The lactic acid bacteria(LAB)are a group of gram-positive bacteria capable of converting carbohydrate substrates into organic acids and producing a wide range of metabolites.Organic acids,including propionic,formic,ac...The lactic acid bacteria(LAB)are a group of gram-positive bacteria capable of converting carbohydrate substrates into organic acids and producing a wide range of metabolites.Organic acids,including propionic,formic,acetic acid,and lactic acid,create an unfavorable environment for the growth of spoilage and pathogenic microorganisms.Also,they are employed as monomers or starting ingredients for food-based supplements,biomaterials,and biodegradable polymers.Organic acids from LAB have the potential to prevent spoilage and improve food taste that enhances consumer acceptance and appeal.Organic acids can be useful as starting materials in multiple applications,including food,chemical,cosmetic,pharmaceutical,and beverage industries owing to their various functional properties.Additionally,the use of LAB for organic acids production can replace petroleum-based processes due to their ability to utilize inexpensive and renewable feedstocks.This article aims to provide the potential of LAB as a biological catalyst for producing different organic acids.Also,the current review will give a critical snapshot of the strategies to improve microbial organic acid production and potential application of organic acids and discuss new challenges and opportunities for developing novel economically effective and sustainable nutritional sources and techniques.展开更多
Mulberry fruits harvested at commercial ripeness were sorted into five maturity groups(S1-S5)according to their density,and their juices were separately fermented at 37◦C for 36 h using Lactobacillus plantarum strain ...Mulberry fruits harvested at commercial ripeness were sorted into five maturity groups(S1-S5)according to their density,and their juices were separately fermented at 37◦C for 36 h using Lactobacillus plantarum strain Lp-01.The physicochemical properties,phenolic profile,antioxidant activity,flavor profile,and sensory characteristics of mulberry juice(MJ)were then determined.The findings revealed that MJs were suitable matrices for LP-01 growth,particularly for MJ-S5 with a high content of phenolics,glucose,and fructose,with more than 12 log CFU/mL of viable counts and 19.64 mg/mL of lactic acid at the end of fermentation.Lactic acid bacteria(LAB)fermentation dramatically increased total phenolics,total flavonoids,and antioxidant capacities,while promoting anthocyanin transformation of MJs.Moreover,cyanidin-3-O-glucoside(C3G)was significantly decreased by LAB fermentation and negatively correlated with caffeic and chlorogenic acid contents(p<0.05).Lp-01 fermentation enhanced the total aroma content and complexity of flavor,specifically in MJ-S5 which resulted in the total aroma content increased by 54.96 mg/L and 11 new flavor volatiles formation.Furthermore,MJ-S3 fermentation product was the most attractive for consumers.These results will be valuable in controlling of mulberries product quality precisely.展开更多
Odor is important in production,consumption,and science research of aquatic products.With the change in freshness in the storage and processing,the unique odor of aquatic products fade,fishy,foul odor,and other charac...Odor is important in production,consumption,and science research of aquatic products.With the change in freshness in the storage and processing,the unique odor of aquatic products fade,fishy,foul odor,and other characteristic odor increased gradually,and the quality deteriorated.It greatly affected the development and utilization of aquatic products.At present,there are few summaries and explanations related to odor deterioration in aquatic products,which influence the progress of research on odor of aquatic products and understanding of odor deterioration.This study reviewed the characteristic odor compounds,various volatile compounds analysis techniques,and odor deterioration mechanisms of aquatic products.Through qualitative and quantitative analysis of volatile compounds,odor analysis technology creates the aroma fingerprint and flavor profile,reveals the source of sample aroma,and analyzes odor changes.It mainly focused on the effects of lipids,proteins,and microorganisms on the odor quality,to provide theoretical basis for the regulation of odor quality of aquatic products.展开更多
Zha-chili is a naturally fermented traditional food from central southern China.Corn-based zha-chili is one of the most popular varieties with a special flavor.To investigate its distinct microbiome,corn-based zha-chi...Zha-chili is a naturally fermented traditional food from central southern China.Corn-based zha-chili is one of the most popular varieties with a special flavor.To investigate its distinct microbiome,corn-based zha-chili samples were collected and investigated using both high-throughput sequencing and culture-dependent method.Subsequently,E-nose and E-tongue sensors were used to evaluate the overall sensory profile.We found that the bacterial communities present in zha-chili samples from the two regions were significantly different(P<0.05).Companilactobacillus,Lactiplantibacillus,and Corynebacterium were found to be the dominant genera common to samples from both regions.Among these,lactic acid bacteria were the most dominant.Biomarker genera were Ligilactobacillus,Lactobacillus,and Levilactobacillus(Huaihua)and Pantoea,Lactiplantibacillus,and Weissella(Songtao).Using culture-dependent methods,the most dominant genus Companilactobacillus was found to comprise Companilactobacillus alimentarius and Companilactobacillus futsaii.The sensory profile was also characterized.This indicated that zha-chili from the two regions could be discriminated by sourness and aftertaste-B(E-taste),and W1C,W3C,W5C,W1S,W2S,W5S,and W2W(E-nose).Correlation analysis suggested that the dominant genera might not affect the aroma quality of corn-based zha-chili,whereas they were related to taste quality.Levilactobacillus and Ligilactobacillus were positively correlated with the characteristic taste indices and negatively correlated with the off-flavor indices.Another dominant genus,Kocuria was positively correlated with umami and richness(P<0.05).Our results could provide a basis for supporting zha-chili production and help the isolation of appropriate lactic acid bacteria from corn-based zha-chili.展开更多
To study the effects of mixed starter consisted of different fermentative type of lactic acid bacteria(LAB)on the fermentation of suansun,two lactic acid bacteria(Leuconostoc citreum NM-12 and Lactobacillus plantarum ...To study the effects of mixed starter consisted of different fermentative type of lactic acid bacteria(LAB)on the fermentation of suansun,two lactic acid bacteria(Leuconostoc citreum NM-12 and Lactobacillus plantarum L01)isolated from Chinese traditional fermented vegetable were used in the preparation of suansun.The fermentation was carried out at ambient temperature(around 25℃)for 96 h by inoculating different mixing ratios of LAB(inoculated fermentation)or using natural microbes(natural fermentation).The changes of pH,titratable acid(TA),microbe communities,free sugars,organic acids,nitrite and volatile compounds during fermentation were evaluated.Suansun treated with high Leuconostoc citreum ratio inoculation exhibited a quickly change in pH and TA,resulting from the rapid increase in the number of viable cells,at the early stage of fermentation and produced more mannitol(0.12–0.46 mg/mL)and acetic acid(0.93–3.56 mg/mL).However,Suansun treated with high Lactobacillus plantarum ratio inoculation had lower pH and higher TA at the later stage of fermentation and produced more lactic acid(5.32–7.68 mg/mL).No mannitol was detected in suansun when only Lactobacillus plantarum was inoculated in fermentation.No p-cresol was produced in the inoculated fermentation with mixed starter culture,in addition to the production of ethyl acetate and 2.3-butanedione,which had a positive effect on the flavor of suansun.In summary,this study demonstrated the application value of mixed starter consisted of different fermentative type of LAB.LAB types and mixing ratios greatly affected the types and concentration of metabolites in suansun fermentation.展开更多
