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Tang H, Ma JK, Chen L, Jiang LW, Kang LZ, Guo YY, Men GY, Nie DX, Zhong RM. Characterization of key flavor substances and their microbial sources in traditional sour bamboo shoots. Food Chem 2024; 437:137858. [PMID: 37924763 DOI: 10.1016/j.foodchem.2023.137858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2023] [Revised: 10/02/2023] [Accepted: 10/23/2023] [Indexed: 11/06/2023]
Abstract
Identifying key flavor compounds and their producing bacteria in sour bamboo shoots is crucial for flavor stabilization and industrial production. This study analyzed 15 traditional sour bamboo shoot samples from northern Guangdong to determine key flavor substances and microbial community. Results showed key flavor substances were acetic acid (RTC ≥ 50% in 10 samples), lactic acid (RTC ≥ 50% in 5 samples), and p-cresol (ROC ≥ 93%). Lactobacillus (ARA: 54.62%) was the dominant genus, significantly correlated with p-cresol (r = 0.80, p ≤ 0.01). Levilactobacillus (ARA: 3.33%) was positively correlated with lactic acid and p-cresol (r = 0.78, p ≤ 0.01; r = 0.66, p ≤ 0.01). Lentilactobacillus (ARA: 4.29%) was positively correlated with acetic acid (r = 0.85, p ≤ 0.01). Levilactobacillus was isolated, screened, identified, and its ability to produce key flavor substances was tested. Four strains of Levilactobacillus spicheri and their mixed strains produced lactic acid (10.12-16.62 g/kg), acetic acid (10.21-21.60 g/kg), and p-cresol (25.67-143.87 mg/kg). This is the first report of Levilactobacillus spicheri producing p-cresol.
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Affiliation(s)
- Hui Tang
- Guangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region, Shaoguan University, Shaoguan City, Guangdong 512005, China; Henry Fok School of Food Science and Technology, Shaoguan University, Shaoguan City, Guangdong 512005, China
| | - Jin-Kui Ma
- School of Food & Pharmaceutical Engineering, Zhaoqing University, Zhaoqing City, Guangdong 526061, China.
| | - Lin Chen
- Henry Fok School of Food Science and Technology, Shaoguan University, Shaoguan City, Guangdong 512005, China
| | - Li-Wen Jiang
- College of Food Science and Technology, Hunan Agricultural University, Changsha City, Hunan 410128, China
| | - Lin-Zhi Kang
- Henry Fok School of Food Science and Technology, Shaoguan University, Shaoguan City, Guangdong 512005, China
| | - Ying-Yu Guo
- Henry Fok School of Food Science and Technology, Shaoguan University, Shaoguan City, Guangdong 512005, China
| | - Ge-Yang Men
- Guangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region, Shaoguan University, Shaoguan City, Guangdong 512005, China
| | - Dan-Xia Nie
- Henry Fok School of Food Science and Technology, Shaoguan University, Shaoguan City, Guangdong 512005, China
| | - Rui-Min Zhong
- Guangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region, Shaoguan University, Shaoguan City, Guangdong 512005, China.
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