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2. Screening and Enzymatic Properties of Lipase-producing Strains and Effects of Their Inoculation on Flavor Compounds of Fermented Sour Meat

Author

JIANG Cuicui, SHANG Hao, ZHANG Sufang, LIANG Huipeng, JI Chaofan, CHEN Yingxi, LIN Xinping

Subjects
lipase, staphylococcus epidermidis, yarrowia lipolytica, enzymatic properties, sour meat, flavor, Food processing and manufacture, TP368-456
Abstract

In this study, six lipase-producing strains from food sources were screened for their ability to produce lipase. Among them, Staphylococcus epidermidis N30 and Yarrowia lipolytica C11 demonstrated high enzyme activities of 1.07 and 0.84 U/mL, respectively. They had the following enzymatic properties: optimum reaction temperature of 50 ℃ and pH of 8.0. The optimum substrate for S. epidermidis N30 was C4 ester, while that for Y. lipolytica C11 was C8 ester. The inoculation of sour meat with S. epidermidis N30 or Y. lipolytica C11 effectively enhanced the production of flavor substances, especially ethyl butyrate, ethyl caproate, ethyl caprylate, ethyl caprate, nonanal and 1-octen-3-ol, thus promoting the production of fruity, floral, wine-like, mushroom-like and fatty aromas in sour meat.

Published
2023
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6. Analysis of Fungal Diversity, Physicochemical Properties and Volatile Organic Compounds of Strong-Flavor Daqu from Seven Different Areas.

Author

Li, Zhigao, Yan, Xu, Zou, Sibo, Ji, Chaofan, Dong, Liang, Zhang, Sufang, Liang, Huipeng, and Lin, Xinping

Subjects
VOLATILE organic compounds, ETHYL esters, FLAVOR, MICROBIAL communities, PICHIA
Abstract

Strong-flavor Daqu, as a fermentation agent, plays a significant role in shaping the quality of strong-flavor baijius, and fungal species in Daqu are important factors affecting the quality of Daqu. Therefore, we selected strong-flavor Daqu from seven different origins to study the fungal composition and the effects of the fungal composition on the physicochemical properties and volatile organic compounds (VOCs). It was found that the fungal composition influences the physicochemical properties of Daqu. Specifically, there was a positive link between Rhizomucor, Rhizopus, Thermomyces, and liquefying activity and a positive correlation between Aspergillus and fermenting activity. Furthermore, the relationships between esterifying activity and Thermomyces, Rhizomucor, Aspergillus, Pichia, and Saccharomycopsis were found to be positive. The VOCs in Daqu were affected by Aspergillus, Issatchenkia, Pichia, and Thermoascus. Issatchenkia was significantly positively correlated with benzeneethanol as well as Aspergillus and pentadecanoic acid ethyl ester, ethyl myristate. Pichia and Thermoascus were significantly negatively correlated with benzaldehyde and 2-furaldehyde. This study deepens our understanding of the relationship between VOCs, the physicochemical properties with microbial communities, and reference significance for the production of better-quality strong-flavor Daqu. [ABSTRACT FROM AUTHOR]

Published
2024
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7. Effects of prebiotics on the fermentation of traditional suancai of Northeast China

Author

Zhao, Mingwei, Cao, Xinying, Wu, Yuzheng, Zou, Sibo, Li, Zhigao, Lin, Xinping, Ji, Chaofan, Dong, Liang, Zhang, Sufang, Yu, Chenxu, and Liang, Huipeng

Abstract

Suancai is a traditional fermented vegetable widely consumed in Northeast China. In this study, different prebiotics were used to improve the quality of suancai. Four prebiotics (inulin (INU), xylooligosaccharide (XOS), galactooligosaccharide (GOS), and stachyose (STA)) were shown to reduce the pH value and increase the content of total titratable acidity (TTA) in suancai, while the contents of most organic acids were also increased. The addition of prebiotics had significant effects on the bacterial microbiota during the suancai fermentation process. All prebiotics were shown to contribute to the growth of Lactobacillus. The suancai sample with fructooligosaccharides (FOS) had the highest relative abundance of Lactobacillus. Besides, INU and XOS could increase the abundance of Weissella. To evaluate the quality of suancai fermented with prebiotics, profiles of volatile flavor compounds (VOCs) and free amino acids (FAA) were analyzed. The prebiotics affected the VOCs and FAA profiles via transforming the bacterial microbiota. In addition, the addition of prebiotics also changed the taste profiles of the suancai samples. This study is among the first attempts to reveal the effects of different prebiotics on suancai fermentation, and the findings provide a foundation to develop new ways for improving the quality of suancai.

Published
2024
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