Sea buckthorn has been proved to be a good substrate for lactic acid bacteria(LAB),but the research on the fermentation of sea buckthorn juice(SBJ)by LAB is still rare.This study was designed to determine the performa...Sea buckthorn has been proved to be a good substrate for lactic acid bacteria(LAB),but the research on the fermentation of sea buckthorn juice(SBJ)by LAB is still rare.This study was designed to determine the performance of fermented SBJ(FSBJ)in four LAB and investigate the sensory aspects of FSBJ.The results showed that the utilization rates of reducing sugar,titratable acid,and malic acid of SBJ fermented by Lactobacillus casei(SBJLc)were the highest and that lactic acid content was the greatest.The organic acid compositions of the four kinds of FSBJs were also different.The viable counts of all FSBJs was greater than 7 log CFU/mL,and that the viable count of SBJ fermented by SBJLc was the highest.In this study,the Electronic tongue combined with Electronic nose was used for the first time to study SBJ.Results showed that compared with the control,the response value of Sourness was significantly increased,while Bitterness and Astringency were significantly decreased.There was a significant difference in four FSBJs.The results of the electronic nose showed that SBJ fermented by Lactobacillus plantarum LP56(SBJLp)could be well identified by sensors sensitive to aromatic substances.The volatile compound contents before and after fermentation were significantly different,the highest being SBJLp.Finally,the results of sensory evaluation experiments showed that SBJLp was the most acceptable to consumers in terms of sensory evaluation.展开更多
The effects of ultra-high pressure treatment on structural and functional properties of dietary fiber from pomelo fruitlets were analyzed.The results showed that ultra-high treatment changed monosaccharide composition...The effects of ultra-high pressure treatment on structural and functional properties of dietary fiber from pomelo fruitlets were analyzed.The results showed that ultra-high treatment changed monosaccharide composition,increased total dietary fiber and soluble dietary fiber from pomelo fruitlets,especially at 400 MPa where soluble dietary fiber was greatly increased from 32.49%±0.23%to 41.92%±0.32%as compared to native one(p<0.05).Besides,ultra-high pressure treatment enhanced water-and oil-holding capacity,as well as swelling capacity of dietary fiber,which were related to its more porous structure and hydrophobic groups.Crystallinity and thermal stability of ultra-high pressure modified dietary fibers increased.Moreover,ultra-high pressure modified dietary fibers possessed stronger bile acid binding and pancreatic lipase inhibition capacities,suggesting its better potential in vitro hypolipidemic activity.Our findings suggested that ultra-high pressure treatment is a promising method to obtain dietary fiber with excellent functional properties,and can provide a basis for the high-value utilization of pomelo fruitlets as functional food with blood-lipid regulation.展开更多
Nitrite and biogenic amines(BAs)are widely found in fermented vegetables,while there is no research about the nitrite and BAs of Cantonese pickle.Therefore,the nitrite and BAs contents of 20 commercial Cantonese pickl...Nitrite and biogenic amines(BAs)are widely found in fermented vegetables,while there is no research about the nitrite and BAs of Cantonese pickle.Therefore,the nitrite and BAs contents of 20 commercial Cantonese pickles were analyzed.Among these Cantonese pickles,the nitrite levels of samples 9(23.95),11(58.68)and 19(46.64 mg/kg)exceeded the limit standard,and the total BAs concentration of sample 12(1143.29 mg/kg)above the recommended safety limit.Then three lactic acid bacteria(LAB)with the higher abilities of degrading nitrite and BAs were selected from the pickle samples with low nitrite and BAs concentration,which were identified as Lactiplantibacillus plantarum S1,L.plantarum S14 and Limosilactobacillus fermentum G9,respectively.Furthermore,in order to evaluate the application potential of screened LAB in the control BAs and nitrite in Cantonese pickle,the influences of these three LAB on nitrite,BAs,organic acids,and volatile compounds of Cantonese pickles were investigated.Compared to natural fermentation group,the nitrite-peak of inoculation fermentation groups were smaller(<16 mg/kg),and their BAs contents were always at lower levels(<51 mg/kg).Moreover,these selected LAB could enrich the concentration and type of organic acids and volatile substances in Cantonese pickle.Therefore,it could be concluded that these three LAB were potential for controlling nitrite and BAs in Cantonese pickle.展开更多
Hyperuricemia has been identified as the second most common metabolic disease,increasing the incidence of gout,hypertension,kidney disease,and cardiovascular disease.Lactic acid bacteria have been attracting considera...Hyperuricemia has been identified as the second most common metabolic disease,increasing the incidence of gout,hypertension,kidney disease,and cardiovascular disease.Lactic acid bacteria have been attracting considerable interest in anti-hyperuricemia given various probiotic functions.In this study,sixteen lactic acid bacteria were selected from one hundred ninety-two isolates through whole-cell catalysis,affordingβ-D-glucosidase activity of 0.1652-0.3346 U/mg wet cells,degradation rate of inosine-transformed rate of 1.2125-4.6555 mM/h and guanosine-transformed rate of 0.2904-1.8303 mM/h.The sixteen candidates’acid tolerance,bile resistance,hydrophobicity,and auto-aggregation were further evaluated.According to the results of the seven indexes,the five top-scored strains were viewed as the potentially functional probiotics for anti-hyperuricemia via the comprehensive evaluation of principal component analysis.Cell assay showed that the adhesion of the five strains to Caco-2 cells ranged from 2.67%to 8.67%.Moreover,the five strains can decrease the adhesion of E.coli to Caco-2 cells by 36.67-98.73%through competition inhibition,exclusion inhibition,and replacement inhibition.Finally,the five probiotics were sensitive to some of the antibiotics examined and were innocuous with nonhemolytic activity.The preliminary works indicate that the five candidates could show a good potential application against hyperuricemia.展开更多
The flavor of soy sauce is closely related to the succession and interaction of the microbial community during fermentation.In this study,the selected potential flavor-producing microorganisms(7 species of bacteria an...The flavor of soy sauce is closely related to the succession and interaction of the microbial community during fermentation.In this study,the selected potential flavor-producing microorganisms(7 species of bacteria and 4 species of yeast)were applied in the co-culture rapid fermentation model and their growth,physicochemical changes,volatile flavor compounds(VFCs),and sensory characteristics were investigated.Results showed that yeast promoted the growth of bacteria,while bacteria inhibited the growth of yeast in the co-culture model.Based on the results of VFCs and sensory evaluation,the combined fermentation of Zygosaccharomyces rouxii and Lactobacillus fermentum was the best strategy out of the 40 combinations.The effect of this combination was also validated in a 20 L fermentation application of soy sauce,which indeed enhanced the intensity of sauce-like,fruity,smoky,and caramel-like notes,as well as umami and kokumi tastes.These results provide a theoretical basis for the exploration and industrial application of flavor-producing microorganisms in soy sauce fermentation.展开更多
