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Zheng H, Jiang J, Huang C, Wang X, Hu P. Effect of sugar content on characteristic flavour formation of tomato sour soup fermented by Lacticaseibacillus casei H1 based on non-targeted metabolomics analysis. Food Chem X 2024; 21:101116. [PMID: 38282824 PMCID: PMC10818199 DOI: 10.1016/j.fochx.2024.101116] [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: 10/26/2023] [Revised: 12/24/2023] [Accepted: 01/01/2024] [Indexed: 01/30/2024] Open
Abstract
To reveal the formation mechanism of the characteristic flavour of tomato sour soup (TSS), metabolomics based on UHPLC-Q-TOF/MS was used to investigate the effect of sugar addition on TSS metabolomics during fermentation with Lacticaseibacillus casei H1. A total of 254 differentially abundant metabolites were identified in the 10% added-sugar group, which mainly belonged to organic acids and derivatives, fatty acyls, and organic oxygen compounds. Metabolic pathway analysis revealed that alanine aspartate and glutamate metabolism, valine leucine and isoleucine metabolism and butanoate metabolism were the potential pathways for the flavour of TSS formation. Lactic acid, acetic acid, Ala, Glu and Asp significantly contributed to the acidity and umami formation of TSS. This study showed that sugar regulation played an important role in the formation of the characteristic TSS flavour during fermentation, providing important support for understanding the formation mechanism of organic acids as the main characteristic flavour of TSS.
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Affiliation(s)
- Huaisheng Zheng
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Jingzhu Jiang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Chaobing Huang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Xiaoyu Wang
- College of Life Science, Guizhou University, Guiyang 550025, China
| | - Ping Hu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
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2
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Feixia D, Ya L, Dafei L, Dingjiang Z, Guiping H, Zeliang W, Lirong J. Kaili Red sour soup: Correlations in composition/microbial metabolism and flavor profile during post-fermentation. Food Chem 2024; 435:137602. [PMID: 37813025 DOI: 10.1016/j.foodchem.2023.137602] [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: 05/07/2023] [Revised: 08/31/2023] [Accepted: 09/24/2023] [Indexed: 10/11/2023]
Abstract
Flavor and chemical changes with microbial succession during Red-Sour-Soup (RSS) post-fermentation were urgent to be revealed for quality control. RSS post-fermentation could be divided into three stages according to acidity, nutrients exhausting and total colony counts, without coliform bacteria growth nor nitrite peak was observed. Lactobacillus acetotolerans induced over 50 % increase of lactic acid, finally conducing to the lactic acid-dominated sour taste of RSS. The volatile compounds totally increased by 25.70 % in chili sauce and 32.58 % in tomato sauce (p < 0.05). In early-/middle-stage (pH > 3.5), alcohols and short-chain fatty acids increased, and butyric acid with unpleasant odor became the maximum flavor contributor. Nevertheless, in late-stage (pH < 3.5), with the reduction of alcohols and fatty acids, esters, 2-nonanone and terpenoids with pleasant flavors increased by Clavispora lusitaniae, Pichia, Cladosporium delicatulum and Rozellomycota sp.. In conclusion, the post-fermentation, especially L. acetotolerans metabolism and aciduric fungal esterification were essential for RSS characteristic flavor formation.
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Affiliation(s)
- Duan Feixia
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China
| | - Luo Ya
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China
| | - Li Dafei
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China
| | - Zhong Dingjiang
- Majing Mingyang Food Co., Ltd., Qiandongnan 556000, PR China
| | - He Guiping
- Majing Mingyang Food Co., Ltd., Qiandongnan 556000, PR China
| | - Wei Zeliang
- Core Facilities of West China Hospital, Sichuan University, Chengdu, Sichuan 610041, PR China
| | - Jia Lirong
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China.
