1
|
Chen H, Zhao H, Jiang G, Chen J, Yi J, Zhou C, Luo D. The flavour of wheat gluten hydrolysate after Corynebacterium Glutamicum fermentation: Effect of degrees of hydrolysis and fermentation time. Food Chem 2024; 458:140238. [PMID: 38968705 DOI: 10.1016/j.foodchem.2024.140238] [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: 04/07/2024] [Revised: 05/12/2024] [Accepted: 06/24/2024] [Indexed: 07/07/2024]
Abstract
Corynebacterium glutamicum was used to ferment wheat gluten hydrolysates (WGHs) to prepare flavour base. This study investigated the effect of hydrolysis degrees (DHs) and fermentation time on flavour of WGHs. During fermentation, the contents of amino nitrogen, total acid and small peptides increased, while the protein and pH value decreased. Succinic acid, GMP, and Glu were the prominent umami substances in fermented WGHs. The aromas of WGHs with different DHs could be distinguished by electronic nose and GC-IMS. Based on OAV of GC-MS, hexanal was the main compound in WGHs, while phenylethyl alcohol and acetoin were dominant after fermentation. WGHs with high DHs accumulated more flavour metabolites. Correlation analysis showed that small peptides (<1 kDa) could promote the formation of flavour substances, and Asp was potentially relevant flavour precursor. This study indicated that fermented WGHs with different DHs can potentially be used in different food applications based on flavour profiles.
Collapse
Affiliation(s)
- Haowen Chen
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; College of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, China; Branch of Chemistry and Chemical Engineering Guangdong Laboratory (Hanjiang Laboratory), Chaozhou 521000, China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
| | - Huiyan Zhao
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; College of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
| | - Guili Jiang
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; College of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
| | - Jin Chen
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; College of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
| | - Jiawen Yi
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; College of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
| | - Chunxia Zhou
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; College of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China.
| | - Donghui Luo
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; College of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, China; Branch of Chemistry and Chemical Engineering Guangdong Laboratory (Hanjiang Laboratory), Chaozhou 521000, China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China.
| |
Collapse
|
2
|
Yang X, Gao Y, Li Z, Zang P, Zhao Y, Liu Q. Discovery of seed germinating fungi (Mycetinis scorodonius) from Gastrodia elata Bl. f. glauca S. chow in Changbai Mountain and examination of their germination ability. Sci Rep 2024; 14:12215. [PMID: 38806667 PMCID: PMC11133366 DOI: 10.1038/s41598-024-63189-3] [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: 12/14/2023] [Accepted: 05/27/2024] [Indexed: 05/30/2024] Open
Abstract
Multi-generational asexual reproduction of Gastrodia elata Bl. will cause seedling species degeneration. Sexual reproduction of Gastrodia elata Bl. seed is an effective method to solve the problem of degeneration. The development of Gastrodia elata Bl. seeds cannot be separated from the germination fungus. However, there are few strains of germination fungus in production, and there is also the problem of species degradation in application for many years. It is very important for the sexual reproduction of Gastrodia elata Bl. to isolate more new strains of excellent germination fungus from the origin. This study used the Gastrodia elata Bl. f. glauca S. chow seeds germination vegetative propagation corms capture method to isolate its symbiotic germination fungus, and comprehensively identified the species of germination fungus by colony morphology, ITS, sporocarps regeneration and germination function, and compared the growth characteristics and germination ability with other germination fungus (Mycena purpureofusca, Mycena dendrobii and Mycena osmundicola). The germination fungus was isolated from the vegetative propagation corms of Gastrodia elata Bl. f. glauca S. chow seeds and named GYGL-1. After comprehensive identification, GYGL-1 was Mycetinis scorodonius. Compared with other germination fungus, GYGL-1 has fast germination speed, vigorous growth, and high germination ability for Gastrodia elata Bl. f. glauca S. chow seeds. Innovated the isolation method of Gastrodia elata Bl. seeds germination fungus, obtained the regenerated sporocarps of the germination fungus, and discovered that Mycetinis scorodonius has a new function of germinating Gastrodia elata Bl. f. glauca S. chow seeds, enriching the resource library of Gastrodia elata Bl. germination fungus.