The traditional dry sausage is highly appreciated in China because of its unique flavor characteristics.This study aimed to characterize and compare the flavor profile of traditional dry sausage,inoculated with lactic...The traditional dry sausage is highly appreciated in China because of its unique flavor characteristics.This study aimed to characterize and compare the flavor profile of traditional dry sausage,inoculated with lactic acid bacteria (LAB),including Lactobacillus plantarum MDJ2,Lactobacillus sakei HRB10,Lactobacillus curvatus SYS29,Weissella hellenica HRB6,and Lactococcus lactis HRB0 using headspace solid-phase microextraction gas chromatography-mass spectrometry coupled with electronic nose (E-nose).The control (non-inoculated) sausage presented higher water activity and moisture content compared to the inoculated sausages whereas,the inoculation led to decreased pH values and increased LAB counts during fermentation of dry sausages.Inoculation with LAB increased volatile compound contents and decreased total contents of free amino acids of sausages.E-nose and sensory analysis confirmed that inoculation with LAB,especially W.hellenica HRB6,Lb.sakei HRB10,and Lb.curvatus SYS29 enriched the pleasant odors of dry sausage.Correlation analysis demonstrated that sausages inoculated with W.hellenica HRB6 and Lb.sakei HRB10 showed a correlation with most of the key volatile compounds.In conclusion,W.hellenica HRB6 and Lb.sakei HRB10 are promising starter cultures to enhance the flavor characteristics of dry sausages.展开更多
Nine-steam-nine-bask is a traditional method for the processing of polygonatum cyrtonema Hua,which is a homology plant of medicine and food,but why is nine cycles of steam-bask needed is still not clear.This study aim...Nine-steam-nine-bask is a traditional method for the processing of polygonatum cyrtonema Hua,which is a homology plant of medicine and food,but why is nine cycles of steam-bask needed is still not clear.This study aims to investigate the changes of functional components caused by each processing cycle and optimize the best number of processing cycles for the preparation of polygonatum.It was found that the content of total polysaccharide decreased with the increase of processing cycles and stabled at about 5.2 g/100 g,which was reduced by 45.81%compared with raw polygonatum(10.899 g/100 g,p<0.05).However,the contents of saponins,phenols and flavonoids as well as the in vitro antioxidant activity of polygonatum showed an increasing trend,which had slight fluctuations after the fourth processing cycle.Besides,a total of 48 volatile components and 221 non-volatile components were identified by GC-MS and UPLC-Q Exactive MS/MS,respectively.Among them,2,3-butanediol was the major numb-taste component in polygonatum which could be eliminated by processing and 113 differential non-volatile components were screened.To sum up,the four processing cycles could be sufficient for edible and medicine without the need of nine-steam-nine-bask.展开更多
The purpose of this research was to screen strains to ferment pumpkin juice with excellent flavor and biological activities by the comparison of 5 species of lactic acid bacteria(LAB)strains,namely Lacticaseibacillus ...The purpose of this research was to screen strains to ferment pumpkin juice with excellent flavor and biological activities by the comparison of 5 species of lactic acid bacteria(LAB)strains,namely Lacticaseibacillus casei(Lc),Lactiplantibacillus plantarum(Lp),Lactobacillus acidophilus(La),Lactobacillus helveticus(Lh)and Lacticaseibacillus paracasei(Lpc).The pumpkin juice inoculated with LAB was fermented at 37°C for 48 h.Viable cell counts were all above 7.92 log CFU/mL,implicating that pumpkin juice was a favorable matrix for LAB.The contents of reducing sugars and total sugars contents obviously declined at the end of fermentation.LAB strains utilized mainly fructose,surcose and glucose for fermentation.Lpc fermented pumpkin juice showed the most abundant organic acid.Furthermore,the strongest DPPH and hydroxyl radical scavenging capacities were observed in Lp,La and Lh,which were positively associated with vanillic acid and sinapic acid contents.There were 30 new volatile compounds that appeared after fermentation,including 8 of ketones and alcohols,5 esters and so on.The highest sensory scores could be found in La and Lh primarily due to their rich volatile compounds.LAB fermentation was beneficial to inhibitingα-glucosidase andα-amylase activities.In conclusion,La and Lh were more suitable to develop into a functional beverage with pleasant flavor.展开更多
The fermented dry chili sauce(FDCS)has the advantage of year-round production compared with the traditional fermented fresh chili sauce(FFCS).This study determined the differences in physicochemical properties,sensory...The fermented dry chili sauce(FDCS)has the advantage of year-round production compared with the traditional fermented fresh chili sauce(FFCS).This study determined the differences in physicochemical properties,sensory,and volatile profiles between FFCS and FDCS,which Lactobacillus plantarum PC8 fermented with excellent fermentation characteristics.FDCS showed higher concentrations of amino nitrogen,malic and succinic acids,and redder color.Both FFCS and FDCS have good overall acceptability via sensory evaluation.Further,the aroma profile of FFCS and FDCS were studied using HS-SPME-GC-MS and electronic nose.The radar fingerprint chart of electronic nose showed that the W1W and W5S sensors gave higher responses to all samples.A total of 134 volatile compounds were identified in the fermented chili sauce,including 6 acids,19 terpenes,19 alkanes,35 esters,14 ketones,8 aldehydes,25 alcohols and 8 other compounds,of which 30 key compounds(odor activity value>1)dominated flavor development.Pyrazine,2-methoxy-3-(2-methylpropyl)-,linalool and d-limonene significantly contributed to the fermented chili sauce's aroma profile.However,FDCS expressed the distinctive herbal,nutty and fermented aromas characteristic,while the predominant aroma character of FFCS was spicy and fresh fruit.Overall,FDCS possessed a similar sensory profile to FFCS,but that had the special color,aromas and physicochemical characteristics,which suggested that the FDCS fermented by Lactobacillus plantarum PC8 might be an ideal chili sauce for production throughout the year.The results facilitate the full utilization of chili pepper and provide a theoretical basis for the industrial production of fermented chili sauce.展开更多
Essential oils (EOs) seem to be more versatile and consist of a variety of volatile and organic biological active substances that are also employed as the better substitutes in the bacteria,fungal and various food sec...Essential oils (EOs) seem to be more versatile and consist of a variety of volatile and organic biological active substances that are also employed as the better substitutes in the bacteria,fungal and various food sectors.Many researchers have done detailed research about the antibacterial property of essential oils and their respective inhabitants.While several pioneering works in the past have explained the mode of action of some compounds,an extensive understanding of most of the substances and their molecular mechanisms is still lacking.In particular,the bioactivity characteristics of EOs were evaluated by the main components found in these.These components were commonly utilized in the applications of bactericidal,fungicidal,medicinal and antioxidant drugs.The oils bioactivity can be contrasted with the behavior of pharmaceutical formulations which are produced synthetically.Consequently,essential oils are showing promise organic extracts that require further analysis in the nutrition or pharmaceutical companies for potential applications as supplements,additives or antibacterial.Because of their diverse activities like antifungal and antibacterial characteristics,essential oils may be utilized as alternate additives to improve the grain and seed shelf life.This review aims to provide a summary of existing information on the antibacterial and antifungal properties of EOs,their mechanism,and ingredients in identifying the areas of study that can promote the implementation in various bacterial and fungal properties.展开更多