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3
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Meng Y, Wang X, Li Y, Chen J, Chen X. Microbial interactions and dynamic changes of volatile flavor compounds during the fermentation of traditional kombucha. Food Chem 2024; 430:137060. [PMID: 37544149 DOI: 10.1016/j.foodchem.2023.137060] [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: 01/14/2023] [Revised: 07/12/2023] [Accepted: 07/28/2023] [Indexed: 08/08/2023]
Abstract
This study aims to explore the core microbiota of kombucha and to discover potential correlations between microbiota and volatile flavor compounds. The total acidity and microbial colony numbers changed dramatically in different fermentation periods of kombucha. Microbial analysis based on high throughput sequencing technology showed that the bacteria of Komagataeibacter, Pseudomonas, Burkholderia, Ralstonia, Halomonas, Sphingomonas and fungi of Dekkera, Saccharomyces cerevisiae, Botryotrichum, Monascus, Pichia were the dominant genera. In addition, the correlation coefficients between the bacteria and fungi were different. The volatile flavor compounds of alcohols, acids, esters, aldehydes, ketones, phenolics, and terpenes were identified using headspace solid-phase microextraction combined with gas chromatography coupled with mass spectrometry. Typically, the concentrations of ethanol, acetic acid, and ethyl acetate was 71.59-248.23 μg/L, 97.73-849.00 μg/L, and 44.52-181.59 μg/L, respectively, during fermentation. This study is helpful to understand the dynamic changes of microbial communities and volatile flavor compounds during the fermentation of kombucha.
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Affiliation(s)
- Yuecheng Meng
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Key Laboratory for Food Microbial Technology of Zhejiang Province, Hangzhou 310018, People's Republic of China
| | - Xiaojun Wang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Key Laboratory for Food Microbial Technology of Zhejiang Province, Hangzhou 310018, People's Republic of China
| | - Yanhua Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Key Laboratory for Food Microbial Technology of Zhejiang Province, Hangzhou 310018, People's Republic of China.
| | - Jie Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Key Laboratory for Food Microbial Technology of Zhejiang Province, Hangzhou 310018, People's Republic of China
| | - Xuliang Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Key Laboratory for Food Microbial Technology of Zhejiang Province, Hangzhou 310018, People's Republic of China
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4
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Xiao Y, Zhang S, Liu Z, Wang T, Cai S, Chu C, Hu X, Yi J. Effect of inoculating Pichia spp. starters on flavor formation of fermented chili pepper: Metabolomics and genomics approaches. Food Res Int 2023; 173:113397. [PMID: 37803735 DOI: 10.1016/j.foodres.2023.113397] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2023] [Revised: 08/17/2023] [Accepted: 08/22/2023] [Indexed: 10/08/2023]
Abstract
The influence of Pichia spp. on flavor formation and metabolic pathways during chili pepper fermentation was investigated in this study. Multiple omics approaches were employed, including metabolomics analysis to identify volatile and non-volatile flavor compounds, and genomic analysis to gain insights into the underlying molecular mechanism driving flavor formation of chili peppers inoculated with Pichia spp. The results showed that inoculation with Pichia spp. accelerated fermentation process of chili peppers compared to spontaneous fermentation. Metabolomics analysis showed P. fermentans promoted characteristic terpenes [e.g., (Z)-β-ocimene and linalool], L-glutamate, gamma-aminobutyric acid, and succinate production, while P. manshurica produced more alcohols (e.g., isoamyl alcohol and phenylethyl alcohol) and phenols (e.g., 4-ethylguaiacol and 2-methoxy-4-methylphenol). Genomics analysis revealed that a substantial portion of the genes in Pichia spp. were associated with amino acid and carbohydrate metabolism. Specifically, the pathways involved in amino acid metabolism and the release of glycoside-bound aromatic compounds were identified as the primary drivers behind the unique flavor of fermented chili peppers, facilitated by Pichia spp.
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Affiliation(s)
- Yue Xiao
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China; International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China.
| | - Shiyao Zhang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China; International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China.
| | - Zhijia Liu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China; International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China.
| | - Tao Wang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China; International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China.
| | - Shengbao Cai
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China; International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China.
| | - Chuanqi Chu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Xiaosong Hu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Junjie Yi
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China; International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China.
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5
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Liu N, Li X, Hu Y, Qin L, Bao A, Qin W, Miao S. Effects of Lentilactobacillus buchneri and Kazachstania bulderi on the Quality and Flavor of Guizhou Fermented Red Sour Soup. Foods 2023; 12:3753. [PMID: 37893649 PMCID: PMC10606709 DOI: 10.3390/foods12203753] [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: 08/29/2023] [Revised: 09/27/2023] [Accepted: 09/29/2023] [Indexed: 10/29/2023] Open
Abstract
In this study, the effects of Lentilactobacillus buchneri (L. buchneri: CCTCC M 2023228) and Kazachstania bulderi (K. bulderi: CCTCC M 2023227) on the quality characteristics and volatile flavor substances in fermented red sour soup were explored based on natural fermentation. Compared to natural fermentation (nitrite: 5.5 mg/kg; amino acid nitrogen: 0.17 g/100 g; lycopene: 63.73 µg/mL), three fortified fermentation methods using L. buchneri, K. bulderi, and both strains together significantly reduced the concentrations of nitrite (2.62, 2.49, and 2.37 mg/kg), amino acid nitrogen (0.03 g/100 g, 0.02 g/100 g, and 0.05 g/100 g), and lycopene (26.64, 32.45, and 51.89 µg/mL). Total acid content (11.53 g/kg) and lactic acid bacteria count (285.9 ± 1.65 × 106 CFU/mL) were the elements most significantly increased by fortified fermentation with L. buchneri relative to other fermentation methods. A total of 99 volatile compounds were determined in red sour soup and could be roughly classified into alcohols, aldehydes, ketones, and esters. Fortified fermentation with two strains and fortified fermentation with K. bulderi increased the content of methyl butanoate and 3-hydroxybutan-2-one-acetoin (D). This study confirmed the effects of L. buchneri and K. bulderi on the quality and flavor of fermented red sour soup and provided a theoretical basis for the fortified fermentation of red sour soup.
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Affiliation(s)
- Na Liu
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (N.L.); (X.L.); (Y.H.)
- Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Cork, Ireland
| | - Xiuli Li
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (N.L.); (X.L.); (Y.H.)
| | - Yue Hu
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (N.L.); (X.L.); (Y.H.)
| | - Likang Qin
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (N.L.); (X.L.); (Y.H.)
| | - Aiming Bao
- Guizhou Nanshanpo Food Processing Co., Ltd., Anshun 561000, China; (A.B.); (W.Q.)
| | - Weijun Qin
- Guizhou Nanshanpo Food Processing Co., Ltd., Anshun 561000, China; (A.B.); (W.Q.)
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Cork, Ireland
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6
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Xiong Y, Guan J, Wu B, Wang T, Yi Y, Tang W, Zhu K, Deng J, Wu H. Exploring the Profile Contributions in Meyerozyma guilliermondii YB4 under Different NaCl Concentrations Using GC-MS Combined with GC-IMS and an Electronic Nose. Molecules 2023; 28:6979. [PMID: 37836821 PMCID: PMC10574234 DOI: 10.3390/molecules28196979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2023] [Revised: 10/04/2023] [Accepted: 10/04/2023] [Indexed: 10/15/2023] Open
Abstract
Using Meyerozyma guilliermondii YB4, which was isolated and screened from southern Sichuan pickles in the laboratory, as the experimental group, we investigated the changes in growth, total ester content, and volatile flavor substances of M. guilliermondii YB4 under different NaCl concentrations. The growth of M. guilliermondii YB4 was found to be inhibited by NaCl, and the degree of inhibition increased at higher NaCl concentrations. Additionally, the total ester content of the control group (CK) was significantly lower compared to the other groups (p < 0.05). The application of NaCl also resulted in distinct changes in the volatile profile of YB4, as evidenced by E-nose results. Gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS) were employed to analyze the volatile compounds. A total of 148 and 86 volatiles were detected and identified using GC-MS and GC-IMS, respectively. Differential volatiles among the various NaCl concentrations in YB4 were determined by a variable importance in projection (VIP) analysis in partial least squares-discriminant analysis (PLS-DA). These differentially expressed volatiles were further confirmed by their relative odor activity value (ROAV) and odor description. Ten key contributing volatiles were identified, including ethanol, 1-pentanol, nonanal, octanal, isoamyl acetate, palmitic acid ethyl ester, acrolein, ethyl isobutanoate, prop-1-ene-3,3'-thiobis, and 2-acetylpyrazine. This study provides insights into the specificities and contributions of volatiles in YB4 under different NaCl concentrations. These findings offer valuable information for the development of aroma-producing yeast agents and the subsequent enhancement in the flavor of southern Sichuan pickles.
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Affiliation(s)
- Yiling Xiong
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (Y.X.)
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China
| | - Ju Guan
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China
| | - Baozhu Wu
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (Y.X.)
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China
| | - Tianyang Wang
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (Y.X.)
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China
| | - Yuwen Yi
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China
| | - Wanting Tang
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (Y.X.)
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China
| | - Kaixian Zhu
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China
| | - Jing Deng
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (Y.X.)
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China
| | - Huachang Wu
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (Y.X.)
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China
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7
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Long Z, Zhao S, Xu X, Du W, Chen Q, Hu S. Dynamic Changes in Flavor and Microbiota in Traditionally Fermented Bamboo Shoots ( Chimonobambusa szechuanensis (Rendle) Keng f.). Foods 2023; 12:3035. [PMID: 37628035 PMCID: PMC10453856 DOI: 10.3390/foods12163035] [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: 07/07/2023] [Revised: 08/08/2023] [Accepted: 08/10/2023] [Indexed: 08/27/2023] Open
Abstract
Dissecting flavor formation and microbial succession during traditional fermentation help to promote standardized and large-scale production in the sour shoot industry. The principal objective of the present research is to elucidate the interplay between the physicochemical attributes, flavor, and microbial compositions of sour bamboo shoots in the process of fermentation. The findings obtained from the principal component analysis (PCA) indicated notable fluctuations in both the physicochemical parameters and flavor components throughout the 28 day fermentation process. At least 13 volatile compounds (OAV > 1) have been detected as characteristic aroma compounds in sour bamboo shoots. Among these, 2,4-dimethyl Benzaldehyde exhibits the highest OAV (129.73~668.84) and is likely the primary contributor to the sour odor of the bamboo shoots. The analysis of the microbial community in sour bamboo shoots revealed that the most abundant phyla were Firmicutes and Proteobacteria, while the most prevalent genera were Enterococcus, Lactococcus, and Serratia. The results of the correlation analysis revealed that Firmicutes exhibited a positive correlation with various chemical compounds, including 3,6-nonylidene-1-ol, 2,4-dimethyl benzaldehyde, silanediol, dimethyl-, nonanal, and 2,2,4-trimethyl-1,3-pentylenediol diisobutyrate. Similarly, Lactococcus was found to be positively correlated with several chemical compounds, such as dimethyl-silanediol, 1-heptanol, 3,6-nonylidene-1-ol, nonanal, 2,2,4-trimethyl-1,3-pentanediol diisobutyrate, dibutyl phthalate, and TA. This study provides a theoretical basis for the standardization of traditional natural fermented sour bamboo production technology, which will help to further improve the flavor and quality of sour bamboo.
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Affiliation(s)
- Zhijian Long
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China; (Z.L.); (S.Z.); (X.X.); (W.D.); (Q.C.)
- Engineering Research Center for Biomass Resource Utilization and Modification of Sichuan Province, Mianyang 621010, China
| | - Shilin Zhao
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China; (Z.L.); (S.Z.); (X.X.); (W.D.); (Q.C.)
| | - Xiaofeng Xu
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China; (Z.L.); (S.Z.); (X.X.); (W.D.); (Q.C.)
| | - Wanning Du
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China; (Z.L.); (S.Z.); (X.X.); (W.D.); (Q.C.)
| | - Qiyang Chen
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China; (Z.L.); (S.Z.); (X.X.); (W.D.); (Q.C.)
| | - Shanglian Hu
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China; (Z.L.); (S.Z.); (X.X.); (W.D.); (Q.C.)
- Engineering Research Center for Biomass Resource Utilization and Modification of Sichuan Province, Mianyang 621010, China
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Chen C, Li J, Cheng G, Liu Y, Yi Y, Chen D, Wang X, Cao J. Flavor changes and microbial evolution in fermentation liquid of sour bamboo shoots. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/13/2023]
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9
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Research on flavor characteristics of beef cooked in tomato sour soup by gas chromatography-ion mobility spectrometry and electronic nose. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
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10
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Study on the quality formation mechanism of Zao chili with enhanced fermentation by Lactipllantbacillus plantarum 5-1. Food Chem X 2023; 17:100626. [PMID: 36974175 PMCID: PMC10039268 DOI: 10.1016/j.fochx.2023.100626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2022] [Revised: 02/19/2023] [Accepted: 03/01/2023] [Indexed: 03/06/2023] Open
Abstract
Zao Chili (ZC) is a traditional fermented pepper, which plays an important role in Chinese cooking. The aim of this study was to elucidate the effect of Lactipllantbacillus plantarum 5-1 on the physicochemical properties, metabolite and microbiota profiling of ZC. The physicochemical factors changed regularly with the fermentation time. In the microbial communities, Lactobacillus, Weissella, Enterobacter, Gibberella, Fusarium, Zygosaccharomyces and Pichia were the dominant genera. 7 kinds of organic acids were detected in the whole fermentation process of ZC, but only 5 kinds changed significantly. Based on the OPLS-DA model with VIP > 1 and ANOVA with P < 0.05, 33 volatile flavor compounds with significant differences were screened out of 89. According to the redundancy analysis (RDA), fungi mainly contributed to soluble solids, while bacteria mainly contributed to pH. Lactobacillus, Weissella, Enterbacter and Zygosaccharomyces may be the potential flavor contributing microorganisms in the fermentation process of ZC by the Spearman correlation coefficient. A total of 11 main metabolic pathways were obtained by KEGG enrichment analysis of 89 volatile flavor compounds and 7 organic acids. Therefore, this study further enhanced our understanding of the flavor quality formation mechanism of Lactipllantbacillus plantarum in ZC, and providing a theoretical basis for improving the flavor quality of ZC.
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Dong Y, Wang Y, Zhao H, Zhang Y, Zhang H, Sun Y, Guo Z. Levilactobacillus yiduensis sp. nov., Isolated from Zha-chili in Yidu County, Hubei Province, China. Curr Microbiol 2023; 80:112. [PMID: 36809591 DOI: 10.1007/s00284-023-03211-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2022] [Accepted: 02/01/2023] [Indexed: 02/23/2023]
Abstract
The zha-chili isolate HBUAS62285T is a facultative anaerobic strain. This bacterium was gram-positive, but it could not generate catalase, was not motile, did not form spores, had no flagella, and produced gamma-aminobutyric acid (GABA). Comparing of HBUAS62285T with its related type strains Levilactobacillus suantsaiihabitans BCRC 81129T, Levilactobacillus angrenensis M1530-1T, Levilactobacillus cerevisiae DSM 100836T, Levilactobacillus wangkuiensis 6-5(1)T, Levilactobacillus lanxiensis 13B17T, and Levilactobacillus mulengensis 112-3T showed that the similarity of 16S rRNA gene sequence was less than 99.13%. Strain HBUAS62285T has a G+C content of 50.57 mol%, an ANI value of less than 86.61%, an AAI value of less than 92.9%, and a dDDH value of less than 32.9% when compared to the aforementioned closely related strains. In the end, the most major fatty acids in cells were determined to be C16:0, C18:1 ω9c, C19:1 cyclo ω9,10c, and summed feature 10. Overall, the results of the phenotypic, genomic, chemotaxonomic, and phylogenetic studies indicate that strains HBUAS62285T and CD0817 constitute a new species within the genus Levilactobacillus, and the name Levilactobacillus yiduensis sp. nov. is proposed. The type strain is HBUAS62285T (= JCM 35804T = GDMCC 1.3507T).
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Affiliation(s)
- Yun Dong
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei, China.,Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Science, Xiangyang, Hubei, China.,College of Food and Wine, Ningxia University, Yinchuan, Ningxia Hui Autonomous Region, China
| | - Yurong Wang
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei, China. .,Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Science, Xiangyang, Hubei, China.
| | - Huijun Zhao
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei, China.,Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Science, Xiangyang, Hubei, China
| | - Yan Zhang
- Hubei Key Laboratory of Yeast Function, Yichang, Hubei, People's Republic of China
| | - Haibo Zhang
- Hubei Key Laboratory of Yeast Function, Yichang, Hubei, People's Republic of China
| | - Yafang Sun
- Hubei Key Laboratory of Yeast Function, Yichang, Hubei, People's Republic of China
| | - Zhuang Guo
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei, China. .,Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Science, Xiangyang, Hubei, China.
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12
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Mixed fermentation with Lactobacillus plantarum, Bifidobacteriµm animalis subsp. lactis and Candida utilis improves the fermentation quality of Hong Suan Tang. Food Chem 2023; 402:134488. [DOI: 10.1016/j.foodchem.2022.134488] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Revised: 09/24/2022] [Accepted: 09/29/2022] [Indexed: 11/12/2022]
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13
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Relationship between microbial community and flavor profile during the fermentation of chopped red chili (Capsicum annuum L.). FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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14
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Effect of Starters on Quality Characteristics of Hongsuantang, a Chinese Traditional Sour Soup. FERMENTATION 2022. [DOI: 10.3390/fermentation8110589] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
Hongsuantang (HST) is a traditional Chinese and famous sour soup. However, the quality of naturally fermented HST is not controllable. We investigated the effects of different lactic acid bacteria starters on HST acid production, color, antioxidant capacity, total phenols, total carotenoids, organic acids, volatile substances, and sensory properties to determine the most suitable strain for HST production. The results showed that among the seven lactic acid bacteria strains used to inoculate fermented HST, Lactiplantibacillus plantarum SQ-4 exhibited the most excellent fermentation characteristics. SQ-4 rapidly reduced the HST’s pH by 0.77. It significantly increased the HST’s color, organic acids, total phenols, carotenoids, lycopene, and free radical scavenging ability. Lactiplantibacillus plantarum SQ-4 was an excellent starter for preparing HST with good acid production capacity, moderate sourness and spiciness, and good sensory and other characteristics. Each starter produces its distinct flavor components. α-Pinene, myrcene, α-copaene, and guaiol were vital aroma compounds in HST fermentation by the starter. This study laid a foundation for selecting HST starters and potential industrial production.
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15
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Zhou X, Zhou W, He X, Deng Y, Li L, Li M, Feng X, Zhang L, Zhao L. Effects of post-fermentation on the flavor compounds formation in red sour soup. Front Nutr 2022; 9:1007164. [PMID: 36386903 PMCID: PMC9651139 DOI: 10.3389/fnut.2022.1007164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2022] [Accepted: 09/20/2022] [Indexed: 12/05/2022] Open
Abstract
Red Sour Soup (RSS) is a traditional fermented food in China. After two rounds of fermentation, sour soup has a mellow flavor. However, the microbial composition and flavor formation processes in post-fermentation in RSS are unclear. This study investigates the bacteria composition of RSS during the post-fermentation stage (0–180 days) using high-throughput sequencing. The results show that lactic acid bacteria (LAB) are dominant during the post-fermentation process, and their abundance gradually increases with fermentation time. Additionally, gas chromatography-mass spectrometry was used to detect volatile flavor compounds in the post-fermentation process. Seventy-seven volatile flavor compounds were identified, including 24 esters, 14 terpenes, 9 aromatic hydrocarbons, 9 alkanes, 6 heterocyclic compounds, 3 alcohols, 3 acids, 3 ketones, 2 phenols, 2 aldehydes, 1 amine, and 1 other. Esters and aromatic hydrocarbons are the main volatile compounds in RSS during the post-fermentation process. Orthogonal partial least squares screening and correlation analysis derived several significant correlations, including 48 pairs of positive correlations and 19 pairs of negative correlations. Among them, Acetobacter spp., Clostridium spp. and Sporolactobacillus spp. have 15, 14, 20 significant correlation pairs, respectively, and are considered the most important bacterial genera post-fermentation. Volatile substances become abundant with increasing fermentation time. LAB are excessive after more than 120 days but cause a drastic reduction in volatile ester levels. Thus, the post-fermentation time should be restricted to 120 days, which retains the highest concentrations of volatile esters in RSS. Overall, these findings provide a theoretical basis to determine an optimal post-fermentation time duration, and identify essential bacteria for manufacturing high-quality starter material to shorten the RSS post-fermentation processing time.
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Affiliation(s)
- Xiaojie Zhou
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
| | - Wenhua Zhou
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, China
| | - Xiaojie He
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
| | - Yaxin Deng
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
| | - Liangyi Li
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, China
| | - Ming Li
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
| | - Xuzhong Feng
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
- Shenzhen Shanggutang Food Development Co., Ltd., Shenzhen, China
| | - Lin Zhang
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, China
- *Correspondence: Lin Zhang,
| | - Liangzhong Zhao
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
- Liangzhong Zhao,
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16
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Yu P, Zhang Z, Tang X, Yu D, Jiang Q, Gao P, Yang F. Effects of acidification and sterilization on the quality of channel catfish (
Ietalurus punetaus
) fillets. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16081] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Peipei Yu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University, Jiangsu Province Wuxi 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Zhiyun Zhang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University, Jiangsu Province Wuxi 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Xiaohang Tang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University, Jiangsu Province Wuxi 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Dawei Yu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University, Jiangsu Province Wuxi 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University, Jiangsu Province Wuxi 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Pei Gao
- State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University, Jiangsu Province Wuxi 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Fang Yang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University, Jiangsu Province Wuxi 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
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17
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Chen C, Cheng G, Liu Y, Yi Y, Chen D, Zhang L, Wang X, Cao J. Correlation between microorganisms and flavor of Chinese fermented sour bamboo shoot: Roles of Lactococcus and Lactobacillus in flavor formation. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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18
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Xi X, Ke J, Ma Y, Liu X, Gu X, Wang Y. Physiochemical and taste characteristics of traditional Chinese fermented food sufu. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16845] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xiaoli Xi
- College of Food Science and Technology Hebei Agricultural University Baoding China
| | - Jingxuan Ke
- Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology, Henan Key Laboratory of Zhang Zhongjing Formulae and Herbs for Immunoregulation Nanyang Institute of Technology Nanyang China
| | - Yanli Ma
- College of Food Science and Technology Hebei Agricultural University Baoding China
- Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology, Henan Key Laboratory of Zhang Zhongjing Formulae and Herbs for Immunoregulation Nanyang Institute of Technology Nanyang China
| | - Xu Liu
- College of Food Science and Technology Hebei Agricultural University Baoding China
| | - Xiaodong Gu
- College of Food Science and Technology Hebei Agricultural University Baoding China
| | - Yinzhuang Wang
- College of Food Science and Technology Hebei Agricultural University Baoding China
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19
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Wu J, Zhang M, Zhang L, Liu Y. Effect of ultrasound combined with sodium bicarbonate pretreatment on the taste and flavor of chicken broth. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14072] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Jianghong Wu
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring Jiangnan University Wuxi Jiangsu China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu China
- International Joint Laboratory on Food Safety Jiangnan University Wuxi Jiangsu China
| | - Lihui Zhang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu China
| | - Yaping Liu
- R & D Center, Guangdong Galore Food Co., Ltd. Zhongshan Guangdong China
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20
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Lin LJ, Zeng J, Tian QM, Ding XQ, Zhang XY, Gao XY. Effect of the bacterial community on the volatile flavour profile of a Chinese fermented condiment – Red sour soup – During fermentation. Food Res Int 2022; 155:111059. [DOI: 10.1016/j.foodres.2022.111059] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 02/19/2022] [Accepted: 02/22/2022] [Indexed: 12/16/2022]
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21
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Comparison of Fermentation Behaviors and Characteristics of Tomato Sour Soup between Natural Fermentation and Dominant Bacteria-Enhanced Fermentation. Microorganisms 2022; 10:microorganisms10030640. [PMID: 35336215 PMCID: PMC8954891 DOI: 10.3390/microorganisms10030640] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 03/10/2022] [Accepted: 03/11/2022] [Indexed: 12/22/2022] Open
Abstract
In this study, the correlations between microbial communities with physicochemical properties and volatile flavor compounds (VFCs) during the fermentation of traditional tomato sour soup (CTN) are explored. The results of high-throughput sequencing (HTS) of CTN showed that Lacticaseibacillus (28.67%), Enterobacter (12.37%), and Providencia (12.19%) were the dominant bacteria in the first round of fermentation, while Lacticaseibacillus (50.11%), Enterobacter (13.86%), and Providencia (8.61%) were the dominant bacteria in the second round of fermentation. Additionally, the dominant fungi genera of the first fermentation were Pichia (65.89%) and Geotrichum (30.56%), and the dominant fungi genera of the second fermentation were Pichia (73.68%), Geotrichum (13.99%), and Brettanomyces (5.15%). These results indicate that Lacticaseibacillus is one of the main dominant bacteria in CTN. Then, the dominant strain Lacticaseibacillus casei H1 isolated from CTN was used as a culture to ferment tomato sour soup to monitor dynamic changes in the physicochemical properties and VFCs during enhanced fermentation of tomato sour soup (TN). The physicochemical analysis showed that, compared with CTN, the TN group not only produced acid faster but also had an earlier peak of nitrite and a lower height. The results of the GC–IMS analysis showed that the ester and alcohol contents in the TN group were 1.26 times and 1.8 times that of the CTN group, respectively. Using an O2PLS-DA analysis, 11 bacterial genera and 18 fungal genera were identified as the functional core flora of the CTN group flavor production, further verifying the importance of dominant bacteria for the production of VFCs. This study proved that enhanced fermentation not only shortens the fermentation cycle of tomato sour soup, but also significantly improves its flavor quality, which has great value in the industrial production of tomato sour soup and in the development of a vegetable fermentation starter.
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22
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Teff-Based Probiotic Functional Beverage Fermented with Lactobacillus rhamnosus and Lactobacillus plantarum. Foods 2021; 10:foods10102333. [PMID: 34681382 PMCID: PMC8534921 DOI: 10.3390/foods10102333] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Revised: 09/19/2021] [Accepted: 09/28/2021] [Indexed: 01/29/2023] Open
Abstract
Consumers are demanding healthier foods, and the increasing drawbacks associated with dairy-based products have driven efforts to find plant-based probiotic alternatives. Consequently, this study aimed to evaluate the suitability of a teff-based substrate for delivering the potential probiotics, Lactobacillus rhamnosus GG (LGG) and Lactobacillus plantarum A6 (LA6) with a view to developing probiotic functional beverages. Single-strain and mixed-strain fermentations were performed without any pH control. In single-strain fermentation, LA6 grew to 8.157–8.349 log cfu/mL. Titratable acidity (TA) and pH were measured between 0.513–1.360 g/L and 4.25–3.91, respectively. The explored optimum variables were fermentation time (15 h) and inoculum (6 log cfu/mL). As a result of fermentation, maltose and glucose decreased, but lactic and acetic acids increased. In mixed-strain fermentation, LGG and LA6 were able to grow to 8.247 and 8.416 log cfu/mL, respectively. The pH, TA, lactic, and acetic acids varied between 6.31–3.92, 0.329–1.501 g/L, 0–1672 mg/L, and 20–231.5 mg/L, respectively. In both fermentations, microbial growth reached the stationary phase close to a pH of 4.21–4.82 while sugars were not consumed completely. Less than 5% ethanol was detected, which indicated a non-alcoholic beverage. A combination of the two evaluated lactobacilli strains reduced fermentation time. In conclusion, a substrate made of whole grain teff flour without any supplement could be used as a substrate to produce functional probiotic beverages.
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