Effect of different Lactobacillus species on volatile and nonvolatile flavor compounds in juices fermentation

文献类型： 外文期刊

第一作者： Lu, Wenwei

作者： Lu, Wenwei;Zhao, Fang;Chen, Wei;Cui, Shumao;Lu, Wenwei;Zhao, Fang;Chen, Wei;Zhao, Nan;Zheng, Songyou;Wang, Weijun;Chen, Wei;Chen, Wei

作者机构：

关键词： flavor; GC-MS; juices fermentation; Lactobacillus; taste

期刊名称：FOOD SCIENCE & NUTRITION （ 影响因子：2.863； 五年影响因子：3.141 ）

ISSN： 2048-7177

年卷期： 2019 年 7 卷 7 期

页码：

收录情况： SCI

摘要： Lactobacillus is the dominant genus during fruit and vegetable juices (FVFs) fermentation, which are the key factors for taste and flavor. This study was performed to investigate the effects of different Lactobacillus spp. on profile of volatile flavor compounds and nonvolatile taste compounds in FVFs fermentation. A total of 14 compounds were identified as discriminant flavor and taste markers for fermented FVFs via gas chromatography-mass spectrometry (GC-MS)-based multimarker profiling. The PCA score plot and PLS-DA showed that different FVFs were divided into three distinct types, suggesting that the different species significantly affect the volatile and nonvolatile compounds profiles of FVFs. Lactobacillus casei and Lactobacillus rhamnosus (Type A FVFs) might make a greater contribution to the umami taste. Lactobacillus plantarum and Lactobacillus acidophilus (Type B FVFs) make a greater contribution to the sour taste. Lactobacillus fermentum may be an potential critical contributor to produce volatile compounds. We reveal that different Lactobacillus strains play different roles in modifying these compounds related to flavor and taste features.

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