Impact of NaCl on physicochemical properties, microbial community, and pathogen surveillance in the Chinese traditional fermented broad bean (Vicia faba L.) paste
Zhihua Li, Chi Zhao, Ling Dong, Fengju Zhang, Xiaohang Wang, Shuang Zhao, Liang Li
Abstract
Doubanjiang (DBJ), a mixed fermented broad bean (Vicia faba L.) and red pepper (Capsicum annuum L.) condiment used worldwide, is known for its high-salt content (∼20g/100g). Industry demands sodium reduction in DBJs. In this study, we investigated the physicochemical properties, microbial community changes, and pathogen surveillance in DBJ samples with varying salt contents (10g/100g, 15g/100g, 20g/100g and 25g/100g). Our findings revealed that these samples could be categorized into two groups: low-salt (10g/100g) and high-salt samples (15-25g/100g). In low-salt samples, Lactobacillus emerged as the predominant bacteria, exhibiting higher antioxidant activity. The most concentrated organic acids were γ-aminobutyric acid and lactic acid. Conversely, Staphylococcus dominated the bacteria composition in high-salt samples. Human pathogenicity such as Proteus mirabilis, Escherichia coli, and Klebsiella pneumoniae were discovered in both low- and high-salt samples. Higher abundance of antimicrobial resistances was observed in high-salt samples while slightly increased biogenic amine content in low-salt samples. This knowledge provides insights into impact of NaCl on fermented broad bean (Vicia faba L.) paste.