Integrating gene knockout, GC-O-MS and multivariate statistical analysis: revealing the impact of <i>fadA</i> and <i>bkdB</i> genes on the aroma characteristics of <i>Bacillus subtilis</i> BJ3-2 fermented soybeans.

ABSTRACT: Fermented soybean products are an integral part of the Chinese diet, valued for their distinctive aroma. Bacillus subtilis (B. subtilis) BJ3-2 is a highly effective fermentation strain widely used in the industrial production of bacterial-type douchi. However, the specific aroma characteristics of soybeans fermented by this strain remain unclear. This study utilized gene knockout, GC-O-MS, and multivariate statistical analysis to comprehensively investigate the aroma components of soybeans fermented by B. subtilis BJ3-2. For the first time, 12 key aroma skeleton compounds were identified, including guaiacol, 2,5-dimethylpyrazine, and 2-methylbutyric acid, which primarily contribute to the smoky, roasted, and sweaty aroma attributes of fermented soybeans. Additionally,

SUBMITTER: Wen F 

PROVIDER: S-EPMC12247043 | biostudies-literature | 2025 Jul

REPOSITORIES: biostudies-literature