title: Bacterial community succession and metabolite changes during doubanjiang-meju fermentation, a Chinese traditional fermented broad bean (Vicia faba L.) paste.
abstract: Doubanjiang-meju, a major ingredient of Chinese fermented food for several centuries, is produced using broad bean, wheat flour and salt. In this study, we investigated prokaryotic community succession and metabolite changes using high-throughput sequencing and1H-NMR methods. After 35 days, bacterial communities, except Lactobacillus and Acinetobacter, were relatively stable until the end of fermentation, and consisted predominantly of the genera Tetragenococcus, Lactobacillus, Staphylococcus, Acinetobacter, Pseudomonas and Streptococcus. Glucose, arabinose, fructose and mannitol were identified as major sugars, lactate and acetate as major organic acids, and amino acids as the major nitrogen compounds present in doubanjiang-meju. Correlation analysis revealed important links between bacterial populations and metabolites, e.g., Pseudomonas was significantly correlated with 10 nitrogenous metabolites, while Streptococcus was significantly correlated with six carbonic metabolite and eight nitrogenous metabolites. These results not only revealed bacterial succession and dynamic changes in metabolites as well as pH and color, but also elucidated their relationships during the doubanjiang-meju fermentation.
authors.affiliation: Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610066, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
authors.forename: Zhihua
authors.initials: Z
authors.lastname: Li
authors.affiliation: Key Laboratory of Environmental and Applied Microbiology, CAS, Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, Sichuan 610041, China.
authors.forename: Junpeng
authors.initials: J
authors.lastname: Rui
authors.affiliation: Key Laboratory of Environmental and Applied Microbiology, CAS, Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, Sichuan 610041, China. Electronic address: lixz@cib.ac.cn.
authors.forename: Xiangzhen
authors.initials: X
authors.lastname: Li
authors.affiliation: Key Laboratory of Environmental and Applied Microbiology, CAS, Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, Sichuan 610041, China.
authors.forename: Jiabao
authors.initials: J
authors.lastname: Li
authors.affiliation: Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610066, China.
authors.forename: Ling
authors.initials: L
authors.lastname: Dong
authors.affiliation: Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610066, China.
authors.forename: Qiaolian
authors.initials: Q
authors.lastname: Huang
authors.affiliation: Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610066, China.
authors.forename: Chi
authors.initials: C
authors.lastname: Huang
authors.affiliation: Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610066, China.
authors.forename: Zipeng
authors.initials: Z
authors.lastname: Wang
authors.affiliation: Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610066, China.
authors.forename: Lu
authors.initials: L
authors.lastname: Li
authors.affiliation: Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610066, China.
authors.forename: Pu
authors.initials: P
authors.lastname: Xuan
authors.affiliation: Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610066, China.
authors.forename: Yuming
authors.initials: Y
authors.lastname: Tang
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China. Electronic address: supervisor.chen@aliyun.com.
authors.forename: Fusheng
authors.initials: F
authors.lastname: Chen
mesh_terms: D001419:Bacteria / Q000378:metabolism*; D005285:Fermentation; D006863:Hydrogen-Ion Concentration; D009682:Magnetic Resonance Spectroscopy; D031307:Vicia faba / Q000378:metabolism* / Q000382:microbiology
keywords: Bacterial community succession; Doubanjiang-meju; Food fermentation; Metabolites