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Production of Functional Buttermilk and Soymilk Using Pediococcus acidilactici BD16 ( alaD+). Molecules 2021; 26:molecules26154671. [PMID: 34361824 PMCID: PMC8347781 DOI: 10.3390/molecules26154671] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2021] [Revised: 07/29/2021] [Accepted: 07/30/2021] [Indexed: 11/17/2022] Open
Abstract
Functional foods or drinks prepared using lactic acid bacteria (LAB) have recently gained considerable attention because they can offer additional nutritional and health benefits. The present study aimed to develop functional drinks by the fermentation of buttermilk and soymilk preparations using the Pediococcus acidilactici BD16 (alaD+) strain expressing the L-alanine dehydrogenase enzyme. LAB fermentation was carried out for 24 h and its impact on the physicochemical and quality attributes of the fermented drinks was evaluated. Levels of total antioxidants, phenolics, flavonoids, and especially L-alanine enhanced significantly after LAB fermentation. Further, GC-MS-based metabolomic fingerprinting was performed to identify the presence of bioactive metabolites such as 1,2-benzenedicarboxylic acid, 1-dodecene, 2-aminononadecane, 3-octadecene, 4-octen-3-one, acetic acid, azanonane, benzaldehyde, benzoic acid, chloroacetic acid, colchicine, heptadecanenitrile, hexadecanal, quercetin, and triacontane, which could be accountable for the improvement of organoleptic attributes and health benefits of the drinks. Meanwhile, the levels of certain undesirable metabolites such as 1-pentadecene, 2-bromopropionic acid, 8-heptadecene, formic acid, and propionic acid, which impart bitterness, rancidity, and unpleasant odor to the fermented drinks, were reduced considerably after LAB fermentation. This study is probably the first of its kind that highlights the application of P. acidilactici BD16 (alaD+) as a starter culture candidate for the production of functional buttermilk and soymilk.
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Xing X, Suo B, Yang Y, Li Z, Nie W, Ai Z. Application of Lactobacillus as Adjunct Cultures in Wheat Dough Fermentation. J Food Sci 2019; 84:842-847. [PMID: 30887518 DOI: 10.1111/1750-3841.14496] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2018] [Revised: 01/13/2019] [Accepted: 02/11/2019] [Indexed: 11/29/2022]
Abstract
The purpose of this study was to evaluate the potential use of Lactobacillus from traditional Chinese sourdoughs of different regions as original adjunct cultures in the steamed bread making process. The effects of Lactobacillus on dough and steamed bread were evaluated. Some differences were obtained in the parameters of fermented dough (organic acid content, rheofermentative parameters, pH, and total titratable acidity [TTA]) and steamed bread (hardness, specific volume, organic acid content, shape, color, pH, TTA and sensory score) made with five different Lactobacillus strains (Pediococcus pentosaceus, Lactobacillus fermentum, Weissella confusa, Lactobacillus crustorum, and Pediococcus acidilactici). Steamed bread made with P. pentosaceus showed a significant increase in specific volume (from 2.19 to 2.41) and a decrease in hardness (from 3,158 g to 2,301 g). Dough leavened by L. fermentum showed significantly higher amounts of lactic acid and acetic acid than dough inoculated with W. confusa, which had values similar to those of the control. The dough fermented by P. pentosaceus exhibited the most gas production (1,811 mL), which is an important index of streamed bread quality. Our research provides a reference for making steamed bread with Lactobacillus. PRACTICAL APPLICATION: Probiotic Lactobacillus is widely used to produce fermenting foods and has been used in bread processing to improve the quality and characteristics of bread. Steamed bread is one of the most popular fermented foods in northern China. However, there is little information about the application of Lactobacillus in Chinese steamed bread. This study explored the potential use of Lactobacillus to improve the characteristics and quality of steamed bread.
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Affiliation(s)
- Xiaolong Xing
- College of Food Science and Technology, Henan Agricultural Univ., Zhengzhou, China.,Henan Engineering Research Center for Cold-chain Food, Henan Agricultural Univ., Zhengzhou, China.,Collaborative Innovation Center of Henan Grain Crops, Henan Agricultural Univ., Zhengzhou, China
| | - Biao Suo
- College of Food Science and Technology, Henan Agricultural Univ., Zhengzhou, China.,Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou, China.,Henan Engineering Laboratory of Quick-Frozen Flour-Rice Food and Prepared Food, Henan Agricultural Univ., Zhengzhou, China
| | - Yong Yang
- College of Food Science and Technology, Henan Agricultural Univ., Zhengzhou, China.,Henan Engineering Research Center for Cold-chain Food, Henan Agricultural Univ., Zhengzhou, China
| | - Zhen Li
- College of Food Science and Technology, Henan Agricultural Univ., Zhengzhou, China.,Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou, China
| | - Wenjing Nie
- College of Food Science and Technology, Henan Agricultural Univ., Zhengzhou, China.,Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou, China
| | - Zhilu Ai
- College of Food Science and Technology, Henan Agricultural Univ., Zhengzhou, China.,Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou, China.,Henan Engineering Laboratory of Quick-Frozen Flour-Rice Food and Prepared Food, Henan Agricultural Univ., Zhengzhou, China.,Collaborative Innovation Center of Henan Grain Crops, Henan Agricultural Univ., Zhengzhou, China
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