Traditional Fermented Condiment Research Articles

Characterization and correlation analysis of microbial flora and flavor profile of stinky acid, a Chinese traditional fermented condiment

To explore the microbial diversity and flavor profiles of stinky acid, we utilized high-throughput sequencing, culture-based techniques, and bionic E-sensory technologies. The results revealed a significant correlation between the acidity levels of stinky acid and the richness of its microbial community. Ten core bacterial genera and three core fungal genera exhibited ubiquity across all stinky acid samples. Through E-nose analysis, it was found that sulfides constituted the principal odor compounds responsible for stinky acid's distinct aroma. Further insights arose from the correlation analysis, indicating the potential contribution of Debaryomyces yeast to the sour taste profile. Meanwhile, three genera—Rhizopus and Thermoascus and Companilactobacillus—were identified as contributors to aromatic constituents. Interestingly, the findings indicated that Rhizopus and Thermoascus could reduce the intensity of the pungent odor of stinky acid. In summary, this investigation's outcomes offer new insights into the complex bacterial diversity of stinky acid.

A combination of omics-based analyses to elucidate the effect of NaCl concentrations on the metabolites and microbial dynamics during the ripening fermentation of Pixian-Douban

The study investigated the effect of different sodium chloride (NaCl) concentrations (10%, 15%, and 20%) on the ripening fermentation of Pixian-Douban, a traditional fermented condiment. The results showed that NaCl affected the dynamics of physicochemical parameters, volatile components, fatty acids, amino metabolites, organic acids, and microbial composition, and their dynamic modes were different. After 253 days fermentation, the 10% NaCl Pixian-Douban had significantly (p < 0.05) higher levels of total organic acids (20,308.25 mg/kg), amino metabolites (28,144.96 mg/kg), and volatiles (3.36 mg/kg) compared to 15% and 20% NaCl Pixian-Douban. Notably, the possible health risk associated with high concentration of biogenic amines in 10% NaCl Pixian-Douban is of concern. Moreover, correlation analyses indicated that the effect of NaCl on the quality of Pixian-Douban may be mainly related to bacteria. This study deepens the knowledge about the role of NaCl in ripening fermentation of Pixian-Douban and contributes to develop low-NaCl Pixian-Douban product.

Bacterial diversity and metabolites: Exploring correlations with preservative properties in soybean pastes.

Soybean paste, a traditional fermented condiment, exhibits distinct quality attributes by its microbial communities. This study employed Illumina sequencing and LC-MS to scrutinize the bacterial biota and metabolome of highly preserved (HP) and easily spoiled (ES) soybean pastes. Firmicutes were prevalent in both pastes, with HP showcasing greater microbial α-diversity compared to ES pastes. Bacillus predominated in HP pastes, whereas Lactobacillus was most abundant in ES pastes. Significant metabolic differences were observed between HP and ES samples in lipids, peptides, nucleic acids, secondary metabolite biosynthesis, protein digestion, amino acid metabolism, inflammatory mediator regulation, and neomycin, kanamycin, and gentamicin biosynthesis. Lactobacillus exhibited positive associations with daidzein and 3,4,5-trihydroxypentanoylcarnitine, whereas Bacillus showed negative correlations with 1,n6-ethenoadenosine, 2-deoxy-2,3-dehydro-n-acetyl-neuraminic acid, 3,4,5-trihydroxypentanoyl carnitine, and fructosyl valine. These findings highlight the collaborative impact of bacterial communities and metabolites on soybean paste quality attributes. This research enhances our comprehension of preservation mechanisms in fermented foods, particularly soybean pastes. PRACTICAL APPLICATION: The investigation would provide insights into the soybean pastes fermentation, safe and quality control methods, bio-preservative development strategies, and so on of soybean pastes for related studies and the consumers. Bacteria and their metabolites could be used to optimize the fermentation processes for the preservative and safe regulations.

