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Insights into Physicochemical Characteristics, Flavor Development, and Microbial Succession During the Natural Fermentation of Sichuan-Style Black Soybean Soy Sauce

Summary

This research reveals how Sichuan-style black soybean soy sauce develops its distinctive complex flavor over six months of natural fermentation. The study tracked changes in taste and aroma compounds, identifying key flavor contributors like methional (sauce-like) and 1-octen-3-ol (mushroom-like). Different microorganisms dominate at different fermentation stages, with early-stage fungi breaking down proteins and later-stage bacteria and yeasts creating aromatic compounds. The findings provide insights for improving traditional soy sauce production methods.

Background

Sichuan-style black soybean soy sauce is a traditional fermented condiment with distinctive flavor characteristics derived from complex microbial activity and regional fermentation practices. Previous research has focused primarily on Japanese and Cantonese soy sauces, leaving the mechanisms underlying Sichuan-style sauce flavor formation insufficiently understood. This study addresses the gap by systematically investigating physicochemical properties, volatile compounds, and microbial succession during six months of natural fermentation.

Objective

To systematically elucidate the flavor formation mechanisms of Sichuan-style black soybean soy sauce by integrating flavoromics analysis with microbial diversity analysis. The study aimed to characterize dynamic microbial succession, identify core functional microorganisms, monitor changes in flavor precursors, and reveal correlations between microbial composition and flavor evolution.

Results

During fermentation, amino acid nitrogen increased to 1.37 g/100 mL by month 3, then declined to 1.01 g/100 mL by month 6. A total of 132 volatile compounds were identified, with esters, alcohols, and aldehydes as key components. Nine taste-active and 22 odor-active compounds were major flavor determinants, with methional, 1-octen-3-ol, and 4-ethyl-2-methoxyphenol as dominant contributors. Microbial succession showed transition from Weissella and Aspergillus in early stages to salt-tolerant Tetragenococcus and aroma-producing yeasts (Kodamaea and Zygosaccharomyces) in later phases.

Conclusion

This study demonstrates that Sichuan-style black soybean soy sauce flavor development is driven by stage-dependent mechanisms involving different microbial communities. Early stages are characterized by Aspergillus-mediated proteolysis releasing free amino acids, while later stages involve Tetragenococcus and yeasts synthesizing characteristic esters, phenolics, and sulfur-containing compounds. Fermentation parameters and organic acids are critical drivers of microbial succession, and understanding these relationships enables optimization of traditional fermentation processes.
  • Published in:Foods,
  • Study Type:Original Research,
  • Source: 10.3390/foods14234049, PMID: 41375987
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