The idea of this special issue was conceived during the event of the 2021 Global Food Science Student Competition(2021 GFSSC),which was held in Nanjing,China on October 19,2021.This competition is funded by Wang Zhang...The idea of this special issue was conceived during the event of the 2021 Global Food Science Student Competition(2021 GFSSC),which was held in Nanjing,China on October 19,2021.This competition is funded by Wang Zhang and Xu Shiying Foundation in commemoration of two most eminent pioneers of food science programs in China as well as longtime leader in both academy and education and moral role models for the scientific community.展开更多
Angiotensin I-converting enzyme(ACE)plays a significant role in the regulation of blood pressure via generating angiotensin II(Ang II).Using natural inhibitors to block the activity of ACE is an alternative method to ...Angiotensin I-converting enzyme(ACE)plays a significant role in the regulation of blood pressure via generating angiotensin II(Ang II).Using natural inhibitors to block the activity of ACE is an alternative method to minimize the side effects of commercial drugs,and is a major goal of hypertension management.This study detected the presence of ACE inhibitory peptides in whey protein hydrolysate.The whey protein hydrolysate was separated sequentially by ultrafiltration and RP-HPLC.LC-MS/MS revealed the amino acid sequences of the fractions and four potential ACE inhibitory peptides were selected(PQVSTPTL,MPGP,PMHIR,PPLT)for synthesis.IC50 values of these four peptides were 86±8,179±4,90±6,and 168±4μM,respectively.Then,molecular docking analysis was used to assess how these peptides interact with ACE.PQVSTPTL exhibited the lowest binding energy(6.64 kcal/mol)with the ACE molecule.These four reported peptides were with no allergenicity nor toxicity.These results indicated that whey protein hydrolysate could be a suitable resource for obtaining novel inhibitory peptides against ACE and provides information for obtaining novel ACE inhibitors for hypertension management.展开更多
Volatile organic compounds are important indicators of the characteristic flavor of traditional fermented fish products. In the present study, gas chromatography-ion mobility mass spectrometry (GC-IMS) and gas chromat...Volatile organic compounds are important indicators of the characteristic flavor of traditional fermented fish products. In the present study, gas chromatography-ion mobility mass spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS) were used to identify and quantify the volatile organic compounds (VOCs) in fermented sea bass. Thirty-six and 104 VOCs were identified by GC-IMS and GC-MS, respectively. Aldehydes were the principal contributors to the formation of the overall flavor of fermented sea bass. The characteristic VOCs in fermented sea bass were identified based on loading plots. GC-IMS and GC-MS, along with variable influence on projection (VIP), identified six and four VOCs as biomarkers, respectively, in fermented sea bass. This investigation demonstrated that GC-IMS could rapidly detect VOCs in a simple manner in fermented sea bass. The results of the present study also provide a theoretical basis for determining flavor formation in fermented sea bass.展开更多
To investigate the microbial diversity and the change of the flavor substances during the traditional natural persimmon vinegar fermentation,two group samples from alcohol fermentation stage(A)and acetic acid fermenta...To investigate the microbial diversity and the change of the flavor substances during the traditional natural persimmon vinegar fermentation,two group samples from alcohol fermentation stage(A)and acetic acid fermentation stage(B)were analyzed.The results showed that Burkholderia,Lactobacillus,Acetobacter,Komagataeibacter were the main bacteria,and the major fungi were Saccharomyces,Hanseniaspora,Hortaea,and Cladosporium at the genus level.The contents of flavonoids and polyphenols in B increased by 17.91%and 26.59%compared with A,respectively.The superoxide anion scavenging activity significantly increased by 20.15%.The contents of total free amino acids were 5709.99±410.36 mg/L and 5736.16±472.02 mg/L,and the total contents of 9 organic acids were 19.89±1.20 g/L and 33.77±2.49 g/L in samples A and B,respectively.Pearson correlation analysis showed that 11 flavor compounds were related to Lactobacillus and Leuconostoc;8 and 10 compounds were respectively related to Komagataeibacter and Acetobacter;13 and 19 flavor compounds were respectively associated with Saccharomyces and Monascus.Orthogonal Partial Least Square(OPLS)model showed that the contents of Leu,Lys,and lactic acid were mainly associated with fungi,andγ-aminobutyric acid(GABA)content was correlated with Lactobacillus,Acetobacter,Leuconostoc,and Saccharomyces.This study revealed the relationship between microbial diversity and flavor compounds in persimmon vinegar produced by spontaneous fermentation.The results can provide a theoretical support for the safety and health assessment of persimmon vinegar.展开更多
Sour bamboo shoot is a popular traditional fermented vegetable in southern China. The current study aims to clarify the relationship among physicochemical properties, flavor, and microbial compositions of sour bamboo ...Sour bamboo shoot is a popular traditional fermented vegetable in southern China. The current study aims to clarify the relationship among physicochemical properties, flavor, and microbial compositions of sour bamboo shoots during fermentation. Four organic acids (OAs) were considered to be the main acids in sour bamboo shoots. At least 7 volatile compounds (OAV >1) were identified as the characteristic aroma substances, especially p -cresol, which accounted for the sour odor of sour bamboo shoots. The microbial community showed that Firmicutes and Proteobacteria were the dominant phyla, while Lactococcus and Lactobacillus were the dominant genera in sour bamboo shoots. Correlation analysis indicated that Firmicutes positively correlated with p -cresol, phenol, 2-methoxy-phenol, malic acid, total titratable acidity (TTA), and some OAs. Lactococcus was positively correlated with phenol, 2-methoxy-phenol, benzyl alcohol, TTA, some OAs, and amino acids (AAs). This study provided a theoretical basis for screening indigenous aroma-producing microorganisms as the starter of sour bamboo shoots.展开更多
文摘The lactic acid bacteria(LAB)are a group of gram-positive bacteria capable of converting carbohydrate substrates into organic acids and producing a wide range of metabolites.Organic acids,including propionic,formic,acetic acid,and lactic acid,create an unfavorable environment for the growth of spoilage and pathogenic microorganisms.Also,they are employed as monomers or starting ingredients for food-based supplements,biomaterials,and biodegradable polymers.Organic acids from LAB have the potential to prevent spoilage and improve food taste that enhances consumer acceptance and appeal.Organic acids can be useful as starting materials in multiple applications,including food,chemical,cosmetic,pharmaceutical,and beverage industries owing to their various functional properties.Additionally,the use of LAB for organic acids production can replace petroleum-based processes due to their ability to utilize inexpensive and renewable feedstocks.This article aims to provide the potential of LAB as a biological catalyst for producing different organic acids.Also,the current review will give a critical snapshot of the strategies to improve microbial organic acid production and potential application of organic acids and discuss new challenges and opportunities for developing novel economically effective and sustainable nutritional sources and techniques.
