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Effect of different Lactobacillus species on volatile and nonvolatile flavor compounds in juices fermentation
Lactobacillus is the dominant genus during fruit and vegetable juices (FVFs) fermentation, which are the key factors for taste and flavor. This study was performed to investigate the effects of different Lactobacillus spp. on profile of volatile flavor compounds and nonvolatile taste compounds in FV...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6657747/ https://www.ncbi.nlm.nih.gov/pubmed/31367350 http://dx.doi.org/10.1002/fsn3.1010 |
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author | Cui, Shumao Zhao, Nan Lu, Wenwei Zhao, Fang Zheng, Songyou Wang, Weijun Chen, Wei |
author_facet | Cui, Shumao Zhao, Nan Lu, Wenwei Zhao, Fang Zheng, Songyou Wang, Weijun Chen, Wei |
author_sort | Cui, Shumao |
collection | PubMed |
description | Lactobacillus is the dominant genus during fruit and vegetable juices (FVFs) fermentation, which are the key factors for taste and flavor. This study was performed to investigate the effects of different Lactobacillus spp. on profile of volatile flavor compounds and nonvolatile taste compounds in FVFs fermentation. A total of 14 compounds were identified as discriminant flavor and taste markers for fermented FVFs via gas chromatography–mass spectrometry (GC‐MS)‐based multimarker profiling. The PCA score plot and PLS‐DA showed that different FVFs were divided into three distinct types, suggesting that the different species significantly affect the volatile and nonvolatile compounds profiles of FVFs. Lactobacillus casei and Lactobacillus rhamnosus (Type A FVFs) might make a greater contribution to the umami taste. Lactobacillus plantarum and Lactobacillus acidophilus (Type B FVFs) make a greater contribution to the sour taste. Lactobacillus fermentum may be an potential critical contributor to produce volatile compounds. We reveal that different Lactobacillus strains play different roles in modifying these compounds related to flavor and taste features. |
format | Online Article Text |
id | pubmed-6657747 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-66577472019-07-31 Effect of different Lactobacillus species on volatile and nonvolatile flavor compounds in juices fermentation Cui, Shumao Zhao, Nan Lu, Wenwei Zhao, Fang Zheng, Songyou Wang, Weijun Chen, Wei Food Sci Nutr Original Research Lactobacillus is the dominant genus during fruit and vegetable juices (FVFs) fermentation, which are the key factors for taste and flavor. This study was performed to investigate the effects of different Lactobacillus spp. on profile of volatile flavor compounds and nonvolatile taste compounds in FVFs fermentation. A total of 14 compounds were identified as discriminant flavor and taste markers for fermented FVFs via gas chromatography–mass spectrometry (GC‐MS)‐based multimarker profiling. The PCA score plot and PLS‐DA showed that different FVFs were divided into three distinct types, suggesting that the different species significantly affect the volatile and nonvolatile compounds profiles of FVFs. Lactobacillus casei and Lactobacillus rhamnosus (Type A FVFs) might make a greater contribution to the umami taste. Lactobacillus plantarum and Lactobacillus acidophilus (Type B FVFs) make a greater contribution to the sour taste. Lactobacillus fermentum may be an potential critical contributor to produce volatile compounds. We reveal that different Lactobacillus strains play different roles in modifying these compounds related to flavor and taste features. John Wiley and Sons Inc. 2019-06-20 /pmc/articles/PMC6657747/ /pubmed/31367350 http://dx.doi.org/10.1002/fsn3.1010 Text en © 2019 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Research Cui, Shumao Zhao, Nan Lu, Wenwei Zhao, Fang Zheng, Songyou Wang, Weijun Chen, Wei Effect of different Lactobacillus species on volatile and nonvolatile flavor compounds in juices fermentation |
title | Effect of different Lactobacillus species on volatile and nonvolatile flavor compounds in juices fermentation |
title_full | Effect of different Lactobacillus species on volatile and nonvolatile flavor compounds in juices fermentation |
title_fullStr | Effect of different Lactobacillus species on volatile and nonvolatile flavor compounds in juices fermentation |
title_full_unstemmed | Effect of different Lactobacillus species on volatile and nonvolatile flavor compounds in juices fermentation |
title_short | Effect of different Lactobacillus species on volatile and nonvolatile flavor compounds in juices fermentation |
title_sort | effect of different lactobacillus species on volatile and nonvolatile flavor compounds in juices fermentation |
topic | Original Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6657747/ https://www.ncbi.nlm.nih.gov/pubmed/31367350 http://dx.doi.org/10.1002/fsn3.1010 |
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