Description

Doubanjiang is a traditional Chinese fermented broad bean and chili paste, central to Sichuan cuisine and known for salty, spicy, umami-rich flavor.

Fermentation process

  • Broad beans cooked and inoculated with starter molds (region-dependent)
  • Mixed with chili and salt
  • Fermented for months to years, often with sun exposure and periodic mixing

Reported microbiology (examples)

  • Molds: Aspergillus spp. (starter-dependent)
  • LAB and yeasts contribute during brine fermentation

Functional relevance

  • Extensive protein hydrolysis and flavor generation
  • Shelf-stable condiment via salt and fermentation acids

References

(To be added)