发酵
苹果酸发酵
化学
食品科学
植物乳杆菌
苹果酸
奎宁酸
抗坏血酸
风味
开胃菜
乳酸
生物化学
细菌
生物
柠檬酸
遗传学
作者
Niko Markkinen,Raghunath Pariyani,Johanna Jokioja,Maaria Kortesniemi,Oskar Laaksonen,Baoru Yang
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-01-01
卷期号:366: 130630-130630
被引量:15
标识
DOI:10.1016/j.foodchem.2021.130630
摘要
This work investigated the impact of malolactic fermentation on the metabolomic profile of sea buckthorn juice to optimize the fermentation process for flavor modification. Six strains of L. plantarum were used with varied pH of the juice, cell acclimation, and fermentation time. 1H-NOESY spectra were acquired from fresh and fermented juices with a total of 46 metabolites identified. Less sugars and quinic acid were metabolized at pH 2.7 while oxidation of ascorbic acid was reduced at pH 3.5. l-Malic acid, essential amino acids, and nucleosides were consumed early during fermentation while sugars in general were consumed later in the fermentation. If deacidification is the main target of fermentation, strains that produce less acids and ferment less sugars, shorter fermentation time, and lower starter pH should be used. Higher starter pH and longer fermentation time promote formation of antimicrobial compounds and potentially increase antioxidant stability.
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