1
|
Liu M, Deng N, Hou X, Zhang B, Li H, Wang J. Characterisation of flavour profiles and microbial communities of fermented peppers with different fermentation years by combining flavouromics and metagenomics. Food Chem 2024; 443:138550. [PMID: 38277936 DOI: 10.1016/j.foodchem.2024.138550] [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: 10/20/2023] [Revised: 01/18/2024] [Accepted: 01/21/2024] [Indexed: 01/28/2024]
Abstract
The changes in flavours, volatile aromas and microbial communities of fermented peppers with different fermentation years and their relationships were investigated in this study. Results indicated a gradual increase in organic acids during fermentation, whereas free amino acids and capsaicinoids reached stability after 1 year of fermentation. Overall, the analysis detected 340 volatile compounds in fermented peppers and regarded 69 of them as differential compounds. Peppers fermented for 2 (FY2) and 4 years (FY4) possessed a greater number of differential volatiles with large odour activity values, thus endowing them with more favourable flavours. Hence, metagenomic analysis compared their microbial communities and functional annotations. Results revealed that Lactiplantibacillus plantarum and Zygosaccharomyces rouxii were the dominant bacterium and fungus, and metabolism was the main Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway in FY2. Correlation analysis demonstrated that Hyphopichia, Kazachstania and Clavispora were highly positively correlated with 12 key aroma flavours.
Collapse
Affiliation(s)
- Miao Liu
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China; Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China; Hunan Provincial Engineering Technology Research Centre of Prepared Dishes, Changsha 410114, China
| | - Na Deng
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China; Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China; Hunan Provincial Engineering Technology Research Centre of Prepared Dishes, Changsha 410114, China
| | - Xiaoyi Hou
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China; Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China; Hunan Provincial Engineering Technology Research Centre of Prepared Dishes, Changsha 410114, China
| | - Bo Zhang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China; Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China; Hunan Provincial Engineering Technology Research Centre of Prepared Dishes, Changsha 410114, China
| | - Hui Li
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China; Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China; Hunan Provincial Engineering Technology Research Centre of Prepared Dishes, Changsha 410114, China
| | - Jianhui Wang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China; Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China; Hunan Provincial Engineering Technology Research Centre of Prepared Dishes, Changsha 410114, China.
| |
Collapse
|
2
|
Shojaeimeher S, Babashahi M, Shokri S, Mirlohi M, Zeinali T. Optimizing the Production of Probiotic Yogurt as a New Functional Food for Diabetics with Favorable Sensory Properties Using the Response Surface Methodology. Probiotics Antimicrob Proteins 2024; 16:413-425. [PMID: 36928935 DOI: 10.1007/s12602-023-10051-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 02/13/2023] [Indexed: 03/18/2023]
Abstract
This study aimed to optimize the processing of probiotic yogurt supplemented with cumin essential oil (CEO), vitamin C, D3 (Vit D), and reduction of fermentation time using response surface methodology as a new functional food for diabetics with desirable sensory properties. The central composite design (CCD) was used to analyze the effect of these independent variables on the growth of the Lactobacillus plantarum A7 (LA7), starter culture, and overall acceptability. Differences between treatments were analyzed. The data were evaluated by analysis of variance at the significance level of 0.05. The effective concentration of CEO and fermentation time had the significant effect on the Lactobacillus plantarum A7 (LA7) number. Variance analysis and three-dimensional graphs show that almost the only effective factor on the overall acceptability of probiotic yogurt containing essential oil and vitamin D3 was CEO. According to the obtained data from the analysis, the optimal amount of independent variables for probiotic yogurt formulation such as CEO, D3, and fermentation time was 0.02% (v/v), 400 IU, and 9 h, respectively. This functional product can be considered an efficient food to reduce or eliminate the complications of diabetes.
