties (amino nitrogen and nitrite), and total phenols (TP), γ-aminobutyric acid (GABA), free amino acids (FAAs), volatile compounds, and microbial community composition were investigated. The results showed that the amino nitrogen content increased to 0.71%, and the nitrite content decreased to within the standard range (1.37 mg/kg). The contents of TP, key FAAs and volatile compounds increased significantly during the fermentation process. The core microbial communities included Enterobacter, Pseudomonas, Stenotrophomonas, Aspergillus, and Alternaria. The results of correlation analysis confirmed that bacteria (Bacillus, Knoellia, and Blastococcus) and fungi (Epicoccum and Saccharomyces) played a significant role in the bioactivity changes and flavor generation in soybean paste. This study will be of great significance for understanding the quality and flavor of novel soybean paste made with cereal flour as an additive.

Keywords

• fermentation; soybean paste; broomcorn millet; microbial diversity; flavor composition; quality characteristics