Comparative Analysis of the Physicochemical Properties and Bacterial Diversity of Cowpeas During Natural and Inoculated Fermentation in Different Provinces.

Zichang Shao, Fengbo Ma, Xuanzhe Chang, Qian Liu, Yuxin Liu, Fan Xia, Xiuzhi Gao

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Article in Microorganisms, 2026. 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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7 authors.

Zichang ShaoBeijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, Beijing University of Agriculture, Beijing 102206, China.

Fengbo MaBeijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, Beijing University of Agriculture, Beijing 102206, China.

Xuanzhe ChangBeijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, Beijing University of Agriculture, Beijing 102206, China.

Qian LiuBeijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, Beijing University of Agriculture, Beijing 102206, China.

Yuxin LiuBeijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, Beijing University of Agriculture, Beijing 102206, China.

Fan XiaBeijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, Beijing University of Agriculture, Beijing 102206, China.

Xiuzhi GaoBeijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, Beijing University of Agriculture, Beijing 102206, China.ORCID 0000-0002-1122-4742

Funding

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6 · The paper itself

Abstract

Fresh cowpeas have a limited shelf life at room temperature. Fermentation of cowpeas not only preserves their nutritional value but also prolongs their shelf life. This study categorized cowpea fermentation processes into natural and inoculated methods, focusing on analyzing physicochemical indices, acid production, and bacterial diversity throughout the cowpea fermentation process. We compared the moisture, protein content, and vitamin C levels of cowpeas. The acidification process was monitored using pH, total acid, and nitrite contents as indicators. Illumina MiSeq sequencing was employed to analyze the bacterial communities in fermented cowpeas at different fermentation stages. The experimental results indicated that during fermentation, pH, total acid content, and nitrite content all changed significantly.

Indexed as

bacterial diversitycowpeahigh-throughput sequencinginoculated fermentationnatural fermentation

Identifiers

PMID42354873

DOI10.3390/microorganisms14061248

PMCPMC13303801

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