Collapse
Affiliation(s)
- Samaneh Shojaeimeher
- Department of Nutrition and Food Security Research Center, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Mina Babashahi
- Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Samira Shokri
- Department of Environmental Health Engineering, Division of Food Safety & Hygiene, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Maryam Mirlohi
- Food Security Research Center, Department of Food Technology, School of Nutrition and Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran.
| | - Tayebeh Zeinali
- Infectious Diseases Research Center, Birjand University of Medical Sciences, Birjand, Iran.
| |
Collapse
|
3
|
Pazla R, Jamarun N, Agustin F, Arief A, Elihasridas E, Ramaiyulis R, Yanti G, Ardani LR, Sucitra LS, Ikhlas Z. Nutrition profile and rumen fermentation of Tithonia diversifolia fermented with Lactobacillus bulgaricus at different times and doses. J Adv Vet Anim Res 2024; 11:146-152. [PMID: 38680792 PMCID: PMC11055598 DOI: 10.5455/javar.2024.k759] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2023] [Revised: 10/29/2023] [Accepted: 11/27/2023] [Indexed: 05/01/2024] Open
Abstract
Objective This study aims to investigate the nutritional composition and rumen fermentation attributes of the tithonia plant (Tithonia diversifolia) treated with Lactobacillus bulgaricus bacteria at different fermentation durations and doses. Materials and Methods In this research, an experimental approach employed a factorial pattern with two factors as treatments with three replications using a complete randomized design. The primary factor was the dose of L. bulgaricus inoculum, with concentrations at 2% and 3%. The secondary factor examined during the study revolved around the duration of fermentation, offering three time frames of 1 day, 3 days, and 5 days for analysis. The inoculum of L. bulgaricus contained 65 × 1015 CFU/ml. Results The use of L. bulgaricus bacteria on tithonia plants (T. diversifolia) with different inoculum doses and fermentation times demonstrated a highly significant effect and significant disparities (p < 0.05). In phytic acid content, nutrient content (crude protein (CP), crude fiber, crude fat, and dry matter (DM)), and in vitro digestibility, which includes DM, organic matter (OM), CP, volatile fatty acids (VFA), NH3, and gas production. However, it did not show any significant interaction between pH and OM content. Conclusion The optimal results of nutrient profiling and in vitro digestibility, including DM, OM, CP, rumen pH, VFA, NH3 (ammonia), and gas production, were observed when the tithonia plant (T. diversifolia) was fermented using L. bulgaricus with 3% inoculum doses and a fermentation time of 5 days.
Collapse
Affiliation(s)
- Roni Pazla
- Department of Animal Nutrition and Feed Technology, Faculty of Animal Science, Andalas University, Padang, West Sumatra, Indonesia
| | - Novirman Jamarun
- Department of Animal Nutrition and Feed Technology, Faculty of Animal Science, Andalas University, Padang, West Sumatra, Indonesia
| | - Fauzia Agustin
- Department of Animal Nutrition and Feed Technology, Faculty of Animal Science, Andalas University, Padang, West Sumatra, Indonesia
| | - Arief Arief
- Department of Animal Production Technology, Faculty of Animal Science, Andalas University, Padang, West Sumatra, Indonesia
| | - Elihasridas Elihasridas
- Department of Animal Nutrition and Feed Technology, Faculty of Animal Science, Andalas University, Padang, West Sumatra, Indonesia
| | - Ramaiyulis Ramaiyulis
- Animal Production Technology Study Program, Agricultural Polytechnic Payakumbuh, Lima Puluh Kota, Indonesia
| | - Gusri Yanti
- Faculty of Social, Science and Education, Prima Nusantara Bukittinggi University, West Sumatra, Indonesia
| | - Laily Rinda Ardani
- Graduate Program, Faculty of Animal Science, Andalas University, Padang, West Sumatra, Indonesia
| | - Laras Sukma Sucitra
- Graduate Program, Faculty of Animal Science, Andalas University, Padang, West Sumatra, Indonesia
| | - Zaitul Ikhlas
- Graduate Program, Faculty of Animal Science, Andalas University, Padang, West Sumatra, Indonesia
| |
Collapse
|
4
|
