Characterization of key flavor substances and their microbial sources in traditional sour bamboo shoots.

Autor: Tang H; Guangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region, Shaoguan University, Shaoguan City, Guangdong 512005, China; Henry Fok School of Food Science and Technology, Shaoguan University, Shaoguan City, Guangdong 512005, China., Ma JK; School of Food & Pharmaceutical Engineering, Zhaoqing University, Zhaoqing City, Guangdong 526061, China. Electronic address: jinkuima@gmail.com., Chen L; Henry Fok School of Food Science and Technology, Shaoguan University, Shaoguan City, Guangdong 512005, China., Jiang LW; College of Food Science and Technology, Hunan Agricultural University, Changsha City, Hunan 410128, China., Kang LZ; Henry Fok School of Food Science and Technology, Shaoguan University, Shaoguan City, Guangdong 512005, China., Guo YY; Henry Fok School of Food Science and Technology, Shaoguan University, Shaoguan City, Guangdong 512005, China., Men GY; Guangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region, Shaoguan University, Shaoguan City, Guangdong 512005, China., Nie DX; Henry Fok School of Food Science and Technology, Shaoguan University, Shaoguan City, Guangdong 512005, China., Zhong RM; Guangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region, Shaoguan University, Shaoguan City, Guangdong 512005, China. Electronic address: zhongrm9898@163.com.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Mar 30; Vol. 437 (Pt 1), pp. 137858. Date of Electronic Publication: 2023 Oct 29.
DOI: 10.1016/j.foodchem.2023.137858
Abstrakt: Identifying key flavor compounds and their producing bacteria in sour bamboo shoots is crucial for flavor stabilization and industrial production. This study analyzed 15 traditional sour bamboo shoot samples from northern Guangdong to determine key flavor substances and microbial community. Results showed key flavor substances were acetic acid (RTC ≥ 50% in 10 samples), lactic acid (RTC ≥ 50% in 5 samples), and p-cresol (ROC ≥ 93%). Lactobacillus (ARA: 54.62%) was the dominant genus, significantly correlated with p-cresol (r = 0.80, p ≤ 0.01). Levilactobacillus (ARA: 3.33%) was positively correlated with lactic acid and p-cresol (r = 0.78, p ≤ 0.01; r = 0.66, p ≤ 0.01). Lentilactobacillus (ARA: 4.29%) was positively correlated with acetic acid (r = 0.85, p ≤ 0.01). Levilactobacillus was isolated, screened, identified, and its ability to produce key flavor substances was tested. Four strains of Levilactobacillus spicheri and their mixed strains produced lactic acid (10.12-16.62 g/kg), acetic acid (10.21-21.60 g/kg), and p-cresol (25.67-143.87 mg/kg). This is the first report of Levilactobacillus spicheri producing p-cresol.
Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2023 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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