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Hu Y, Badar IH, Zhang L, Yang L, Xu B. Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: a review. Crit Rev Food Sci Nutr 2024:1-19. [PMID: 39012297 DOI: 10.1080/10408398.2024.2377292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/17/2024]
Abstract
Fermentation is a critical technological process for flavor development in fermented foods. The combination of odor and taste, known as flavor, is crucial in enhancing people's perception and psychology toward fermented foods, thereby increasing their acceptance among consumers. This review summarized the determination and key flavor compound screening methods in fermented foods and analyzed the flavor perception, perceptual interactions, and evaluation methods. The flavor compounds in fermented foods could be separated, purified, and identified by instrument techniques, and a molecular sensory science approach could identify the key flavor compounds. How flavor compounds bind to their respective receptors determines flavor perception, which is influenced by their perceptual interactions, including odor-odor, taste-taste, and odor-taste. Evaluation methods of flavor perception mainly include human sensory evaluation, electronic sensors and biosensors, and neuroimaging techniques. Among them, the biosensor-based evaluation methods could facilitate the investigation of the flavor transduction mechanism and the neuroimaging technique could explain the brain's signals that relate to the perception of flavor and how they compare to signals from other senses. This review aims to elucidate the flavor profile of fermented foods and highlight the significance of comprehending the interactions between various flavor compounds, thus improving the healthiness and sensory attributes.
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Affiliation(s)
- Yingying Hu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
- State key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Yurun Meat Industry Group Co., Ltd, Nanjing, China
| | - Iftikhar Hussain Badar
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Lang Zhang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Linwei Yang
- State key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Yurun Meat Industry Group Co., Ltd, Nanjing, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
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Zhang Z, Zhao H, Zhu R, Cheng S, Yu Y, Xiang L, Xiang Z, Guo Z, Wang Y. Characterization and correlation analysis of microbial flora and flavor profile of stinky acid, a Chinese traditional fermented condiment. Food Chem X 2024; 22:101311. [PMID: 38559445 PMCID: PMC10978482 DOI: 10.1016/j.fochx.2024.101311] [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: 11/22/2023] [Revised: 03/12/2024] [Accepted: 03/17/2024] [Indexed: 04/04/2024] Open
Abstract
To explore the microbial diversity and flavor profiles of stinky acid, we utilized high-throughput sequencing, culture-based techniques, and bionic E-sensory technologies. The results revealed a significant correlation between the acidity levels of stinky acid and the richness of its microbial community. Ten core bacterial genera and three core fungal genera exhibited ubiquity across all stinky acid samples. Through E-nose analysis, it was found that sulfides constituted the principal odor compounds responsible for stinky acid's distinct aroma. Further insights arose from the correlation analysis, indicating the potential contribution of Debaryomyces yeast to the sour taste profile. Meanwhile, three genera-Rhizopus and Thermoascus and Companilactobacillus-were identified as contributors to aromatic constituents. Interestingly, the findings indicated that Rhizopus and Thermoascus could reduce the intensity of the pungent odor of stinky acid. In summary, this investigation's outcomes offer new insights into the complex bacterial diversity of stinky acid.
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Affiliation(s)
- Zhendong Zhang
- School of Biological Science and Agriculture, Qiannan Normal University for Nationalities, Duyu, Guizhou Province, China
| | - Huijun Zhao
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei Province, China
- Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Science, Xiangyang, Hubei Province, China
| | - Renzhi Zhu
- School of Biological Science and Agriculture, Qiannan Normal University for Nationalities, Duyu, Guizhou Province, China
| | - Shaojing Cheng
- School of Biological Science and Agriculture, Qiannan Normal University for Nationalities, Duyu, Guizhou Province, China
| | - Yuanqi Yu
- School of Biological Science and Agriculture, Qiannan Normal University for Nationalities, Duyu, Guizhou Province, China
| | - Lan Xiang
- School of Biological Science and Agriculture, Qiannan Normal University for Nationalities, Duyu, Guizhou Province, China
| | - Zhipan Xiang
- School of Biological Science and Agriculture, Qiannan Normal University for Nationalities, Duyu, Guizhou Province, China
| | - Zhuang Guo
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei Province, China
- Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Science, Xiangyang, Hubei Province, China
| | - Yurong Wang
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei Province, China
- Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Science, Xiangyang, Hubei Province, China
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Liu S, Zhao L, Li M, Zhu Y, Liang D, Ma Y, Sun L, Zhao G, Tu Q. Probiotic Bacillus as fermentation agents: Status, potential insights, and future perspectives. Food Chem X 2024; 22:101465. [PMID: 38798797 PMCID: PMC11127159 DOI: 10.1016/j.fochx.2024.101465] [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: 03/26/2024] [Revised: 05/09/2024] [Accepted: 05/10/2024] [Indexed: 05/29/2024] Open
Abstract
Probiotic Bacillus strains can solve the problems of single flavor and long fermentation time of fermented products caused by the lack of certain functional genes and insufficient metabolism ability of fermenter strains (Lactobacillus and Bifidobacterium) at the present stage. There is a lack of systematic evaluation and review of probiotic Bacillus as food fermentation agents. In this paper, it is observed that probiotic Bacillus strains are involved to varying degrees in liquid-state, semi-solid state, and solid-state fermentation and are widely present in solid-state fermented foods. Probiotic Bacillus strains not only produce abundant proteases and lipases, but also effective antifungal lipopeptides and extracellular polymers, thus enhancing the flavor, nutritional value and safety of fermented foods. Bacillus with probiotic qualities is an underutilized group of probiotic food fermentation agents, which give a potential for the development of fermentation technology in the food business and the integration of ancient traditional fermentation techniques.