基金the Shaanxi Province Key R&D Program(2020NY-142),Chinathe Shaanxi Innovation Capability Support Plan Project(2019XY-02),China for their financial support.
文摘Mulberry fruits harvested at commercial ripeness were sorted into five maturity groups(S1-S5)according to their density,and their juices were separately fermented at 37◦C for 36 h using Lactobacillus plantarum strain Lp-01.The physicochemical properties,phenolic profile,antioxidant activity,flavor profile,and sensory characteristics of mulberry juice(MJ)were then determined.The findings revealed that MJs were suitable matrices for LP-01 growth,particularly for MJ-S5 with a high content of phenolics,glucose,and fructose,with more than 12 log CFU/mL of viable counts and 19.64 mg/mL of lactic acid at the end of fermentation.Lactic acid bacteria(LAB)fermentation dramatically increased total phenolics,total flavonoids,and antioxidant capacities,while promoting anthocyanin transformation of MJs.Moreover,cyanidin-3-O-glucoside(C3G)was significantly decreased by LAB fermentation and negatively correlated with caffeic and chlorogenic acid contents(p<0.05).Lp-01 fermentation enhanced the total aroma content and complexity of flavor,specifically in MJ-S5 which resulted in the total aroma content increased by 54.96 mg/L and 11 new flavor volatiles formation.Furthermore,MJ-S3 fermentation product was the most attractive for consumers.These results will be valuable in controlling of mulberries product quality precisely.
基金supported by the National Key Research and Development Program of China(2022YFD2100101)Shanghai Municipal Science and Technology Project to Enhance the Capabilities of the Platform(20DZ2292200,19DZ2284000).
文摘Odor is important in production,consumption,and science research of aquatic products.With the change in freshness in the storage and processing,the unique odor of aquatic products fade,fishy,foul odor,and other characteristic odor increased gradually,and the quality deteriorated.It greatly affected the development and utilization of aquatic products.At present,there are few summaries and explanations related to odor deterioration in aquatic products,which influence the progress of research on odor of aquatic products and understanding of odor deterioration.This study reviewed the characteristic odor compounds,various volatile compounds analysis techniques,and odor deterioration mechanisms of aquatic products.Through qualitative and quantitative analysis of volatile compounds,odor analysis technology creates the aroma fingerprint and flavor profile,reveals the source of sample aroma,and analyzes odor changes.It mainly focused on the effects of lipids,proteins,and microorganisms on the odor quality,to provide theoretical basis for the regulation of odor quality of aquatic products.
基金This research is supported by Key projects of science and technology research program of Hubei Provincial Department of Education(D20212601).
文摘Zha-chili is a naturally fermented traditional food from central southern China.Corn-based zha-chili is one of the most popular varieties with a special flavor.To investigate its distinct microbiome,corn-based zha-chili samples were collected and investigated using both high-throughput sequencing and culture-dependent method.Subsequently,E-nose and E-tongue sensors were used to evaluate the overall sensory profile.We found that the bacterial communities present in zha-chili samples from the two regions were significantly different(P<0.05).Companilactobacillus,Lactiplantibacillus,and Corynebacterium were found to be the dominant genera common to samples from both regions.Among these,lactic acid bacteria were the most dominant.Biomarker genera were Ligilactobacillus,Lactobacillus,and Levilactobacillus(Huaihua)and Pantoea,Lactiplantibacillus,and Weissella(Songtao).Using culture-dependent methods,the most dominant genus Companilactobacillus was found to comprise Companilactobacillus alimentarius and Companilactobacillus futsaii.The sensory profile was also characterized.This indicated that zha-chili from the two regions could be discriminated by sourness and aftertaste-B(E-taste),and W1C,W3C,W5C,W1S,W2S,W5S,and W2W(E-nose).Correlation analysis suggested that the dominant genera might not affect the aroma quality of corn-based zha-chili,whereas they were related to taste quality.Levilactobacillus and Ligilactobacillus were positively correlated with the characteristic taste indices and negatively correlated with the off-flavor indices.Another dominant genus,Kocuria was positively correlated with umami and richness(P<0.05).Our results could provide a basis for supporting zha-chili production and help the isolation of appropriate lactic acid bacteria from corn-based zha-chili.
基金supported by the Guangxi colledge students’innovation and entrepreneurship training projects,China(S202110594095).
文摘To study the effects of mixed starter consisted of different fermentative type of lactic acid bacteria(LAB)on the fermentation of suansun,two lactic acid bacteria(Leuconostoc citreum NM-12 and Lactobacillus plantarum L01)isolated from Chinese traditional fermented vegetable were used in the preparation of suansun.The fermentation was carried out at ambient temperature(around 25℃)for 96 h by inoculating different mixing ratios of LAB(inoculated fermentation)or using natural microbes(natural fermentation).The changes of pH,titratable acid(TA),microbe communities,free sugars,organic acids,nitrite and volatile compounds during fermentation were evaluated.Suansun treated with high Leuconostoc citreum ratio inoculation exhibited a quickly change in pH and TA,resulting from the rapid increase in the number of viable cells,at the early stage of fermentation and produced more mannitol(0.12–0.46 mg/mL)and acetic acid(0.93–3.56 mg/mL).However,Suansun treated with high Lactobacillus plantarum ratio inoculation had lower pH and higher TA at the later stage of fermentation and produced more lactic acid(5.32–7.68 mg/mL).No mannitol was detected in suansun when only Lactobacillus plantarum was inoculated in fermentation.No p-cresol was produced in the inoculated fermentation with mixed starter culture,in addition to the production of ethyl acetate and 2.3-butanedione,which had a positive effect on the flavor of suansun.In summary,this study demonstrated the application value of mixed starter consisted of different fermentative type of LAB.LAB types and mixing ratios greatly affected the types and concentration of metabolites in suansun fermentation.
