Comparison of Nutrients and Microbial Diversity between Traditional and Commercial Soybean Pastes

doi:10.7506/spkx1002-6630-200903050

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (3): 222-226.doi: 10.7506/spkx1002-6630-200903050

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Comparison of Nutrients and Microbial Diversity between Traditional and Commercial Soybean Pastes

GAO Xiu-zhi1,2，WANG Xiao-fen1，LI Xian-mei1，WANG Hui1，YI Xin-xin2，CUI Zong-Jun1,*

(1.College of Agronomy and Biotechnology, Center of Biomass Engineering, China Agricultural University, Beijing 100193, China；
2. Department of Food Science，Beijing University of Agricnlture, Beijing 102206, China

Received:2008-02-25 Revised:2008-08-13 Online:2009-02-01 Published:2010-12-29
Contact: GAO Xiu-zhi1,2 E-mail:gxztj_cn@hotmail.com

Abstract

Abstract:

Nutrients and microbial diversity were analyzed and compared among samples of two traditional and two commercial soybean pastes. Results showed that traditional soybean pastes have richer fragrance and more delicious flavor than commercial soybean pastes by sensory evaluation. All of soybean pastes have abundant nutrients and flavor matters. The traditional soybean pastes have obviously higher concentration than commercial soybean pastes in the important flavor compounds such as lactic acid and amino-acid nitrogen. Content of water-soluble carbohydrate (WSC) in commercial soybean pastes is half of dry matter, which exceeds twice of WSC in traditional soybean pastes. Denaturing gradient gel electrophoresis (DGGE) analysis indicated that Shandong soybean paste, Yanji soybean paste and Tianyuan commercial soybean paste have similar profiles. Uncultured bacteria, Lactococcus lactis and Bacillus licheniformis are predominant species in these three soybean pastes, while Lactococcus lactis and Bacillus pumilus are predominant species in Longfei soybean paste.

Key words: traditional soypaste, commercial soypaste, flavor compound, nutrient, microbial diversity

CLC Number:

GAO Xiu-zhi1,2，WANG Xiao-fen1，LI Xian-mei1，WANG Hui1，YI Xin-xin2，CUI Zong-Jun1,*. Comparison of Nutrients and Microbial Diversity between Traditional and Commercial Soybean Pastes[J]. FOOD SCIENCE, 2009, 30(3): 222-226 https://doi.org/10.7506/spkx1002-6630-200903050

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Comparison of Nutrients and Microbial Diversity between Traditional and Commercial Soybean Pastes

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