Zhou T, Sheng B, Gao H, Nie X, Sun H, Xing B, Wu L, Zhao D, Wu J, Li C. Effect of fat concentration on protein digestibility of Chinese sausage. Food Res Int 2024; 177:113922. [PMID: 38225153 DOI: 10.1016/j.foodres.2023.113922] [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: 08/29/2023] [Revised: 12/12/2023] [Accepted: 12/21/2023] [Indexed: 01/17/2024]
Abstract
Chinese sausage is a popular traditional Chinese meat product, but its high-fat content makes consumers hesitant. The purpose of this study is to compare the nutritional differences of Chinese sausages with different fermentation times (0, 10, 20, 30 d) and fat content (the initial content was 11.59% and 20.14%) during digestion. The comparison of digestion degree, protein structure, and peptide composition between different sausages were studied through in vitro simulated digestion. Chinese sausages with high-fat content had higher α-helix, β-turn, and random coil, making them easier to digest. The fermentation process made this phenomenon more pronounced. The high-fat sausage fermented for 10 d showed the highest release of primary amino acids (about 9.5%), which was about 3.5% higher than the low-fat sausage under the same conditions. The results of peptidomics confirmed the relevant conclusions. After gastric digestion, the types of peptides in the digestive fluid of high-fat sausages were generally more than those in low-fat sausages, while after intestinal digestion, the opposite results were observed. The type of peptide reached its peak after fermentation for 20 d. These findings are of obvious significance for selecting the appropriate fermentation time and fat content of Chinese sausages.
Collapse
Affiliation(s)
- Tianming Zhou
- National key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China
| | - Bulei Sheng
- Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, 230036, PR China
| | - Haotian Gao
- National key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China
| | - Xiaonan Nie
- National key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China
| | - Haojie Sun
- National key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China
| | - Baofang Xing
- National key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China
| | - Longxia Wu
- National key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China
| | - Di Zhao
- National key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China.
| | - Juqing Wu
- National key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China.
| | - Chunbao Li
- National key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China
| |
Collapse
|
5
|
Hao Y, Li J, Zhao Z, Xu W, Wang L, Lin X, Hu X, Li C. Flavor characteristics of Shanlan rice wines fermented for different time based on HS-SPME-GC-MS-O, HS-GC-IMS, and electronic sensory analyses. Food Chem 2024; 432:137150. [PMID: 37634344 DOI: 10.1016/j.foodchem.2023.137150] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [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: 07/12/2023] [Revised: 08/07/2023] [Accepted: 08/11/2023] [Indexed: 08/29/2023]
Abstract
Flavor characteristics of Shanlan rice wines with different fermentation time were analyzed. Results suggested that 3-methyl-1-butanol, phenylethyl alcohol, ethyl acetate, and diethyl succinate were the characteristic volatiles of Shanlan rice wine by using headspace solid-phase microextraction-gas chromatography-mass spectrometry-olfactometry. The most varieties (38) of volatiles appeared at a 3-year-fermentation time, contributing a unique and harmonious aroma to the Shanlan rice wine fermented for 3 years, but only 19 types were observed at 45-days and 1-year fermentation times. A similar trend was intuitively visible in the headspace-gas chromatography-ion mobility spectrometry analysis. The Shanlan rice wine fermented for 3 years had a similar taste profile to that fermented for 45 days, but with distinguishing contents of free amino acids (1352.80 mg/L and 2261.50 mg/L, respectively) and organic acids (9.58 g/L and 49.88 g/L, respectively). The Shanlan rice wine fermented for 1 year had a strong taste with more intensity of most taste attributes.
