Study on the Relationship between Taste Profile and Microorganism of Naturally Fermented Soybean Paste based on Electronic Tongue Technology
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Abstract:
Nine natural fermented soybean paste samples from Liaoning province were analyzed by using llumina Mi Seq high throughput sequencing and electronic tongue technology, and the relationship between microorganisms and taste characteristics of the samples were investigated. The correlation analysis showed that the bacteria had a greater impact on the taste of soybean paste than fungi. On the level of fungi, the Wickerhamomyces was negatively correlated with bitter taste. Mucor was negatively correlated with acidity and astringency, and positively correlated with after taste-A, umami, richness and saltiness. And Pichia pastoris was negatively correlated with richness (p<0.05). For the bacteria, Lactobacillus, Enterococcus, Leuconostoc, Pseudomonas and Wesella have very significant negative correlations with sourness and astringency, and showed highly significant positive correlations (p<0.01) with bitterness, aftertaste-A, aftertaste-B and umami. This study provides a basis for the industrialization of high-quality soybean paste and the development and utilization of microbial resources.
