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High Hydrostatic Pressure and Co-Fermentation by Lactobacillus rhamnosus and Gluconacetobacter xylinus Improve Flavor of Yacon-Litchi-Longan Juice

文献类型： 外文期刊

作者： Chen, Huali 1 ; Xiao, Gengsheng 1 ; Xu, Yujuan 1 ; Yu, Yuanshan 1 ; Wu, Jijun 1 ; Zou, Bo 1 ;

作者机构： 1.Minist Agr & Rural Affairs, Sericultural & Agrifood Res Inst, Key Lab Funct Foods, Guangdong Acad Agr Sci,Guangdong Key Lab Agr Prod, Guangzhou 510610, Guangdong, Peoples R China

关键词： high hydrostatic pressure; Lactobacillus rhamnosus; Gluconacetobacter xylinus; free amino acids; volatile flavor compounds

期刊名称：FOODS （ 影响因子：4.35； 五年影响因子：4.957 ）

ISSN：

年卷期： 2019 年 8 卷 8 期

页码：

收录情况： SCI

摘要： The aim of this study was to evaluate the effect of high hydrostatic pressure (HHP) and co-fermentation by Lactobacillus rhamnosus and Gluconacetobacter xylinus on the quality of yacon-litchi-longan (YLL) juice. The carbohydrates, organic acids, free amino acids (FAAs), and volatile compounds in YLL juice were analyzed. Thermal processing (TP) increased the content of total carbohydrates, organic acids and FAAs, and destroyed the aroma components, whereas HHP treatment had a negligible effect. Carbohydrate content was lower, and content of lactic acid, acetic acid, and exopolysaccharide (EPS) were higher in co-fermented juice than in unfermented juice. Furthermore, the content of bitter FAAs in fermented TP and HHP-treated YLL juices decreased by 88.7% and 86.9%, respectively. Co-fermentation also increased ketones and the sum of individual volatile constituents, and improved the overall flavor of juice. Taken together, HHP treatment prior to co-fermentation can be used to improve the quality of YLL juice, especially the flavor thereof.

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