Effect of Lactiplantibacillus plantarum MX14 and Pichia membranifaciens PY33 co-fermentation on quality characteristics of red sour soup

文献类型： 外文期刊

第一作者： Zhang, Pengfei

作者： Zhang, Pengfei;Hu, Miao;Meng, Weimin;Wang, Jiao;Yuan, Zifan;Wang, Fengzhong;Li, Shuying;Wang, Fengzhong;Wang, Fengzhong

作者机构：

关键词： Red sour soup; Fixed-input strain fermentation; Characteristic taste compounds; Characteristic aroma compounds; Key biomarkers

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 492 卷

页码：

收录情况： SCI

摘要： Red sour soup (RSS) production faces issues with inconsistent quality, low safety and slow maturation. Fixed-input strain fermentation solves these issues by ensuring a controlled and stable process, essential for RSS modern production. This study aimed to investigate microbial adaptations, quality characteristics, and key metabolites during the fermentation of RSS by Lactiplantibacillus plantarum MX14 and Pichia membranifaciens PY33. The results showed that the strains adapted well, promoting RSS maturation and enhanced safety through nitrite reduction. Multidimensional sensory quality analysis demonstrated that fermentation improved texture taste and aroma. Glu, Arg, lactic acid, succinic acid, linalool, hexanoic acid ethyl ester, and eucalyptol identified as the main characteristic taste and aroma compounds. Twenty key biomarkers were identified to distinguish RSS samples at different fermentation stages. Microbial sugar metabolism played a key role in metabolite changes and overall quality improvement. This study provides theoretical guidance for the standard industrial production of RSS.

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