Isolation and Identification of Lactic Acid Bacteria and Their Effects on the Off-odor of Burdocks

文献类型： 外文期刊

第一作者： Cui, Li

作者： Cui, Li;Zhao, Xuan;Guo, Yuxing;Cui, Li;Zhao, Xuan;Feng, Jin;Huang, Wuyang;Li, Ying;Cui, Li;Zhang, Danni;Liu, Yuan

作者机构： Nanjing Normal Univ, Sch Food Sci & Pharmaceut Engn, Nanjing 210023, Peoples R China;Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Peoples R China;Minist Agr & Rural Affairs, Key Lab Agroprod Proc, Key Lab Agroprod Qual & Safety Control Storage & T, Beijing 100193, Peoples R China;Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai 200240, Peoples R China

关键词： burdocks; off-odor; lactic acid bacteria; fermentation; linoleic acid; methoxypyrazines; metabolic mechanism

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 2022影响因子：6.1； 五年影响因子：6.3 ）

ISSN： 0021-8561

年卷期： 2023 年 71 卷 19 期

页码：

收录情况： SCI

摘要： Burdocks have diverse nutritional and pharmacological functions, but their unique odor is unwelcome. Here, the effect and mechanism of lactic acid bacteria fermentation on the off-odor of burdocks were investigated. The sensory evaluation showed that burdocks had earthy, musty, grassy, and pepper odors. 2-Isobutyl-3-methoxypyrazine (IBMP) and 2-secbutyl-3-methoxypyrazine (IPMP) mainly contributed to burdock's unique off-odor and were identified by gas chromatography-mass spectrometry combined with headspace-solid phase microextraction (HS-SPME-GC-MS) and relative odor activity value (ROAV) analysis. Weissella cibaria ZJ-5 from screened strains performed with the strongest ability to remove the off-odor and generate a fragrant odor, as determined by sensory evaluation. When incubated aerobically together with IBMP during fermentation, ZJ-5 degraded IBMP directly from 149.56 +/- 0.72 to 71.55 +/- 1.81 ng/mL. Additionally, linoleic acid content in fermented burdocks was significantly decreased compared with unfermented burdocks. (E,Z)-2,6-Nonadienal, which mainly contributed to fermented burdock's odor, may have been generated from linoleic acid during ZJ-5 fermentation, through the acid catalysis pathway. It indicated that LAB fermentation could improve burdock odor by degrading off-odor compounds and precursors and by generating new aldehydes.

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