Effect of homo‐ and hetero‐fermentative lactic acid bacteria on physicochemical properties, amino acid, and volatile flavor compounds during paocai fermentation by pure culture

Journal of Food Processing and PreservationVolume 46, Issue 12 e17052 ORIGINAL ARTICLE Effect of homo- and hetero-fermentative lactic acid bacteria on physicochemical properties, amino acid, and volatile flavor compounds during paocai fermentation by pure culture Zhanggen Liu, Zhanggen Liu State Key Laboratory of Food Science & Technology, Nanchang, P.R. China School of Food Science & Technology, Nanchang University, Nanchang, P.R. ChinaSearch for more papers by this authorMuyan Xiao, Muyan Xiao State Key Laboratory of Food Science & Technology, Nanchang, P.R. China School of Food Science & Technology, Nanchang University, Nanchang, P.R. ChinaSearch for more papers by this authorYazhou Xu, Yazhou Xu State Key Laboratory of Food Science & Technology, Nanchang, P.R. China School of Food Science & Technology, Nanchang University, Nanchang, P.R. ChinaSearch for more papers by this authorDanyang Li, Danyang Li State Key Laboratory of Food Science & Technology, Nanchang, P.R. China School of Food Science & Technology, Nanchang University, Nanchang, P.R. ChinaSearch for more papers by this authorWenhuan Zhu, Wenhuan Zhu Food Science Program, McGill University, Montreal, Quebec, CanadaSearch for more papers by this authorTao Huang, Tao Huang State Key Laboratory of Food Science & Technology, Nanchang, P.R. China School of Food Science & Technology, Nanchang University, Nanchang, P.R. ChinaSearch for more papers by this authorFei Peng, Fei Peng State Key Laboratory of Food Science & Technology, Nanchang, P.R. China School of Food Science & Technology, Nanchang University, Nanchang, P.R. ChinaSearch for more papers by this authorQianqian Guan, Qianqian Guan State Key Laboratory of Food Science & Technology, Nanchang, P.R. China School of Food Science & Technology, Nanchang University, Nanchang, P.R. ChinaSearch for more papers by this authorZhen Peng, Zhen Peng State Key Laboratory of Food Science & Technology, Nanchang, P.R. China School of Food Science & Technology, Nanchang University, Nanchang, P.R. ChinaSearch for more papers by this authorMingyong Xie, Mingyong Xie State Key Laboratory of Food Science & Technology, Nanchang, P.R. China School of Food Science & Technology, Nanchang University, Nanchang, P.R. ChinaSearch for more papers by this authorTao Xiong, Corresponding Author Tao Xiong [email protected] State Key Laboratory of Food Science & Technology, Nanchang, P.R. China School of Food Science & Technology, Nanchang University, Nanchang, P.R. China Correspondence Tao Xiong, State Key Laboratory of Food Science & Technology, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, P.R. China. Email: [email protected]Search for more papers by this author Zhanggen Liu, Zhanggen Liu State Key Laboratory of Food Science & Technology, Nanchang, P.R. China School of Food Science & Technology, Nanchang University, Nanchang, P.R. ChinaSearch for more papers by this authorMuyan Xiao, Muyan Xiao State Key Laboratory of Food Science & Technology, Nanchang, P.R. China School of Food Science & Technology, Nanchang University, Nanchang, P.R. ChinaSearch for more papers by this authorYazhou Xu, Yazhou Xu State Key Laboratory of Food Science & Technology, Nanchang, P.R. China School of Food Science & Technology, Nanchang University, Nanchang, P.R. ChinaSearch for more papers by this authorDanyang Li, Danyang Li State Key Laboratory of Food Science & Technology, Nanchang, P.R. China School of Food Science & Technology, Nanchang University, Nanchang, P.R. ChinaSearch for more papers by this authorWenhuan Zhu, Wenhuan Zhu Food Science Program, McGill University, Montreal, Quebec, CanadaSearch for more papers by this authorTao Huang, Tao Huang State Key Laboratory of Food Science & Technology, Nanchang, P.R. China School of Food Science & Technology, Nanchang University, Nanchang, P.R. ChinaSearch for more papers by this authorFei Peng, Fei Peng State Key Laboratory of Food Science & Technology, Nanchang, P.R. China School of Food Science & Technology, Nanchang University, Nanchang, P.R. ChinaSearch