Correlation between microbial communities and volatile flavor compounds in the fermentation of Semen Sojae Praeparatum

LWT, Journal Year: 2024, Volume and Issue: 198, P. 116009 - 116009

Published: March 30, 2024

SSP (Sojae Semen Praeparatum, SSP), a traditional medicinal and edible product, undergoes natural fermentation resulting in unique flavor. However, the complexity of system results inconsistent quality. This study utilized E-nose, headspace solid-phase microextraction combined with full two-dimensional gas chromatography-mass spectrometry, high-throughput sequencing techniques to reveal correlation between key volatile flavor compounds dominant microbial communities during fermentation. The showed that total organic acids increased from 50.61 mg/g 72.29 fermentation, levels umami sweet amino significantly increased. Alcohols, esters, were main 52 being identified as compounds. In community, bacterial dominated by Proteobacteria, Cyanobacteria, Firmicutes exhibited dynamic solid changes, while fungal Ascomycota, Basidiomycota, unclassified_Fungi, Mortierellomycota relatively stable abundance. Spearman analysis 9 genera correlated 27 compounds, among which Cladosporium, Leuconostoc, Weissella, Lactiplantibacillus may be core functional community for characteristic flavors. provided theoretical references targeted control quality screening starter cultures.

Language: Английский

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From flavor to function: A review of fermented fruit drinks, their microbial profiles and health benefits

Food Research International, Journal Year: 2024, Volume and Issue: 196, P. 115095 - 115095

Published: Sept. 17, 2024

Language: Английский

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A Systematic Comparative Study on the Physicochemical Properties, Volatile Compounds, and Biological Activity of Typical Fermented Soy Foods

Foods, Journal Year: 2024, Volume and Issue: 13(3), P. 415 - 415

Published: Jan. 27, 2024

Fermented soy foods can effectively improve the unpleasant odor of soybean and reduce its anti-nutritional factors while forming aromatic bioactive compounds. However, a differential analysis characteristic flavor function among different fermented has yet to be conducted. In this study, systematic comparison was performed using E-nose, HS-SMPE-GC×GC-MS, bioactivity validation, correlation analysis. The results showed that sauce natto profiles significantly differed from other products. Esters alcohols were main volatile substances in furu, broad bean paste, douchi, doujiang, sauce, pyrazine mainly present natto. Phenylacetaldehyde contributed sweet aroma 1-octene-3-ol played crucial role formation paste. 2,3-Butanediol ethyl phenylacetate fruity honey-like aromas respectively, benzaldehyde vital synthesis douchi. All six demonstrated favorable antioxidative antibacterial activities, although their efficacy varied significantly. This study lays foundation for elucidating mechanisms functionality foods, which will help targeted development optimization these

Language: Английский

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Glycaemic Index of Bakery Products and Possibilities of Its Optimization

Applied Sciences, Journal Year: 2024, Volume and Issue: 14(14), P. 6070 - 6070

Published: July 11, 2024

Common bakery and many other cereal products are characterised by high glycaemic index values. Given the increasing number of people suffering from type 2 diabetes at a very young age, technological approaches to reduce extremely important. In addition dietary fibre content, either using wholemeal flours or with added sources, practices leading an increase in resistant starch content also great interest. This review summarises most important processes used bread products. The summarization shows that potential various their physical physicochemical modifications common exists. At same time, however, it has been shown these have not sufficiently explored, let alone applied production practice.

Language: Английский

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Fermented Quinoa and Canihua in Plant‐Based Diets Increase Iron and Zinc Bioavailability in Growing Rats

Food Science & Nutrition, Journal Year: 2024, Volume and Issue: 12(11), P. 9555 - 9565

Published: Oct. 18, 2024

ABSTRACT This study aimed at evaluating the effects of non‐fermented and fermented pseudocereal flours, quinoa canihua, on iron zinc bioavailability in Wistar rats. Two diets prepared with 92% or 79.5% canihua were compared same amount pseudocereals. Other two 60% a refence diet which was free phytates. Body weight, feed efficiency ratio, absorption, retention evaluated. While body weight ratio higher ( p < 0.05) animals after diets, results mineral absorption consistently containing Iron concentration livers (92%) (79.5%), 34% 30% than Zinc bioavailability, indicated by femur fed 53.2 μg g −1 Zn Int BW, comparable to that reference no phytates (58.2 BW), significantly (34.5 BW). mainly influenced phytate content R 2 = 0.665 0.000). The liver (2220 Fe BW) (1429 Differences impacted 0.828 In conclusion, addition pseudocereals increased These findings will encourage further research into their potential health effects.

Language: Английский

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Effect of lactic acid-rich sourdough bread on appetite regulation: A randomized, double-blind controlled trial

Current Research in Food Science, Journal Year: 2024, Volume and Issue: 10, P. 100956 - 100956

Published: Dec. 16, 2024

Language: Английский

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