Effect of five lactic acid bacteria on the flavor quality of fermented sweet potato juice
The purpose of this research was to assess the impact of 5 lactic acid bacteria (LAB), Lactiplantibacillus plantarum, Lacticaseibacillus casei, Streptococcus thermophilus, Lacticaseibacillus rhamnosus and Lactobacillus delbrueckii subsp. bulgaricus on the characteristic flavor of the fermented sweet...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524009118 |
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| author | Bin Liang Xue Bai Yunfan Wang Xiaohe Li Yanhui Kong Xiulian Li Xiangquan Zeng Wenli Liu Huamin Li Shuyang Sun Hansheng Gong Xinguang Fan |
| author_facet | Bin Liang Xue Bai Yunfan Wang Xiaohe Li Yanhui Kong Xiulian Li Xiangquan Zeng Wenli Liu Huamin Li Shuyang Sun Hansheng Gong Xinguang Fan |
| author_sort | Bin Liang |
| collection | DOAJ |
| description | The purpose of this research was to assess the impact of 5 lactic acid bacteria (LAB), Lactiplantibacillus plantarum, Lacticaseibacillus casei, Streptococcus thermophilus, Lacticaseibacillus rhamnosus and Lactobacillus delbrueckii subsp. bulgaricus on the characteristic flavor of the fermented sweet potato juice. Following the fermentation process, significant variations were observed in the concentrations of sugars, organic acids, as well as the overall volatile aroma compounds. LAB can effectively facilitate the production of volatile organic compounds (VOCs), including acids and ketones, thereby enhancing the aroma quality. Inoculation fermentation by LAB decreased the sweet and nutty odor, and increased fresh, floral, and citrus aroma of the sweet potato juice. The sweet potato juice fermented by 5 lactic acid bacteria strains had different flavor features, while the sample of Lp10 showed the highest overall acceptability. Compared to other strains, L. plantarum exerted a more significant influence on the volatile compounds present in fermented sweet potato juice. |
| format | Article |
| id | doaj-art-df675c2c098c466492ce6c3a2c9d71b0 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-df675c2c098c466492ce6c3a2c9d71b02024-12-13T11:02:21ZengElsevierFood Chemistry: X2590-15752024-12-0124102023Effect of five lactic acid bacteria on the flavor quality of fermented sweet potato juiceBin Liang0Xue Bai1Yunfan Wang2Xiaohe Li3Yanhui Kong4Xiulian Li5Xiangquan Zeng6Wenli Liu7Huamin Li8Shuyang Sun9Hansheng Gong10Xinguang Fan11School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai, Shandong 264025, PR ChinaSchool of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai, Shandong 264025, PR ChinaSchool of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai, Shandong 264025, PR ChinaSchool of Health, YanTai Nanshan University, Longkou, Shandong 265713, PR ChinaYantai Landscape Construction and Maintenance Center, Yantai, Shandong 264000, PR ChinaSchool of Pharmacy, Binzhou Medical University, Yantai, Shandong 264003, PR ChinaDepartment of Food Science, College of Agriculture, Purdue University, West Lafayette, IN 47906, USASchool of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai, Shandong 264025, PR ChinaSchool of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai, Shandong 264025, PR ChinaSchool of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai, Shandong 264025, PR ChinaSchool of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai, Shandong 264025, PR China; Correspondence authors at: College of Food Engineering, Ludong University, Yantai, Shandong 264025, PR China.School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai, Shandong 264025, PR China; Correspondence authors at: College of Food Engineering, Ludong University, Yantai, Shandong 264025, PR China.The purpose of this research was to assess the impact of 5 lactic acid bacteria (LAB), Lactiplantibacillus plantarum, Lacticaseibacillus casei, Streptococcus thermophilus, Lacticaseibacillus rhamnosus and Lactobacillus delbrueckii subsp. bulgaricus on the characteristic flavor of the fermented sweet potato juice. Following the fermentation process, significant variations were observed in the concentrations of sugars, organic acids, as well as the overall volatile aroma compounds. LAB can effectively facilitate the production of volatile organic compounds (VOCs), including acids and ketones, thereby enhancing the aroma quality. Inoculation fermentation by LAB decreased the sweet and nutty odor, and increased fresh, floral, and citrus aroma of the sweet potato juice. The sweet potato juice fermented by 5 lactic acid bacteria strains had different flavor features, while the sample of Lp10 showed the highest overall acceptability. Compared to other strains, L. plantarum exerted a more significant influence on the volatile compounds present in fermented sweet potato juice.http://www.sciencedirect.com/science/article/pii/S2590157524009118Sweet potatoLactic acid bacteriaAroma profileGC-IMSGC–MS |
| spellingShingle | Bin Liang Xue Bai Yunfan Wang Xiaohe Li Yanhui Kong Xiulian Li Xiangquan Zeng Wenli Liu Huamin Li Shuyang Sun Hansheng Gong Xinguang Fan Effect of five lactic acid bacteria on the flavor quality of fermented sweet potato juice Food Chemistry: X Sweet potato Lactic acid bacteria Aroma profile GC-IMS GC–MS |
| title | Effect of five lactic acid bacteria on the flavor quality of fermented sweet potato juice |
| title_full | Effect of five lactic acid bacteria on the flavor quality of fermented sweet potato juice |
| title_fullStr | Effect of five lactic acid bacteria on the flavor quality of fermented sweet potato juice |
| title_full_unstemmed | Effect of five lactic acid bacteria on the flavor quality of fermented sweet potato juice |
| title_short | Effect of five lactic acid bacteria on the flavor quality of fermented sweet potato juice |
| title_sort | effect of five lactic acid bacteria on the flavor quality of fermented sweet potato juice |
| topic | Sweet potato Lactic acid bacteria Aroma profile GC-IMS GC–MS |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524009118 |
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