Research Progress on Fermentation Microorganisms and Flavor Compounds in Pixian Broad Bean Paste

Pixian broad bean paste (PBBP), a quintessential condiment of Sichuan cuisine, is widely cherished by consumers for its unique sweet and spicy taste, as well as its vibrant color. With the rapid advancement of food science and biotechnology, research on PBBP is constantly deepening, covering areas such as manufacturing processes, microbial communities, flavor compounds, and nutritional bioactive components. In terms of manufacturing, researchers are committed to preserving the traditional flavor while incorporating sealed fermentation techniques and intelligent equipment to promote the automation and modernization of PBBP production. Microbial studies focus on the composition of microorganisms at different fermentation stages, particularly the dominant bacterial and fungal populations, as well as the roles of key microorganisms such as Aspergillus oryzae, salt-tolerant yeasts and lactic acid bacteria in the fermentation process and their impact on flavor. In flavor compounds, methods such as electronic noses and gas chromatography-mass spectrometry (GC-MS) have been employed to analyze the flavor compounds of PBBP, and the effects of different brands, raw materials, and fermentation durations on these compounds have been discussed. Moreover, recent studies have discovered the presence of antioxidant and antihypertensive peptides in PBBP, which have significant implications for the development of functional foods and the assessment of health values. This review aims to summarize the research progress in these areas and suggests that future research should concentrate on the standardization of production, intelligent processing, strain optimization, and in-depth nutritional research to foster continuous innovation and development in the PBBP industry.