Collapse
Affiliation(s)
- Yaofei Hao
- College of Food Science and Engineering, Hainan University, Haikou, China.
| | - Jianxun Li
- Institute of Food Science and Technology, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Beijing, China.
| | - Zhiheng Zhao
- College of Food Science and Engineering, Hainan University, Haikou, China.
| | - Wen Xu
- College of Food Science and Engineering, Hainan University, Haikou, China.
| | - Lu Wang
- College of Food Science and Engineering, Hainan University, Haikou, China.
| | - Xue Lin
- College of Food Science and Engineering, Hainan University, Haikou, China.
| | - Xiaoping Hu
- College of Food Science and Engineering, Hainan University, Haikou, China.
| | - Congfa Li
- College of Food Science and Engineering, Hainan University, Haikou, China.
| |
Collapse
|
6
|
Zhang J, Wang P, Tan C, Zhao Y, Zhu Y, Bai J, Xiao X, Zhang L, Teng D, Tian J, Liu L, Zhang H. Effects of L .plantarum dy-1 fermentation time on the characteristic structure and antioxidant activity of barley β-glucan in vitro. Curr Res Food Sci 2022; 5:125-130. [PMID: 35036932 PMCID: PMC8749382 DOI: 10.1016/j.crfs.2021.12.005] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Revised: 12/06/2021] [Accepted: 12/14/2021] [Indexed: 12/26/2022] Open
Abstract
This article explored the effect of Lactobacillus plantarum dy-1 (L. plantarum dy-1) fermentation on the basic physicochemical properties and associated in vitro antioxidant activity of barley β-glucan, including its molecular weight, monosaccharide composition, characteristic structure and rheology. Its DPPH, ABTS, hydroxyl radical scavenging capacity, and ferric reducing antioxidant potential (FRAP) were measured at different fermentation times. The results showed that the molecular weight of barley β-glucan was decreased from 1.052 × 105 Da to 4.965 × 104 Da within 0–24 h by L. plantarum dy-1 fermentation, but there was no effect on its characteristic structure. The water- and oil-holding properties of barley β-glucan were significantly enhanced with increased fermentation time, and the fluid viscous behavior of barley β-glucan was enhanced at 6% concentration, while elastic characteristics were weakened. The fermentation had no significant effect on the scavenging effect of DPPH and ABTS radicals of barley β-glucan, but the hydroxyl radical scavenging activity and total antioxidant capacity of FRAP were enhanced with increased fermentation time. Fermentation time may change the physicochemical properties and enhance antioxidant activity of barley β-glucan by reducing its molecular weight. Increase the study on the effect of lactic acid bacteria fermentation on the antioxidant activity of barley β-glucan. The water-retaining and oil-controlling properties of barley β-glucan increased significantly. Fermentation time may enhance physicochemical properties and antioxidant activity of barley β-glucan.
Collapse
Affiliation(s)
- Jiayan Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China.,Inspection Quarantine Bureau Inspection and Quarantine Technology Center, Zhenjiang, 212000, China
| | - Ping Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Cui Tan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Yansheng Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Ying Zhu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Juan Bai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Xiang Xiao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Lili Zhang
- Anhui Yanzhifang Food Company Limited, Anhui Province, PR China
| | - Donghai Teng
- Department of Oncology, Leshan People's Hospital, Leshan City, Sichuan Province, PR China
| | - Jing Tian
- Department of Oncology, Leshan People's Hospital, Leshan City, Sichuan Province, PR China
| | - Liangcheng Liu
- Department of Oncology, Leshan People's Hospital, Leshan City, Sichuan Province, PR China
| | - Haibo Zhang
- Hubei Provincial Key Laboratory of Yeast Function, Angel Yeast Co., Ltd., Yichang, 443004, PR China
| |
Collapse
|
7
|
Corzo Salinas DR, Sordelli A, Martínez LA, Villoldo G, Bernal C, Pérez MS, Cerrutti P, Foresti ML. Production of bacterial cellulose tubes for biomedical applications: Analysis of the effect of fermentation time on selected properties. Int J Biol Macromol 2021; 189:1-10. [PMID: 34364942 DOI: 10.1016/j.ijbiomac.2021.08.011] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [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: 04/08/2021] [Revised: 08/01/2021] [Accepted: 08/02/2021] [Indexed: 01/11/2023]
Abstract
Biosynthesis of bacterial cellulose (BC) in cylindrical oxygen permeable molds allows the production of hollow tubular structures of increasing interest for biomedical applications (artificial blood vessels, ureters, urethra, trachea, esophagus, etc.). In the current contribution a simple set-up is used to obtain BC tubes of predefined dimensions; and the effects of fermentation time on the water holding capacity, nanofibrils network architecture, specific surface area, chemical purity, thermal stability, mechanical properties, and cell adhesion, proliferation and migration of BC tubes are systematically analysed for the first time. The results reported highlight the role of culture time on key properties of the BC tubes produced, with significant differences arising from the denser and more compact fibril arrangements generated at longer fermentation intervals.