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Affiliation(s)
- Shijie Liu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, PR China
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, PR China
| | - Lijun Zhao
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, PR China
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, PR China
| | - Miaoyun Li
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, PR China
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, PR China
| | - Yaodi Zhu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, PR China
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, PR China
| | - Dong Liang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, PR China
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, PR China
| | - Yangyang Ma
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, PR China
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, PR China
| | - LingXia Sun
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, PR China
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, PR China
| | - Gaiming Zhao
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, PR China
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, PR China
| | - Qiancheng Tu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, PR China
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, PR China
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Wu Y, Zhang H, Zhu J, Zhang Z, Ma S, Zhao Y, Wang Y, Yuan J, Guo X, Li Y, Zhang S. The Effect of Fermentation on the Chemical Constituents of Gastrodia Tuber Hallimasch Powder (GTHP) Estimated by UHPLC-Q-Orbitrap HRMS and HPLC. Molecules 2024; 29:1663. [PMID: 38611942 PMCID: PMC11013358 DOI: 10.3390/molecules29071663] [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: 02/29/2024] [Revised: 03/28/2024] [Accepted: 04/04/2024] [Indexed: 04/14/2024] Open
Abstract
OBJECTIVE To compare the effect of fermentation on the chemical constituents of Gastrodia Tuder Halimasch Powder (GTHP), to establish its fingerprinting and multicomponent content determination, and to provide a basis for the processing, handling, and clinical application of this herb. METHODS Ultra-high-performance liquid chromatography-quadrupole-Orbitrap high-resolution mass spectrometry (UHPLC-Q-Orbitrap HRMS) was used to conduct a preliminary analysis of the chemical constituents in GTHP before and after fermentation. High-performance liquid chromatography (HPLC) was used to determine some major differential components of GTHP and establish fingerprints. Cluster analysis (CA), and principal component analysis (PCA) were employed for comprehensive evaluation. RESULTS Seventy-nine compounds were identified, including flavonoids, organic acids, nucleosides, terpenoids, and others. The CA and PCA results showed that ten samples were divided into three groups. Through standard control and HPLC analysis, 10 compounds were identified from 22 peaks, namely uracil, guanosine, adenosine, 5-hydroxymethylfurfural (5-HMF), daidzin, genistin, glycitein, daidzein, genistein, and ergosterol. After fermentation, GTHP exhibited significantly higher contents of uracil, guanosine, adenosine, 5-hydroxymethylfurfural, and ergosterol and significantly lower genistein and daidzein contents. CONCLUSIONS The UHPLC-Q-Orbitrap HRMS and HPLC methods can effectively identify a variety of chemical components before and after the fermentation of GTHP. This study provides a valuable reference for further research on the rational clinical application and quality control improvement of GTHP.
