Article
Food Science & Technology
Mengqi Pei, Zifu Zhao, Song Chen, E. I. Reshetnik, S. L. Gribanova, Chun Li, Guofang Zhang, Libo Liu, Lin Zhao
Summary: This study investigated the effects of Lactobacillus rhamnosus L08 fermentation on the physicochemical characteristics, amino acid composition, and volatile flavor compounds of pea flour. The results showed that L. rhamnosus L08 fermentation increased the content of most amino acids, reduced the unpleasant flavor compounds, and improved the emulsifying and foam stability of pea flour. These findings suggest that lactic acid bacteria fermentation is a promising approach to eliminate undesirable aroma of pea flour and promote its use as a high-quality protein source.
Article
Food Science & Technology
Omer F. Celik, Ahmet H. Con, Hayrettin Saygin, Nevzat Sahin, Hasan Temiz
Summary: Twenty potential lactobacilli isolates were selected from traditional yogurt samples based on their antimicrobial activity against common pathogens. Ten isolates were identified as potential yogurt starter cultures, with different characteristics in terms of antimicrobial activity, acidity values, proteolytic activity, and flavor profiles.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Food Science & Technology
Jasmine Hadj Saadoun, Gaia Bertani, Alessia Levante, Fabio Vezzosi, Annalisa Ricci, Valentina Bernini, Camilla Lazzi
Summary: Food waste and byproducts generated in the food processing and storage chain present economic and environmental issues. New strategies are needed to reduce waste production and enhance its conversion for application in different industrial fields. This review provides an overview of biological approaches, such as solid-state fermentation, for exploiting agri-food wastes and byproducts, with a focus on the production of value-added products using lactic acid bacteria.
Article
Food Science & Technology
Na Liu, Likang Qin, Xiafen Lu, Yuxuan Zhao, Song Miao
Summary: This study aimed to improve the acid and aroma production of rice-acid by using simultaneous fermentation of Lactobacillus paracasei and Kluyveromyces marxianus. The quality of rice-acid was significantly improved with the highest lactic acid content and antioxidant capacity in the group with mixed inoculation. Different experimental groups showed significant differences in color and odor activity value, with potential flavor compounds contributing to flavor formation.
Article
Food Science & Technology
Jiayan Jiang, Ke Li, Yuanliang Wang, Zhongqin Wu, Huiqin Ma, Shilin Zheng, Zongjun Li
Summary: This study isolated and identified 104 strains of LAB from traditionally fermented vegetables, fresh milk, healthy infant feces, and other environments. The strains were evaluated for their antibacterial properties, acid and bile salts resistance, digestive enzymes resistance, and adhesion ability. Three LAB strains with good comprehensive performance were obtained, which exhibited broad-spectrum antibacterial properties, good acid resistance, and adhesion ability. These strains met the required characteristics and safety evaluation criteria for potential probiotics.
Article
Food Science & Technology
Lili Fu, Adriana Nowak, Hongfei Zhao, Bolin Zhang
Summary: The objective of this study was to investigate the relationship between the microbial communities of sourdoughs from Xinjiang and Gansu regions in China and the quality of steamed bread. The study found that sourdough-based steamed bread was superior to yeast-based steamed bread in terms of its hardness, adhesiveness, flexibility, and chewiness. Significant differences in volatile flavor substances were observed between the two sourdoughs. The microbial communities and dominant strains in the sourdoughs varied between the Gansu and Xinjiang regions, leading to differences in the quality of the sourdoughs.
Article
Food Science & Technology
Wenshan Luo, Wanlin Wu, Xiaoyi Du, Yuanshan Yu, Jijun Wu, Yujuan Xu, Lu Li
Summary: Nitrite and biogenic amines in Cantonese pickles were analyzed, and some samples exceeded the limit standard. Three LAB strains with higher abilities to degrade nitrite and BAs were selected, and their application potential in controlling nitrite and BAs in Cantonese pickles was evaluated. These LAB strains could effectively control nitrite and BAs and enrich the concentration and type of organic acids and volatile substances in Cantonese pickles.
Article
Food Science & Technology
Zhishu He, Hao Zhang, Tao Wang, Ren Wang, Xiaohu Luo
Summary: In this study, the growth capacities of five lactic acid bacteria (LAB) in oat matrix and the effects of fermentation on the contents of bioactive components were compared. The results show that S. thermophilus retained the highest beta-glucan content, while L. casei increased the total polyphenol and total flavonoid contents. The composition of volatile components varied with different strains.