Collapse
Affiliation(s)
- D R Corzo Salinas
- Grupo de Biotecnología y Materiales Biobasados, Instituto de Tecnología en Polímeros y Nanotecnología (ITPN-UBA-CONICET), Facultad de Ingeniería, Universidad de Buenos Aires, Las Heras 2214 (CP 1127AAR), Buenos Aires, Argentina; Departamento de Ingeniería Química, Facultad de Ingeniería, Universidad de Buenos Aires, Argentina (UBA), Av. Intendente Güiraldes 2620 (CP 1428BGA), Pabellón de Industrias, Ciudad Universitaria, Buenos Aires, Argentina
| | - A Sordelli
- Instituto de Medicina Traslacional e Ingeniería Biomédica (IMTIB), Hospital Italiano de Buenos Aires (HIBA), CONICET, Instituto Universitario HIBA, Potosí 4240 (CP 1199), Buenos Aires, Argentina
| | - L A Martínez
- Centro IREN, Universidad Tecnológica Nacional, Buenos Aires, Argentina
| | - G Villoldo
- Instituto de Medicina Traslacional e Ingeniería Biomédica (IMTIB), Hospital Italiano de Buenos Aires (HIBA), CONICET, Instituto Universitario HIBA, Potosí 4240 (CP 1199), Buenos Aires, Argentina
| | - C Bernal
- Grupo de Ingeniería en Polímeros y Materiales Compuestos, Instituto de Tecnología en Polímeros y Nanotecnología (ITPN-UBA-CONICET), Facultad de Ingeniería, Universidad de Buenos Aires, Las Heras 2214 (CP 1127AAR), Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina
| | - M S Pérez
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina; Instituto de Ingeniería Biomédica, Universidad de Buenos Aires, Buenos Aires, Argentina; Department of Electrical and Computer Engineering, Florida International University, Miami, FL 33174, USA.
| | - P Cerrutti
- Grupo de Biotecnología y Materiales Biobasados, Instituto de Tecnología en Polímeros y Nanotecnología (ITPN-UBA-CONICET), Facultad de Ingeniería, Universidad de Buenos Aires, Las Heras 2214 (CP 1127AAR), Buenos Aires, Argentina; Departamento de Ingeniería Química, Facultad de Ingeniería, Universidad de Buenos Aires, Argentina (UBA), Av. Intendente Güiraldes 2620 (CP 1428BGA), Pabellón de Industrias, Ciudad Universitaria, Buenos Aires, Argentina
| | - M L Foresti
- Grupo de Biotecnología y Materiales Biobasados, Instituto de Tecnología en Polímeros y Nanotecnología (ITPN-UBA-CONICET), Facultad de Ingeniería, Universidad de Buenos Aires, Las Heras 2214 (CP 1127AAR), Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina.