Insight into the Beneficial Use of Iru An African Condiment from Parkia Biglobosa

The composition and activity of the gut microbiota, which is essential for preserving health, are greatly influenced by the food that humans eat. Iru, a traditional West African fermented condiment, is derived from Parkia biglobosa seeds and is a sought-after ingredient in West African cuisine due to its unique aroma, flavor, and texture. Iru is a spice that adds depth to stews, soups, and sauces in West African cooking, especially in Nigeria and Cameroon. Due to the fermentation process, which transforms complex ingredients into more easily absorbed forms, it has a distinct flavor and fragrance. Beyond only eating, iru has a deep cultural meaning that is frequently emphasized in ceremonies, festivals, and customs. Generations of people have used this fermenting technique. Iru is a traditional condiment from West Africa that showcases the region’s culinary heritage and is a favorite condiment in West African cookery. It is made using beneficial bacteria to make distinctive, tasty, and culturally significant food items. This study investigated the effects of two distinct food components—Maggi Knorr, a chemical seasoning mixture, and Iru (Parkia biglobosa), a traditional fermented condiment from West Africa—on the intestinal microbial communities of mice. Using mice as a well-researched animal model, we will assess the short- and long-term effects of food supplementation with Maggi Knorr and Iru on microbial diversity, composition, and functional ability in the gastrointestinal tract. The metabolic activities of the microbial communities will be characterized by means of high-throughput sequencing of 16S rRNA genes in conjunction with metabolism analysis. This study aimed to investigate how two commonly utilized food additives, namely chemical seasoning (Maggi Star, Knorr and Vedan) and Iru (Parkia biglobosa), affect the microbial community residing in the gastrointestinal tracts of rats.

Effects of Oyster Shell Powder on the Microbial and Physicochemical Quality of Afitin, a Traditional Fermented Condiment

Aims: Afitin is a perishable condiment due to its high water content. Various preservatives are used to extend its shelf life, and among them, salt (NaCl) has generated controversy due to potential health risks associated to exposure to elevated concentrations of salt. The present study aims at assessing the effect of oyster shell powder on the quality changes of Afitin during storage at 30°C.&#x0D; Methodology: Oyster shell powder was added to the condiment just before the natural fermentation at concentrations of 0.5%, 1% and 2%. At the end of the 24 h natural fermentation, the product was stored at 30°C. Afitin samples which did not receive the oyster shell powder served as controls. Samples were taken for microbiological, pH, water activity, and sensory analyses just before the fermentation, at the end of the fermentation, and at days 2 and 4 during storage.&#x0D; Results: Oyster shell powder had a significant effect on the growth of microorganisms, on pH and water activity during the storage of Afitin. The average Total Viable Count (TVC) in the control samples was 8.9 Log CFU/g, whereas in the Afitin with 2% oyster shell powder, this load was 6.9 Log CFU/g after 2 days of storage. At the same time, the enterobacteria load in the control Afitin was 7.7 Log CFU/g, whereas in the Afitin with 2% oyster shell powder, it was below the detection limit. There was also a significant difference between the samples inoculated with 1% oyster shell powder and the control. From the sensory analysis, the control Afitin was rejected by the panellists after 48 h of storage, whereas the Afitin with 1% or 2% oyster shell powder was not rejected until the end of storage (4th day), indicating a notable prolongation of the product's shelf life by at least 100%.&#x0D; Conclusion: The results show that oyster shell powder can potentially be used to improve the preservation of Afitin.

Characterization of the physicochemical Properties, bacterial community and non-volatile profiles of fermented Yu jiangsuan by Weissella cibaria and Lactobacillus plantarum

Yu jiangsuan (YJS) is a unique traditional fermented condiment in China. Physicochemical, bacterial communities, and non-volatile properties were examined in inoculation Autochthonous Weissella cibaria and Lactobacillus plantarum. The results indicated that inoculation samples did well in shortening fermentation time; amino acid nitrogen (AN) and TCA-soluble peptide contents of fermented YJS were 10.8% and 17.4% higher than those of naturally fermented YJS, respectively. However, its total volatile base nitrogen (TVB-N), thiobarbituric acid (TBARS), and nitrite were only 74.3%, 87.2% and 83.6% of those of naturally fermented YJS. In addition, the dominant bacterial genera were Lactobacillus, Weissella and Pectobacterium, whose contributions were 41.2%, 20.3% and 5.5%, respectively. Moreover, 26 significantly differential metabolites were identified, and involved in 10 metabolic pathways. The decomposition of substrates and the formation of differential metabolites in YJS were primarily centered on the TCA cycle and the metabolism of carbohydrates. Therefore, this study is conducive to discovering the bacterial community structure and metabolite composition of probiotic inoculated YJS fermentation, as well as the potential value of core functional bacteria genera in controlling YJS production in industry.