Article
Food Science & Technology
Daqun Liu, Chengcheng Zhang, Jianming Zhang, Xiaoting Xin, Xiaojun Liao
Summary: This study revealed that halophilic bacteria and lactic acid bacteria became highly abundant during the spontaneous fermentation of potherb mustard, and they exhibited significant, positive correlations with important flavor metabolites. These microbial populations were actively engaged in key metabolic pathways, leading to changes in acidity and the production of volatile flavor compounds in the fermented vegetable.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Shiyao Zhang, Zhixun Shang, Zhijia Liu, Xiaosong Hu, Junjie Yi
Summary: Genomics and metabolomics were used to investigate the bio-synthetic pathways of flavor compounds in pickled chayote through LAB fermentation. L. plantarum had the highest number of metabolism annotated genes, while L. brevis had the fewest. Different LAB strains produced unique odor-active and taste-active compounds. Phenylalanine metabolic pathway, amino acid metabolic decomposition pathway, and fatty acid biosynthesis pathway were involved in flavor formation during LAB fermentation.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Chao Zhang, Xiaoai Chen, Xiaoxue Guo, Ruijia Guo, Lin Zhu, Xinrong Qiu, Xiaohan Yu, Jun Chai, Chunhe Gu, Zhen Feng
Summary: This study investigated the effects of eight lactic acid bacteria (LAB) on the antioxidant, phenolic, iridoid, and flavor properties of Noni fruit juice (NFJ). The results showed that LAB fermentation improved the antioxidant activity of NFJ, with L. rhamnosus having the highest free radical scavenging activity. LAB fermentation also increased the total phenolic and total flavonoid content of NFJ, with the highest levels observed in L. brevis-fermented NFJ. Furthermore, LAB fermentation reduced the unpleasant butanoic acid content in NFJ, with the lowest levels found in L. fermentum-fermented NFJ.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Biotechnology & Applied Microbiology
Dries Bongaerts, Jonas De Roos, Luc De Vuyst
Summary: Lambic beers are produced through spontaneous fermentation and maturation in wooden barrels, with unique microbiology and flavor formation due to the spontaneous inoculation of microorganisms from the environment. Various factors such as manual acidification of wort, microbial traits, environmental temperature, and barrel quality influence the quality and flavor of Lambic beers. Blending practices and additional bottle refermentations can further alter the taste and aroma profiles, resulting in a wide range of Lambic-derived beer products with complex characteristics that distinguish them from other commercial beers.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2021)
Article
Agriculture, Multidisciplinary
Yijin Yang, Shen Li, Yongjun Xia, Guangqiang Wang, Li Ni, Hui Zhang, Lianzhong Ai
Summary: This study investigated the effects of different lactic acid bacteria (LAB) as co-fermenters on the flavor characteristics of Chinese rice wine (CRW). The co-fermentation of LAB increased the utilization rate of reducing sugar, concentration of lactic acid, amino acid nitrogen, and total acidity, as well as the content of volatile flavor compounds. The species of LAB greatly affected the flavor characteristics of CRW.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Lingyan Xia, Min Qian, Feng Cheng, Yi Wang, Jun Han, Ye Xu, Kaiping Zhang, Jianjun Tian, Ye Jin
Summary: This article reviews the process of lipid degradation and oxidation during the production of fermented sausages, as well as the influence of lactic acid bacteria on lipid metabolism and flavor. These findings provide some reference for further understanding the characteristics and quality of fermented sausages.
Article
Food Science & Technology
Yueqi Zhou, Shumeng Wu, Yulu Peng, Yamei Jin, Dan Xu, Xueming Xu
Summary: The study assessed the influence of lactic acid bacteria on the physicochemical characteristics of low-salt fermented mackerel seasonings, with a focus on key volatile compounds and their formation pathways. The flavor of LAB-fermented mackerel seasonings was found to be superior to traditional fish sauce, with specific strains of LAB impacting the formation of flavor substances. Analysis of key odor-active compounds and their correlations with sensory characteristics revealed compounds like (E)-2-nonenal and (E,E)-2,4-decadienal playing a role in overall odor profile.
