INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
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2019
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IF 4.006
Jing Lv,Zhaoxia Yang,Wenhuan Xu,Shengjie Li,Huipeng Liang,Chaofan Ji,Chenxu Yu,Beiwei Zhu,Xinping Lin
This study was designed to explore the temperature effects on bacterial communities and metabolites, as well as their relationships during the fermentation of sour meat, a traditional fermented meat product in the ethnic minority regions of China. Results showed that reduction of pH and increase of lactic acid and free amino acid contents occurred ( p < 0.05) as the fermentation temperature and time increased, and the tendency was more apparent at higher temperature. During the fermentation, Lactobacillus gradually replaced other genera, and higher the temperature, more rapid was the process. Both the number and amount of volatile organic compounds increased at higher temperatures. Hexanal, benzaldehyde, nonanal, (E,E)-2,4-decadienal, 1-octen-3-ol and octanal were identified as the key volatile organic compounds produced by Lactobacillus in sour meat as main contributors to odor as confirmed by variable importance in the projection analysis. Redundancy analysis and Pearson correlation showed positive correlation between Lactobacillus and desired product characteristics, such as higher content of lactic acid, free amino acids, volatile organic compounds, and lower pH and water activity values, which may represent a better quality and longer shelf life after fermentation at higher temperature. Therefore fermentation at 20 °C and 25 °C are proposed as optimum temperatures for sour meat production.
研究领域:
食品科学
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微生物学
✓ 已验证
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
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2023
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IF 8.1
Chengtuo Niu,Xianlei Xing,Yiheng Wang,Xiaoyang Li,Feiyun Zheng,Chunfeng Liu,Jinjing Wang,Qi Li
This study aimed to elaborate the effect of temperature on doubanjiang fermentation. Two batches of constant-temperature groups were prepared and their physicochemical parameters, color formation, metabolites and microbial community dynamics during fermentation were determined and compared with those of natural temperature fermentation group. The results showed that fermentation at 40 °C could accelerate the accumulation of amino nitrogen, reducing sugar, amino acids , organic acids and various volatile metabolites while it was able to inhibit the growth of conditionally pathogenic bacteria, such as Klebsiella and Salmonella . However, high concentrations of total acids and biogenic amines, protrusive burnt flavor and darker color were observed in constant temperature fermentation, which were unfavorable for doubanjiang quality. Higher fermentation temperature lowered the diversity of bacterial community and favored the growth of Bacillus genus. The correlation between key microbial genera and doubanjiang quality indexes were significantly different among different temperatures. This study would deep our understanding of the roles of temperature on doubanjiang fermentation.
研究领域:
食品科学
·
微生物学
✓ 已验证
DOI
PubMed
高影响因子
Biomass Conversion and Biorefinery
·
2020
·Vol. 11
·期 3
·795-801
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IF 2.602
Huang Jingang,Guo Kangyin,Shi Binfang,Li Jianping
Henna ( Lawsonia inermis ) plant biomass is a popular source of natural dye lawsone used all over the world. In this study, the effect of temperature on fermentative production of short-chain fatty acids (SCFA) from raw henna biomass was investigated. The results indicated that mesophilic fermentation (35 °C) upgraded the SCFA production as compared with those under normal (25 °C) and thermophilic (25 °C) conditions, increasing by up to 2.2-fold and 1.5-fold, respectively. Acetic acid was the main SCFA component, accounting for 50 ~ 70% of the total SCFA, and followed by n -butyric acid and propionic acid. The enzymatic activities of α-glucosidase in thermophilic series were lower than those in mesophilic series, resulting in a less carbohydrate consumption and SCFA production. Soluble lawsone was positively correlated with fermentation temperature; and the average concentration (87.0 mg/L) in mesophilic series was appropriate to serve as a redox mediator to improve the acidification process for SCFA production. Future work to systematically scrutinize the confounding factors affecting the fermentation process of henna biomass was required.
Graphical abstract
研究领域:
生物工程
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环境科学
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DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2021
·Vol. 102
·期 1
·425-433
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IF 3.639
Yingying Han,Jinhua Du,Yan Wang
BACKGROUND Apple wine is a popular alcoholic beverage for its nutrition and fresh taste. However, the methanol existing in apple wine restricts its quality. Unfortunately, there are no methods to reduce the methanol content in fruit wine. To this end, bentonite (B), calcium chloride (CC) and their combination (B&CC) were added into apple juice in this study. The treated juice (0) and supernatant obtained by standing the juice at 25 °C for 24 h were fermented at 25 °C and 10 °C, respectively. RESULTS Bentonite was an excellent methanol interrupter, a pectin retainer and a wine quality defender both at 25 and 10 °C. The lowest methanol content of 1.41 mg L −1 and higher pectin content of 84.74 mg L −1 were reached in the finished wine by B0 at 10 °C. Calcium chloride decreased pectin content, elevated methanol content and changed the profile of individual organic acids. In fact, the wine by B&CC0 at 25 °C showed dramatic changes in individual organic acids. The content of l -malic acid and succinic acid was only 2.22% and 6.29% of the control, respectively, while the lactic acid content was 17.72 times that of the control. CONCLUSIONS It is suggested that B0 and fermented at 10 °C was the most effective way to decrease methanol content, retain pectin content and defend wine quality. © 2021 Society of Chemical Industry.
研究领域:
食品科学
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化学
·
饮料技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2023
·
IF 6
Lijuan Peng,Bo Wu,Min Zhou,Guoyan Yang,Ying Zhang,Hongyan Lu
Weizmannia coagulans with high temperature tolerance and stability was selected for the production of exopolysaccharides (EPS) at the fermentation temperature of 52 °C. The weak basic anion exchange resin was employed in the fermentation for the construction of buffer system to neutralize some lactic acid and form intermolecular hydrogen bonds with hydroxyl groups on capsular polysaccharides of bacteria via tertiary amine groups, resulting in the increased growth space for capsular polysaccharides. In addition, the fermentation at relatively high temperature significantly decreased the adsorption of Ca 2+ derived from CaO used for pH adjustment to the resin and sustained the ion exchange capability of the resin available for the formation of intermolecular hydrogen bonds with capsular polysaccharides. The concentration of EPS obtained achieved up to 19.8 g/L, which was increased by approximately 20-fold as compared to the concentration of EPS obtained by conventional fermentation. The conversion rate of carbohydrates to EPS reached up to 35.1%. The EPS produced under the optimized fermentation condition included neutral and acidic heteropolysaccharides with a molecular mass of 3.4 × 10 4 –1.5 × 10 6 Da. The concentration and molecular mass distribution of EPS exhibited good reproducibility. This study provides a novel method for the industrial production of EPS.
研究领域:
微生物学
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生物技术
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食品科学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）