Potential Correlation between Microbial Diversity and Volatile Flavor Substances in a Novel Chinese-Style Sausage during Storage.

A novel Chinese-style sausage with Chinese traditional fermented condiments used as additional ingredients is produced in this study. The aim of this study was to investigate the microbial community's structure, the volatile flavor substances and their potential correlation in the novel Chinese sausage. High-throughput sequencing (HTS) and solid-phase microextraction-gas chromatography-mass spectrometry (GC-MS) were, respectively, used to analyze the microbial diversity and volatile flavor substances of the novel Chinese-style sausage during storage. The results showed that Firmicutes, Proteobacteria and Actinobacteria were the predominant bacterial genera, and Hyphopichia and Candida were the predominant fungal genera. A total of 88 volatile flavor substances were identified through GC-MS, among which 18 differential flavor compounds were screened (VIP > 1), which could be used as potential biomarkers to distinguish the novel sausages stored for different periods. Lactobacillus exhibited a significant negative correlation with 2,3-epoxy-4,4-dimethylpentane and acetoin and a significant positive correlation with 2-phenyl-2-butenal. Hyphopichia significantly positively correlated with ester. Leuconostoc significantly positively correlated with ethyl caprate, ethyl palmate, ethyl tetradecanoate and ethyl oleate while it negatively correlated with hexanal. This study provides a theoretical basis for revealing the flavor formation mechanisms and the screening of functional strains for improving the flavor quality of the novel Chinese-style sausage.

Improving protein utilization and fermentation quality of soy sauce by adding protease

Soy sauce is the most popular traditional fermented condiment in Asia. However, some proteins are unutilized during fermentation, causing resource waste. Therefore, this study aimed to improve protein utilization and fermentation quality by adding protease in the moromi. Firstly, Aspergillus oryzae (A. oryzae) endogenous proteases were found to play an important role in nitrogen element utilization, including increasing total nitrogen (TN), amino acid nitrogen (AAN), and relative protein expression. Secondly, among six exogenous proteases, neutral protease (NP) performed better both alone and synergistically with A. oryzae crude protease powder (CPP), because of the enhancement of small peptides and enzymatic effect. Importantly, adding NP increased AAN and TN by 7.45 % and 2.21 % respectively, as well as increasing peptides below 500 Da, Maillard peptides and the proportion of lactic to acetic acid, hence improving the umami and richness of soy sauce. Overall, adding NP could increase soy sauce protein utilization and fermentation quality.

Bioactive Ingredients in Traditional Fermented Food Condiments: Emerging Products for Prevention and Treatment of Obesity and Type 2 Diabetes

Obesity and type 2 diabetes (T2D) are severe metabolic diseases due to inappropriate lifestyle and genetic factors and their prevention/treatment cause serious problems. Therefore, searching for effective and safe approaches to control obesity and T2D is an essential challenge. This study presents the knowledge regarding the possible use of traditional fermented condiments (TFC), a known major source of bioactive compounds (BACs), as an adjuvant treatment for obesity and T2D. Data on antiobesity, antidiabetic, and different mechanisms of BACs action of TFC were collected using a methodical search in PubMed, Scopus databases, Web of Science, SciELO, and the Cochrane Library. We discuss the mechanisms by which BCs prevent or treat obesity and T2D. The effects of TFC on obesity and T2D have been found both in animal, human, and clinical studies. The findings demonstrated that BACs in TFC confer potential promising antiobesity and antidiabetic effects. Because of the potential therapeutic significance of bioactive ingredients, the consumption of TFC could be recommended as a functional condiment. Nevertheless, further investigation is required in more clinical studies of TFC to support the formulation of functional fermented condiments and nutraceutical and pharmaceutical applications.

Gochujang Ameliorates Hepatic Inflammation by Improving Dysbiosis of Gut Microbiota in High-Fat Diet-Induced Obese Mice.