Collapse
Affiliation(s)
- Xinyu Yang
- College of Chinese Materia Medica, Jilin Agricultural University, Changchun, 130118, China
- Laboratory of Medicinal Plant Cultivation and Breeding, State Administration of Traditional Chinese Medicine, Changchun, 130118, China
| | - Yugang Gao
- College of Chinese Materia Medica, Jilin Agricultural University, Changchun, 130118, China.
- Laboratory of Medicinal Plant Cultivation and Breeding, State Administration of Traditional Chinese Medicine, Changchun, 130118, China.
| | - Zhaochun Li
- JINGZHEN TIANMA Co., Ltd., Jingyu County, Baishan, 135200, Jilin, China
| | - Pu Zang
- College of Chinese Materia Medica, Jilin Agricultural University, Changchun, 130118, China
- Laboratory of Medicinal Plant Cultivation and Breeding, State Administration of Traditional Chinese Medicine, Changchun, 130118, China
| | - Yan Zhao
- College of Chinese Materia Medica, Jilin Agricultural University, Changchun, 130118, China
| | - Qun Liu
- Institute of Botany, Jiangsu Province and Chinese Academy of Sciences (Nanjing Botanical Garden Mem. Sun Yat-Sen), Nanjing, 210014, China.
| |
Collapse
|
3
|
Zipori D, Hollmann J, Rigling M, Zhang Y, Weiss A, Schmidt H. Rapid Acidification and Off-Flavor Reduction of Pea Protein by Fermentation with Lactic Acid Bacteria and Yeasts. Foods 2024; 13:588. [PMID: 38397565 PMCID: PMC10888418 DOI: 10.3390/foods13040588] [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: 01/15/2024] [Revised: 02/05/2024] [Accepted: 02/14/2024] [Indexed: 02/25/2024] Open
Abstract
Pea protein is widely used as an alternative protein source in plant-based products. In the current study, we fermented pea protein to reduce off-flavor compounds, such as hexanal, and to produce a suitable fermentate for further processing. Laboratory fermentations using 5% (w/v) pea protein suspension were carried out using four selected lactic acid bacteria (LAB) strains, investigating their growth and acidification capabilities in pea protein. Rapid acidification of pea protein was achieved with Lactococcus lactis subsp. lactis strain LTH 7123. Next, this strain was co-inoculated together with either the yeasts Kluyveromyces lactis LTH 7165, Yarrowia lipolytica LTH 6056, or Kluyveromyces marxianus LTH 6039. Fermentation products of the mixed starter cultures and of the single strains were further analyzed by gas chromatography coupled with mass spectrometry to quantify selected volatile flavor compounds. Fermentation with L. lactis LTH 7123 led to an increase in compounds associated with the "beany" off-flavors of peas, including hexanal. However, significant reduction in those compounds was achieved after fermentation with Y. lipolytica LTH 6056 with or without L. lactis LTH 7123. Thus, fermentation using co-cultures of LAB and yeasts strains could prove to be a valuable method for enhancing quality attributes of pea protein-based products.
Collapse
Affiliation(s)
- Dor Zipori
- Department of Food Microbiology and Hygiene, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany; (D.Z.); (J.H.)
| | - Jana Hollmann
- Department of Food Microbiology and Hygiene, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany; (D.Z.); (J.H.)
| | - Marina Rigling
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstrasse 12, 70599 Stuttgart, Germany; (M.R.); (Y.Z.)
| | - Yanyan Zhang
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstrasse 12, 70599 Stuttgart, Germany; (M.R.); (Y.Z.)
| | - Agnes Weiss
- Food Microbiology, Hamburg School of Food Science, University of Hamburg, Ohnhorstsrasse 18, 22609 Hamburg, Germany;
| | - Herbert Schmidt
- Department of Food Microbiology and Hygiene, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany; (D.Z.); (J.H.)