for more papers by this authorQianqian Guan, Qianqian Guan State Key Laboratory of Food Science & Technology, Nanchang, P.R. China School of Food Science & Technology, Nanchang University, Nanchang, P.R. ChinaSearch for more papers by this authorZhen Peng, Zhen Peng State Key Laboratory of Food Science & Technology, Nanchang, P.R. China School of Food Science & Technology, Nanchang University, Nanchang, P.R. ChinaSearch for more papers by this authorMingyong Xie, Mingyong Xie State Key Laboratory of Food Science & Technology, Nanchang, P.R. China School of Food Science & Technology, Nanchang University, Nanchang, P.R. ChinaSearch for more papers by this authorTao Xiong, Corresponding Author Tao Xiong [email protected] State Key Laboratory of Food Science & Technology, Nanchang, P.R. China School of Food Science & Technology, Nanchang University, Nanchang, P.R. China Correspondence Tao Xiong, State Key Laboratory of Food Science & Technology, No. 235 Nanjing East Road, Nanchang, Jiangxi 330047, P.R. China. Email: [email protected]Search for more papers by this author First published: 21 August 2022 https://doi.org/10.1111/jfpp.17052Citations: 2 Zhanggen Liu and Muyan Xiao contributed equally to this work. Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat Abstract This study investigated the physicochemical properties, amino acid, and volatile flavor compounds of paocai inoculated with homo- (Lactobacillus pentosus NCU050008 and Lactobacillus plantarum NCU001290) and hetero-fermentative lactic acid bacteria (LAB) (Leuconostoc mesenteroides NCU018030 and Lactobacillus brevis NCU002227). The lactic acid, arginine, cysteine, cineole, and (+)-3-carene mainly contributed to the characteristics of paocai fermented inoculated with homo-fermentative LAB, while the acetic acid, proline, histidine, alanine, valine, leucine, isoleucine, glycine, phenylalanine, methionine, and trans-3-caren-2-ol mainly contributed to the characteristics of paocai fermented inoculated with hetero-fermentative LAB. Principal Component Analysis showed that the metabolism of paocai samples fermented inoculated with homo-fermentative LAB significantly differed from those in paocai with hetero-fermentative LAB. This study provides insights into the effects of homo- and hetero-fermentative lactic acid bacteria on the physicochemical properties, amino acid, and volatile flavor in paocai and might help for industrial paocai production. Novelty impact statement The results of this study showed the physicochemical properties, amino acid, and volatile flavor compounds of paocai inoculated with homo-fermentative lactic acid bacteria significantly differed from those of paocai inoculated with hetero-fermentative lactic acid bacteria (LAB) (Leuconostoc mesenteroides NCU018030 and Lactobacillus brevis NCU002227). Moreover, the characteristic compounds of paocai fermented inoculated with homo-fermentative LAB also differed from those of paocai fermented and inoculated with hetero-fermentative LAB. Therefore, the data obtained in this study provides a better understanding of the effects of homo-fermentative lactic acid and hetero-fermentative lactic acid bacteria on the paocai and would be very beneficial for the production of high-quality paocai. CONFLICT OF INTEREST The authors have declared no conflicts of interest for this article. Open Research DATA AVAILABILITY STATEMENT The data are not shared, however, can be provided on request to the corresponding author. Supporting Information Filename Description jfpp17052-sup-0001-TableS1.docxWord 2007 document , 19 KB Table S1 jfpp17052-sup-0002-TableS2.docxWord 2007 document , 12.8 KB Table S2 jfpp17052-sup-0003-TableS3.xlsExcel spreadsheet, 83 KB Table S3 Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article. REFERENCES Akkad, R., Kharraz, E., Han, J., House, J. D., & Curtis, J. M. (2019). Characterisation of the volatile flavour compounds in low and high tannin faba beans (Vicia faba var. minor) grown in Alberta, Canada. Food Research International, 120, 285–294. https://doi.org/10.1016/j.foodres.2019.02.044 Bailly, S., Jerkovic, V., Meuree, A., Timmermans, A., & Collin, S. (2009). 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