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Effect of Microbial Fermentation on the Fishy-Odor Compounds in Kelp (Laminaria japonica)

Kelp (Laminaria japonica) is an important marine resource with low cost and rich nutrition. However, its fishy odor has compromised consumer acceptance. In this study, the effects of fermentation with Lactobacillus plantarum FSB7, Pediococcus pentosaceus CICC 21862 and Saccharomyces cerevisiae SK1.0...

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Autores principales: Zhu, Wenyang, Jiang, Bo, Zhong, Fang, Chen, Jingjing, Zhang, Tao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8623561/
https://www.ncbi.nlm.nih.gov/pubmed/34828815
http://dx.doi.org/10.3390/foods10112532
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author Zhu, Wenyang
Jiang, Bo
Zhong, Fang
Chen, Jingjing
Zhang, Tao
author_facet Zhu, Wenyang
Jiang, Bo
Zhong, Fang
Chen, Jingjing
Zhang, Tao
author_sort Zhu, Wenyang
collection PubMed
description Kelp (Laminaria japonica) is an important marine resource with low cost and rich nutrition. However, its fishy odor has compromised consumer acceptance. In this study, the effects of fermentation with Lactobacillus plantarum FSB7, Pediococcus pentosaceus CICC 21862 and Saccharomyces cerevisiae SK1.008 on fishy notes in kelp was studied using gas chromatography-mass spectrometry (GC-MS), gas chromatography-ion mobility spectrometry (GC-IMS) and odor activity values (OAVs). Forty-four volatile organic compounds (VOCs) were identified in unfermented kelp, most of which were aldehydes, followed by alkanes, alcohols and ketones. Among them were 19 volatile compounds with OAV greater than one. Substances containing α,β-unsaturated carbonyl structure (1-Octen-3-one, (E,Z)-2,6-nonadienal, (E,E)-2,4-decadienal, etc.) are the main contributors to kelp fishy odor. The number of VOCs in kelp samples fermented by L. plantarum, P. pentosaceus and S. cerevisiae were decreased to 22, 24 and 34, respectively. GC-IMS shows that the fingerprint of the S. cerevisiae fermented sample had the most obvious changes. The disappearance of 1-octen-3-one and a 91% decrease in unsaturated aldehydes indicate that S. cerevisiae was the most effective, while L. plantarum and P. pentosaceus only reached 43–55%. The decrease in kelp fishy notes was related to the decrease in α,β-unsaturated carbonyl groups. The experimental results show that odor reduction with fermentation is feasible.
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spelling pubmed-86235612021-11-27 Effect of Microbial Fermentation on the Fishy-Odor Compounds in Kelp (Laminaria japonica) Zhu, Wenyang Jiang, Bo Zhong, Fang Chen, Jingjing Zhang, Tao Foods Article Kelp (Laminaria japonica) is an important marine resource with low cost and rich nutrition. However, its fishy odor has compromised consumer acceptance. In this study, the effects of fermentation with Lactobacillus plantarum FSB7, Pediococcus pentosaceus CICC 21862 and Saccharomyces cerevisiae SK1.008 on fishy notes in kelp was studied using gas chromatography-mass spectrometry (GC-MS), gas chromatography-ion mobility spectrometry (GC-IMS) and odor activity values (OAVs). Forty-four volatile organic compounds (VOCs) were identified in unfermented kelp, most of which were aldehydes, followed by alkanes, alcohols and ketones. Among them were 19 volatile compounds with OAV greater than one. Substances containing α,β-unsaturated carbonyl structure (1-Octen-3-one, (E,Z)-2,6-nonadienal, (E,E)-2,4-decadienal, etc.) are the main contributors to kelp fishy odor. The number of VOCs in kelp samples fermented by L. plantarum, P. pentosaceus and S. cerevisiae were decreased to 22, 24 and 34, respectively. GC-IMS shows that the fingerprint of the S. cerevisiae fermented sample had the most obvious changes. The disappearance of 1-octen-3-one and a 91% decrease in unsaturated aldehydes indicate that S. cerevisiae was the most effective, while L. plantarum and P. pentosaceus only reached 43–55%. The decrease in kelp fishy notes was related to the decrease in α,β-unsaturated carbonyl groups. The experimental results show that odor reduction with fermentation is feasible. MDPI 2021-10-21 /pmc/articles/PMC8623561/ /pubmed/34828815 http://dx.doi.org/10.3390/foods10112532 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Zhu, Wenyang
Jiang, Bo
Zhong, Fang
Chen, Jingjing
Zhang, Tao
Effect of Microbial Fermentation on the Fishy-Odor Compounds in Kelp (Laminaria japonica)
title Effect of Microbial Fermentation on the Fishy-Odor Compounds in Kelp (Laminaria japonica)
title_full Effect of Microbial Fermentation on the Fishy-Odor Compounds in Kelp (Laminaria japonica)
title_fullStr Effect of Microbial Fermentation on the Fishy-Odor Compounds in Kelp (Laminaria japonica)
title_full_unstemmed Effect of Microbial Fermentation on the Fishy-Odor Compounds in Kelp (Laminaria japonica)
title_short Effect of Microbial Fermentation on the Fishy-Odor Compounds in Kelp (Laminaria japonica)
title_sort effect of microbial fermentation on the fishy-odor compounds in kelp (laminaria japonica)
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8623561/
https://www.ncbi.nlm.nih.gov/pubmed/34828815
http://dx.doi.org/10.3390/foods10112532
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