1
|
Dan T, Hu H, Tian J, He B, Tai J, He Y. Influence of Different Ratios of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus on Fermentation Characteristics of Yogurt. Molecules 2023; 28:molecules28052123. [PMID: 36903370 PMCID: PMC10004190 DOI: 10.3390/molecules28052123] [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: 01/09/2023] [Revised: 02/08/2023] [Accepted: 02/15/2023] [Indexed: 03/03/2023] Open
Abstract
Lactic acid bacteria (LAB) are industrially important bacteria that are widely used in the fermented food industry, especially in the manufacture of yogurt. The fermentation characteristics of LAB are an important factor affecting the physicochemical properties of yogurts. Here, different ratios of L. delbrueckii subsp. bulgaricus IMAU20312 and S. thermophilus IMAU80809 were compared with a commercial starter JD (control) for their effects on viable cell counts, pH values, titratable acidity (TA), viscosity and water holding capacity (WHC) of milk during fermentation. Sensory evaluation and flavour profiles were also determined at the end of fermentation. All samples had a viable cell count above 5.59 × 107 CFU/mL at the end of fermentation, and a significant increase in TA and decrease in pH were observed. Viscosity, WHC and the sensory evaluation results of one treatment ratio (A3) were closer to the commercial starter control than the others. A total of 63 volatile flavour compounds and 10 odour-active (OAVs) compounds were detected in all treatment ratios and the control according to the results from solid-phase micro-extraction-gas chromatography-mass spectrometry (SPME-GC-MS). Principal components analysis (PCA) also indicated that the flavour characteristics of the A3 treatment ratio were closer to the control. These results help us understand how the fermentation characteristics of yogurts are affected by the ratio of L. delbrueckii subsp. bulgaricus to S. thermophilus in starter cultures; this is useful for the development of value-added fermented dairy products.
Collapse
Affiliation(s)
- Tong Dan
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Hohhot 010018, China
- Correspondence:
| | - Haimin Hu
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Hohhot 010018, China
| | - Jiale Tian
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Hohhot 010018, China
| | - Binbin He
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Hohhot 010018, China
| | - Jiahui Tai
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Hohhot 010018, China
| | - Yanyan He
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Hohhot 010018, China
| |
Collapse
|
2
|
Fei C, Xue Q, Li W, Xu Y, Mou L, Li W, Lu T, Yin W, Li L, Yin F. Variations in volatile flavour compounds in Crataegi fructus roasting revealed by E-nose and HS-GC-MS. Front Nutr 2023; 9:1035623. [PMID: 36761989 PMCID: PMC9905410 DOI: 10.3389/fnut.2022.1035623] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2022] [Accepted: 12/13/2022] [Indexed: 01/26/2023] Open
Abstract
Introduction Crataegi fructus (CF) is an edible and medicinal functional food used worldwide that enhances digestion if consumed in the roasted form. The odour of CF, as a measure of processing degree during roasting, significantly changes. However, the changes remain unclear, but are worth exploring. Methods Herein, the variations in volatile flavour compounds due to CF roasting were investigated using an electronic nose (E-nose) and headspace gas chromatography-mass spectrometry (HS-GC-MS). Results A total of 54 components were identified by GC-MS. Aldehydes, ketones, esters, and furans showed the most significant changes. The Maillard reaction, Strecker degradation, and fatty acid oxidation and degradation are the main reactions that occur during roasting. The results of grey relational analysis (GRA) showed that 25 volatile compounds were closely related to odour (r > 0.9). Finally, 9 volatile components [relative odour activity value, (ROAV) ≥ 1] were confirmed as key substances causing odour changes. Discussion This study not only achieves the objectification of odour evaluation during food processing, but also verifies the applicability and similarity of the E-nose and HS-GC-MS.
