Cargando…

Effects of different strains fermentation on nutritional functional components and flavor compounds of sweet potato slurry

In this paper, we study the effect of microbial fermentation on the nutrient composition and flavor of sweet potato slurry, different strains of Aspergillus niger, Saccharomyces cerevisiae, Lactobacillus plantarum, Bacillus coagulans, Bacillus subtilis, Lactobacillus acidophilus, and Bifidobacterium...

Descripción completa

Detalles Bibliográficos
Autores principales:	Pan, Long, Zhang, Cun-Jin, Bai, Zhe, Liu, Ying-Ying, Zhang, Yu, Tian, Wei-Zhi, Zhou, Yu, Zhou, Yuan-Yuan, Liao, Ai-Mei, Hou, Yin-Chen, Yu, Guang-Hai, Hui, Ming, Huang, Ji-Hong
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2023
Materias:	Nutrition
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10483827/ https://www.ncbi.nlm.nih.gov/pubmed/37693241 http://dx.doi.org/10.3389/fnut.2023.1241580

Ejemplares similares

Effects of post-fermentation on the flavor compounds formation in red sour soup
por: Zhou, Xiaojie, et al.
Publicado: (2022)

Physicochemical, Nutritional, and Antioxidant Properties in Seven Sweet Potato Flours
por: Zhang, Lin, et al.
Publicado: (2022)

Effect of different sweeteners on the quality, fatty acid and volatile flavor compounds of braised pork
por: He, Zhi-gui, et al.
Publicado: (2022)

Effects of Anaerobic Fermentation on Black Garlic Extract by Lactobacillus: Changes in Flavor and Functional Components
por: Ma, Li, et al.
Publicado: (2021)

Effect of microbial interaction on flavor quality in Chinese baijiu fermentation
por: Gao, Lei, et al.
Publicado: (2022)

Corrigendum: Effects of Anaerobic Fermentation on Black Garlic Extract by Lactobacillus: Changes in Flavor and Functional Components
por: Ma, Li, et al.
Publicado: (2021)

Fermentation of ginkgo biloba kernel juice using Lactobacillus plantarum Y2 from the ginkgo peel: Fermentation characteristics and evolution of phenolic profiles, antioxidant activities in vitro, and volatile flavor compounds
por: Yang, Jie, et al.
Publicado: (2022)

SPME-GC–MS combined with chemometrics to assess the impact of fermentation time on the components, flavor, and function of Laoxianghuang
por: Yaqun, Liu, et al.
Publicado: (2022)

Positive effects of dietary fiber from sweet potato [Ipomoea batatas (L.) Lam.] peels by different extraction methods on human fecal microbiota in vitro fermentation
por: Cao, Yan, et al.
Publicado: (2022)

Establishment of a quality evaluation system of sweet potato starch using multivariate statistics
por: Ma, Chen, et al.
Publicado: (2022)

Bioaccessibility of Biofortified Sweet Potato Carotenoids in Baby Food: Impact of Manufacturing Process
por: Dhuique-Mayer, Claudie, et al.
Publicado: (2018)

Effects of different cooking methods on volatile flavor compounds, nutritional constituents, and antioxidant activities of Clitocybe squamulosa
por: Yuan, Hui, et al.
Publicado: (2022)

Effect of three natural antioxidants on the structure and physicochemical properties of sweet potato starch noodles
por: Guo, Weiyun, et al.
Publicado: (2022)

Bioactive Compounds, Antioxidants, and Health Benefits of Sweet Potato Leaves
por: Nguyen, Hoang Chinh, et al.
Publicado: (2021)

Unraveling the difference in flavor characteristics of Huangjiu fermented with different rice varieties using dynamic sensory evaluation and comprehensive two-dimensional gas chromatography–quadrupole mass spectrometry
por: Yu, Haiyan, et al.
Publicado: (2023)

Energy efficient drying technologies for sweet potatoes: Operating and drying mechanism, quality-related attributes
por: Rashid, Muhammad Tayyab, et al.
Publicado: (2022)