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Affiliation(s)
- Yaning Wu
- School of Pharmacy, Henan University of Chinese Medicine, Zhengzhou 450046, China
| | - Hongwei Zhang
- School of Pharmacy, Henan University of Chinese Medicine, Zhengzhou 450046, China
| | - Jianguang Zhu
- School of Pharmacy, Henan University of Chinese Medicine, Zhengzhou 450046, China
| | - Zhenling Zhang
- School of Pharmacy, Henan University of Chinese Medicine, Zhengzhou 450046, China
- Collaborative Innovation Center of Research and Development on the Whole Industry Chain of Yu-Yao, Henan Province, Zhengzhou 450046, China
- Henan Engineering Technology Research Center for Integrated Traditional Chinese Medicine Production, Zhengzhou 450046, China
- Henan Engineering Research Center of Traditional Chinese Medicine Characteristic Processing Technology, Zhengzhou 450046, China
| | - Songbo Ma
- Luoyang Wokang Pharmaceutical Co., Ltd., Luoyang 471521, China
| | - Yongqi Zhao
- School of Pharmacy, Henan University of Chinese Medicine, Zhengzhou 450046, China
| | - Yiming Wang
- School of Pharmacy, Henan University of Chinese Medicine, Zhengzhou 450046, China
| | - Jun Yuan
- School of Pharmacy, Henan University of Chinese Medicine, Zhengzhou 450046, China
| | - Xing Guo
- School of Pharmacy, Henan University of Chinese Medicine, Zhengzhou 450046, China
| | - Yajing Li
- School of Pharmacy, Henan University of Chinese Medicine, Zhengzhou 450046, China
| | - Shuai Zhang
- School of Pharmacy, Henan University of Chinese Medicine, Zhengzhou 450046, China
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Chen Y, Zhang X, Liu X, Liu Y, Hou A, Wang Y, Li L, Peng X, Xiao Y. Discrimination and characterization of volatile organic compounds and nutritional values of three varieties of chopped pepper seeds. Food Chem X 2024; 21:101150. [PMID: 38312485 PMCID: PMC10837493 DOI: 10.1016/j.fochx.2024.101150] [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: 07/13/2023] [Revised: 01/13/2024] [Accepted: 01/16/2024] [Indexed: 02/06/2024] Open
Abstract
Fermented-chopped pepper is a widely consumed condiment in China due to its attractive flavor. Chopped pepper seed (CPS) is the byproduct generated during the production of chopped pepper and is generally discarded as waste. In this study, the volatile organic compounds (VOCs) and nutritional value of three varieties of CPS were investigated. Results indicated that the nutritional compositions of the three CPS varieties exhibited significant differences. All CPS samples contained 17 amino acids and were rich in fatty acids, with unsaturated fatty acids being predominant and accounting for 79 % of the total fatty acids. A total of 53 VOCs were identified by gas chromatography-ion mobility spectrometry, which could be classified into 9 groups, with aldehydes, esters, and alcohols comprising the three largest groups. The three varieties of CPS had remarkably varied aromas whereas there are five key VOCs (i.e., 2-pentylfuran, methional, ethyl 3-methylbutanoate, dimethyl disulfide, and nonanal) in all CPS samples. Network correlation analysis revealed that VOCs are closely correlated with amino and fatty acids. Thus, this study provides a useful basis for understanding the nutritional values and flavor characteristics of different CPS varieties, which could be used as an ingredient and might have great potential in the food industry.
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Affiliation(s)
- Yulian Chen
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Xilu Zhang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Xin Liu
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yida Liu
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Aixiang Hou
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yuanliang Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Luoming Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Xiaozhen Peng
- School of Public Health & Laboratory Medicine, Hunan University of Medicine, Huaihua 418000, China
| | - Yu Xiao
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory of Ministry of Education for Tea Science, College of Horticulture, Hunan Agricultural University, Changsha 410128, China
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Yul Lee H, Haque MA, Yong Cho D, Bin Jeong J, Ho Lee J, Young Lee G, Yeun Jang M, Hwan Lee J, Man Cho K. Comparison of microbial diversity and metabolites on household and commercial doenjang. Food Chem X 2024; 21:101101. [PMID: 38268844 PMCID: PMC10805635 DOI: 10.1016/j.fochx.2023.101101] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2023] [Revised: 12/10/2023] [Accepted: 12/23/2023] [Indexed: 01/26/2024] Open
Abstract
In this study, the microbial diversity, free amino acid (FAA), and biological activities of household doenjang (HDJ) from four different regions and commercial doenjang (CDJ) four manufacturers were analyzed. And volatile flavor compound (VFC) and isoflavone profiles were analyzed using gas chromatograph-mass spectrometer (GC-MS) and high performance liquid chromatography (HPLC), respectively. The major bacterial genus in 1HDJ and 2HDJ was Bacillus (97.5%), while in 3HDJ and 4HDJ, it was Enterobacter (47.5%) and Pseudomonas (80%), respectively. Tetragenococcus was the main bacterial genus of CDJ. The Zygosaccharomyces genus among yeast was comparatively high in all samples. In all samples, glutamic acid predominated among the FAAs, and the 3-methyl butanal, benzeneacetaldehyde, and diallyl disulphide were major VFCs. CDJ contained higher levels of isoflavone-glycoside and total phenolics. Except for 3HDJ and 4CDJ, the isoflavone-aglycone and total flavonoid contents were higher in HDJ. The correlation between bacterial genus and metabolited of doenjang showed that Tetragenococcus was closely related to glutamic acid, Bacillus was related to aglycones and ammonia, and Pseudomonas was highly related to isovaleric acid. While, correlation between yeast genus and metabolited of doenjang confirmed that Candida, Hanseniaspora, and Saccharomyces were related with furfural, benzeneacetaldehyde, and 3-methyl butanal, respectively. The results of this study can be utilized as basic data for the industrialization and development of doenjang.
