Traditional Chinese fermented foods are favored by consumers due to their unique flavor, texture and nutritional values. A large number of microorganisms participate in the process of fermentation,...
Last. Shengjie Li(Dalian Polytechnic University)H-Index: 6
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Abstract Suancai is a popular fermented product of Brassica vegetable in China. As important additive, salt concentration has crucial effects on the quality of suancai. To investigate the effects of salt concentration on suancai fermentation, the microbial diversity and volatile compounds (VCs) during fermentation were investigated by using Illumina HiSeq sequencing and GC-MS. Firmicutes, Proteobacteria and Ascomycota were detected as the main phylum during the fermentation with different salt c...
#1Yin Zheng(SCUT: South China University of Technology)H-Index: 3
#2Yongtao Fei(SCUT: South China University of Technology)H-Index: 4
Last. Li Li(SCUT: South China University of Technology)H-Index: 1
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Abstract Lactic acid bacteria (LAB) are commonly used in soymilk fermentation to improve health-related functionality, but their contribution to sensory qualities is less valued. We characterized Lactobacillus harbinensis M1, Lactobacillus mucosae M2, Lactobacillus fermentum M4, Lactobacillus casei M8 and Lactobacillus rhamnosus C1 from naturally-fermented tofu whey, along with Streptococcus thermophilus ST3 from kefir XPL-1 fermented soymilk, to investigate their potential as starter cultures o...
Last. Baohua Kong(NEAU: Northeast Agricultural University)H-Index: 42
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Abstract The objective of this study was to explore the correlation between bacterial communities and volatile compounds in traditional Chinese dry sausages from different regions. The bacterial community structure of dry sausages from five different regions as determined by high-throughput sequencing technology demonstrated that Firmicutes and Proteobacteria were the predominant phyla; Lactobacillus, Staphylococcus, Leuconostoc, Lactococcus and Weissella were the predominant genera; and Staphyl...
#1Wenmeng He(Hong Kong Baptist University)H-Index: 5
#2Hau Yin Chung(CUHK: The Chinese University of Hong Kong)H-Index: 4
Last. Hau Yin Chung(CUHK: The Chinese University of Hong Kong)H-Index: 24
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This study aimed to explore the core functional microbiotas related to flavor compounds involving in a naturally fermented soybean curd (plain sufu). Properties such as physicochemical parameters, flavor compounds (17 free amino acids, 21 fatty acids, and 14 aroma volatiles) and microbiota profiles were investigated, and their correlations were explored at 8 stages during production. Results from principal component analysis, multiple factor analysis, and partial least squares-discrimination ana...
Last. Qixing Jiang(Jiangnan University)H-Index: 22
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Abstract The correlation between microbiota succession and flavor development in Chinese traditional fermented fish (Suanyu) inoculated with mixed starter cultures was studied. The results showed that 17 free amino acids, 22 free fatty acids and 9 organic acids were present. A total of 81 aroma compounds were detected during Suanyu fermentation. Aldehydes were the most abundant aroma compounds in the early stage of fermentation and esters contributed most to the aroma in the later stage of ferme...
#1Yueqi Wang(Chinese Academy of Fishery Sciences)H-Index: 5
#2Chunsheng Li(Chinese Academy of Fishery Sciences)H-Index: 5
Last. Daqiao Yang(Chinese Academy of Fishery Sciences)H-Index: 2
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Abstract Complex microbial metabolism is the basis for flavor formation in traditional fish sauce. To guide the targeted regulation of production quality, we used molecular sensory and metagenomics analyses to determine dynamic changes in volatile flavor compounds and microbial communities of fish sauce as fermentation progressed. In total, 56 volatile compounds were identified; of these, 3-methylthiopropanal had the highest average odor activity value. Twelve volatile compounds, key for fish sa...
Abstract This study aimed to establish a mixed starter culture to standardize the flavor of kimchi, a traditional Korean food. Leuconostoc mesenteroides and Lactobacillus sakei were selected for the culture based on their key roles in kimchi fermentation. The effects of various starter culture mixing ratios on the overall fermentation process were investigated. Fermentation was carried out at 15 °C for 72 h. In the microbial community analysis, a similar ratio to the initial mixed inoculated rat...
