Effects of Leuconostoc mesenteroides on physicochemical and microbial succession characterization of soybean paste, Da-jiang

Da-jiang with unique flavor is one of Chinese traditionally fermented soybean foods, which is naturally fermented. However, many shortcomings make it unable to achieve industrial production. At present, development of novel biological starter is one of effective methods to improve production efficiency and product safety. The present study aimed to develop a new da-jiang starter by comparing physicochemical and microbial succession characterization of traditionally fermented da-jiang and da-jiang inoculated Leuconostoc mesenteroides. The results showed that Leuconostoc mesenteroides promoted the accumulation of sugar, fat and protein, eliminated nitrite peak, lighted the color and improved umami significantly (p < 0.05). Leuconostoc mesenteroides affected fungal community significantly and suppressed Clostridium to improve product safety. The fortified Leuconostoc mesenteroides can effectively (p < 0.05) promote the metabolism of the flavonoids during da-jiang fermentation. It concluded that using Leuconostoc mesenteroides as starter in da-jiang fermentation can improve the product quality.