Evidence map›Paper›PMID 39628602›Full record

ArticleCurrent research in food science2024

Analysis on microbial communities and characteristic flavor metabolic of PXDB-meju by partially substituting wheat flour with soybean flour and gluten flour.

Min Xu, Yuxin Guo, Xiaoyan Song, Ling Li, Zedong Xu, Jianhua Zhao, Jie Zhao, Hongbin Lin, Shirong Dong, Jing Lu and 3 more

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Article in Current research in food science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

13 authors.

Min XuCollege of Food and Bioengineering, Xihua University, Chengdu, 610039, China.
Yuxin GuoCollege of Food and Bioengineering, Xihua University, Chengdu, 610039, China.
Xiaoyan SongCollege of Food and Bioengineering, Xihua University, Chengdu, 610039, China.
Ling LiCollege of Food and Bioengineering, Xihua University, Chengdu, 610039, China.
Zedong XuCollege of Food and Bioengineering, Xihua University, Chengdu, 610039, China.
Jianhua ZhaoCollege of Food and Bioengineering, Xihua University, Chengdu, 610039, China.
Jie ZhaoCollege of Food and Bioengineering, Xihua University, Chengdu, 610039, China.
Hongbin LinCollege of Food and Bioengineering, Xihua University, Chengdu, 610039, China.
Shirong DongSichuan Fansaoguang Food Grp Co., Ltd. Chengdu, 611732, China.
Jing LuSichuan Fansaoguang Food Grp Co., Ltd. Chengdu, 611732, China.
Wenwu DingCollege of Food and Bioengineering, Xihua University, Chengdu, 610039, China.
Ping LiuCollege of Food and Bioengineering, Xihua University, Chengdu, 610039, China.
Jie TangCollege of Food and Bioengineering, Xihua University, Chengdu, 610039, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Pixian Douban (PXDB) is one of the most popular condiments in China due to its unique flavor. Wheat flour that contains abundant nutrients is an important raw material in producing flavors during PXDB fermentation. In this study, wheat flour was substituted with soybean flour and gluten flour that have higher proteins in portions of 10.4% and 4.2% (F1), 8.9% and 7.2% (F2), 9.6% and 5.8% (F3). The results indicated that the substitutions increased the amino acid nitrogen content and improved flavor quality compared with traditional group (CT). Especially, the key amino acids including spartate, glutamic, arginine and lysine, and the phenylacetaldehyde as one of the most important volatile compounds exhibited preferable higher contents in F2 group than those in CT group. Metagenomic analysis showed that the abundances of predominant bacteria, including

Indexed as

Gluten flourKey flavorsMetagenomicsPXDB-MejuSoybean flour

Identifiers

PMID39628602
PMCPMC11612369

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.