Food and Fermentation Industries >

2025 , Vol. 51 >Issue 23: 154 - 163

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042579

Effect of tyramine-degrading strains on flavour substances during fermentation of bacterial-type Douchi

  • LU Yangzian ,
  • WU Jijun ,
  • YU Yuanshan ,
  • PENG Jian ,
  • XU Yujuan ,
  • LI Lu
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  • 1(School of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330000, China)
    2(Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China)

Received date: 2025-03-02

  Revised date: 2025-04-18

  Online published: 2025-12-25

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Abstract

This study systematically investigated the effects of Bacillus subtilis T2 with tyramine degradation ability on the dynamic changes of non-volatile and volatile compounds during bacterial Douchi fermentation.Results indicated that 16 free amino acids (FAAs), 10 free fatty acids(FFAs), and 37 volatile compounds were detected in Douchi samples with different fermentation time.The total content of FAAs increased continuously with fermentation time, while free FFAs and volatile substance showed no distinct trends.The electronic nose and gas chromatography-mass spectrometry revealed that the highest similarity in volatiles composition was found between 5-day and 10-day fermented Douchi samples.At the end of fermentation, the total content of bitter FAA in the Douchi samples was the highest, accounting for 52.6% of the total FAA content, followed by sweet FAA (24.3%) and umami FAA (22.6%).Among these detected FAAs, the concentration of glutamic acid was the highest (1 887.2 μg/g), which was an important component in the composition of the fresh flavor of douche.Meanwhile, a total of six saturated FFAs and four unsaturated FFAs were detected in the Douchi samples.At the end of fermentation, the total content of unsaturated FFAs accounted for 76.9% of the total FFAs.The relative content of monounsaturated FFAs showed a decreasing tendency during the fermentation, while polyunsaturated FFAs present a tendency to first increase and then decrease.The pyrazines were the major volatiles of Douchi samples, and the 2, 5-dimethylpyrazine and 2, 3, 5-trimethylpyrazine, dominated the fermentation of Douchi for 5-10 days.Furthermore, OPLS-DA results showed that 16 volatile compounds were the key compounds responsible for the differences among the fermentation groups.Finally, it could be inferred that the optimal fermentation period of Douchi fermented by B.subtilis T2 was 10 days by the integrated cluster analysis.Above results provided a reference and basis for the application of tyramine-degrading strains in Douchi fermentation.

Key words： Douchi fermentation; Bacillus subtilis; non-volatile flavour substances; volatile flavour substances

Cite this article

LU Yangzian , WU Jijun , YU Yuanshan , PENG Jian , XU Yujuan , LI Lu . Effect of tyramine-degrading strains on flavour substances during fermentation of bacterial-type Douchi[J]. Food and Fermentation Industries, 2025 , 51(23) : 154 -163 . DOI: 10.13995/j.cnki.11-1802/ts.042579

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