Physicochemical Properties, Antioxidant Activities, and Aromatic Profile of Yogurt Co-Fermented by Weissella cibaria G232 with Traditional Starters
Foods,
Год журнала:
2025,
Номер
14(9), С. 1607 - 1607
Опубликована: Май 1, 2025
To
improve
the
quality
and
functional
properties
of
yogurts,
a
multi-starters
co-fermentation
system
was
used
during
yogurt
preparation.
In
this
work,
Weissella
cibaria
G232
(added
at
0%,
3%,
5%,
7%)
involved
as
co-fermenter
with
traditional
starter
(Lactobacillus
delbrueckii
subsp.
bulgaricus
G119
Streptococcus
thermophilus
Q019).
The
results
showed
that
W.
could
shorten
fermentation
time
significantly
enhance
viable
counts
(p
<
0.05).
Moreover,
incorporation
improved
water
holding
ability,
viscosity,
texture
yogurt.
Notably,
highest
levels
firmness,
consistency,
cohesiveness
were
observed
5%
addition
level
G232.
Furthermore,
enhanced
antioxidant
activity
yogurt,
evidenced
by
increased
free
radical
scavenging
capacity
ferric
ion
reducing
power
(FRAP)
value.
intelligent
sensory
technology
Gas
Chromatography-Ion
Mobility
Spectrometry
(GC-IMS)
indicated
notably
altered
accumulation
aldehydes,
ketones,
alcohols
in
These
findings
suggest
present
potential
for
functionality
improvement
also
lay
foundation
application
Язык: Английский
Metagenomic insights into the microorganisms responsible for producing amino acid nitrogen during sufu fermentation
Food Chemistry,
Год журнала:
2025,
Номер
487, С. 144763 - 144763
Опубликована: Май 18, 2025
Язык: Английский
Integrated metagenomics and metatranscriptomics analyses reveal the impacts of different Lactiplantibacillus plantarum strains on microbial communities and metabolic profiles in pickled bamboo shoots
Food Chemistry,
Год журнала:
2024,
Номер
464, С. 141772 - 141772
Опубликована: Окт. 30, 2024
Язык: Английский
Comparative Study on Selenium and Volatile Compounds in Selenium-Enriched Cardamine violifolia Pickles Fermented by Three Distinct Methods
Fermentation,
Год журнала:
2024,
Номер
10(12), С. 632 - 632
Опубликована: Дек. 11, 2024
Cardamine
violifolia
is
a
selenium
(Se)-rich
vegetable
crop
belonging
to
the
Brassicaceae
family.
This
study
investigated
Se
concentration
and
volatiles
in
fresh
(CK)
C.
violifolia,
natural
fermented
(NF),
Lactiplantibacillus
plantarum
(LP),
Leuconostoc
mesenteroides
(LM)
pickles.
Results
showed
that
fermentation
promoted
levels
of
selenocysteine,
methyl
selenate.
A
total
648
volatile
compounds
were
found,
including
119
terpenoids,
105
heterocyclic
compounds,
103
esters,
65
hydrocarbons.
Differential
analysis
indicated
induced
release
when
compared
CK,
whereas
profiles
LM
NF
pickles
notable
differences
from
LP
SeCys2,
MeSeCys,
selenate
significantly
correlated
several
implying
metabolism
may
affect
formation
volatiles.
Conclusively,
aroma
bioactive
degradation
unpleasant
harmful
substances
Язык: Английский