Multistarter fermentation of glutinous rice with Fu brick tea: Effects on microbial, chemical, and volatile compositions
文献类型： 外文期刊
作者： Xu, Xiao 1 ; Zhou, Siduo 2 ; McClements, David Julian 3 ; Huang, Lu 2 ; Meng, Ling 2 ; Xia, Xiudong 4 ; Dong, Mingshen 1 ;
作者机构： 1.Shaoxing Univ, Coll Life Sci, Shaoxing 312000, Zhejiang, Peoples R China
2.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China
3.Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 USA
4.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Jiangsu, Peoples R China
5.Jiangsu Acad Agr Sci, Inst Ind Crops, Nanjing 210014, Jiangsu, Peoples R China
关键词： Fermented glutinous rice; Fu brick tea; Enzyme activity; HS-SPME-GC-MS; E-nose
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2020 年 309 卷
页码：
收录情况： SCI
摘要： A higher fermentation efficiency was achieved, using multistarter fermentation of glutinous rice supplemented with Fu brick tea (FGR-FBT), than when using traditional fermentation. The effects of multistarter fermentation on the microbial, chemical, and volatile compositions were determined. When FBT was incorporated during glutinous rice fermentation, increased population of yeasts and fungi, as well as enhanced a-amylase, proteinase and beta-glucosidase activities, were observed. Specific fungi were isolated and identified as Aspergillus spp., which are known to secrete extracellular enzymes that modify the chemical properties, including ethanol levels, pH, total acids, and total soluble solids. The aroma profile of fermented glutinous rice was studied in the absence and presence of FBT, using HS-SPME-GC-MS and the electronic-nose. This analysis indicated that 35 characteristic volatile compounds were only found in FGR-FBT. The results show that FBT can be added during the fermentation of food products to enhance microbial biotransformation and modify flavour metabolism.
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