Comparative Study on Selenium and Volatile Compounds in Selenium-Enriched Cardamine violifolia Pickles Fermented by Three Distinct Methods DOI Creative Commons

Jue Gong,

Shen Rao, Xiaomeng Liu

и другие.

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

Physicochemical Properties, Antioxidant Activities, and Aromatic Profile of Yogurt Co-Fermented by Weissella cibaria G232 with Traditional Starters DOI Creative Commons
Qian Huang,

H Y Ye,

Yangyang Yang

и другие.

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

Процитировано

0

Metagenomic insights into the microorganisms responsible for producing amino acid nitrogen during sufu fermentation DOI
Yiwen Xie, Tao Wang, Chaofan Guo

и другие.

Food Chemistry, Год журнала: 2025, Номер 487, С. 144763 - 144763

Опубликована: Май 18, 2025

Язык: Английский

Процитировано

0

Integrated metagenomics and metatranscriptomics analyses reveal the impacts of different Lactiplantibacillus plantarum strains on microbial communities and metabolic profiles in pickled bamboo shoots DOI
Yuhui Wu,

Yuming You,

Liangru Wu

и другие.

Food Chemistry, Год журнала: 2024, Номер 464, С. 141772 - 141772

Опубликована: Окт. 30, 2024

Язык: Английский

Процитировано

1

Comparative Study on Selenium and Volatile Compounds in Selenium-Enriched Cardamine violifolia Pickles Fermented by Three Distinct Methods DOI Creative Commons

Jue Gong,

Shen Rao, Xiaomeng Liu

и другие.

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

Процитировано

0