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BS Sufu is a fermented food that is made by mixed black soybeans and soybeans. Microbial communities and metabolites play an important role for the final product. We characterized microbial diversity of BS Sufu during fermentation by high-throughput DNA sequencing. Meanwhile, volatile compounds were investigated by solid-phase microextraction (SPME) coupled with gas chromatography–mass spectrometry (GC-MS). The results showed that bacterial diversity was higher than that of fungi in BS Sufu. We found the existence of bacterial and fungal core communities, including Enterococcus , Enterobacter , Rhizopus , and Monascus. Network analysis indicated that bacterial and fungal communities maintain positive and negative interactions, which are important to shape the resident microbial communities in Sufu. In addition, 17 free amino acids (FAAs) were detected at the post-fermentation stage, and umami amino acid mainly contributed to taste of BS Sufu. Furtherly, a total of 79 volatile constituents in BS Sufu, including nine alcohols, 31 esters, and four aldehydes, form synergistically the unique odor of Sufu. Additionally, the correlations between microbiota and metabolites were analyzed. Our results suggested that these microbial taxa and metabolites contribute to the taste and flavor of BS Sufu. This study provided information for analysis of BS Sufu at different fermentation periods in terms of the microbial diversity and metabolites, and this information was important to understand the properties of mixed soybeans Sufu. [ABSTRACT FROM AUTHOR]

To systematically explore the impact of microbial community composition on the quality characteristics of northeast soybean paste, the microbial community structure was determined by high-throughput sequencing technology, and the flavor substance, free amino acid (FAA) and biogenic amine (BA) contents were determined by HS-SPME-GC–MS and HPLC. Furthermore, the correlation between microorganisms and metabolites was investigated. The results indicated that the core bacteria mainly included Tetragenococcus , Bacillus and Lactobacillus ; Candida_f__norank , Wickerhamomyces and Aspergillus were the dominant fungi. A total of 139 flavor compounds were detected in all samples, and decamethylcyclopentasiloxane, isoamyl phenylacetate and octamethylcyclotetrasiloxane accounted for the highest proportion. A total of 24 FAAs were detected in the soybean paste. Pantoea , Kroppenstedtia and Kocuria were significantly positively correlated with most FAAs (p < 0.05). Additionally, 5 BAs were detected in the soybean paste, and the contents of BAs in Y4 were highest, which was affected by different microbes. This study provided relevant information for the microbial community composition and metabolites of northeast soybean paste, which was of great significance for understanding the characteristics and safety of soybean paste. [Display omitted] • Lactobacillus and Staphylococcus are core microorganisms in northeast soybean paste. • The flavor substances, FAAs and BAs had a certain correlation with microorganisms. • The FAAs in northeast soybean paste can affect the BAs generation. • Analysis of soybean paste contributes to improving the quality and safety. [ABSTRACT FROM AUTHOR]

CS sufu is a fermented food composed of mixed chickpeas and soybeans. To explore the effects of the microbial community on the physicochemical and flavor properties of this product, microbial succession and metabolite changes during the fermentation stage of CS sufu production were detected using high-throughput sequencing and HS-SPME-GC-MS. The results showed that bacterial diversity was higher than that of fungi in CS sufu, and core communities included Enterococcus , Enterobacter and Rhizopus. Moreover, enriched species in different fermentation stages were significantly different. Seventeen free amino acids (FAAs) were detected at the post-fermentation stage. Sweet amino acids (TSAAs) and umami amino acids (TUAAs) mainly contributed to the taste of CS sufu. A total of 106 flavor compounds were identified at the different post-fermentation stages of CS sufu production, and esters, including ethyl caproate, ethyl octanoate, and isoamyl phenylacetate, accounted for the highest proportion. Furthermore, metabolic profile and microorganism analyses showed a significant correlation between the microbial profile and dominant flavor compounds. Lactococcus and Enterococcus were positively correlated with flavor compounds. This study provided information for the analysis of CS sufu at different fermentation periods in terms of microbial diversity and metabolites, and this information is important for understanding the properties of sufu made with mixed soybeans. • The bacterial diversity was higher than that of fungi in CS sufu, which was made of mixed chickpeas and soybeans. • Enterobacter and Mucor played important roles in producing amino acids. • Lactococcus and Enterococcus were positively correlated with flavor compounds. [ABSTRACT FROM AUTHOR]