Effect of Microbial Community Succession on Tyrosine Metabolism during Soybean Paste Fermentation
To find an effective method for eliminating white spots on the surface of soybean paste and enhancing its quality, this study analyzed the relationship between microbial community succession and physicochemical properties and the tyrosine metabolic pathway throughout the entire production cycle of s...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2025-02-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-3-008.pdf |
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| author | JIN Manqin, LUO Dan, WANG Gangtu, LI Yixin, PEI Wei, XUE Wentong |
| author_facet | JIN Manqin, LUO Dan, WANG Gangtu, LI Yixin, PEI Wei, XUE Wentong |
| author_sort | JIN Manqin, LUO Dan, WANG Gangtu, LI Yixin, PEI Wei, XUE Wentong |
| collection | DOAJ |
| description | To find an effective method for eliminating white spots on the surface of soybean paste and enhancing its quality, this study analyzed the relationship between microbial community succession and physicochemical properties and the tyrosine metabolic pathway throughout the entire production cycle of soybean paste. The results showed that the dominant bacteria during the fermentation process were Klebsiella, Bacillus, Tetragenococcus, Pediococcus, Staphylococcus, Enterococcus and Weissiella, and the dominant fungi were Aspergillus, Zygosaccharomyces and Issatchenkia. The microbial community succession was primarily affected by pH, total acidity and amino nitrogen content. The primary functional communities involved in tyrosine metabolism were Enterobacter and Bacillus. Furthermore, in the initial stage of fermentation, Bacillus exhibited a higher potential for tyrosine degradation, whereas Enterobacter demonstrated a significantly greater potential for tyrosine synthesis during the whole fermentation process. These results provide a theoretical basis for reducing the tyrosine content in soybean paste and addressing the issue of white spots and holds practical significance for enhancing the visual quality of soybean paste products. |
| format | Article |
| id | doaj-art-1500cee480ad49fd8fbad86c841383b4 |
| institution | Kabale University |
| issn | 1002-6630 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-1500cee480ad49fd8fbad86c841383b42025-02-05T09:08:33ZengChina Food Publishing CompanyShipin Kexue1002-66302025-02-01463647310.7506/spkx1002-6630-20240510-080Effect of Microbial Community Succession on Tyrosine Metabolism during Soybean Paste FermentationJIN Manqin, LUO Dan, WANG Gangtu, LI Yixin, PEI Wei, XUE Wentong0(1. College of Food Science &Nutritional Engineering, China Agricultural University, Beijing 100083, China;2. Hebei Tianshun Sauce Industry Co. Ltd., Cangzhou 062563, China)To find an effective method for eliminating white spots on the surface of soybean paste and enhancing its quality, this study analyzed the relationship between microbial community succession and physicochemical properties and the tyrosine metabolic pathway throughout the entire production cycle of soybean paste. The results showed that the dominant bacteria during the fermentation process were Klebsiella, Bacillus, Tetragenococcus, Pediococcus, Staphylococcus, Enterococcus and Weissiella, and the dominant fungi were Aspergillus, Zygosaccharomyces and Issatchenkia. The microbial community succession was primarily affected by pH, total acidity and amino nitrogen content. The primary functional communities involved in tyrosine metabolism were Enterobacter and Bacillus. Furthermore, in the initial stage of fermentation, Bacillus exhibited a higher potential for tyrosine degradation, whereas Enterobacter demonstrated a significantly greater potential for tyrosine synthesis during the whole fermentation process. These results provide a theoretical basis for reducing the tyrosine content in soybean paste and addressing the issue of white spots and holds practical significance for enhancing the visual quality of soybean paste products.https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-3-008.pdfsoybean paste; tyrosine metabolism; microbial community succession; white spots; physicochemical properties |
| spellingShingle | JIN Manqin, LUO Dan, WANG Gangtu, LI Yixin, PEI Wei, XUE Wentong Effect of Microbial Community Succession on Tyrosine Metabolism during Soybean Paste Fermentation Shipin Kexue soybean paste; tyrosine metabolism; microbial community succession; white spots; physicochemical properties |
| title | Effect of Microbial Community Succession on Tyrosine Metabolism during Soybean Paste Fermentation |
| title_full | Effect of Microbial Community Succession on Tyrosine Metabolism during Soybean Paste Fermentation |
| title_fullStr | Effect of Microbial Community Succession on Tyrosine Metabolism during Soybean Paste Fermentation |
| title_full_unstemmed | Effect of Microbial Community Succession on Tyrosine Metabolism during Soybean Paste Fermentation |
| title_short | Effect of Microbial Community Succession on Tyrosine Metabolism during Soybean Paste Fermentation |
| title_sort | effect of microbial community succession on tyrosine metabolism during soybean paste fermentation |
| topic | soybean paste; tyrosine metabolism; microbial community succession; white spots; physicochemical properties |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-3-008.pdf |
| work_keys_str_mv | AT jinmanqinluodanwanggangtuliyixinpeiweixuewentong effectofmicrobialcommunitysuccessionontyrosinemetabolismduringsoybeanpastefermentation |