| |
Collapse
|
4
|
Balcázar-Zumaeta CR, Pajuelo-Muñoz AJ, Trigoso-Rojas DF, Iliquin-Chavez AF, Fernández-Romero E, Yoplac I, Muñoz-Astecker LD, Rodríguez-Hamamura N, Maza Mejía IM, Cayo-Colca IS, Chagas-Junior GCA, Maicelo-Quintana JL, Castro-Alayo EM. Reduction in the Cocoa Spontaneous and Starter Culture Fermentation Time Based on the Antioxidant Profile Characterization. Foods 2023; 12:3291. [PMID: 37685224 PMCID: PMC10487274 DOI: 10.3390/foods12173291] [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: 08/08/2023] [Revised: 08/27/2023] [Accepted: 08/29/2023] [Indexed: 09/10/2023] Open
Abstract
In current systems, the fermentation spontaneous process produces fermented beans of heterogeneous quality due to the fermentation time. This study demonstrated that the fermentation time should be reduced. For this purpose, the physicochemical parameters, antioxidant profile, and volatile compounds were characterized in two types of fermentation (spontaneous and starter culture) for 168 h in cocoa from three altitude levels. Multivariate analysis (cluster and PCA) was used to discriminate the fermentation stages. We found three stages in all fermentations, where the first two stages (0 h to 96 h) were characterized by a higher antioxidant potential of the cocoa bean and the presence of desirable volatile compounds such as acids, alcohols, aldehydes, ketones, and esters, which are precursors of cocoa aroma; however, prolonged fermentation times affected the antioxidant profile of the bean. In addition, the use of a starter culture facilitates the release of compounds in a shorter time (especially alcohols and esters). It is concluded that it is necessary to reduce the fermentation time under these conditions in the region of Amazonas.
Collapse
Affiliation(s)
- César R. Balcázar-Zumaeta
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru; (A.J.P.-M.); (D.F.T.-R.); (A.F.I.-C.); (E.F.-R.); (L.D.M.-A.); (E.M.C.-A.)
- Programa de Doctorado en Ciencias Agrarias, Escuela de Posgrado, Universidad Nacional de Piura, Jr. Tacna 748, Piura 20002, Peru
| | - Alexa J. Pajuelo-Muñoz
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru; (A.J.P.-M.); (D.F.T.-R.); (A.F.I.-C.); (E.F.-R.); (L.D.M.-A.); (E.M.C.-A.)
| | - Deisy F. Trigoso-Rojas
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru; (A.J.P.-M.); (D.F.T.-R.); (A.F.I.-C.); (E.F.-R.); (L.D.M.-A.); (E.M.C.-A.)
| | - Angel F. Iliquin-Chavez
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru; (A.J.P.-M.); (D.F.T.-R.); (A.F.I.-C.); (E.F.-R.); (L.D.M.-A.); (E.M.C.-A.)
| | - Editha Fernández-Romero
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru; (A.J.P.-M.); (D.F.T.-R.); (A.F.I.-C.); (E.F.-R.); (L.D.M.-A.); (E.M.C.-A.)
| | - Ives Yoplac
- Facultad de Ingeniería Zootecnista, Agronegocios y Biotecnología, Universidad Nacional Toribio Ro-Dríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru; (I.Y.); (I.S.C.-C.); (J.L.M.-Q.)
| | - Lucas D. Muñoz-Astecker
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru; (A.J.P.-M.); (D.F.T.-R.); (A.F.I.-C.); (E.F.-R.); (L.D.M.-A.); (E.M.C.-A.)
| | - Nadia Rodríguez-Hamamura
- Laboratorio LABICER, Facultad de Ciencias, Universidad Nacional de Ingeniería, Av. Tupac Amaru 210, P.O. Box 15000, Rímac 15333, Peru;
| | - Ily M. Maza Mejía
- Laboratorio de Investigación de Química Analítica y Ambiental, Universidad Nacional de Ingeniería, Av. Tupac Amaru 210, P.O. Box 15000, Rímac 15333, Peru;
| | - Ilse S. Cayo-Colca
- Facultad de Ingeniería Zootecnista, Agronegocios y Biotecnología, Universidad Nacional Toribio Ro-Dríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru; (I.Y.); (I.S.C.-C.); (J.L.M.-Q.)
| | - Gilson C. A. Chagas-Junior
- Laboratório de Processos Biotecnológicos (LABIOTEC), Programa de Pós Graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Instituto de Tecnologia (ITEC), Universidade Federal do Pará (UFPA), Rua Augusto Corrêa, 01, Campus Guamá, Belém 66075-110, Brazil;
| | - Jorge L. Maicelo-Quintana
- Facultad de Ingeniería Zootecnista, Agronegocios y Biotecnología, Universidad Nacional Toribio Ro-Dríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru; (I.Y.); (I.S.C.-C.); (J.L.M.-Q.)