基金This research was supported by Xinjiang Production and Construction Corps Innovation Team Building Projects in Key Areas(2017CB012)Projects of Innovation and Development Pillar Program for Key Industries in Southern Xinjiang of Xinjiang Production and Construction Corps(2018DB002)Young and Middle-aged Leading Talent Project(2020CB025).
文摘Sea buckthorn has been proved to be a good substrate for lactic acid bacteria(LAB),but the research on the fermentation of sea buckthorn juice(SBJ)by LAB is still rare.This study was designed to determine the performance of fermented SBJ(FSBJ)in four LAB and investigate the sensory aspects of FSBJ.The results showed that the utilization rates of reducing sugar,titratable acid,and malic acid of SBJ fermented by Lactobacillus casei(SBJLc)were the highest and that lactic acid content was the greatest.The organic acid compositions of the four kinds of FSBJs were also different.The viable counts of all FSBJs was greater than 7 log CFU/mL,and that the viable count of SBJ fermented by SBJLc was the highest.In this study,the Electronic tongue combined with Electronic nose was used for the first time to study SBJ.Results showed that compared with the control,the response value of Sourness was significantly increased,while Bitterness and Astringency were significantly decreased.There was a significant difference in four FSBJs.The results of the electronic nose showed that SBJ fermented by Lactobacillus plantarum LP56(SBJLp)could be well identified by sensors sensitive to aromatic substances.The volatile compound contents before and after fermentation were significantly different,the highest being SBJLp.Finally,the results of sensory evaluation experiments showed that SBJLp was the most acceptable to consumers in terms of sensory evaluation.
基金This work was supported by the National Natural Science Foundation of China(grant number 22038012)Natural Science Foundation of Fujian,China(grant number 2022N3011)+1 种基金Research Foundation of Jimei University(grant number ZQ2020006,ZR2020004)Xiamen Ocean and Fishery Development Special Fund project(grant number 21CZP005HJ07).
文摘The effects of ultra-high pressure treatment on structural and functional properties of dietary fiber from pomelo fruitlets were analyzed.The results showed that ultra-high treatment changed monosaccharide composition,increased total dietary fiber and soluble dietary fiber from pomelo fruitlets,especially at 400 MPa where soluble dietary fiber was greatly increased from 32.49%±0.23%to 41.92%±0.32%as compared to native one(p<0.05).Besides,ultra-high pressure treatment enhanced water-and oil-holding capacity,as well as swelling capacity of dietary fiber,which were related to its more porous structure and hydrophobic groups.Crystallinity and thermal stability of ultra-high pressure modified dietary fibers increased.Moreover,ultra-high pressure modified dietary fibers possessed stronger bile acid binding and pancreatic lipase inhibition capacities,suggesting its better potential in vitro hypolipidemic activity.Our findings suggested that ultra-high pressure treatment is a promising method to obtain dietary fiber with excellent functional properties,and can provide a basis for the high-value utilization of pomelo fruitlets as functional food with blood-lipid regulation.
基金funded by GuangDong Basic and Applied Basic Research Foundation(No.2021A1515110415)Science and Technology Program of Guangzhou(No.202102021197)+1 种基金Research Group Construction Project of Guangdong Academy of Agricultural Sciences(No.202109TD)Special Fund for Scientific Innovation Strategy-construction of High-level Academy of Agricultural Science(No.R2020QD-033).
文摘Nitrite and biogenic amines(BAs)are widely found in fermented vegetables,while there is no research about the nitrite and BAs of Cantonese pickle.Therefore,the nitrite and BAs contents of 20 commercial Cantonese pickles were analyzed.Among these Cantonese pickles,the nitrite levels of samples 9(23.95),11(58.68)and 19(46.64 mg/kg)exceeded the limit standard,and the total BAs concentration of sample 12(1143.29 mg/kg)above the recommended safety limit.Then three lactic acid bacteria(LAB)with the higher abilities of degrading nitrite and BAs were selected from the pickle samples with low nitrite and BAs concentration,which were identified as Lactiplantibacillus plantarum S1,L.plantarum S14 and Limosilactobacillus fermentum G9,respectively.Furthermore,in order to evaluate the application potential of screened LAB in the control BAs and nitrite in Cantonese pickle,the influences of these three LAB on nitrite,BAs,organic acids,and volatile compounds of Cantonese pickles were investigated.Compared to natural fermentation group,the nitrite-peak of inoculation fermentation groups were smaller(<16 mg/kg),and their BAs contents were always at lower levels(<51 mg/kg).Moreover,these selected LAB could enrich the concentration and type of organic acids and volatile substances in Cantonese pickle.Therefore,it could be concluded that these three LAB were potential for controlling nitrite and BAs in Cantonese pickle.
基金The National Natural Science Foundation of China(3210189432160547)+2 种基金National Key Research and Development Program of China(2017YFD0400503-3)Vegetable Industry Technology System Post Expert Project of Jiangxi Province(JXARS-06),Major Special Science and Technology Project of Yunnan Province(202002AE320006)Research Project of State Key Laboratory of Food Science and Technology,Nanchang University(SKLF-ZZA-201910,SKLF-ZZB-202132)are gratefully acknowledged.
文摘Hyperuricemia has been identified as the second most common metabolic disease,increasing the incidence of gout,hypertension,kidney disease,and cardiovascular disease.Lactic acid bacteria have been attracting considerable interest in anti-hyperuricemia given various probiotic functions.In this study,sixteen lactic acid bacteria were selected from one hundred ninety-two isolates through whole-cell catalysis,affordingβ-D-glucosidase activity of 0.1652-0.3346 U/mg wet cells,degradation rate of inosine-transformed rate of 1.2125-4.6555 mM/h and guanosine-transformed rate of 0.2904-1.8303 mM/h.The sixteen candidates’acid tolerance,bile resistance,hydrophobicity,and auto-aggregation were further evaluated.According to the results of the seven indexes,the five top-scored strains were viewed as the potentially functional probiotics for anti-hyperuricemia via the comprehensive evaluation of principal component analysis.Cell assay showed that the adhesion of the five strains to Caco-2 cells ranged from 2.67%to 8.67%.Moreover,the five strains can decrease the adhesion of E.coli to Caco-2 cells by 36.67-98.73%through competition inhibition,exclusion inhibition,and replacement inhibition.Finally,the five probiotics were sensitive to some of the antibiotics examined and were innocuous with nonhemolytic activity.The preliminary works indicate that the five candidates could show a good potential application against hyperuricemia.
基金the National Natural Science Foundation of China[Nos.31972065,22278154]the Key R&D Program of Guangdong Province,China[Nos.2020B020226009]for their financial supports.