Abnormal fat accumulation with gut microbiota dysbiosis results in hepatic inflammation by upregulating the release of lipopolysaccharide (LPS) and inflammatory cytokine. Gochujang, a traditional fermented condiment, has beneficial effects, such as anti-colonic inflammatory effects. However, Gochujang has been controversial because of its high salt content (the Korean Paradox). Thus, the present study aimed to investigate the preventative effects of Gochujang on hepatic inflammation and related gut microbiota through discussing the Korean Paradox. The mice were divided into groups including a normal diet (ND), high-fat diet (HD), HD with salt (SALT), HD with a high percentage of beneficial microbiota Gochujang (HBM), and HD with diverse beneficial microbiota Gochujang (DBM). Gochujang markedly reduced lipid accumulation, hepatic injury, and inflammation response. Furthermore, Gochujang attenuated protein expression involved in the JNK/IκB/NF-κB pathway. Additionally, Gochujang regulated the gut microbiota-derived LPS production and Firmicutes/Bacteroidetes ratio. Gochujang regulated the levels of gut microbiota such as Bacteroides, Muribaculum, Lactobacillus, and Enterorhabdus, which were correlated with hepatic inflammation. Salt did not have foregoing effects, meaning that the salt content in Gochujang did not affect its anti-inflammatory effect. In conclusion, Gochujang showed anti-hepatic inflammation effects via reduced lipid accumulation, hepatic injury, and inflammatory response together with reorganization of gut microbiota dysbiosis regardless of salt content and the difference of micro bacteria composition.

Correlation between bacterial diversity and flavor substances in Longgang soy sauce.

Longgang soy sauce is one of the traditional fermented condiments in China, but its bacterial community succession and its unique flavor development during the fermentation process are not well-investigated. This study evaluated the bacterial diversity, flavor changes, and their correlation during the fermentation of Longgang soy sauce. The results showed that Weissella was the dominant bacterial genus in the fermentation stage of sauce fermented grains. In the first 31 days of the moromi fermentation stage, a variety of bacterial genera such as Weissella, Halomonas, Bacteroides, Pseudomonas, and Tetragenococcus were the dominant bacteria. Our results showed that these bacteria have a significantly positive correlation with phenylethyl alcohol, ethyl acetate, and 3-methyl-1-butanol. As the fermentation progressed, a flora structure with Halomonas as the main bacterial genus was formed. This genus exhibited a significantly positive and positive correlation with 1-octanol, ethyl palmitate, heptanol, and 2-nonanol, which are the unique flavor components of Longgang soy sauce.

Characterization and correlation of bacterial community and volatile flavor compounds in xiguajiang, a Chinese traditional fermented condiment

Xiguajiang (XGJ) is one kind of Chinese traditionally fermented soybean food. The aim of this study was to identify core bacterial communities and volatile compounds and explore their relationships in XGJ samples obtained from different manufacturers. Results showed that Bacillus, Staphylococcus, Weissella, and Chromohalobacter were the predominant bacterial genus, although their relative abundance is quite diverse. Larger relative contents of esters and alcohols were detected in XGJ. Moreover, the results of E-nose analysis indicated that nitrogen oxides compounds, pyrazines, and ketones compounds also played a critical role in XGJ unique flavor. The correlation analysis suggested that 3-methyl-butanol, ethoxybenzene, ethyl acetate, acetaldehyde, and 2-(4-methyl-3-cyclohexen-1-yl)-2-propanyl acetate had a significant correlation with Enterobacter, Clostridium, Pseudomonas, Streptomyces, Weissella, Staphylococcus, and Bacillus. These results may provide vital information to understand the role of the microbiota in developing flavor in XGJ products, and improve the quality and safety of XGJ production in industries.

Effects of autochthonous starter cultures on bacterial communities and metabolites during fermentation of Yu jiangsuan, a Chinese traditional fermented condiment

