Microbial diversity and function of soybean paste in East Asia: what we know and what we don't

Soybean paste is the oldest condiment with a unique flavor worldwide, and is widely used as a seasoning ingredient in authentic Asian cuisine. The metabolic activity of the microorganisms that exist in different ecological niches in fermentation donates its characteristic of flavor. It's significant to elucidate structure and functional microbiota repertoires, as well as environmental associations between the diversity and structure of both bacterial and fungal communities for guaranteeing the quality in soybean paste manufacturing. In this review, procession of fermentation, microbial diversity, functional microbiota and correlation between microbiota and flavor are summarized. Exploring the mechanism of microbial communities involved in soybean paste fermentation is benefit for improving quality and safety in manufacture.

Automated summary

Soybean paste, as the oldest condiment worldwide, derives its unique flavor from the metabolic activity of microorganisms in different ecological niches during fermentation. Understanding the diversity and structure of microbial communities is crucial for ensuring quality in soybean paste manufacturing. Investigating the mechanism of microbial communities involved in fermentation can improve quality and safety in the manufacturing process.