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Affiliation(s)
- Hee Yul Lee
- Department of GreenBio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52727, Republic of Korea
| | - Md. Azizul Haque
- Department of Biochemistry and Molecular Biology, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
| | - Du Yong Cho
- Department of GreenBio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52727, Republic of Korea
| | - Jong Bin Jeong
- Department of GreenBio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52727, Republic of Korea
| | - Ji Ho Lee
- Department of GreenBio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52727, Republic of Korea
| | - Ga Young Lee
- Department of GreenBio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52727, Republic of Korea
| | - Mu Yeun Jang
- Department of GreenBio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52727, Republic of Korea
| | - Jin Hwan Lee
- Department of Life Resource Industry, Dong-A University, 37, Nakdong-daero 550 beon-gil, Saha-gu, Busan 49315, Republic of Korea
| | - Kye Man Cho
- Department of GreenBio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52727, Republic of Korea
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van Wyk N. Current Research on Flavor Compounds in Fermented Food Products. Foods 2024; 13:730. [PMID: 38472843 DOI: 10.3390/foods13050730] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2024] [Revised: 02/12/2024] [Accepted: 02/19/2024] [Indexed: 03/14/2024] Open
Abstract
Recent advancements in the field of food science have spurred a surge of research focused on unraveling the intricate world of flavor compounds in fermented food products [...].
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Affiliation(s)
- Niël van Wyk
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
- ARC Centre of Excellence in Synthetic Biology, Department of Molecular Sciences, Macquarie University, Sydney, NSW 2113, Australia
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Sales AL, Cunha SC, Ferreira IM, Morgado J, Melo L, DePaula J, Miguel MAL, Farah A. Volatilome, Microbial, and Sensory Profiles of Coffee Leaf and Coffee Leaf-Toasted Maté Kombuchas. Foods 2024; 13:484. [PMID: 38338619 PMCID: PMC10855110 DOI: 10.3390/foods13030484] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2023] [Revised: 01/11/2024] [Accepted: 01/30/2024] [Indexed: 02/12/2024] Open
Abstract
Kombucha is a fermented beverage traditionally made from the leaves of Camelia sinensis. The market has drastically expanded recently, and the beverage has become more elaborated with new, healthy food materials and flavors. Pruning and harvesting during coffee production may generate tons of coffee leaves that are discarded although they contain substantial amounts of bioactive compounds, including those found in maté tea and coffee seeds. This study characterized the changes in volatilome, microbial, and sensory profiles of pure and blended arabica coffee leaf tea kombuchas between 3-9 days of fermentation. Acceptance was also evaluated by consumers from Rio de Janeiro (n = 103). Kombuchas (K) were prepared using black tea kombucha starter (BTKS) (10%), sucrose (10%), a symbiotic culture of Bacteria and Yeasts (SCOBY) (2.5%), and a pure coffee leaf infusion (CL) or a 50:50 blend with toasted maté infusion (CL-TM) at 2.5%. The RATA test was chosen for sensory profile characterization. One hundred volatile organic compounds were identified when all infusions and kombucha samples were considered. The potential impact compounds identified in CL K and CL-TM K were: methyl salicylate, benzaldehyde, hexanal, nonanal, pentadecanal, phenylethyl-alcohol, cedrol, 3,5-octadien-2-one, β-damascenone, α-ionone, β-ionone, acetic acid, caproic acid, octanoic acid, nonanoic acid, decanoic acid, isovaleric acid, linalool, (S)-dihydroactinidiolide, isoamyl alcohol, ethyl hexanoate, and geranyl acetone. Aroma and flavor descriptors with higher intensities in CL K included fruity, peach, sweet, and herbal, while CL-TM K included additional toasted mate notes. The highest mean acceptance score was given to CL-TM K and CL K on day 3 (6.6 and 6.4, respectively, on a nine-point scale). Arabica coffee leaf can be a co-product with similar fingerprinting to maté and black tea, which can be explored for the elaboration of potentially healthy fermented beverages in food industries.
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Affiliation(s)
- Amanda Luísa Sales
- Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Laboratóriode Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil; (A.L.S.); (J.M.); (J.D.)