Porphyra yezoensis Sauces Fermented With Lactic Acid Bacteria: Fermentation Properties, Flavor Profile, and Evaluation of Antioxidant Capacity in vitro
por: Yang, Jie, et al.
Publicado: (2022)

Identification and analysis of major flavor compounds in radish taproots by widely targeted metabolomics
por: Mei, Shiyong, et al.
Publicado: (2022)

Effect of fermentation on structural properties and antioxidant activity of wheat gluten by Bacillus subtilis
por: Zhao, Peng-hui, et al.
Publicado: (2023)

Effect of cooking modes on quality and flavor characteristic in Clitocybe squamulose chicken soup
por: Lai, Jing, et al.
Publicado: (2022)

Influence of Lactobacillus helveticus ZF22 and TR1-1-3 strains on the aromatic flavor of fermented sausages
por: Tian, Jianjun, et al.
Publicado: (2023)

Characteristic flavor metabolic network of fish sauce microbiota with different fermentation processes based on metagenomics
por: Han, Jiarun, et al.
Publicado: (2023)

Roles of sulfur-containing compounds in fermented beverages with 2-furfurylthiol as a case example
por: Zhang, Guihu, et al.
Publicado: (2023)

Comprehensive Risk Assessment of Applying Biogas Slurry in Peanut Cultivation
por: Liu, Qingyu, et al.
Publicado: (2021)

Structural, Physicochemical, and Functional Properties of Wheat Bran Insoluble Dietary Fiber Modified With Probiotic Fermentation
por: Liao, Ai-Mei, et al.
Publicado: (2022)

Study on the physicochemical indexes, nutritional quality, and flavor compounds of Trichiurus lepturus from three representative origins for geographical traceability
por: Wang, Shitong, et al.
Publicado: (2022)

Evaluation of sweet potato for fuel bioethanol production: hydrolysis and fermentation
por: Lareo, Claudia, et al.
Publicado: (2013)

Effects of beer, wine, and baijiu consumption on non-alcoholic fatty liver disease: Potential implications of the flavor compounds in the alcoholic beverages
por: Zhou, Yabin, et al.
Publicado: (2023)

Characteristics and potential biomarkers of flavor compounds in four Chinese indigenous chicken breeds
por: Xiong, Xinwei, et al.
Publicado: (2023)

Microbial Community Affects Daqu Quality and the Production of Ethanol and Flavor Compounds in Baijiu Fermentation
por: Han, Pei-Jie, et al.
Publicado: (2023)

Effect of purple sweet potato-derived anthocyanins on heat stress response in Wenchang chickens and preliminary mechanism study
por: Fang, Xin, et al.
Publicado: (2023)

Antifatigue Effect of Panax Notoginseng Leaves Fermented With Microorganisms: In-vitro and In-vivo Evaluation
por: Yang, Min, et al.
Publicado: (2022)

Silage Fermentation on Sweet Sorghum Whole Plant for Fen-Flavor Baijiu
por: Li, Hongshen, et al.
Publicado: (2021)

Sweet potato extract alleviates high-fat-diet-induced obesity in C57BL/6J mice, but not by inhibiting pancreatic lipases
por: Liu, Tiange, et al.
Publicado: (2022)

Physiological and transcriptomic analyses revealed the change of main flavor substance of Zygosaccharomyces rouxii under salt treatment
por: Pei, Rongqiang, et al.
Publicado: (2022)

Microbial succession and its correlation with the dynamics of volatile compounds involved in fermented minced peppers
por: Ma, Ding, et al.
Publicado: (2022)

Carrot-based fermentation juice rich in sleep-promoting components improved sleep in mice
por: Liu, Daiyao, et al.
Publicado: (2022)

Volatile Flavor Compounds of Pugionium cornutum (L.) Gaertn. Before and After Different Dehydration Treatments
por: Li, Haoyu, et al.
Publicado: (2022)

Flavor properties of Chinese noodles processed by dielectric drying
por: Lin, Qian, et al.
Publicado: (2022)

Study on the physicochemical and flavor characteristics of air frying and deep frying shrimp (crayfish) meat
por: Zhou, Mingzhu, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_ljdlf4vjc7em7ogoa254eogtjk