Ecological succession and functional characteristics of lactic acid bacteria in traditional fermented foods

Critical Reviews in Food Science and Nutrition, Год журнала: 2022, Номер 63(22), С. 5841 - 5855

Опубликована: Янв. 11, 2022

Fermented foods are important parts of traditional food culture with a long history worldwide. Abundant nutritional materials and open fermentation contribute to the diversity microorganisms, resulting in unique product quality flavor. Lactic acid bacteria (LAB), as part fermented foods, play decisive role safety foods. Reproduction metabolic microorganisms drive fermentation, microbial interaction plays major process. Nowadays, LAB have attracted considerable interest due their potentialities add functional properties certain or supplements along research gut microbiome. This review focuses on characteristics variability describes principal mechanisms involved flavor formation dominated by LAB. Moreover, interactions presented. They provide theoretical basis for exploiting improving The industry should face challenge equipment automation, green manufacturing, control production.

Язык: Английский

---

Effects of environmental factors on the microbial community changes during medium-high temperature Daqu manufacturing

Food Research International, Год журнала: 2022, Номер 153, С. 110955 - 110955

Опубликована: Янв. 24, 2022

Язык: Английский

---

Simulated Fermentation of Strong-Flavor Baijiu through Functional Microbial Combination to Realize the Stable Synthesis of Important Flavor Chemicals

Foods, Год журнала: 2023, Номер 12(3), С. 644 - 644

Опубликована: Фев. 2, 2023

The solid-state fermentation of Baijiu is complicated by the co-fermentation many microorganisms. instability composition and abundance microorganisms in process leads to fluctuations product quality, which one bottleneck problems faced Strong-flavor industry. In this study, we established a combination functional for stable main flavor compounds Baijiu, including medium long-chain fatty acid ethyl esters such as hexanoic acid, ester; butanoic octanoic acetic 9,12-octadecadienoic decanoic ester fermented grains. Our study investigated effects microbial combinations on from three aspects: composition, interactions, association with compounds. results showed that added (Lactobacillus, Clostridium, Caproiciproducens, Saccharomyces, Aspergillus) became dominant species system formed positive interactions other microorganisms, while negative between were significantly reduced systems contained both Daqu redundancy analysis Cloacibacterium, Chaenothecopsis, Anaerosporobacter, Sporolactobacillus) strong correlations (hexanoic lactic ester). These indicated it was feasible produce combination, could promote production.

Язык: Английский

---

Nondestructive visualization and quantification of total acid and reducing sugar contents in fermented grains by combining spectral and color data through hyperspectral imaging

Food Chemistry, Год журнала: 2022, Номер 386, С. 132779 - 132779

Опубликована: Март 23, 2022

Язык: Английский

---

Bioaugmented Daqu-induced variation in community succession rate strengthens the interaction and metabolic function of microbiota during strong-flavor Baijiu fermentation

LWT, Год журнала: 2023, Номер 182, С. 114806 - 114806

Опубликована: Апрель 27, 2023

Bioaugmented Daqu based on functional strains/microbiota inoculating improved the quality and yield of Baijiu, but underlying mechanism remains unclear due to lack ecological insights into complex dynamic process. Hence, three kinds were compared for fermentation, physicochemical parameters, community succession flavor profile in fermented grains (Zaopei). Compared with traditional Daqu, both two bioaugmented namely space fortified sustained higher biodiversity by delaying bacterial accelerating that fungal one, Lactobacillus Pichia biomarkers rate. Ecological analysis indicated communities was more sensitive environmental which lactic acid closely related its assembly pattern niche breadth. In addition, contributed achieving “ethyl hexanoate-increasing” lactate-decreasing”, could be attributed enhanced interspecies interactions relieving survival pressure producers, such as Kroppenstedtia, Saccharopolyspora, Kazachstania. These results elucidate regulating metabolism highlight vital role rate, will guide directional regulation Baijiu fermentation future.

Язык: Английский

---

Effects of fermentation on flavor and antioxidant activity in ginkgo rice wine

Food Bioscience, Год журнала: 2023, Номер 53, С. 102652 - 102652

Опубликована: Апрель 15, 2023

Язык: Английский

---

Rapid nondestructive detecting of wheat varieties and mixing ratio by combining hyperspectral imaging and ensemble learning

Food Control, Год журнала: 2023, Номер 150, С. 109740 - 109740

Опубликована: Март 13, 2023

Язык: Английский

---

Dynamic analysis of volatile metabolites and microbial community and their correlations during the fermentation process of traditional Huangjiu (Chinese rice wine) produced around Winter Solstice

Food Chemistry X, Год журнала: 2023, Номер 18, С. 100620 - 100620

Опубликована: Март 4, 2023

Traditional Huangjiu produced around Winter Solstice has higher quality and a more harmonious aroma. To investigate the variations of volatile metabolites microbial communities during fermentation, gas chromatography-ion migration chromatography (GC-IMS), chromatography-mass spectroscopy (GC-MS) high-throughput sequencing were employed. Aroma compounds results showed that alcohols phenols increased before 45 days fermentation then decreased after days, while esters gradually increased. Fungal genera Saccharomyces, Aspergillu, Rhizomucor dominant, whereas Staphylococcus, Pediococcus Weissella dominant bacterial in late stage. In addition, 11 such as Lactobacillus, Saccharopolyspora Aspergillus (|r| > 0.6, p < 0.05) may contributed to traditional ecosystem stability. Moreover, correlation analysis indicated microorganisms (Saccharopolyspora, Saccharomyces Aspergillus) positively correlated with key compounds. These provided theoretical guidance for further study on flavor regulation via community level augmentation.

Язык: Английский

---

Effects of Saccharomyces cerevisiae on microbial community and flavor metabolites in solid-state fermentation of strong-flavor Baijiu

Food Bioscience, Год журнала: 2024, Номер 59, С. 103925 - 103925

Опубликована: Март 19, 2024

Язык: Английский

---

Comparison of the Correlations of Microbial Community and Volatile Compounds between Pit-Mud and Fermented Grains of Compound-Flavor Baijiu

Foods, Год журнала: 2024, Номер 13(2), С. 203 - 203

Опубликована: Янв. 8, 2024

The microbial composition and volatile components of fermented grains (FG) pit mud (PM) are crucial for the quality flavor compound-flavor baijiu (CFB). physicochemical indices, culturable microorganisms, communities, FG PM were analyzed correlated in our research. Considering PM, amplicon sequencing was used to analyze community detected by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME). For FG, redundancy analysis correlation perfume Circos clarify correlations between dominant components. results showed that

Язык: Английский

---