Effects of solid-state fermentation with Bacillus subtilis Y4 on the quality of Yibin Yacai

• Published in: Food bioscience 2023-02, Vol.51, p.102258, Article 102258
• Main Authors: Zou, Yuke, Zhong, Yixin, Zhou, Qian, Jia, Zhenchao, Chen, Qian, Xu, Wei, Wu, Yanping, Wei, Shugu, Zhong, Kai, Gao, Hong
• Format: Article
• Language: English
• Subjects: Bacillus subtilis Y4; Flavor-related metabolites; Microbial communities; Solid-state fermentation; Yibin Yacai
• ISSN: 2212-4292; 2212-4306
• DOI: 10.1016/j.fbio.2022.102258

Bacillus spp. has been proven to be critical for the quality of many fermented foods, but as one of the domain bacteria, its effect on the quality of Yibin Yacai has not been fully addressed. Herein, the effects of inoculation of Bacillus subtilis Y4 on the physicochemical properties, flavor metabolism and microbial community changes of Yibin Yacai for three-month solid-state fermentation were investigated. The results showed that inoculation of B. subtilis Y4 could reduce the pH and salinity of Yibin Yacai, accelerate the consumption of nitrite, promote the growth of Lactobacillus and the production of sweet amino acid, and inhibit pathogenic microorganisms at the late fermentation stage. During solid-state fermentation, the dominant fungus Cystofilobasidium was positively correlated with most volatile flavor substances, which were indirectly affected by B. subtilis Y4. Furthermore, compared to spontaneous fermented Yibin Yacai, inoculation of B. subtilis Y4 promoted the production of alkenes and made the peak of ester content appear earlier. These results indicated that inoculation of B. subtilis Y4 for solid-state fermentation could improve the quality and taste of Yibin Yacai, and shorten the fermentation time. [Display omitted]