The study on the bacterial community structure and metabolite effects of fermentation of Yu jiangsuan（YJS）by autochthonous starter cultures has been rarely reported. In this study, the bacterial community structure and metabolites were dynamically explored by high-throughput sequencing and LC-MS/MS during the fermentation of Yu jiangsuan (YJS) by inoculation of autochthonous starter cultures. The results demonstrated that the presence of interactions between bacterial genera accelerated the fermentation process and caused an increase in bacterial diversity and metabolite production. Firmicutes, Cyanobacteria and Proteobacteria were the dominant phyla, while Weissella, Lactobacillus and Fructobacillus were the dominant genera. The growth of Cyanobacteria and Fructobacillus was reduced in the inoculated fermentation group (HY). Totally 47 major differential metabolites were screened. Pearson correlation analysis showed that seven major bacterial genera were significantly associated with 15 differential metabolites. Carbohydrate metabolism and amino acid metabolism exerted a vital influence in the formation of metabolites. Moreover, this study contributes to the investigation of the bacterial community structure and metabolite composition in the fermentation of YJS by inoculation with autochthonous starter cultures, and helps to illuminate the potential value of core functional bacterial genera in the industrial controlled production of YJS.

Contribution of mixed commercial starter cultures to the quality improvement of fish-chili paste, a Chinese traditional fermented condiment

This study evaluated the effects of commercial starter cultures on the microbial counts, protein degradation, biogenic amines and volatile compounds in fermented fish-chili paste. Four inoculated groups with different starter cultures and one group without inoculation were investigated. The results revealed that the application of mixed starter cultures promoted the growth of lactic acid bacteria and yeast, while effectively inhibited the Enterbacteriaceae counts compared with the spontaneously fermented group. The inoculation with mixed starter cultures resulted in higher levels of umami-tasting free amino acids (FAAs) in all inoculated groups. Highest content of sweet-tasting FAAs was found in group HS (Pichia anomala + Staphylococcus xylosus + Staphylococcus carnosus + Pediococcus pentosaceus + Pediococcus acidilactici), and much lower bitter-tasting components were presented in group HW (Pichia anomala + Staphylococcus xylosus + Staphylococcus carnosus), HS and HV (Pichia anomala + Lactobacillus plantarum). In addition, total levels of biogenic amines detected in all inoculated samples were significantly lower compared with control, especially the content of tyramine (P < 0.05). For the volatile compounds, more esters as well as less undesirable odor substances such as aldehydes, were exhibited in four inoculated groups.

Contribution of Mixed Commercial Starter Cultures to the Quality Improvement of Fish-Chili Paste, a Chinese Traditional Fermented Condiment

Contribution of Mixed Commercial Starter Cultures to the Quality Improvement of Fish-Chili Paste, a Chinese Traditional Fermented Condiment

Phylogenetics, Safety and In Vitro Functional Properties of Bacillus Species Isolated from Iru, a Nigerian Fermented Condiment

Bacillus species were isolated from iru, a traditional fermented condiment in Nigeria. Polyphasic approach was used to evaluate the phylogenetic relationship and strain sub-type of the isolated species. Additionally, the phylogenetic profiles of the species isolated from iru were compared with those of bacilli isolated from different continents. The phylogenetic diversity analysis was performed using the combination of 16S rRNA gene sequencing, ITS-PCR, ITS-PCR-RFLP, and M13 RAPD-PCR. The analysis revealed that Bacillus subtilis U170B and B. subtilis U146A isolated from iru were the closest relatives of strains belonging to the phylogeny of B. subtilis sensu stricto and were related to other bacilli isolated from different continents that had functional benefits. The two isolated species exhibited resistance to acidic pH (pH 2.0). The survival rates of B. subtilis U170B, B. subtilis U146A, and B. clausii UBBC-07 (commercial probiotic strain) cultured at pH 2.0 for 3 h were 33.45, 12.44, and 9.53%, respectively. The strains were highly tolerant to bile salts [0.3% (w/v)]. B. subtilis U170B exhibited the highest cell viability (43.45%) when cultured for 3 h in the presence of bile salts, followed by B. subtilis U146A (25%) and B. clausii UBBC-07 (18.94%). B. subtilis U170B and B. subtilis U146A did not exhibit haemolytic activity and were susceptible to different antibiotics. Additionally, these two strains exhibited weak antagonistic activity against B. cereus. The diverse wild strains of B. subtilis can be used as a safe multifunctional starter culture for the industrial production of condiments with health benefits.

Phylogenetic analyses of bacteria associated with the processing of iru and ogiri condiments.

