Changes in the characteristic volatile aromatic compounds in tuna cooking liquid during fermentation and deodorization by Lactobacillus plantarum RP26 and Cyberlindnera fabianii JGM9-1
文献类型： 外文期刊
作者： Ma, Wenjing 1 ; Liang, Zhangcheng 1 ; He, Bing 1 ; Wu, Yuxi 2 ; Chen, Yan 4 ; He, Zhigang 1 ; Chen, Bingyan 1 ; Lin, Xiaozi 1 ; Luo, Lianyu 4 ;
作者机构： 1.Fujian Acad Agr Sci, Inst Agr Engn Technol, Fuzhou, Fujian, Peoples R China
2.Fujian Key Lab Agr Prod Food Proc, Fuzhou, Fujian, Peoples R China
3.Minist Agr & Rural Affairs, Coconstruct Minist & Prov, Key Lab Subtrop Characterist Fruits Vegetables & E, Fuzhou, Fujian, Peoples R China
4.Fuzhou Hongdong Foods Co Ltd, Fuzhou, Fujian, Peoples R China
5.Fujian Shenlan Biotechnol Co Ltd, Fuzhou, Fujian, Peoples R China
6.Fujian Acad Agr Sci, Inst Agr Engn Technol, 247 Wu Si Rd, Fuzhou 350003, Fujian, Peoples R China
关键词： Tuna cooking liquid; Characteristic volatile aromatic compounds; Microbial deodorization; Cyberlindnera fabianii JGM9-1; Lactobacillus plantarum RP26
期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）
ISSN： 2590-1575
年卷期： 2023 年 20 卷
页码：
收录情况： SCI
摘要： Tuna cooking liquid has unpleasant aroma. In our previous studies, Cyberlindnera fabianii JGM9-1 and Lacto-bacillus plantarum RP26 demonstrated the ability to degrade this unpleasant aroma. However, the mechanism of microbial deodorization remains unclear. In this study, tuna cooking liquid was fermented using JGM9-1 alone, RP26 alone, and a combination of both strains. Changes in volatile aromatic compounds during fermentation were analyzed using HS-SPME-GC/MS. The unpleasant aroma of tuna cooking liquid were nine characteristic aromatic compounds associated with fishy, stinky, and greasy aromas. Furthermore, we found that the fermentation of microbes removed these unpleasant aromatic compounds and replaced them with pleasant aromatic compounds that contributed to fruity, grassy, and floral aromas. Finally, we screened 21 strong pairwise correlations between the production and consumption of characteristic volatile aromatic compounds by RP26 and JGM9-1, through HCA, VIP, OAV and Spearman's pairwise correlation analysis. These results help to clarify the metabolic mechanisms of microbial deodorization in tuna cooking liquid.
- 相关文献
作者其他论文 更多>>
-
Changes in characteristic volatile aroma substances during fermentation and deodorization of Gracilaria lemaneiformis by lactic acid bacteria and yeast
作者：Liang, Zhangcheng;He, Zhigang;Lin, Xiaozi;Chen, Bingyan;Li, Weixin;Liang, Zhangcheng;Yang, Chao;He, Zhigang;Lin, Xiaozi;Chen, Bingyan;Li, Weixin;He, Zhigang;Lin, Xiaozi
关键词：Gracilaria lemaneiformis; Potentially characteristic volatile aromatic; substances; Complex strains fermentation; Microbial deodorization; Saccharomyces cerevisiae strain JJ4; Lactobacillus parasei subspecies parasei strain; RP38
-
Effect of ADH7 gene loss on fusel oil metabolism of Saccharomyces cerevisiae for Huangjiu fermentation
作者：Liang, Zhangcheng;Lin, Xiaozi;Su, Hao;He, Zhigang;Li, Weixin;Zheng, Yan;Liang, Zhangcheng;He, Bing;Lin, Xiaozi;Su, Hao;He, Zhigang;Li, Weixin;Zheng, Yan;Chen, Jinxing;Liang, Zhangcheng;Lin, Xiaozi;He, Zhigang;Li, Weixin;He, Zhigang;Chen, Jinxing
关键词：Saccharomyces cerevisiae; ADH7 gene; Fusel oil production; Gene complementation; Gene function analysis
-
Enhanced survival of fluidized bed-dried microencapsulated Saccharomyces cerevisiae cells in the presence of Hongqu rice distiller's grain peptides
作者：Chen, Bingyan;Liang, Zhangchen;Lin, Xiaojie;Li, Weixin;Lin, Xiaozi;He, Zhigang;Chen, Bingyan;Liang, Zhangchen;Lin, Xiaojie;Li, Weixin;Lin, Xiaozi;He, Zhigang;Lin, Xiaozi;He, Zhigang
关键词：Yeast; Hongqu rice distiller ?s grain peptide; Thermal drying; Viability; Water distribution
-
Screening and evaluation ofMonascus purpureusFJMR24for enhancing the raw material utilization rate in rice wine brewing
作者：Ren, Xiangyun;He, Zhigang;Lin, Xiaozi;Lin, Xiaojie;Liang, Zhangcheng;Huang, Yingying;Ren, Xiangyun;He, Zhigang;Lin, Xiaozi;Lin, Xiaojie;Liang, Zhangcheng;Huang, Yingying;Liu, Di;Fang, Zhongxiang
关键词：rice wine; Hong Qu; raw materials; Monascus purpureus; enzyme activity; fermentation adaptability
-
Amino acid and microbial community dynamics during the fermentation of Hong Qu glutinous rice wine
作者：Liang, Zhangcheng;Lin, Xiaozi;He, Zhigang;Su, Hao;Li, Weixin;Ren, Xiangyun;Liang, Zhangcheng;Lin, Xiaozi;He, Zhigang;Su, Hao;Li, Weixin;Ren, Xiangyun
关键词：Hong qu glutinous rice wine; Key microbiota responsible for bitter amino acids; Correlation analysis; Fermentation temperature; Microbial community dynamics; RNA-Based rRNA gene sequencing
-
Dynamic changes of total acid and bacterial communities during the traditional fermentation of Hong Qu glutinous rice wine
作者：Liang, Zhangcheng;Lin, Xiaozi;He, Zhigang;Li, Weixin;Ren, Xiangyun;Lin, Xiaojie;Liang, Zhangcheng;Lin, Xiaozi;He, Zhigang;Li, Weixin;Ren, Xiangyun;Lin, Xiaojie
关键词：Acetobacter; Bacterial communities; Glutinous rice wine; Hierarchical clustering analysis; Lactobacillus; Pediococcus; Principal component analysis; Total acid production; Traditional fermentation
-
Microbial communities and amino acids during the fermentation of Wuyi Hong Qu Huangjiu
作者：Liang, Zhangcheng;Su, Hao;Lin, Xiaozi;He, Zhigang;Li, Weixin;Deng, Donglian;Liang, Zhangcheng;Su, Hao;Lin, Xiaozi;He, Zhigang;Li, Weixin;Deng, Donglian
关键词：Wuyi hong qu huangjiu; Key microbiota responsible for amino acids; Correlation analysis; Bitter taste; Fermentation temperature