文摘The flavor of soy sauce is closely related to the succession and interaction of the microbial community during fermentation.In this study,the selected potential flavor-producing microorganisms(7 species of bacteria and 4 species of yeast)were applied in the co-culture rapid fermentation model and their growth,physicochemical changes,volatile flavor compounds(VFCs),and sensory characteristics were investigated.Results showed that yeast promoted the growth of bacteria,while bacteria inhibited the growth of yeast in the co-culture model.Based on the results of VFCs and sensory evaluation,the combined fermentation of Zygosaccharomyces rouxii and Lactobacillus fermentum was the best strategy out of the 40 combinations.The effect of this combination was also validated in a 20 L fermentation application of soy sauce,which indeed enhanced the intensity of sauce-like,fruity,smoky,and caramel-like notes,as well as umami and kokumi tastes.These results provide a theoretical basis for the exploration and industrial application of flavor-producing microorganisms in soy sauce fermentation.
基金funded by the National Natural Science Foundation of China(31901660 and 32172232)the Major Science and Technology Projects of Heilongjiang Province(2021ZX12B05)。
文摘The traditional dry sausage is highly appreciated in China because of its unique flavor characteristics.This study aimed to characterize and compare the flavor profile of traditional dry sausage,inoculated with lactic acid bacteria (LAB),including Lactobacillus plantarum MDJ2,Lactobacillus sakei HRB10,Lactobacillus curvatus SYS29,Weissella hellenica HRB6,and Lactococcus lactis HRB0 using headspace solid-phase microextraction gas chromatography-mass spectrometry coupled with electronic nose (E-nose).The control (non-inoculated) sausage presented higher water activity and moisture content compared to the inoculated sausages whereas,the inoculation led to decreased pH values and increased LAB counts during fermentation of dry sausages.Inoculation with LAB increased volatile compound contents and decreased total contents of free amino acids of sausages.E-nose and sensory analysis confirmed that inoculation with LAB,especially W.hellenica HRB6,Lb.sakei HRB10,and Lb.curvatus SYS29 enriched the pleasant odors of dry sausage.Correlation analysis demonstrated that sausages inoculated with W.hellenica HRB6 and Lb.sakei HRB10 showed a correlation with most of the key volatile compounds.In conclusion,W.hellenica HRB6 and Lb.sakei HRB10 are promising starter cultures to enhance the flavor characteristics of dry sausages.
基金funded by the National Natural Science Funds of China(Grant 31972970)Central Government Guide Local Special Fund Project for Scientific and Technological Development of Jiangxi Province(20212ZDD02008)Goal-oriented Project of the State Key Laboratory of Food Science and Technology(SKLF-ZZA-202210).
文摘Nine-steam-nine-bask is a traditional method for the processing of polygonatum cyrtonema Hua,which is a homology plant of medicine and food,but why is nine cycles of steam-bask needed is still not clear.This study aims to investigate the changes of functional components caused by each processing cycle and optimize the best number of processing cycles for the preparation of polygonatum.It was found that the content of total polysaccharide decreased with the increase of processing cycles and stabled at about 5.2 g/100 g,which was reduced by 45.81%compared with raw polygonatum(10.899 g/100 g,p<0.05).However,the contents of saponins,phenols and flavonoids as well as the in vitro antioxidant activity of polygonatum showed an increasing trend,which had slight fluctuations after the fourth processing cycle.Besides,a total of 48 volatile components and 221 non-volatile components were identified by GC-MS and UPLC-Q Exactive MS/MS,respectively.Among them,2,3-butanediol was the major numb-taste component in polygonatum which could be eliminated by processing and 113 differential non-volatile components were screened.To sum up,the four processing cycles could be sufficient for edible and medicine without the need of nine-steam-nine-bask.
基金Dezhou Grain Food Technology Co.,Ltd.for the financial support for the research.
文摘The purpose of this research was to screen strains to ferment pumpkin juice with excellent flavor and biological activities by the comparison of 5 species of lactic acid bacteria(LAB)strains,namely Lacticaseibacillus casei(Lc),Lactiplantibacillus plantarum(Lp),Lactobacillus acidophilus(La),Lactobacillus helveticus(Lh)and Lacticaseibacillus paracasei(Lpc).The pumpkin juice inoculated with LAB was fermented at 37°C for 48 h.Viable cell counts were all above 7.92 log CFU/mL,implicating that pumpkin juice was a favorable matrix for LAB.The contents of reducing sugars and total sugars contents obviously declined at the end of fermentation.LAB strains utilized mainly fructose,surcose and glucose for fermentation.Lpc fermented pumpkin juice showed the most abundant organic acid.Furthermore,the strongest DPPH and hydroxyl radical scavenging capacities were observed in Lp,La and Lh,which were positively associated with vanillic acid and sinapic acid contents.There were 30 new volatile compounds that appeared after fermentation,including 8 of ketones and alcohols,5 esters and so on.The highest sensory scores could be found in La and Lh primarily due to their rich volatile compounds.LAB fermentation was beneficial to inhibitingα-glucosidase andα-amylase activities.In conclusion,La and Lh were more suitable to develop into a functional beverage with pleasant flavor.
基金financially supported by the National Natural Science Foundation of China(Grant No.32001652)the Keypoint research and invention program of Shannxi province(NO.2021ZDLNY05-06)the Chinese Universities Scientific Fund(NO.2452018062).
文摘The fermented dry chili sauce(FDCS)has the advantage of year-round production compared with the traditional fermented fresh chili sauce(FFCS).This study determined the differences in physicochemical properties,sensory,and volatile profiles between FFCS and FDCS,which Lactobacillus plantarum PC8 fermented with excellent fermentation characteristics.FDCS showed higher concentrations of amino nitrogen,malic and succinic acids,and redder color.Both FFCS and FDCS have good overall acceptability via sensory evaluation.Further,the aroma profile of FFCS and FDCS were studied using HS-SPME-GC-MS and electronic nose.The radar fingerprint chart of electronic nose showed that the W1W and W5S sensors gave higher responses to all samples.A total of 134 volatile compounds were identified in the fermented chili sauce,including 6 acids,19 terpenes,19 alkanes,35 esters,14 ketones,8 aldehydes,25 alcohols and 8 other compounds,of which 30 key compounds(odor activity value>1)dominated flavor development.Pyrazine,2-methoxy-3-(2-methylpropyl)-,linalool and d-limonene significantly contributed to the fermented chili sauce's aroma profile.However,FDCS expressed the distinctive herbal,nutty and fermented aromas characteristic,while the predominant aroma character of FFCS was spicy and fresh fruit.Overall,FDCS possessed a similar sensory profile to FFCS,but that had the special color,aromas and physicochemical characteristics,which suggested that the FDCS fermented by Lactobacillus plantarum PC8 might be an ideal chili sauce for production throughout the year.The results facilitate the full utilization of chili pepper and provide a theoretical basis for the industrial production of fermented chili sauce.
