Effect of L. Plantarum Y279 and W. Cibaria Y113 on microorganism, lipid oxidation and fatty acid metabolites in Yu jiaosuan, A Chinese tradition fermented snack

被引:3
作者
Chen, Hongyan [1 ,2 ]
Liu, Lu [1 ,4 ]
Jiang, Lu [1 ,2 ]
Hu, Wenkang [1 ,2 ]
Cen, Qin [1 ,2 ]
Zhang, Rui [1 ,2 ]
Hui, Fuyi [1 ,2 ]
Li, Jiamin [1 ,2 ]
Zeng, Xuefeng [1 ,2 ,3 ]
机构
[1] Guizhou Univ, Sch Liquor & Food Engn, Guiyang 550025, Peoples R China
[2] Guizhou Prov Key Lab Agr & Anim Prod Storage & Pro, Guiyang, Peoples R China
[3] Guizhou Univ, Edible Fungus Res Inst, Guiyang, Peoples R China
[4] Bureau Agr & Rural Affairs Majiang Cty, Xian, Guizhou, Peoples R China
关键词
Yu jiaosuan; Microorganism; Lipid oxidation; Fatty acid metabolism; STARTER CULTURES; BIOGENIC-AMINES; SUAN YU; LIPOLYSIS; FLAVOR; LACTOBACILLUS; LIPOXYGENASE; SAUSAGES; QUALITY; FOOD;
D O I
10.1016/j.fochx.2024.101246
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Fatty acids are one of the main sources of flavour in fermented Yu jiaosuan (YJS) in southwest China. Bacilli (50.18 %) and Oxyphotobacteria (32.70 %) were the dominant class. Lactiplantibacillus (40.51 %) and Weissella (20.43 %) were the dominant species in the inoculated fermented group (HY). The peroxide value (ZY: 0.025 g/ 100 g, HY: 0.016 g/100 g) and lipoxygenase (LOX) (ZY: 5.7654 U/min.g, HY: 3.3856 U/min.g) in the HY group were significantly lower compared with the natural fermentation group (ZY), while acid lipase activity (ZY: 0.3184 U/h.g, HY: 0.7075 U/h.g) and neutral lipase activity (ZY: 12.65443 U/h.g, HY: 20.25142 U/h.g) were significantly higher than the control sample. Totally 40 differential fatty acid metabolites were screened. Arachidonic acid metabolism, unsaturated fatty acid biosynthesis and linoleic acid metabolism were potential metabolic pathways. Seven major bacterial species were closely associated with 15 differential fatty acid. This study contributes to the targeted production of fatty acid functional active substances of YJS.
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页数:14
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