Lactic acid bacteria(LAB)are crucial for enhancing Huangjiu flavor,yet no standardized criteria exist for selecting LAB strains for this purpose.This study aimed to investigate the suitability of screening appropriate...Lactic acid bacteria(LAB)are crucial for enhancing Huangjiu flavor,yet no standardized criteria exist for selecting LAB strains for this purpose.This study aimed to investigate the suitability of screening appropriate LAB strains as adjunct starters for Huangjiu fermentation.Twenty-five LAB strains were assessed for their stress resistance and fermentation characteristics.Co-fermentation with Saccharomyces cerevisiae was conducted to explore its role in flavor development,as this yeast greatly contribute to desirable flavor profiles.Notably,Lactiplantibacillus plantarum AR1018,AR1026 and Weissella confusa AR1038 significantly reduced 3-methyl-1-butanol production while increasing levels of ethyl hexanoate and ethyl octanoate.These strains were selected for further analysis of their impact on the physicochemical properties,volatile organic compounds,and sensory attributes of Huangjiu.The LAB starters enhanced total acidity,sugar and protein utilization and ester synthesis,while reducing ethanol and alcohol levels.AR1018 achieved a 16.51% reduction in 3-methyl-1-butanol,whereas AR1038 exhibited a 27.32% increase in ester content compared to the control.Principal component analysis revealed distinct flavor characteristic between Huangjiu produced with AR1018 and AR1038,and sensory evaluation confirmed enhanced desirable attributes,especially for AR1038.This study highlights the potential of LAB starters in improving the flavor quality of rice wine and similar fermented beverages.展开更多
The goaty flavor of traditional fermented Yunnan goat milk cake can be reduced by fermentation,but the bacteria species related to such functions have not yet been explored.This study therefore screened lactic acid ba...The goaty flavor of traditional fermented Yunnan goat milk cake can be reduced by fermentation,but the bacteria species related to such functions have not yet been explored.This study therefore screened lactic acid bacteria(LAB)for their ability to inhibit goaty flavor in goat milk cake and sour juice samples.Three strains capable of inhibiting goaty flavor were identified as Lactococcus lactis subsp.lactis SD-3,Pediococcus lactis DN-1,and Lactiplantibacillus plantarum GM-6.Goat milk cake was then fermented using orthogonally designed mixed strains.The optimum inoculums of strains were determined based on orthogonal experiment,sensory evaluation score and gas chromatography-mass spectrometry(GC-MS)analysis,which were 6.7×10^(6),1.0×10^(7) and 2.0×10^(7) CFU/mL for strain SD-3,DN-1 and GM-6,respectively.The GC-MS analysis of samples fermented with such artificial adjunct starter combination confirmed that free fatty acids(FFA)with goaty flavor decreased.These included propionic acid,valeric acid,hexanoic acid,heptanoic acid,octanoic acid,and decanoic acid.In contrast,the content of aroma compounds with goaty flavor-inhibition effects increased,such as benzaldehyde,ethyl butyrate and hexanal.This study provides a reference for screening goaty flavor-inhibiting LAB and improving the flavor quality of goat dairy products by using artificial adjunct starters.展开更多
基金financially supported by the National Natural Science Foundation of China(32372307 and U23A20259)the National Science Fund for Distinguished Young Scholars of China(32025029)+2 种基金the Shanghai Oriental Talent Youth Project(T2023218)the Young Elite Scientist Sponsorship Program of China Association for Science and Technology(YESS20220128)the Shanghai Research Center for Food Microbiology Engineering(19DZ2281100).
文摘Lactic acid bacteria(LAB)are crucial for enhancing Huangjiu flavor,yet no standardized criteria exist for selecting LAB strains for this purpose.This study aimed to investigate the suitability of screening appropriate LAB strains as adjunct starters for Huangjiu fermentation.Twenty-five LAB strains were assessed for their stress resistance and fermentation characteristics.Co-fermentation with Saccharomyces cerevisiae was conducted to explore its role in flavor development,as this yeast greatly contribute to desirable flavor profiles.Notably,Lactiplantibacillus plantarum AR1018,AR1026 and Weissella confusa AR1038 significantly reduced 3-methyl-1-butanol production while increasing levels of ethyl hexanoate and ethyl octanoate.These strains were selected for further analysis of their impact on the physicochemical properties,volatile organic compounds,and sensory attributes of Huangjiu.The LAB starters enhanced total acidity,sugar and protein utilization and ester synthesis,while reducing ethanol and alcohol levels.AR1018 achieved a 16.51% reduction in 3-methyl-1-butanol,whereas AR1038 exhibited a 27.32% increase in ester content compared to the control.Principal component analysis revealed distinct flavor characteristic between Huangjiu produced with AR1018 and AR1038,and sensory evaluation confirmed enhanced desirable attributes,especially for AR1038.This study highlights the potential of LAB starters in improving the flavor quality of rice wine and similar fermented beverages.
基金supported by the National Natural Science Foundation of China(31771943)the Shanghai Engineering Technology Research Center of Shanghai Science and Technology Commission(No.20DZ2255600)for financial support.
文摘The goaty flavor of traditional fermented Yunnan goat milk cake can be reduced by fermentation,but the bacteria species related to such functions have not yet been explored.This study therefore screened lactic acid bacteria(LAB)for their ability to inhibit goaty flavor in goat milk cake and sour juice samples.Three strains capable of inhibiting goaty flavor were identified as Lactococcus lactis subsp.lactis SD-3,Pediococcus lactis DN-1,and Lactiplantibacillus plantarum GM-6.Goat milk cake was then fermented using orthogonally designed mixed strains.The optimum inoculums of strains were determined based on orthogonal experiment,sensory evaluation score and gas chromatography-mass spectrometry(GC-MS)analysis,which were 6.7×10^(6),1.0×10^(7) and 2.0×10^(7) CFU/mL for strain SD-3,DN-1 and GM-6,respectively.The GC-MS analysis of samples fermented with such artificial adjunct starter combination confirmed that free fatty acids(FFA)with goaty flavor decreased.These included propionic acid,valeric acid,hexanoic acid,heptanoic acid,octanoic acid,and decanoic acid.In contrast,the content of aroma compounds with goaty flavor-inhibition effects increased,such as benzaldehyde,ethyl butyrate and hexanal.This study provides a reference for screening goaty flavor-inhibiting LAB and improving the flavor quality of goat dairy products by using artificial adjunct starters.
