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. 2024 Dec 26;14(1):144.
doi: 10.1186/s13568-024-01805-1.

Optimization of fermentation conditions and blending process of fairy bean in North Anhui Province

Qishun Zhu  1   2 , Jie Yang  1   2 , Tingting Shen  1   2 , Qi Zhang  1   2 , Shoubao Yan  3   4
Affiliations

Optimization of fermentation conditions and blending process of fairy bean in North Anhui Province

Qishun Zhu et al. AMB Express. .

Abstract

Functional fermentation strains were isolated and screened from traditional fairy beans in northern Anhui. Through technical identification, Bacillus subtilis SXD06 was determined to be the superior fermentation strain, while Wickerhamomyces anomalus YE006 was identified as the optimal aroma-producing yeast. Utilizing single-factor experiments and response surface optimization, a Central Composite Design fermentation and blending model was established. The optimal fermentation conditions were determined to be: an inoculation amount of 1.1% for Bacillus subtilis SXD06, an inoculation amount of 4.2% for Wickerhamomyces anomalus YE006, and a fermentation temperature of 34 °C, Fermentation lasted 84.2 h. SDS-PAGE electrophoresis comparison between control and sample groups indicated effective fermentation, with most fairy beans converting to amino acids. Optimal conditions were identified as 5.5% salt, 0.26% star anise powder, 0.25% cinnamon, 1.5% pepper, 4.5% edible alcohol, and 0.28% fragrant leaves. The sensory evaluation of soybean products produced under the specified conditions yielded the highest scores. This study offers robust technical support for the development of low-ammonia, high-quality fairy bean products that align with consumer preferences.

Keywords: Dispensing technology; Fairy bean; Fermentation process; Response surface methodology; Sensory evaluation.

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Conflict of interest statement

Declarations. Ethics approval and consent to participate: This study has been approved by Huainan Normal University. Consent for publication: All authors agree to publish. Competing interests: The authors declare no competing interests.

Figures

Fig. 1
Fig. 1
Colony morphology of SXD06 and casein plate hydrolyzed transparent ring (a) and microscopic morphology of bacteria (b)
Fig. 2
Fig. 2
Phylogenetic tree of SXD06 strain (a); molecular phylogenetic tree of YE006 strain (b)
Fig. 3
Fig. 3
Results of total ester production by re-screened yeast. Data are expressed as the mean ± standard deviation. *, and *** indicate significant differences. The letters indicate significant values compared with average value of total esters. All data were analyzed using one-way analysis of variance and T-test (p < 0.05, and p < 0.001, respectively)
Fig. 4
Fig. 4
Sensory evaluation and amino acid nitrogen content of different Bacillus inoculation amounts (a); Effect of different yeast inoculation amount on sensory evaluation and amino acid nitrogen content (b); Effect of different fermentation temperature on sensory evaluation and amino acid nitrogen content (c); Effect of different fermentation time on sensory evaluation and amino acid nitrogen content (d). Data are expressed as the mean ± standard deviation. **, and *** indicate significant differences. The letters indicate significant values compared with average sensory score. #, ##, and ### indicate significantly different values compared with average value of amino nitrogen. All data were analyzed using one-way analysis of variance and T-test (p < 0.05, p < 0.01, and p < 0.001, respectively)
Fig. 5
Fig. 5
Response surface diagram of Fairy bean fermentation process
Fig. 6
Fig. 6
SDS-PAGE electrophoregrams of control group and experimental group
Fig. 7
Fig. 7
Response surface diagram of Fairy bean blending process
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