Analysis on microbial communities and characteristic flavor metabolic of PXDB-meju by partially substituting wheat flour with soybean flour and gluten flour

Pixian Douban (PXDB) is one of the most popular condiments in China due to its unique flavor. Wheat flour that contains abundant nutrients is an important raw material in producing flavors during PXDB fermentation. In this study, wheat flour was substituted with soybean flour and gluten flour that have higher proteins in portions of 10.4% and 4.2% (F1), 8.9% and 7.2% (F2), 9.6% and 5.8% (F3). The results indicated that the substitutions increased the amino acid nitrogen content and improved flavor quality compared with traditional group (CT). Especially, the key amino acids including spartate, glutamic, arginine and lysine, and the phenylacetaldehyde as one of the most important volatile compounds exhibited preferable higher contents in F2 group than those in CT group. Metagenomic analysis showed that the abundances of predominant bacteria, including Kosakonia_cowanii, unclassified_f__Enterobacteriaceae and unclassified_g__Enterobacter , were higher in the F2 compared to the CT. Lupinus_albus and Plutella_xylostella were the top two fungi in relative abundance, with higher growth rates in F2 than in CT. Furthermore, metabolism pathway analysis revealed higher relative abundance of enzymes producing key amino acids and phenethylaldehyde in the F2 compared to the CT. Meanwhile, these enzymes were exclusively annotated to the Kosakonia_cowanii , Bacillus_velezensis and Escherichia_coli in F2. This study provided a theoretical foundation for improving PXDB flavor quality in industry production. • 8.9% soybean and 7.2% gluten flour (F2 group) can improve flavor quality of PXDB. • Predominant bacteria in F2 had higher abundances than in traditional fermentation. • Higher abundance of key enzymes found in F2 compared to traditional fermentation. • K. cowanii, B. velezensis, and E. coli notably correlated with the flavor in F2.