The effects of the co-inoculation of Debaryomyces hansenii separately with 3 lactic acid bacteria(LAB),Lactobacillus sakei,Lactobacillus plantarum and Lactobacillus curvatus,on the taste and odour profi les of dry sau...The effects of the co-inoculation of Debaryomyces hansenii separately with 3 lactic acid bacteria(LAB),Lactobacillus sakei,Lactobacillus plantarum and Lactobacillus curvatus,on the taste and odour profi les of dry sausages were investigated.The co-inoculated sausages showed higher free amino acid and organic acid contents than the non-inoculated control and sausages inoculated with D.hansenii alone.Meanwhile,the sausages inoculated with D.hansenii+L.plantarum,D.hansenii+L.sakei and D.hansenii+L.curvatus had the highest contents of aldehydes,esters and alcohols,respectively.The results of electronic tongue,electronic nose and sensory evaluation demonstrated that compared with the sausage inoculated with D.hansenii,the sour taste and fl oral odour increased and the fatty odour decreased in the sausage inoculated with D.hansenii+L.sakei;this was more favourable for the development of a desirable fl avour in sausages.Moreover,the partial least squares regression analysis indicated that 10 taste and 33 odour compounds were mainly responsible for the differences in the flavour profiles among the sausages.Overall,these findings contributed to a more comprehensive understanding of the formation of sensory characteristics in dry sausages co-inoculated with yeast and LAB.展开更多
Inoculation density has a marked effect on nodulation and N fixation in soybean (Glycine max L.). Therefore, we conducted this study to determine the optimal inoculation density of Bradyhizobium japonicum SAY3-7 (SAY3...Inoculation density has a marked effect on nodulation and N fixation in soybean (Glycine max L.). Therefore, we conducted this study to determine the optimal inoculation density of Bradyhizobium japonicum SAY3-7 (SAY3-7) and Streptomyces griseoflavus P4 (P4) for plant growth, nodulation, and N fixation, and to investigate the effect of co-inoculation on selected soybean cultivars, using the optimal inoculation density. Nitrogen fixation, in terms of an acetylene reduction activity value, was measured using a flame ionization gas chromatograph. In this study, low-density single inoculation with P4 (10<sup>5</sup> or 10<sup>6</sup> cells mL<sup>-1</sup>) was associated with the highest plant biomass, compared with normal- and high-density single inoculation with P4 (10<sup>7</sup> or 10<sup>8</sup> cells mL<sup>-1</sup>). Moreover, low-density single or co-inoculations with SAY3-7 and/or P4 produced the highest nodule biomass and highest nitrogenase activity, compared with single or dual inoculation at other inoculation densities. Therefore, we evaluated low-density co-inoculation with P4 and SAY3-7, at the rate of 10<sup>5</sup> cells mL<sup>-1</sup>, on selected soybean cultivars. Low-density co-inoculation increased the plant biomass, compared with un-inoculated plants. The effects of single and co-inoculation on nodulation did not differ significantly for any of the cultivars, except “Yezin-9” in the first experiment and “Shan Seine” in the second experiment. Low-density inoculation with both bacteria increased N fixation by 15% - 75% for seven of the cultivars in the first experiment and by 15% - 39% for three of the cultivars in the second experiment, compared with single inoculation with SAY3-7. Based on the overall results, we concluded that low-density co-inoculation with P4 and SAY3-7 gave improved plant growth and N fixation.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 study aimed to evaluate the co-inoculation of non-fish sauce strains for a fish sauce production made from Ietalurus punetaus fish bone hydrolysate(FBH)without salt addition.Individual inoculation(Lactiplantibacil...The study aimed to evaluate the co-inoculation of non-fish sauce strains for a fish sauce production made from Ietalurus punetaus fish bone hydrolysate(FBH)without salt addition.Individual inoculation(Lactiplantibacillus pentosus 1,LP and Saccharomyces cerevisiae 31,SC),and co-inoculation of both strains(FS)were employed,including an uninoculated control.Both strains exhibited good growth in FBH without salt addition.Compared with individual inoculation and uninoculated control,co-inoculation(FS)produced acid and amino nitrogen more quickly,as well as displaying higher sugar consumption.No significant difference was observed in trichloroacetic acid(TCA)-soluble peptides among all groups(P>0.05).Moreover,significantly lower levels of six bitter amino acids were observed after co-fermentation(P<0.05).In addition,more alcohols,esters and acids with pleasant notes and fewer unsaturated aldehydes with fishy note were generated after co-inoculation,in the absence of traditional fish sauce off-odor notes.The study demonstrated that the co-inoculation of non-fish sauce strains were appropriate for producing a salt-free fish sauce with better flavor.展开更多
基金funded by the National Natural Science Foundation of China(32172232 and 31771990)the Major Science and Technology Projects of Heilongjiang Province(2021ZX12B05).
