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The investigation on the characteristic metabolites of Lactobacillus plantarum RLL68 during fermentation of beverage from by-products of black tea manufacture

At present, lactic acid bacteria (LAB) fermentation is commonly considered as an effective strategy to remarkably drive the improvement of flavor and nutritional value, and extend shelf-life of fermented foods. In this study, the by-product of tea manufacture, including broken tea segments and tea s...

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Autores principales: Li, Ruili, Luo, Weibo, Liu, Yifeng, Chen, Chi, Chen, Shunxian, Yang, Jie, Wu, Peifen, Lv, Xucong, Liu, Zhibin, Ni, Li, Han, Jinzhi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9441299/
https://www.ncbi.nlm.nih.gov/pubmed/36072509
http://dx.doi.org/10.1016/j.crfs.2022.07.014
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author Li, Ruili
Luo, Weibo
Liu, Yifeng
Chen, Chi
Chen, Shunxian
Yang, Jie
Wu, Peifen
Lv, Xucong
Liu, Zhibin
Ni, Li
Han, Jinzhi
author_facet Li, Ruili
Luo, Weibo
Liu, Yifeng
Chen, Chi
Chen, Shunxian
Yang, Jie
Wu, Peifen
Lv, Xucong
Liu, Zhibin
Ni, Li
Han, Jinzhi
author_sort Li, Ruili
collection PubMed
description At present, lactic acid bacteria (LAB) fermentation is commonly considered as an effective strategy to remarkably drive the improvement of flavor and nutritional value, and extend shelf-life of fermented foods. In this study, the by-product of tea manufacture, including broken tea segments and tea stalk, was used to produce fermented tea beverages. In addition, the residual components of matrices and bacterial metabolites were measured, as well as the sensory quality of the beverage was evaluated. Subsequently, the determination of monosaccharides, volatile aroma profile, free amino acids, biogenic amines and organic acids, and several functional substances involving γ-aminobutyric acid (GABA), polyphenols, caffeine and L-theanine were carried out. The results revealed that glucose, fructose, mannose and xylose are principal carbon source of Lactobacillus plantarum RLL68 during the fermentation; moreover, the abundance of aromatic substances is varied dramatically and the characteristic flavors of the beverages, particularly fermentation for 48 h and 72 h, are imparted with sweet and fruity odor on the basis of initial nutty and floral odor; Meanwhile, the organoleptic qualities of fermented beverages is also enhanced. Furthermore, the levels of organic acids and GABA are elevated, while the bitter amino acids, as well as some bioactive substances including tea polyphenols and L-theanine are declined; Besides, the caffeine level almost remains constant, and quite low levels of various biogenic amines are also observed. The results of this study will provide the theoretical basis to steer and control the flavor and quality of the fermented tea beverages in the future.
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spelling pubmed-94412992022-09-06 The investigation on the characteristic metabolites of Lactobacillus plantarum RLL68 during fermentation of beverage from by-products of black tea manufacture Li, Ruili Luo, Weibo Liu, Yifeng Chen, Chi Chen, Shunxian Yang, Jie Wu, Peifen Lv, Xucong Liu, Zhibin Ni, Li Han, Jinzhi Curr Res Food Sci Research Article At present, lactic acid bacteria (LAB) fermentation is commonly considered as an effective strategy to remarkably drive the improvement of flavor and nutritional value, and extend shelf-life of fermented foods. In this study, the by-product of tea manufacture, including broken tea segments and tea stalk, was used to produce fermented tea beverages. In addition, the residual components of matrices and bacterial metabolites were measured, as well as the sensory quality of the beverage was evaluated. Subsequently, the determination of monosaccharides, volatile aroma profile, free amino acids, biogenic amines and organic acids, and several functional substances involving γ-aminobutyric acid (GABA), polyphenols, caffeine and L-theanine were carried out. The results revealed that glucose, fructose, mannose and xylose are principal carbon source of Lactobacillus plantarum RLL68 during the fermentation; moreover, the abundance of aromatic substances is varied dramatically and the characteristic flavors of the beverages, particularly fermentation for 48 h and 72 h, are imparted with sweet and fruity odor on the basis of initial nutty and floral odor; Meanwhile, the organoleptic qualities of fermented beverages is also enhanced. Furthermore, the levels of organic acids and GABA are elevated, while the bitter amino acids, as well as some bioactive substances including tea polyphenols and L-theanine are declined; Besides, the caffeine level almost remains constant, and quite low levels of various biogenic amines are also observed. The results of this study will provide the theoretical basis to steer and control the flavor and quality of the fermented tea beverages in the future. Elsevier 2022-08-26 /pmc/articles/PMC9441299/ /pubmed/36072509 http://dx.doi.org/10.1016/j.crfs.2022.07.014 Text en © 2022 Published by Elsevier B.V. https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle Research Article
Li, Ruili
Luo, Weibo
Liu, Yifeng
Chen, Chi
Chen, Shunxian
Yang, Jie
Wu, Peifen
Lv, Xucong
Liu, Zhibin
Ni, Li
Han, Jinzhi
The investigation on the characteristic metabolites of Lactobacillus plantarum RLL68 during fermentation of beverage from by-products of black tea manufacture
title The investigation on the characteristic metabolites of Lactobacillus plantarum RLL68 during fermentation of beverage from by-products of black tea manufacture
title_full The investigation on the characteristic metabolites of Lactobacillus plantarum RLL68 during fermentation of beverage from by-products of black tea manufacture
title_fullStr The investigation on the characteristic metabolites of Lactobacillus plantarum RLL68 during fermentation of beverage from by-products of black tea manufacture
title_full_unstemmed The investigation on the characteristic metabolites of Lactobacillus plantarum RLL68 during fermentation of beverage from by-products of black tea manufacture
title_short The investigation on the characteristic metabolites of Lactobacillus plantarum RLL68 during fermentation of beverage from by-products of black tea manufacture
title_sort investigation on the characteristic metabolites of lactobacillus plantarum rll68 during fermentation of beverage from by-products of black tea manufacture
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9441299/
https://www.ncbi.nlm.nih.gov/pubmed/36072509
http://dx.doi.org/10.1016/j.crfs.2022.07.014
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