苯乙醛
植物乳杆菌
苯丙酮酸
食品科学
转氨作用
风味
乳酸菌
化学
生物化学
乳杆菌科
片球菌
苯丙氨酸
蛋白酶
生物
发酵
细菌
酶
乳酸
氨基酸
遗传学
作者
Weidong Bai,Ruijie Mai,Siqi Guo,Xiangluan Li,Wei Zhao,Juan Yang
标识
DOI:10.1016/j.foodres.2023.113629
摘要
This study aimed to evaluate the contribution and mechanisms of Lactobacillus plantarum and Zygosaccharomyces mellis inoculation to the enhancement of protein-derived volatile flavor compounds (PVFCs) in low-salt dry-cured mackerel (LDCM). The contents of PVFCs (3-methylbutanal and phenylacetaldehyde), intermediates (α-ketoisocaproate and phenylpyruvic acid), precursor (α-ketoisocaproate and phenylpyruvic acid), and key enzyme activities (protease and transaminase) significantly increased (p < 0.05) in probiotic-treated groups. The dominant species in the probiotics-treated groups were the inoculated Lactobacillus plantarum and Zygosaccharomyces mellis, which were the main producer of key enzymes for the generation of PVFCs. Lactobacillus plantarum performed well in protein degradation and amino acid transamination, resulting in generating more 3-methylbutanal and phenylacetaldehyde, while Zygosaccharomyces mellis played a main role in phenylethanol production. The synergistic action of Lactobacillus plantarum and Zygosaccharomyces mellis could promote the formation of 3-methyl-1-butanol.
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