发酵
食品科学
乳酸
开胃菜
丙酮
肠系膜明串珠菌
化学
植物乳杆菌
细菌
副干酪乳杆菌
生物
乳酸菌
遗传学
作者
Xiaozhe Yang,Wenzhong Hu,Zhilong Xiu,Aili Jiang,Xiangyan Yang,- Sarengaowa,Yongming Ji,Yi Guan,Kai Feng
标识
DOI:10.1016/j.foodres.2020.109553
摘要
The quality characteristics of sauerkraut fermented with autochthonous LAB selected from traditional northeast sauerkraut were investigated. The physicochemical, microbiological and metabolome were also determined. The pH decreased rapidly in inoculated sauerkraut along with high sugar utilization and acid production. qPCR analysis showed that inoculated products exhibited sufficient numbers of beneficial bacteria. PCA showed clear differences in volatilome profiles of sauerkraut depending on starter cultures used. The greatest abundance of esters (ethyl lactate, ethyl acetate and isoamyl acetate) was detected in L. plantarum-inoculated sauerkraut. Sauerkraut inoculated with L. paracasei had a significantly higher content of lactones. Leu. mesenteroides and W. cibaria inoculation contributed to an increase in acids and ketones. FAAs increased by 4.16-, 5.21-, 5.99-, 7.11- and 5.51-fold from the initial levels in spontaneous-, Leu. mesenteroides-, L. plantarum-, L. paracasei- and W. cibaria-fermented sauerkraut, respectively. Therefore, the physicochemical properties and aromatic quality of sauerkraut strongly depended on the starters used.
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