February 23, 2024Journal of Food Science

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

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Highly preserved soybean pastes exhibit elevated bacterial alpha diversity and dominance of Bacillus, whereas easily spoiled pastes are predominantly colonized by Lactobacillus.
Assessment using Illumina sequencing and LC MS reveals distinctive shifts across the metabolome, differentiating samples by lipid, peptide, and amino acid metabolism.
Highlights how Firmicutes succession and metabolic shifts regulate preservation, providing actionable targets to optimize fermentation quality and prevent condiment spoilage.

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Implication

Comparative metabolomic analysis reveals distinct bacterial and metabolic signatures in fermented soybean pastes, highlighting key microbial drivers of natural food preservation.

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Ren et al. (2024) studied this question.

synapsesocial.com/papers/68e77de8b6db6435876f159f https://doi.org/10.1111/1750-3841.16982

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Implication

Comparative metabolomic analysis reveals distinct bacterial and metabolic signatures in fermented soybean pastes, highlighting key microbial drivers of natural food preservation.

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

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Implication

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

Key Points

Discussion

Implication

Cite This Study

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