文摘The effects of the co-inoculation of Debaryomyces hansenii separately with 3 lactic acid bacteria(LAB),Lactobacillus sakei,Lactobacillus plantarum and Lactobacillus curvatus,on the taste and odour profi les of dry sausages were investigated.The co-inoculated sausages showed higher free amino acid and organic acid contents than the non-inoculated control and sausages inoculated with D.hansenii alone.Meanwhile,the sausages inoculated with D.hansenii+L.plantarum,D.hansenii+L.sakei and D.hansenii+L.curvatus had the highest contents of aldehydes,esters and alcohols,respectively.The results of electronic tongue,electronic nose and sensory evaluation demonstrated that compared with the sausage inoculated with D.hansenii,the sour taste and fl oral odour increased and the fatty odour decreased in the sausage inoculated with D.hansenii+L.sakei;this was more favourable for the development of a desirable fl avour in sausages.Moreover,the partial least squares regression analysis indicated that 10 taste and 33 odour compounds were mainly responsible for the differences in the flavour profiles among the sausages.Overall,these findings contributed to a more comprehensive understanding of the formation of sensory characteristics in dry sausages co-inoculated with yeast and LAB.
文摘Inoculation density has a marked effect on nodulation and N fixation in soybean (Glycine max L.). Therefore, we conducted this study to determine the optimal inoculation density of Bradyhizobium japonicum SAY3-7 (SAY3-7) and Streptomyces griseoflavus P4 (P4) for plant growth, nodulation, and N fixation, and to investigate the effect of co-inoculation on selected soybean cultivars, using the optimal inoculation density. Nitrogen fixation, in terms of an acetylene reduction activity value, was measured using a flame ionization gas chromatograph. In this study, low-density single inoculation with P4 (10<sup>5</sup> or 10<sup>6</sup> cells mL<sup>-1</sup>) was associated with the highest plant biomass, compared with normal- and high-density single inoculation with P4 (10<sup>7</sup> or 10<sup>8</sup> cells mL<sup>-1</sup>). Moreover, low-density single or co-inoculations with SAY3-7 and/or P4 produced the highest nodule biomass and highest nitrogenase activity, compared with single or dual inoculation at other inoculation densities. Therefore, we evaluated low-density co-inoculation with P4 and SAY3-7, at the rate of 10<sup>5</sup> cells mL<sup>-1</sup>, on selected soybean cultivars. Low-density co-inoculation increased the plant biomass, compared with un-inoculated plants. The effects of single and co-inoculation on nodulation did not differ significantly for any of the cultivars, except “Yezin-9” in the first experiment and “Shan Seine” in the second experiment. Low-density inoculation with both bacteria increased N fixation by 15% - 75% for seven of the cultivars in the first experiment and by 15% - 39% for three of the cultivars in the second experiment, compared with single inoculation with SAY3-7. Based on the overall results, we concluded that low-density co-inoculation with P4 and SAY3-7 gave improved plant growth and N fixation.
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financially supported by National Natural Science Foundation of China(NSFC 31801575)Earmarked Fund for Jiangsu Agricultural Industry Technology System(JATS[2022]507)+3 种基金China Postdoctoral Science Foundation(2018M642167)China Agriculture Research System(CARS-45-28)Fundamental Research Funds for the Central Universities(JUSRP121008)Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province.
文摘The study aimed to evaluate the co-inoculation of non-fish sauce strains for a fish sauce production made from Ietalurus punetaus fish bone hydrolysate(FBH)without salt addition.Individual inoculation(Lactiplantibacillus pentosus 1,LP and Saccharomyces cerevisiae 31,SC),and co-inoculation of both strains(FS)were employed,including an uninoculated control.Both strains exhibited good growth in FBH without salt addition.Compared with individual inoculation and uninoculated control,co-inoculation(FS)produced acid and amino nitrogen more quickly,as well as displaying higher sugar consumption.No significant difference was observed in trichloroacetic acid(TCA)-soluble peptides among all groups(P>0.05).Moreover,significantly lower levels of six bitter amino acids were observed after co-fermentation(P<0.05).In addition,more alcohols,esters and acids with pleasant notes and fewer unsaturated aldehydes with fishy note were generated after co-inoculation,in the absence of traditional fish sauce off-odor notes.The study demonstrated that the co-inoculation of non-fish sauce strains were appropriate for producing a salt-free fish sauce with better flavor.