基金supported by Shanxi Scholarship Council of China(HGKY2019075)Jinzhong Science and Technology Key R&D Plan of Shanxi Province(202003D03111123).
文摘Essential oils (EOs) seem to be more versatile and consist of a variety of volatile and organic biological active substances that are also employed as the better substitutes in the bacteria,fungal and various food sectors.Many researchers have done detailed research about the antibacterial property of essential oils and their respective inhabitants.While several pioneering works in the past have explained the mode of action of some compounds,an extensive understanding of most of the substances and their molecular mechanisms is still lacking.In particular,the bioactivity characteristics of EOs were evaluated by the main components found in these.These components were commonly utilized in the applications of bactericidal,fungicidal,medicinal and antioxidant drugs.The oils bioactivity can be contrasted with the behavior of pharmaceutical formulations which are produced synthetically.Consequently,essential oils are showing promise organic extracts that require further analysis in the nutrition or pharmaceutical companies for potential applications as supplements,additives or antibacterial.Because of their diverse activities like antifungal and antibacterial characteristics,essential oils may be utilized as alternate additives to improve the grain and seed shelf life.This review aims to provide a summary of existing information on the antibacterial and antifungal properties of EOs,their mechanism,and ingredients in identifying the areas of study that can promote the implementation in various bacterial and fungal properties.
文摘The idea of this special issue was conceived during the event of the 2021 Global Food Science Student Competition(2021 GFSSC),which was held in Nanjing,China on October 19,2021.This competition is funded by Wang Zhang and Xu Shiying Foundation in commemoration of two most eminent pioneers of food science programs in China as well as longtime leader in both academy and education and moral role models for the scientific community.
文摘Angiotensin I-converting enzyme(ACE)plays a significant role in the regulation of blood pressure via generating angiotensin II(Ang II).Using natural inhibitors to block the activity of ACE is an alternative method to minimize the side effects of commercial drugs,and is a major goal of hypertension management.This study detected the presence of ACE inhibitory peptides in whey protein hydrolysate.The whey protein hydrolysate was separated sequentially by ultrafiltration and RP-HPLC.LC-MS/MS revealed the amino acid sequences of the fractions and four potential ACE inhibitory peptides were selected(PQVSTPTL,MPGP,PMHIR,PPLT)for synthesis.IC50 values of these four peptides were 86±8,179±4,90±6,and 168±4μM,respectively.Then,molecular docking analysis was used to assess how these peptides interact with ACE.PQVSTPTL exhibited the lowest binding energy(6.64 kcal/mol)with the ACE molecule.These four reported peptides were with no allergenicity nor toxicity.These results indicated that whey protein hydrolysate could be a suitable resource for obtaining novel inhibitory peptides against ACE and provides information for obtaining novel ACE inhibitors for hypertension management.
基金supported by the National Natural Science Foundation of China[32001733]the Earmarked fund for CARS[CARS-46 and CARS-47]+2 种基金the Guangdong Basic and Applied Basic Research Foundation[2021A1515010833]Young Talent Support Project of Guangzhou Association for Science and Technology[QT20220101142]the Special Scientific Research Funds for Central Non-profit Institutes and Chinese Academy of Fishery Sciences[2020TD69].
文摘Volatile organic compounds are important indicators of the characteristic flavor of traditional fermented fish products. In the present study, gas chromatography-ion mobility mass spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS) were used to identify and quantify the volatile organic compounds (VOCs) in fermented sea bass. Thirty-six and 104 VOCs were identified by GC-IMS and GC-MS, respectively. Aldehydes were the principal contributors to the formation of the overall flavor of fermented sea bass. The characteristic VOCs in fermented sea bass were identified based on loading plots. GC-IMS and GC-MS, along with variable influence on projection (VIP), identified six and four VOCs as biomarkers, respectively, in fermented sea bass. This investigation demonstrated that GC-IMS could rapidly detect VOCs in a simple manner in fermented sea bass. The results of the present study also provide a theoretical basis for determining flavor formation in fermented sea bass.
基金This work was supported by the National Natural Science Foundation of China(grant number 31401672)Science and Technology Project of Henan Province(grant number 162102110056)Student Research Training Program of Henan University of Science and Technology(2021162).
文摘To investigate the microbial diversity and the change of the flavor substances during the traditional natural persimmon vinegar fermentation,two group samples from alcohol fermentation stage(A)and acetic acid fermentation stage(B)were analyzed.The results showed that Burkholderia,Lactobacillus,Acetobacter,Komagataeibacter were the main bacteria,and the major fungi were Saccharomyces,Hanseniaspora,Hortaea,and Cladosporium at the genus level.The contents of flavonoids and polyphenols in B increased by 17.91%and 26.59%compared with A,respectively.The superoxide anion scavenging activity significantly increased by 20.15%.The contents of total free amino acids were 5709.99±410.36 mg/L and 5736.16±472.02 mg/L,and the total contents of 9 organic acids were 19.89±1.20 g/L and 33.77±2.49 g/L in samples A and B,respectively.Pearson correlation analysis showed that 11 flavor compounds were related to Lactobacillus and Leuconostoc;8 and 10 compounds were respectively related to Komagataeibacter and Acetobacter;13 and 19 flavor compounds were respectively associated with Saccharomyces and Monascus.Orthogonal Partial Least Square(OPLS)model showed that the contents of Leu,Lys,and lactic acid were mainly associated with fungi,andγ-aminobutyric acid(GABA)content was correlated with Lactobacillus,Acetobacter,Leuconostoc,and Saccharomyces.This study revealed the relationship between microbial diversity and flavor compounds in persimmon vinegar produced by spontaneous fermentation.The results can provide a theoretical support for the safety and health assessment of persimmon vinegar.
基金support for the study by project of the National key R&D program(grant NO.2018BC006)Yunnan Major Scientific and Technological Projects(grant NO.202202AG050009).
文摘Sour bamboo shoot is a popular traditional fermented vegetable in southern China. The current study aims to clarify the relationship among physicochemical properties, flavor, and microbial compositions of sour bamboo shoots during fermentation. Four organic acids (OAs) were considered to be the main acids in sour bamboo shoots. At least 7 volatile compounds (OAV >1) were identified as the characteristic aroma substances, especially p -cresol, which accounted for the sour odor of sour bamboo shoots. The microbial community showed that Firmicutes and Proteobacteria were the dominant phyla, while Lactococcus and Lactobacillus were the dominant genera in sour bamboo shoots. Correlation analysis indicated that Firmicutes positively correlated with p -cresol, phenol, 2-methoxy-phenol, malic acid, total titratable acidity (TTA), and some OAs. Lactococcus was positively correlated with phenol, 2-methoxy-phenol, benzyl alcohol, TTA, some OAs, and amino acids (AAs). This study provided a theoretical basis for screening indigenous aroma-producing microorganisms as the starter of sour bamboo shoots.