Iru and ogiri are important condiments used for flavour enhancement in foods and serve as protein substitutes in diets among rural populations across West Africa. Consumption of these condiments is growing, reinforcing the need to scale up their production. Production of these condiments includes spontaneous fermentation, which often leads to inconsistent product quality and unguaranteed safety. This study has demonstrated the bacterial succession in iru and ogiri processing and highlights species that could be selected and exploited for starter culture development. This study provides a starting point to produce quality and microbiologically safe iru and ogiri condiments.

Endogenous knowledge and importance of "conoro", fermented condiment from seeds of Baobab (Adansonia digitata), Kapok (Ceiba pentandra) and Okra (Abelmoschus sp) by Bondoukou department populations (North-Eastern Cote d'Ivoire)

"Conoro" is a traditional fermented condiments prepared from seeds of Baobab, Kapok and Okra. It is consumed by the North-Eastern Ivoirians. The aim was to report ethno-nutritional knowledge of "conôro" and to understand theirs uses. Data showed that respondents had a high knowledge level of "conôro" (86 to 96.67%). A significant difference is found in ethnic and age groups (p &lt;0.05). Koulango were majority ethnic and people over 65 years old had the high knowledge level of "Conôro" to 96.8-100 % and 85.7-100 % respectively. Conoro’s utilization rates varied between 85.27 to 97.93 %. Sauces seasoning (ICF = 0.92) and addition of "Conôro" to other natural substances (ICF = 0.46) were respectively the most reported food and therapeutic uses. Blood pressure (ICF = 0.19) and abdominal pain after childbirth (ICF = 0.33) represented the most common treated diseases. "Conôro" was made from seeds taken individually or combined. The production processes of "conôro" were studied in different localities. Fermentation took 3 days in all localities. It was sold in dumpling form at 25 to 100 FCFA. The conservation time of "conôro" was from 6 to 12 months.

The dynamic changes of chemical components and microbiota during the natural fermentation process in Da-Jiang, a Chinese popular traditional fermented condiment

There is limited information on the chemical components and microbiota changes involved in da-jiang, a Chinese popular traditional fermented soybean condiment. Therefore, dynamic changes both in physicochemical quality and microbial community diversity of 20 samples of naturally fermented da-jiang collected over 95 days were measured, and we classified the samples into 5 groups (each containing 4 time points) according to the results. Based on OTUs analysis, Group 2 and Group 3 might represent the shift-stage between bacteria and fungi. Also, our results demonstrated that the formation of flavour, nutrient and quality of the traditional da-jiang were actually related to all of microbial community, especially the increased bacteria, including Staphylococcus and Leuconostoc. Correspondingly, ‘Membrane Transport’, ‘Carbohydrate Metabolism’, ‘Amino Acid Metabolism’ and ‘Replication and Repair’ were the top 4 KEGG pathways based on bacterial genes. The findings are expected to be helpful for us not only to understand the formation of flavour, taste and quality of traditional fermented da-jiang, but also to improve the industrialised fermented da-jiang.

Genome Subtyping of Autochthonous Bacillus Species Isolated from Iru, a Fermented Parkia biglobosa Seed

Phylogenetic relationship and strains sub-typing of Bacillus species isolated from iru, a traditional fermented condiment in Africa were studied using polyphasic genomic approaches and the profiles compared with bacilli isolated from similar Asian condiments. The 16S rRNA gene sequencing identified the strains as Bacillus subtilis, Bacillus amyloliquefaciens, Bacillus cereus, Bacillus licheniformis, Bacillus pumilus, and Brevibacillus formosus. The phylogenetic analysis conducted showed five distinct clusters with genetic relatedness among B. subtilis and B. amyloliquefaciens strains from Africa and Asia. Amplified ribosomal DNA restriction analysis (ARDRA) successfully differentiated species of B. subtilis phylogeny from B. cereus. Combined analyses of ARDRA, internal transcribed spacer-polymerase chain reaction (ITS-PCR), ITS-PCR-restriction fragment length polymorphism (ITS-PCR-RFLP) and randomly amplified polymorphic DNA (RAPD-PCR) further confirmed B. subtilis and B. amyloliquefaciens as the dominant Bacillus species associated with fermentation of iru, and revealed high strains genetic diversity, while multilocus sequence analysis (MLSA) data distinguished B. cereus from B. thuringiensis. This information is essential for selection of starter cultures with desirable functional attributes to guarantee product consistency and safety quality of traditional fermented foods.