Enhancement of Quality and Safety of Low-Salt <i>Pixian</i> Douban Fermentation with <i>Paenibacillus polymyxa</i> M17 27-6.

ABSTRACT: Traditional pixian douban is characterized by elevated salt concentrations, often exceeding 12%. Given the established correlation between high-salt diets and various health disorders, the necessity for effective salinity reduction becomes evident. However, the reduction in salt content may result in quality deterioration. To address the adverse effects associated with decreased salt concentration, the strain Paenibacillus polymyxa M17 27-6, which possesses the capability to produce antimicrobial compounds, was used in the fermentation of low-salt pixian douban. Additionally, we employed low-salt uninoculated and high-salt uninoculated groups as fermentation controls, with the entire fermentation cycle lasting 35 d. In terms of safety, microbial diversity sequencing an

SUBMITTER: Gao Z 

PROVIDER: S-EPMC12732237 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature