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Zong K, Jin F, Wang D, Hu H, Cui H, Yang J. Effects of different pickling methods on physicochemical properties and flavor profiles of Tongling white ginger: Dry-salting, brine-pickling, and inoculation-pickling. Food Sci Nutr 2024; 12:2597-2610. [PMID: 38628212 PMCID: PMC11016445 DOI: 10.1002/fsn3.3942] [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: 08/05/2023] [Revised: 12/12/2023] [Accepted: 12/25/2023] [Indexed: 04/19/2024] Open
Abstract
Tongling white ginger is a Chinese fermented vegetable with unique flavors. However, little is known about its physicochemical properties, flavor characteristics, and sensory evaluation. The study examined the physicochemical (pH, titratable acidity [TA], nitrite, soluble protein, and color) and flavor characteristics (organic acids, free amino acids, and volatiles) of white ginger during fermentation. The results showed that the pH value and soluble protein in the dry-salted, brine-pickled, and inoculation-pickled decreased significantly while the TA value increased significantly, inoculation-pickled can effectively reduce the content of nitrite. After fermentation, inoculation-pickled produced the highest content of organic acids, while dry-salted produced the highest total amount of free amino acids. A total of 70, 68, 70, and 69 volatile compounds were identified in fresh, dry-salted, brine-pickled, and inoculation-pickled white ginger. The total contents of terpenoids of Tongling white ginger by three fermentation methods decreased; the total contents of alcohols and aldehydes were the highest in brine-pickled, and esters and ketones were more abundant in inoculation-pickled. The results showed that inoculation-pickled could shorten the fermentation time of Tongling white ginger, produce a unique flavor, and have the highest sensory score.
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Affiliation(s)
- Kaili Zong
- Food Engineering CollegeAnhui Science and Technology UniversityChuzhouChina
| | - Feixiang Jin
- Food Engineering CollegeAnhui Science and Technology UniversityChuzhouChina
| | - Daquan Wang
- Food Engineering CollegeAnhui Science and Technology UniversityChuzhouChina
| | - Hongchao Hu
- Food Engineering CollegeAnhui Science and Technology UniversityChuzhouChina
| | - Haipeng Cui
- Food Engineering CollegeAnhui Science and Technology UniversityChuzhouChina
| | - Jianting Yang
- Food Engineering CollegeAnhui Science and Technology UniversityChuzhouChina
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Li K, Gao N, Tang J, Ma H, Jiang J, Duan Y, Li Z. A Study on the Formation of Flavor Substances by Bacterial Diversity in the Fermentation Process of Canned Bamboo Shoots in Clear Water. Foods 2023; 12:3478. [PMID: 37761186 PMCID: PMC10529733 DOI: 10.3390/foods12183478] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2023] [Revised: 09/09/2023] [Accepted: 09/13/2023] [Indexed: 09/29/2023] Open
Abstract
Canned bamboo shoots in clear water could produce a unique flavor through bacterial diversity via the fermentation process. Weissella, Streptococcus, Leuconostoc, Acinetobacter, Lactococcus and Lactobacillus were the main microorganisms. Tyrosine was the most abundant free amino acid (FAA), which had a negative correlation with Lactococcus. Ten kinds of flavor substances, such as 3-methyl-1-butanol, acetic acid, 2-phenylethyl ester, benzene acetaldehyde, benzoic acid and ethyl ester, were important influential factors in the flavor of fermented bamboo shoots. Through the verification test of tyrosine and phenylalanine decarboxylase, it was found that Lactococcus lactis TJJ2 could decompose tyrosine and phenylalanine to produce benzaldehyde and benzene acetaldehyde, which provided the fermented bamboo shoots with a grassy aroma.
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Affiliation(s)
- Ke Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; (K.L.); (N.G.); (J.T.); (H.M.); (J.J.); (Y.D.)
- Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China
| | - Ning Gao
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; (K.L.); (N.G.); (J.T.); (H.M.); (J.J.); (Y.D.)
| | - Jiaojiao Tang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; (K.L.); (N.G.); (J.T.); (H.M.); (J.J.); (Y.D.)
| | - Huiqin Ma
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; (K.L.); (N.G.); (J.T.); (H.M.); (J.J.); (Y.D.)
| | - Jiayan Jiang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; (K.L.); (N.G.); (J.T.); (H.M.); (J.J.); (Y.D.)
| | - Yufan Duan
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; (K.L.); (N.G.); (J.T.); (H.M.); (J.J.); (Y.D.)
| | - Zongjun Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; (K.L.); (N.G.); (J.T.); (H.M.); (J.J.); (Y.D.)
- Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China
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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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Li B, Zhang R, Du F. Electrochemical sensor monitoring of the fermentation process of sour bamboo shoots. INT J ELECTROCHEM SC 2023. [DOI: 10.1016/j.ijoes.2023.100124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
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Quality analysis of ultra-fine whole pulp of bamboo shoots (Chimonobambusa quadrangularis) fermented by Lactobacillus plantarum and Limosilactobacillus reuteri. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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7
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Jia Z, Zhang B, Sharma A, Kim NS, Purohit SM, Green MM, Roche MR, Holliday E, Chen H. Revelation of the sciences of traditional foods. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109392] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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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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Singhal P, Satya S, Naik S. Fermented bamboo shoots: A complete nutritional, anti-nutritional and antioxidant profile of the sustainable and functional food to food security. FOOD CHEMISTRY: MOLECULAR SCIENCES 2021; 3:100041. [PMID: 35415653 PMCID: PMC8991591 DOI: 10.1016/j.fochms.2021.100041] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 08/30/2021] [Accepted: 09/12/2021] [Indexed: 11/19/2022]
Abstract
Fermentation of bamboo shoot decreases the toxicity and increases the nutrient value. It not only preserves the traditional knowledge but ensures food security. It is locally available and provides sustainability for the marginal communities. Commercial fermented bamboo shoot products can provide livelihood and achieve SDG’s of the nation.
Bamboo shoot fermentation is a traditional process carried out in different communities of the North-Eastern region. To understand the mechanism involved in the traditional process, its scientific validation was done in laboratory. The shoots were fermented for a period of 30 days with the addition of inoculum. Initial investigation showed that the acidity increased and cyanogenic toxicity decreased. The final fermented bamboo shoot product was further analyzed for the proximate composition, minerals and antioxidant capacity. An increase in the protein content (+17.28%) was found in the fermented sample while fat and vitamin C were found to decrease i.e. 90.2% and 35.77% respectively. A significant increase in the phenol, flavonoid content and antioxidant capacity was also found to increase indicating their potential to protect human health. Bamboo shoot serves a great means to food security and a source of functional food. Commercializing fermented shoot products will preserve traditional knowledge and provide livelihood and achieve development goals.
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Affiliation(s)
- Poonam Singhal
- St. Ann’s College for Women, Hyderabad, India
- Centre for Rural Development and Technology, Indian Institute of Technology, Delhi, India
- Corresponding author.
| | - Santosh Satya
- Centre for Rural Development and Technology, Indian Institute of Technology, Delhi, India
| | - S.N Naik
- Centre for Rural Development and Technology, Indian Institute of Technology, Delhi, India
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Liu Y, Zhang W, Yang W, Sang Y, Guo M, Liu D, Zhou Y, Wang H, Cheng S, Chen G. The effects of drying temperature on the kinetics, color, structure, and pectin composition of
Zizyphus jujuba
Mill. cv. Junzao. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15942] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Yuxing Liu
- School of Food Science and Technology Shihezi University Shihezi China
| | - Weida Zhang
- School of Food Science and Technology Shihezi University Shihezi China
| | - Wanting Yang
- School of Food Science and Technology Shihezi University Shihezi China
| | - Yueying Sang
- School of Food Science and Technology Shihezi University Shihezi China
| | - Minrui Guo
- School of Food Science and Technology Shihezi University Shihezi China
| | - Dan Liu
- School of Food Science and Technology Shihezi University Shihezi China
| | - Yan Zhou
- School of Food Science and Technology Shihezi University Shihezi China
| | - Hai Wang
- Academy of Agricultural Planning and EngineeringMara Beijing China
| | - Shaobo Cheng
- School of Food Science and Technology Shihezi University Shihezi China
| | - Guogang Chen
- School of Food Science and Technology Shihezi University Shihezi China
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