Changes in characteristic volatile aroma substances during fermentation and deodorization of Gracilaria lemaneiformis by lactic acid bacteria and yeast
文献类型： 外文期刊
作者： Liang, Zhangcheng 1 ; Yang, Chao 2 ; He, Zhigang 1 ; Lin, Xiaozi 1 ; Chen, Bingyan 1 ; Li, Weixin 1 ;
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.Fujian Acad Agr Sci, Inst Agr Engn Technol, 247 Wu Si Rd, Fuzhou 350003, Fujian, Peoples R China
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
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2023 年 405 卷
页码：
收录情况： SCI
摘要： Gracilaria lemaneiformis is a source of several bioactive natural products in China. Previously, we obtained Saccharomyces cerevisiae JJ4 and Lactobacillus paracasei paracasei RP38, that reduced the fishy odor of G. lemaneiformis. However, the associated deodorization mechanisms remain unclear. Here, G. lemaneiformis was fermented using single strain JJ4, single strain RP38, and both strains together. Dynamic changes in volatile aroma substances during fermentation were measured using HS-SPME-GC/MS. We found that the unpleasant aromas of raw G. lemaneiformis were primarily due to 3-octanone, cyclooctanol, and 1-methylcycloheptanol. Fermentation with lactic acid bacteria and yeast could reduce the substances associated with unpleasant aromas. The potentially characteristic aromatic substances consumed and produced by the different strains were determined using Opls-da and Spearman's correlations with VIP value >1 and |r| > 0.6. These results help to clarify the metabolic mechanisms by which different microbes reduce the fishy smell of G. lemaneiformis.
- 相关文献
作者其他论文 更多>>
-
Changes in the characteristic volatile aromatic compounds in tuna cooking liquid during fermentation and deodorization by Lactobacillus plantarum RP26 and Cyberlindnera fabianii JGM9-1
作者：Ma, Wenjing;Liang, Zhangcheng;He, Bing;He, Zhigang;Chen, Bingyan;Lin, Xiaozi;Ma, Wenjing;Liang, Zhangcheng;He, Bing;Wu, Yuxi;He, Zhigang;Chen, Bingyan;Lin, Xiaozi;Liang, Zhangcheng;He, Zhigang;Chen, Bingyan;Lin, Xiaozi;Chen, Yan;Luo, Lianyu;Chen, Yan;Luo, Lianyu;He, Zhigang;Lin, Xiaozi
关键词：Tuna cooking liquid; Characteristic volatile aromatic compounds; Microbial deodorization; Cyberlindnera fabianii JGM9-1; Lactobacillus plantarum RP26
-
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
-
Genome-Wide Identification of MAPKK and MAPKKK Gene Family Members and Transcriptional Profiling Analysis during Bud Dormancy in Pear (Pyrus x bretschneideri)
作者：Liang, Qin;Lin, Xiaojie;Liu, Jinhang;Feng, Yu;Wang, Chao;Song, Keke;Yang, Chao;Li, Yongyu;Liang, Qin;Niu, Xianqian;Li, Liang
关键词：Pyrus; bud dormancy; MAPK member-mediated genes; gene family; bioinformatics 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
