Food Bioscience
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2023
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IF 5.2
Shuai Zhao,Chengtuo Niu,Yiheng Wang,Feiyun Zheng,Chunfeng Liu,Jinjing Wang,Qi Li
Zygosaccharomyces rouxii ( Z. rouxii ) and Staphylococcus carnosus ( S. carnosus ) are fundamental taxa in spontaneous bean-based food fermentation , playing a vital role in flavor generation and macromolecule degradation. The present study aimed to investigate the biological mechanisms underlying the interaction between Z. rouxii Y-8 and S. carnosus M43 in BBP (broad bean paste) moromi by mono- and co-culture. It was found that the biomass of Z. rouxii and S. carnosus was higher in co-culture than that in mono-culture ( p < 0.05), indicating that a facilitation relationship among them. Moreover, the observed intensity of facilitation (OIF) peaked at 0.479 ± 0.002 under aerobic conditions, which was higher than that under anaerobic conditions (0.147 ± 0.014). Furthermore, the facilitative microbial interaction showed the stability and robustness during co-culture with different inoculum proportions (1:3, 1:5, 1:7, 1:10) and cell passage from 1 to 4 generations. Physical separation co-culture and acetic acid tolerance test revealed that acetic acid played a crucial role in regulating the interaction between Z. rouxii (R 2 = 0.6955) and S. carnosus (R 2 = 0.7097), with metabolic complementarity and inhibition alleviation as the underlying mechanisms. Additionally, Z. rouxii and S. carnosus as starter could enhance the accumulation of flavor compound, and accelerate the maturity of BBP fermentation. The dissection of interaction between Z. rouxii and S. carnosus provided valuable insights for revealing the complex web of relationships among microbiota and the development of microbial starter in BBP brewing ecosystem.
研究领域:
微生物学
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食品科学
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DOI
高影响因子
CHEMOSPHERE
·
2024
·
IF 8.1
Baodan Jin,Yusheng Jia,Ken Cheng,Chenchen Chu,Jiacheng Wang,Ye Liu,Jingjing Du,Lan Wang,Long Pang,Jiantao Ji,Xia Cao
This study evaluated a synergetic waste activated sludge treatment strategy with environmentally friendly zero-valent iron nanoparticles (Fe 0 ) and peroxysulfate. To verify the feasibility of the synergistic treatment, Fe 0 , peroxysulfate, and the mixture of peroxysulfate and Fe 0 (synergy treatment) were added to different sludge fermentation systems. The study demonstrated that the synergy treatment fermentation system displayed remarkable hydrolysis performance with 435.50 mg COD/L of protein and 197.67 mg COD/L of polysaccharide , which increased 1.13–2.85 times (protein) and 1.12–1.49 times (polysaccharide) for other three fermentation system. Additionally, the synergy treatment fermentation system (754.52 mg COD/L) exhibited a well acidification performance which was 1.35–41.73 times for other systems (18.08–557.27 mg COD/L). The synergy treatment fermentation system had a facilitating effect on the activity of protease, dehydrogenase, and alkaline phosphatase, which guaranteed the transformation of organic matter. Results also indicated that Comamonas , Soehngenia , Pseudomonas , and Fusibacter were enriched in synergy treatment, which was beneficial to produce SCFAs. The activation of Fe 0 on peroxysulfate promoting electron transfer, improving the active groups, and increasing the enrichment of functional microorganisms showed the advanced nature of synergy treatment. These results proved the feasibility of synergy treatment with Fe 0 and peroxysulfate to enhance waste activated sludge anaerobic fermentation.
研究领域:
环境工程
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生物技术
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微生物学
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DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 19
·3363
·
IF 5.1
Xiaoyue Zhang,Guozhi Ji,Yan Zhao,Bingyu Chen,Wenhui Li,Zimeng Guo,Shan He,András Koris,Xuchun Zhu,Zhishen Mu,Hongzhi Liu
Pea protein yogurt (PPY), as an alternative to traditional dairy yoghurt, has the advantages of being a green raw material, lactose cholesterol-free, and adaptable to the needs of lactose-intolerant people. PPY was prepared by fermenting a mixture of pea protein and water (1:10,w/v) supplemented with 5% fructose for 10 h after heat sterilisation. During fermentation, lactic acid bacteria metabolise pea protein to produce aldehydes and other aromatic compounds, imparting a unique sweet–sour balance and mellow flavour. However, issues such as weak gel formation and prominent soybean-like off-flavours severely restrict the development and consumer acceptance of PPY. In this study, five fermentation systems were systematically investigated to elucidate the fermentation mechanisms of pea yoghurt and explore effective methods for eliminating undesirable soy flavours. The results indicated that hydrophobic interactions and disulfide bonds are the predominant forces driving gel formation in PPY. Additionally, the protein content increased by 0.81 g/100 g following fermentation. A total of 43 volatile flavour compounds—including aldehydes, alcohols, acids, ketones, and furans—were identified, among which the concentrations of hexanal and 2-pentylfuran, known markers for soybean off-flavour, significantly decreased. Furthermore, high-temperature and high-pressure treatments (121 °C, 3 min) demonstrated superior effectiveness in reducing soybean-like flavours. Although the high-temperature and high-pressure treatment, double-enzyme hydrolysis, and flavour-masking methods operate through distinct mechanisms, their flavour profiles converged, displaying substantial deodorisation effects and synergistic interactions. These findings provide a theoretical basis and processing parameters for flavour modulation in PPY; however, further formulation optimisation is required to enhance its nutritional and textural properties. PPY shows promise as a potential alternative to conventional dairy products in the future.
研究领域:
食品科学
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蛋白质化学
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发酵工程
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食品风味化学
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植物基食品
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产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）