| | - Efrain M. Castro-Alayo
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru; (A.J.P.-M.); (D.F.T.-R.); (A.F.I.-C.); (E.F.-R.); (L.D.M.-A.); (E.M.C.-A.)
| |
Collapse
|
5
|
Sommer S, Hoffmann JL, Fraatz MA, Zorn H. Upcycling of black currant pomace for the production of a fermented beverage with Wolfiporia cocos. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1313-1322. [PMID: 36936114 PMCID: PMC10020415 DOI: 10.1007/s13197-023-05677-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/11/2023] [Accepted: 01/23/2023] [Indexed: 02/09/2023]
Abstract
Pomace as a side stream from black currant juice production is mostly discarded, even though it is rich in nutrients like protein, fiber, sugars, anthocyanins, polyphenols, and other secondary metabolites. Fungi from the division of Basidiomycota have a great enzymatic toolbox to recycle these complex mixtures of nutrients. In particular, the edible medicinal fungus Wolfiporia cocos has been described as a suitable biocatalyst to form pleasant aroma compounds in fermentation processes. Therefore, medium optimization, upscaling, and filtration were performed to produce a beverage based on black currant pomace fermented with W. cocos. A trained panel described the beverage as highly pleasant, reminiscent of honey, flowers and berries with a well-balanced sour and sweet taste. The flavor compounds linalool (citrus), geraniol (flowery), phenylacetic acid (honey), methyl phenylacetate (honey), eugenol (clove), and 2-phenylethanol (rose) were produced during fermentation and the concentrations exceeded their respective odor thresholds. The produced beverage was evaluated with 8.0 ± 1.4 from 10 for the question of whether panelists would buy the product. Fungal fermentation with the edible fungus W. cocos enabled the production of a highly pleasant beverage and additionally may reduce waste by using pomace and table sugar as sole ingredients. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05677-4.
Collapse
Affiliation(s)
- Svenja Sommer
- grid.8664.c0000 0001 2165 8627Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Janine Laura Hoffmann
- grid.8664.c0000 0001 2165 8627Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Marco Alexander Fraatz
- grid.8664.c0000 0001 2165 8627Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
- grid.418010.c0000 0004 0573 9904Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, 35392 Giessen, Germany
| | - Holger Zorn
- grid.8664.c0000 0001 2165 8627Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
- grid.418010.c0000 0004 0573 9904Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, 35392 Giessen, Germany
| |
Collapse
|
6
|
Characterization of the Aroma Profile of Food Smoke at Controllable Pyrolysis Temperatures. SEPARATIONS 2023. [DOI: 10.3390/separations10030176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023] Open
Abstract
Smoking is used to give food its typical aroma and to obtain the desired techno-functional properties of the product. To gain a deeper knowledge of the whole process of food smoking, a controllable smoking process was developed, and the influence of wood pyrolysis temperature (150–900 °C) on the volatile compounds in the smoking chamber atmosphere was investigated. The aroma profile of smoke was decoded by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Subsequently, the correlations in the most important substance classes, as well as in individual target components, were investigated by the Pearson test. Phenols and lactones showed an increase over the entire applied temperature range (rT = 0.94 and rT = 0.90), whereas furans and carbonyls showed no strict temperature dependence (rT < 0.6). Investigations on single aroma compounds showed that not all compounds of one substance class showed the same behavior, e.g., guaiacol showed no significant increase over the applied pyrolysis temperature, whereas syringol and hydoxyacetone showed a plateau after 450 °C, and phenol and cyclotene increased linear over the applied temperature range. These findings will help to better understand the production of aroma-active compounds during smoke generation in order to meet consumers preferences.
Collapse
|
7
|
Special Issue "Selected Papers from the 16th Weurman Flavour Research Symposium". MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27113594. [PMID: 35684530 PMCID: PMC9182542 DOI: 10.3390/molecules27113594] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Accepted: 06/01/2022] [Indexed: 11/18/2022]
|