Collapse
Affiliation(s)
- Chenghao Fei
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, China
| | - Qianqian Xue
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, China
| | - Wenjing Li
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, China
| | - Yan Xu
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, China
| | - Liyan Mou
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, China
| | - Weidong Li
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, China
| | - Tulin Lu
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, China
| | - Wu Yin
- State Key Laboratory of Pharmaceutical Biotechnology, College of Life Sciences, Nanjing University, Nanjing, China,Wu Yin,
| | - Lin Li
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, China,Lin Li,
| | - Fangzhou Yin
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing, China,*Correspondence: Fangzhou Yin,
| |
Collapse
|
3
|
Zhang Y, Hou Y, Zhang S, Jing N, Zhang H, Xie Y, Liu H, Yan J, Ren J, Jin J. Bifidobacterium animalis A12, a Probiotic Strain That Promotes Glucose and Lipid Metabolism, Improved the Texture and Aroma of the Fermented Sausage. Foods 2023; 12. [PMID: 36673428 DOI: 10.3390/foods12020336] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 12/29/2022] [Accepted: 12/31/2022] [Indexed: 01/12/2023] Open
Abstract
Bifidobacterium animalis A12 was used for the development of fermented sausage. The growth activity, tolerance, and enzyme activity of B. animalis A12 and its contribution to the texture and flavour of fermented sausages were evaluated. Additionally, the sensory texture, flavour components, and amino acid nutrients during the fermentation process were assessed. B. animalis had high tolerance to NaCl and nitrite, and B. animalis A12 had protease and lipase activities. The pH value of sausage fermented with B. animalis A12 was lower than that of sausage fermented without any fermentation strain. Hexanal, heptanal, decanal, cis-2-decanal, and 4-methoxy-benzaldehyde are the unique aldehydes flavour components of fermented sausages in the A12 group. The highest content of volatile flavour substances and amino acids, and the color and texture characteristics of fermented sausage in the experimental group at 18 h were better than those at other times. These results suggest that B. animalis A12 has the potential to be used as a starter culture for im-proving flavour and texture in fermented sausage.
Collapse
|
4
|
Li X, Liu SQ. Effect of thermal treatment on aroma compound formation in yeast fermented pork hydrolysate supplemented with xylose and cysteine. J Sci Food Agric 2022; 102:1457-1465. [PMID: 34398982 DOI: 10.1002/jsfa.11480] [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] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 08/03/2021] [Accepted: 08/16/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND The present study has revealed an innovative method of coupling enzyme hydrolysis, yeast fermentation and thermal treatment to transform pork trimmings into a seasoning product. The pork trimmings were first enzymatically hydrolysed and fermented into liquid pork hydrolysates, followed by adding xylose and cysteine, then heat treatment. RESULTS Approximately 28% of xylose and 7% of glucose were consumed, and amino acids increased by around 31% after thermal treatment. The heated yeast fermented pork hydrolysates possessed a characteristic 'savoury, roasted-meat and fruity sweet' aroma as a result of the formation of thermally induced sulfur-containing volatiles such as 2-furfurylthiol, as well as retention of yeast generated esters including isoamyl acetate and hexyl acetate. CONCLUSION The heat-treated fermented pork hydrolysates impart an attractive and innovative aroma because of yeast fermentation and heat treatment. The innovative heated fermented pork hydrolysates could be further processed into a nutritional and savoury pork broth and/or a meat sauce. © 2021 Society of Chemical Industry.
Collapse
Affiliation(s)
- Xinzhi Li
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
| | - Shao-Quan Liu
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
- National University of Singapore (Suzhou) Research Institute, Suzhou, China
| |
Collapse
|
5
|
Hong JH, Khan N, Jamila N, Hong YS, Nho EY, Choi JY, Lee CM, Kim KS. Determination of Volatile Flavour Profiles of Citrus spp. Fruits by SDE-GC-MS and Enantiomeric Composition of Chiral Compounds by MDGC-MS. Phytochem Anal 2017; 28:392-403. [PMID: 28444796 DOI: 10.1002/pca.2686] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/24/2016] [Revised: 02/28/2017] [Accepted: 03/13/2017] [Indexed: 06/07/2023]
Abstract
INTRODUCTION Citrus fruits are known to have characteristic enantiomeric key compounds biosynthesised by highly stereoselective enzymatic mechanisms. In the past, evaluation of the enantiomeric ratios of chiral compounds in fruits has been applied as an effective indicator of adulteration by the addition of synthetic compounds or natural components of different botanical origin. OBJECTIVE To analyse the volatile flavour compounds of Citrus junos Sieb. ex Tanaka (yuzu), Citrus limon BURM. f. (lemon) and Citrus aurantifolia Christm. Swingle (lime), and determine the enantiomeric ratios of their chiral compounds for discrimination and authentication of extracted oils. METHODOLOGY Volatile flavour compounds of the fruits of the three Citrus species were extracted by simultaneous distillation extraction and analysed by gas chromatography-mass spectrometry. The enantiomeric composition (ee%) of chiral camphene, sabinene, limonene and β-phellandrene was analysed by heart-cutting multidimensional gas chromatography-mass spectrometry. RESULTS Sixty-seven (C. junos), 77 (C. limon) and 110 (C. aurantifolia) volatile compounds were identified with limonene, γ-terpinene and linalool as the major compounds. Stereochemical analysis (ee%) revealed 1S,4R-(-) camphene (94.74, 98.67, 98.82), R-(+)-limonene (90.53, 92.97, 99.85) and S-(+)-β-phellandrene (98.69, 97.15, 92.13) in oil samples from all three species; R-(+)-sabinene (88.08) in C. junos; and S-(-)-sabinene (81.99, 79.74) in C. limon and C. aurantifolia, respectively. CONCLUSION The enantiomeric composition and excess ratios of the chiral compounds could be used as reliable indicators of genuineness and quality assurance of the oils derived from the Citrus fruit species. Copyright © 2017 John Wiley & Sons, Ltd.
