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Li X, Wei S, Gao Z, Zhao R, Wang Z, Fan Y, Cui L, Wang Y. The influence of cooperative fermentation on the structure, crystallinity, and rheological properties of buckwheat starch. Curr Res Food Sci 2023; 8:100670. [PMID: 38261894 PMCID: PMC10797143 DOI: 10.1016/j.crfs.2023.100670] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Revised: 12/18/2023] [Accepted: 12/25/2023] [Indexed: 01/25/2024] Open
Abstract
The effects of co-fermentation of yeast and Lactiplantibacillus plantarum 104 on buckwheat starch physical properties were investigated by various analytical techniques. To investigate the regulations of starch modification during fermentation and to provide a foundation for improving the performance of modified properties of buckwheat starch food. The pasting properties were decreased by co-fermentation also resulted in a reduction in the relative crystallinity. Scanning electron microscopy (SEM) demonstrated that more holes and a relatively rough granule surface were seen in the co-fermentation group. Fourier transform-infrared spectroscopy (FT-IR) results suggested that co-fermentation fermentation decreased the degree of short-range order (DO) and degree of t1he double helix (DD). The results demonstrated that co-fermentation altered these properties more rapidly than spontaneous fermentation. In conclusion, Lactiplantibacillus plantarum 104 could be used for buckwheat fermentation to improve food quality.
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Affiliation(s)
| | | | - Zixin Gao
- College of Food Science and Engineering and Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, Jilin Province, 130033, China
| | - Ruixue Zhao
- College of Food Science and Engineering and Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, Jilin Province, 130033, China
| | - Zhanpeng Wang
- College of Food Science and Engineering and Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, Jilin Province, 130033, China
| | - Yuling Fan
- College of Food Science and Engineering and Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, Jilin Province, 130033, China
| | - Linlin Cui
- College of Food Science and Engineering and Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, Jilin Province, 130033, China
| | - Yuhua Wang
- College of Food Science and Engineering and Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, Jilin Province, 130033, China
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Wu Y, Deng J, Xu F, Li X, Kong L, Li C, Xu B. Zinc protoporphyrin IX generation by Leuconostoc strains isolated from bulged pasteurized vacuum sliced hams. Food Res Int 2023; 174:113500. [PMID: 37986415 DOI: 10.1016/j.foodres.2023.113500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Revised: 09/20/2023] [Accepted: 09/22/2023] [Indexed: 11/22/2023]
Abstract
The colour of meat typically fades as it decays. However, it has been observed that certain vacuum-packaged spoiled hams can maintain a pink colour even when the packaging is bulged. A large amount of Zinc protoporphyrin IX (ZnPP) was found in these hams, compared to fresh red hams or spoiled and grey hams. Combined with high-throughput sequencing and cultural isolation, the potential cultures of Leuconostoc mesenteroides S-13 (LM), Leuconostoc citreum OCLC11 (LC), and Leuconostoc mesenteroides subsp. IMAU:80679 (LS) were selected based on their ability to produce ZnPP. Subsequently, these cultures were introduced into a fermented sausage model to assess their effect on colour conversion. The analysis of absorption and fluorescent spectra showed that Nitrite sausages contained nitrosyl heme pigment, while bacteria-inoculated sausages were predominantly composed of ZnPP. In addition, the a* value of the LS sausage was close to the Nitrite group at the end of fermentation, significantly higher than control, indicating the effect of bacterial metabolism on the redness. Meanwhile, the Ferrochelatase (FECH) activity of LM, LC and LS groups were 140 ± 13, 113 ± 16 and 201 ± 20 U/g sausage, respectively, providing a potential method on compensating for nitrite/nitrate substitution based on the presence of ZnPP in meat products.
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Affiliation(s)
- Ying Wu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Jieying Deng
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Feiran Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China; Anhui Qingsong Food Co., Ltd., No.28 Ningxi Road, Hefei 231299, China
| | - Xiaomin Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Lingjie Kong
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Cong Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China.
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Effects of apple storage period on the organic acids and volatiles in apple wine. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114389] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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