Food and Fermentation Industries >

2025 , Vol. 51 >Issue 16: 206 - 215

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041318

Study on improving quality of low-salt Ba-bao douchi by fermentation with different salt concentrations

  • LI Jinge ,
  • ZHANG Miaomiao ,
  • LIU Yanhong ,
  • YANG Daqiao ,
  • LIU Yunguo
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  • 1(College of Life Sciences, Linyi University, Linyi 276000, China)
    2(College of Biological Science and Technology, Yili Normal University, Yining 835000, China)

Received date: 2024-10-16

  Revised date: 2024-12-01

  Online published: 2025-08-29

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Abstract

Ba-bao douchi is one of the famous condiments in China with a long production history.However, the traditional high-salt preparation process greatly prolongs the production cycle of it.In this study, the effects of salt concentration on microbial diversity and sensory properties of Ba-bao douchi were studied after the same fermentation of raw materials treated with different salt concentrations.Results showed that different salt concentrations could affect the quality of fermented douchi.Low salt treatment (150 g/L) could effectively control the growth of pathogenic bacteria such as Enterobacter and Cronobacter, and promote the growth of lactic acid bacteria such as Enterococcus and Lactobacillus, producing volatile flavor compounds such as 2-cyclohexen-1-one, 2-propenyl-methyl-disulfide, (Z)-4-heptenal, 4-methyl-pentanol, 2-furanmethanol, pentanoic acid, and methyl butyrate.There was significant positive synergistic effect between flavor and taste.Enterococcus played an important role in promoting the formation of flavor and taste in Ba-bao douchi.Salinity had a significant positive direct impact on sensory characteristics and a clear negative correlation with tissue state in douchi.Therefore, balancing salinity and inhibiting bacterial genera (Cronobacter, Serratia, and Weissella) were conducive to flavor formation for improving the quality of Ba-bao douchi.This study provides a novel idea for the production of Ba-bao douchi with low salt, high quality, and short fermentation period from the perspective of microbial metabolism.

Key words： Ba-bao douchi; bacteria; salinity; microbial community; partial least squares path analysis

Cite this article

LI Jinge , ZHANG Miaomiao , LIU Yanhong , YANG Daqiao , LIU Yunguo . Study on improving quality of low-salt Ba-bao douchi by fermentation with different salt concentrations[J]. Food and Fermentation Industries, 2025 , 51(16) : 206 -215 . DOI: 10.13995/j.cnki.11-1802/ts.041318

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