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Effects of Salinity on Physicochemical Properties, Flavor Compounds, and Bacterial Communities in Broad Bean Paste-Meju Fermentation

Summary

This research investigated how reducing salt levels affects the fermentation process of broad bean paste, a traditional Chinese fermented food. The study found that lowering salt content can improve flavor development and beneficial compound production, but may increase food safety risks. This has important implications for developing healthier low-sodium fermented foods. Impacts on everyday life: – Helps develop healthier versions of traditional fermented foods with less sodium – Contributes to global efforts to reduce population salt intake for better health – Provides insights for improving the taste and quality of fermented food products – Raises awareness about food safety considerations in low-salt fermented foods – Supports preservation of traditional food heritage while adapting to modern health needs

Background

Broad bean paste (BBP) is a traditional fermented soy food recognized as a Chinese geographical indication protected product and national intangible cultural heritage. Its high salt content prolongs fermentation time and poses health risks. The World Health Organization aims to reduce global salt intake by 30% by 2025, making salt reduction in BBP crucial for industry development. Current salt reduction strategies mainly involve substituting NaCl with other substances, but this can result in unpleasant off-flavors and safety concerns.

Objective

This study aimed to comprehensively compare the effects of different salt concentrations on BBP-meju fermentation by analyzing physicochemical properties, flavor compounds, and microbial communities. The research sought to understand how salinity impacts microorganisms and flavor compounds during fermentation to achieve successful salt reduction in BBP production.

Results

Salt-reduced fermentation promoted accumulation of amino acid nitrogen, reducing sugars, free amino acids, and organic acids. Alcohols, esters, aldehydes, and acids were the main volatile flavor compounds, with medium-salt meju showing highest total volatile compounds. Bacillus, Staphylococcus, Aspergillus, and Mortierella were dominant microbial communities. Three opportunistic pathogens were identified. Wickerhamomyces, Bacillus, Staphylococcus, and Mortierella showed significant positive correlations with key flavor compounds.

Conclusion

Salt reduction contributed to accumulation of beneficial compounds and enhanced flavor development during BBP-meju fermentation. While dominant microbial communities except Aspergillus showed increased abundance in salt-reduced conditions, the presence of opportunistic pathogens in low-salt meju posed safety concerns. The findings provide theoretical guidance for quality and safety control in low-salt BBP production.
  • Published in:Foods,
  • Study Type:Laboratory Research,
  • Source: 10.3390/foods13132108
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