Physicochemical, flavor and microbial dynamic changes during low-salt doubanjiang (broad bean paste) fermentation.

Area of Science:

• Food Science
• Microbiology
• Fermentation Technology

Background:

• Salt concentration is a critical factor in traditional fermented foods like doubanjiang (broad bean paste).
• Understanding salt's role is key to optimizing fermentation and ensuring product safety.

Purpose of the Study:

• To investigate the impact of reduced salt concentration on doubanjiang fermentation.
• To analyze changes in physicochemical properties, microbial communities, and flavor profiles.

Main Methods:

• Preparation of doubanjiang with varying lower salt concentrations.
• Analysis of physicochemical parameters, biogenic amines, and volatile flavor compounds.
• Monitoring of microbial dynamics (bacteria and fungi) during fermentation.

Main Results:

• Salt reduction altered microbial dynamics, favoring the accumulation of amino acids and flavor compounds.
• Lower salt concentrations led to increased total acids and biogenic amines.
• Conditional pathogens (e.g., Klebsiella, Cronobacter) were detected in reduced-salt samples.

Conclusions:

• Salt reduction significantly influences doubanjiang fermentation, affecting microbial communities and chemical composition.
• While beneficial for flavor, reduced salt poses food safety risks due to potential pathogen growth and increased biogenic amines.