Aug 2026· Food Chemistry: X· Vol 38, pp. 104322· 0 citations· 52 references
Medicine
Abstract
This study evaluated eight fermentation strategies to improve flavor development in fermented chili paste. LAB-yeast co-fermentation with Lactiplantibacillus plantarum LP06 and Zygosaccharomyces rouxii ZR26 increased total acidity and amino acid nitrogen, reduced residual sugar and capsaicinoids, enhanced sourness, and decreased bitterness. Cellulase and flavourzyme supplementation promoted substrate conversion and modified taste responses. Untargeted metabolomics showed that co-fermentation without enzyme (LZ) was mainly associated with amino acid- and sulfur-related metabolites, whereas enzyme-assisted co-fermentation (ELZ) modulated lipid- and plant-derived aromatic metabolites. GC–MS identified 166 volatile compounds, including 19 with relative odor activity values >1. LZ showed the highest total VOC content and largest number of potential aroma-active compounds, while ELZ showed higher rOAVs of certain aldehydes, alcohols, sulfur-containing compounds, and terpenoids. Sensory evaluation showed that LZ and ELZ received the highest total sensory scores. Overall, LAB-yeast co-fermentation improved taste and aroma development, while enzymatic hydrolysis modulated metabolite and aroma profiles.
Water kefir fermentation was applied to a mixture of hydrosoluble plant-based extracts from cashew nut, coconut, and quinoa to investigate fermentation performance and associated chemical transformations. A mixture experimental design evaluated the effects of substrate composition on microbial growth, physicochemical p...
Élide Rebechi Wolff, D. Koester, Adryan Eraldo Santana et al.· Food Chemistry· 0 citations
Flammulina velutipes roots, abundant edible mushroom by-products, have potential for value-added utilization. This study evaluated the effects of Lactiplantibacillus plantarum (Lpb. plantarum) and Lactobacillus delbrueckii subsp. bulgaricus (Lab. bulgaricus) fermentation on the physicochemical properties, antioxidant a...
De-anthocyanin black rice (DBR) is a residue generated after the industrial extraction of anthocyanins; it retains considerable polysaccharides and other bioactives but remains largely underutilized. In this study, DBR underwent co-fermentation using a 2:1 (v/v) mixture of Lactiplantibacillus plantarum and Lactobacillu...
Ya-Mao Yang, Sha-Sha Wei, Hua Zhang et al.· Journal of Food Science· 0 citations
Ziyan tea wine is an anthocyanin-rich fermented beverage with distinctive colour and flavor. In this study, we compared single and mixed yeast fermentation. Co-fermentation with S. cerevisiae and Hanseniaspora uvarum at a ratio of 1:1 significantly increased the sensory score compared with S. cerevisiae monoculture. En...
Overall, yeast fermentation modulated the metabolic and aroma-active volatile profiles of kombu slurry in a species- and strain-dependent manner, demonstrating the potential of selected yeasts to modulate the flavor-related chemical profile of enzymatically hydrolyzed kombu slurry through changes in volatile and non-vo...
Peanut (Arachis hypogaea L.) is an important plant-based protein source containing substantial amounts of lipids, amino acids, phenolic compounds, tocopherols, and other bioactive constituents. However, the nutritional and functional utilization of peanuts is constrained by the presence of antinutritional compounds, li...
S. A. Prayitno· Natural Resources for Human...· 0 citations
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