#1Shuqi Wang(BTBU: Beijing Technology and Business University)H-Index: 1
#2Haitao Chen(BTBU: Beijing Technology and Business University)H-Index: 11
Last. Baoguo Sun(BTBU: Beijing Technology and Business University)H-Index: 34
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Abstract Rapid, nondestructive, high-throughput testing and screening of volatile ingredients plays an important role in food flavor analysis. Gas chromatography-–ion mobility spectrometry (GC–IMS) is a powerful technique for the separation and sensitive detection of volatile organic compounds. It has a fast response, high sensitivity, easy operation, and low cost. In this article, a brief introduction to the working principle of GC–IMS is presented. A summary of recent studies of different food...
#1Yu-Qiu Wang(ECUST: East China University of Science and Technology)H-Index: 1
#2Yanting Zhou(CAS: Chinese Academy of Sciences)H-Index: 6
Last. Hu Zhou(CAS: Chinese Academy of Sciences)H-Index: 37
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Abstract The gut microbiota is the largest and most complex microbial community in the human body. Host-gut microbiota interactions have significant implications on health and disease. The development of genome-sequencing technologies, especially the application of next-generation sequencing (NGS), has accelerated the study of the gut microbiota. Most gut microbiota studies rely on 16S rRNA sequencing, metagenomics, and metatranscriptomics, but metaproteomics, based on mass spectrometry (MS), pr...
Aroma profiles and aroma-active compounds of Sichuan vinegar that is one of the four-famous vinegars in China were systemically analyzed by SAFE-GC-MS and GC-O. In addition, descriptive profile ana...
Abstract null null The objective of this study was to investigate the effect of temperature on the change of titratable acidity in Chinese spicy cabbage (CSC) and develop a dynamic prediction model to determine the ripening degree of CSC under fluctuation temperatures. So, the changes of titratable acidity in CSC were measured under different storage temperatures and a kinetic model of titratable acidity under constant temperatures was established. Then the dependence of the change of titratable...
Last. Baohua Kong(NEAU: Northeast Agricultural University)H-Index: 42
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Abstract The fungal communities and volatile compounds of traditional dry sausages collected from five different regions in Northeast China, including Harbin (HRB), Daqing (DQ), Suihua (SH), Hegang (HG) and Mudanjiang (MDJ) were investigated in this study. The results revealed clear differences among the fungal community structures of the sausages. Aspergillus pseudoglaucus, Debaryomyces hansenii, and Trichosporon asahii were found to be the predominant species in the sausages from HRB, HG, and ...
Last. Qian Chen(NEAU: Northeast Agricultural University)H-Index: 21
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Abstract null null The flavour profiles of beef jerky separately inoculated with different autochthonous lactic acid bacteria (LAB) strains (L. sakei BL6, Pediococcus acidilactici BP2, and Lactobacillus fermentum BL11) and a non-inoculated control were analysed using electronic nose (E-nose) and gas chromatography–ion mobility spectrometry (GC–IMS). GC–IMS results revealed a total of 42 volatile compounds in beef jerky. Inoculation of the three LAB strains decreased the levels of lipid autoxidat...
Last. Qian Chen(NEAU: Northeast Agricultural University)H-Index: 21
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Abstract The purpose of this study was to investigate the effects of lactic acid bacteria (LAB) including Lactobacillus curvatus, Lactobacillus sakei, Weissella hellenica, and Lactobacillus plantarum on the taste profiles of reduced-salt dry sausage. The results showed that the inoculation of LAB increased the moisture content and water activity and decreased the pH values of the sausages. Higher contents of total free amino acids (FAAs) were observed in the inoculated sausages (P
Abstract The effects of the inoculation with autochthonous lactic acid bacteria (LAB) strains (Lactobacillus sakei BL6, Pediococcus acidilactici BP2, and Lactobacillus fermentum BL11) on the pH, lipid oxidation, protein oxidation, volatile compounds, and sensory evaluation of beef jerky were investigated. The pH, thiobarbituric acid reactive substances, and carbonyl contents of the inoculated jerky were significantly lower than those of the control (P