- Laboratório de Microbiologia de Alimentos, Instituto de Microbiologia Paulo de Góes, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. I, Rio de Janeiro 21941-902, Brazil
| | - Sara C. Cunha
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-030 Porto, Portugal; (S.C.C.)
| | - Isabel M.P.L.V.O. Ferreira
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-030 Porto, Portugal; (S.C.C.)
| | - Jéssika Morgado
- Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Laboratóriode Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil; (A.L.S.); (J.M.); (J.D.)
| | - Lauro Melo
- Laboratório de Análise Sensorial e Estudos do Consumidor (LASEC), Escola de Química, Universidade Federal do Rio de Janeiro, Avenida Athos da Silveira Ramos, 149, CT, Bl. E, Rio de Janeiro 21941-909, Brazil;
| | - Juliana DePaula
- Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Laboratóriode Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil; (A.L.S.); (J.M.); (J.D.)
| | - Marco Antonio L. Miguel
- Laboratório de Microbiologia de Alimentos, Instituto de Microbiologia Paulo de Góes, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. I, Rio de Janeiro 21941-902, Brazil
| | - Adriana Farah
- Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Laboratóriode Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil; (A.L.S.); (J.M.); (J.D.)
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9
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Huang Q, Zhang H, Zhang L, Xu B. Bacterial microbiota in different types of processed meat products: diversity, adaptation, and co-occurrence. Crit Rev Food Sci Nutr 2023:1-16. [PMID: 37905560 DOI: 10.1080/10408398.2023.2272770] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2023]
Abstract
As a double-edged sword, some bacterial microbes can improve the quality and shelf life of meat products, but others mainly responsible for deterioration of the safety and quality of meat products. This review aims to present a landscape of the bacterial microbiota in different types of processed meat products. After demonstrating a panoramic view of the bacterial genera in meat products, the diversity of bacterial microbiota was evaluated in two dimensions, namely different types of processed meat products and different meats. Then, the influence of environmental factors on bacterial communities was evaluated according to the storage temperature, packaging conditions, and sterilization methods. Furthermore, microbes are not independent. To explore interactions among those genera, co-occurrence patterns were examined. In these respects, this review highlighted the recent advances in fundamental principles that underlie the environmental adaption tricks and why some species tend to occur together frequently, such as metabolic cross-feeding, co-aggregate at microscale, and the intercellular signaling system. Further investigations are required to unveil the underlying molecular mechanisms that govern microbial community systems, ultimately contributing to developing new strategies to harness beneficial microorganisms and control harmful microorganisms.
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Affiliation(s)
- Qianli Huang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Huijuan Zhang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Li Zhang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Baocai Xu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
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10
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Ao XL, Liao YM, Kang HY, Li HL, He T, Zou LK, Liu SL, Chen SJ, Yang Y, Liu XY. Untargeted Metabolomics and Physicochemical Analysis Revealed the Quality Formation Mechanism in Fermented Milk Inoculated with Lactobacillus brevis and Kluyveromyces marxianus Isolated from Traditional Fermented Milk. Foods 2023; 12:3704. [PMID: 37835356 PMCID: PMC10572762 DOI: 10.3390/foods12193704] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Revised: 09/24/2023] [Accepted: 09/27/2023] [Indexed: 10/15/2023] Open
Abstract
Traditional fermented milk from the western Sichuan plateau of China has a unique flavor and rich microbial diversity. This study explored the quality formation mechanism in fermented milk inoculated with Lactobacillus brevis NZ4 and Kluyveromyces marxianus SY11 (MFM), the dominant microorganisms isolated from traditional dairy products in western nan. The results indicated that MFM displayed better overall quality than the milk fermented with L. brevis NZ4 (LFM) and K. marxianus SY11 (KFM), respectively. MFM exhibited good sensory quality, more organic acid types, more free amino acids and esters, and moderate acidity and ethanol concentrations. Non-targeted metabolomics showed a total of 885 metabolites annotated in the samples, representing 204 differential metabolites between MFM and LFM and 163 between MFM and KFM. MFM displayed higher levels of N-acetyl-L-glutamic acid, cysteinyl serine, glaucarubin, and other substances. The differential metabolites were mainly enriched in pathways such as glycerophospholipid metabolism, arginine biosynthesis, and beta-alanine metabolism. This study speculated that L. brevis affected K. marxianus growth via its metabolites, while the mixed fermentation of these strains significantly changed the metabolism pathway of flavor-related substances, especially glycerophospholipid metabolism. Furthermore, mixed fermentation modified the flavor and quality of fermented milk by affecting cell growth and metabolic pathways.
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