| |
Collapse
|
8
|
Zhang A, Zhang Z, Zhang K, Liu X, Lin X, Zhang Z, Bao T, Feng Z. Nutrient consumption patterns of Lactobacillus plantarum and their application in suancai. Int J Food Microbiol 2021; 354:109317. [PMID: 34225032 DOI: 10.1016/j.ijfoodmicro.2021.109317] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2021] [Revised: 05/31/2021] [Accepted: 06/20/2021] [Indexed: 11/25/2022]
Abstract
The purpose of the present study was to control the fermentation time and nitrite content of suancai prepared with Lactobacillus plantarum. According to analyses of the consumption amount and rate of nutrients, growth-stimulating nutrients, essential nutrients and nutrients accelerating the fermentation process of suancai, Asp, Thr, Glu, Cys, Tyr, Mg2+, Mn2+ and inosine were selected as additions to suancai prepared with L. plantarum. The fermentation time and nitrite content of suancai supplemented with nutrients and prepared with L. plantarum were shortened by 2 days and 5 days and reduced by approximately 0.1-fold and 0.7-fold, respectively, compared with unsupplemented suancai prepared with L. plantarum at 25 °C and 10 °C. The fermentation time and nitrite content of suancai supplemented with nutrients and prepared with L. plantarum were shortened by 6 days and 15 days and reduced by approximately 0.17-fold and 0.8-fold, respectively, compared with suancai undergoing spontaneous fermentation at 25 °C and 10 °C. Furthermore, no significant differences were observed in sensory properties in suancai. The results of this study indicated that certain nutrients accelerated the growth of L. plantarum and reduced the fermentation time and nitrite content of suancai prepared with L. plantarum. These findings help to establish a foundation for the practical use of nutrients to control the fermentation of suancai.
Collapse
Affiliation(s)
- Ao Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, Heilongjiang, China
| | - Zongcai Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, Heilongjiang, China
| | - Kenan Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, Heilongjiang, China
| | - Xin Liu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, Heilongjiang, China
| | - Xue Lin
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, Heilongjiang, China
| | - Zhen Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, Heilongjiang, China
| | - Tianyu Bao
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, Heilongjiang, China
| | - Zhen Feng
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, Heilongjiang, China.
| |
Collapse
|
9
|
Faithong N, Benjakul S. Changes in antioxidant activities and physicochemical properties of Kapi, a fermented shrimp paste, during fermentation. J Food Sci Technol 2014; 51:2463-71. [PMID: 25328185 PMCID: PMC4190242 DOI: 10.1007/s13197-012-0762-4] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/02/2012] [Accepted: 06/11/2012] [Indexed: 10/28/2022]
Abstract
Changes in chemical composition, physical properties and antioxidant activities of Kapi were monitored during fermentation for 12 months. DPPH (2, 2-diphenyl-1-picryl hydrazyl), ABTS (2, 2 - azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) radical scavenging activity as well as ferric reducing antioxidant power (FRAP) gradually increased as the fermentation time increased, particularly during the first 8 months (P < 0.05). Thereafter, the decreases in DPPH and ABTS radical scavenging activities were observed (P < 0.05), whereas FRAP remained constant (P > 0.05). The continuous increases in ammonia nitrogen, formaldehyde nitrogen and amino nitrogen contents were noticeable within the first 8 months (P < 0.05), indicating the formation of peptides and free amino acids via the hydrolysis of protein by both microbial and indigenous proteases. Browning intensity most likely caused by the formation of Maillard reaction products (MRPs) were concomitantly observed throughout fermentation, as evidenced by the decreases in lightness (L*-value), but the increases in redness (a*-value) and yellowness (b*-value). Low level of thiobarbituric acid reactive substances in Kapi was found during 12 months. Antioxidant activities of Kapi were more likely governed by the low molecular weight peptides, amino acids as well as Maillard reaction products generated during fermentation.
Collapse
Affiliation(s)
- Nandhsha Faithong
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112 Thailand
| | - Soottawat Benjakul
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112 Thailand
| |
Collapse
|