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Fermentation improves flavors, bioactive substances, and antioxidant capacity of Bian-Que Triple-Bean Soup by lactic acid bacteria
The ancient traditional Chinese drink Bian-Que Triple-Bean Soup made by fermentation (FTBS) of Lactococcus lactis subsp. lactis YM313 and Lacticaseibacillus casei YQ336 is a potential functional drink. The effect of fermentation on the flavor and biological activity of FTBS was evaluated by analyzin...
Autores principales: | , , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10390724/ https://www.ncbi.nlm.nih.gov/pubmed/37533834 http://dx.doi.org/10.3389/fmicb.2023.1152654 |
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author | Li, Yiming Yang, Huixin Yu, Bin Wang, Jiayao Zhu, Manli Liu, Jiao Zheng, Zhenjie Qian, Zhenning Wei, Linya Lv, Huanyong Zhang, Lili Xu, Yunhe |
author_facet | Li, Yiming Yang, Huixin Yu, Bin Wang, Jiayao Zhu, Manli Liu, Jiao Zheng, Zhenjie Qian, Zhenning Wei, Linya Lv, Huanyong Zhang, Lili Xu, Yunhe |
author_sort | Li, Yiming |
collection | PubMed |
description | The ancient traditional Chinese drink Bian-Que Triple-Bean Soup made by fermentation (FTBS) of Lactococcus lactis subsp. lactis YM313 and Lacticaseibacillus casei YQ336 is a potential functional drink. The effect of fermentation on the flavor and biological activity of FTBS was evaluated by analyzing its chemical composition. Five volatile flavors were detected in modified FTBS. Fermentation decreased the proportion of nonanal (beany flavor substances) but significantly increased the total flavone contents, phenol contents and many bioactive small molecule substances in FTBS. The changes of these substances led to the significant improvement of FTBS sensory evaluation, antioxidant activity and prebiotic potential. This research provides a theoretical basis for the application of Lactic acid bacteria (LAB) in the fermentation of edible plant-based foods and transformation from traditional food to industrial production. |
format | Online Article Text |
id | pubmed-10390724 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-103907242023-08-02 Fermentation improves flavors, bioactive substances, and antioxidant capacity of Bian-Que Triple-Bean Soup by lactic acid bacteria Li, Yiming Yang, Huixin Yu, Bin Wang, Jiayao Zhu, Manli Liu, Jiao Zheng, Zhenjie Qian, Zhenning Wei, Linya Lv, Huanyong Zhang, Lili Xu, Yunhe Front Microbiol Microbiology The ancient traditional Chinese drink Bian-Que Triple-Bean Soup made by fermentation (FTBS) of Lactococcus lactis subsp. lactis YM313 and Lacticaseibacillus casei YQ336 is a potential functional drink. The effect of fermentation on the flavor and biological activity of FTBS was evaluated by analyzing its chemical composition. Five volatile flavors were detected in modified FTBS. Fermentation decreased the proportion of nonanal (beany flavor substances) but significantly increased the total flavone contents, phenol contents and many bioactive small molecule substances in FTBS. The changes of these substances led to the significant improvement of FTBS sensory evaluation, antioxidant activity and prebiotic potential. This research provides a theoretical basis for the application of Lactic acid bacteria (LAB) in the fermentation of edible plant-based foods and transformation from traditional food to industrial production. Frontiers Media S.A. 2023-07-18 /pmc/articles/PMC10390724/ /pubmed/37533834 http://dx.doi.org/10.3389/fmicb.2023.1152654 Text en Copyright © 2023 Li, Yang, Yu, Wang, Zhu, Liu, Zheng, Qian, Wei, Lv, Zhang and Xu. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Microbiology Li, Yiming Yang, Huixin Yu, Bin Wang, Jiayao Zhu, Manli Liu, Jiao Zheng, Zhenjie Qian, Zhenning Wei, Linya Lv, Huanyong Zhang, Lili Xu, Yunhe Fermentation improves flavors, bioactive substances, and antioxidant capacity of Bian-Que Triple-Bean Soup by lactic acid bacteria |
title | Fermentation improves flavors, bioactive substances, and antioxidant capacity of Bian-Que Triple-Bean Soup by lactic acid bacteria |
title_full | Fermentation improves flavors, bioactive substances, and antioxidant capacity of Bian-Que Triple-Bean Soup by lactic acid bacteria |
title_fullStr | Fermentation improves flavors, bioactive substances, and antioxidant capacity of Bian-Que Triple-Bean Soup by lactic acid bacteria |
title_full_unstemmed | Fermentation improves flavors, bioactive substances, and antioxidant capacity of Bian-Que Triple-Bean Soup by lactic acid bacteria |
title_short | Fermentation improves flavors, bioactive substances, and antioxidant capacity of Bian-Que Triple-Bean Soup by lactic acid bacteria |
title_sort | fermentation improves flavors, bioactive substances, and antioxidant capacity of bian-que triple-bean soup by lactic acid bacteria |
topic | Microbiology |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10390724/ https://www.ncbi.nlm.nih.gov/pubmed/37533834 http://dx.doi.org/10.3389/fmicb.2023.1152654 |
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