Collapse
Affiliation(s)
- Joon Ho Hong
- Department of Food and Nutrition, Chosun University, Gwangju, 61452, Republic of Korea
| | - Naeem Khan
- Department of Chemistry, Kohat University of Science & Technology, Kohat, Khyber Pakhtunkhuwa, Pakistan
| | - Nargis Jamila
- Department of Food and Nutrition, Chosun University, Gwangju, 61452, Republic of Korea
- Department of Chemistry, Women University Swabi, Swabi, Khyber Pakhtunkhwa, Pakistan
| | - Young Shin Hong
- Department of Food and Nutrition, Chosun University, Gwangju, 61452, Republic of Korea
| | - Eun Yeong Nho
- Department of Food and Nutrition, Chosun University, Gwangju, 61452, Republic of Korea
| | - Ji Yeon Choi
- Department of Food and Nutrition, Chosun University, Gwangju, 61452, Republic of Korea
| | - Cheong Mi Lee
- Department of Food and Nutrition, Chosun University, Gwangju, 61452, Republic of Korea
| | - Kyong Su Kim
- Department of Food and Nutrition, Chosun University, Gwangju, 61452, Republic of Korea
| |
Collapse
|
6
|
Caldeo V, Hannon JA, Hickey DK, Waldron D, Wilkinson MG, Beresford TP, McSweeney PL. Control of oxidation-reduction potential during Cheddar cheese ripening and its effect on the production of volatile flavour compounds. J DAIRY RES 2016; 83:479-86. [PMID: 27691999 DOI: 10.1017/S002202991600056X] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
In cheese, a negative oxidation-reduction (redox) potential is required for the stability of aroma, especially that associated with volatile sulphur compounds. To control the redox potential during ripening, redox agents were added to the salted curd of Cheddar cheese before pressing. The control cheese contained only salt, while different oxidising or reducing agents were added with the NaCl to the experimental cheeses. KIO3 (at 0·05, 0·1 and 1%, w/w) was used as the oxidising agent while cysteine (at 2%, w/w) and Na2S2O4 (at 0·05 and 0·1%, w/w) were used as reducing agents. During ripening the redox potential of the cheeses made with the reducing agents did not differ significantly from the control cheese (E h ≈ -120 mV) while the cheeses made with 0·1 and 0·05% KIO3 had a significantly higher and positive redox potential in the first month of ripening. Cheese made with 1% KIO3 had positive values of redox potential throughout ripening but no starter lactic acid bacteria survived in this cheese; however, numbers of starter organisms in all other cheeses were similar. Principal component analysis (PCA) of the volatile compounds clearly separated the cheeses made with the reducing agents from cheeses made with the oxidising agents at 2 month of ripening. Cheeses with reducing agents were characterized by the presence of sulphur compounds whereas cheeses made with KIO3 were characterized mainly by aldehydes. At 6 month of ripening, separation by PCA was less evident. These findings support the hypothesis that redox potential could be controlled during ripening and that this parameter has an influence on the development of cheese flavour.
Collapse
|