Comparative evaluation of pure non-Saccharomyces yeasts fermentation and Lactiplantibacillus plantarum co-fermentation in fig pulp: Achieving remarkable sugar reduction and flavor enhancement
文献类型： 外文期刊
作者： Chen, Kangxue 1 ; Gong, Zijian 1 ; Wu, Caiyun 1 ; Rong, Wenbin 1 ; Zhang, Ting 2 ; Li, Qiaomei 3 ; Lei, Hongjie 1 ;
作者机构： 1.Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Peoples R China
2.Xinjiang Acad Agr Sci, Inst Farm Prod Storage & Proc, Urumqi 830091, Peoples R China
3.Xinjiang Lvdan Food Co Ltd, Kashgar 844400, Peoples R China
关键词： Fig pulp; Lactiplantibacillus plantarum; Functional properties; Volatile organic compound
期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）
ISSN： 2590-1575
年卷期： 2025 年 28 卷
页码：
收录情况： SCI
摘要： This study investigates pure fermentations of Torulaspora delbrueckii, Metschnikowia pulcherrima, and Lachancea thermotolerans, as well as their mixed fermentations with Lactiplantibacillus plantarum in fig pulp, with a focus on sugar metabolism and flavor enhancement. T. delbrueckii and L. thermotolerans demonstrated remarkable sugar reduction, decreasing glucose levels from 12.43 mg/mL to 0.34 mg/mL or lower, and fructose levels from 13.64 mg/mL to 0.08 mg/mL or lower. Mixed fermentations maintained the viability of L. plantarum at levels exceeding 8.16 log CFU/mL, while simultaneously enhancing the production of bioactive compounds. Analysis of volatile organic compounds (VOCs) indicated an increase in esters and terpenoids following fermentation, which contributed to the fruity, rosy, and piney aromas. Mixed fermentation exhibited superior aroma complexity compared to pure fermentation with non-Saccharomyces yeasts. This study provides important theoretical foundations for developing low-sugar fermented fig products with improved flavor profiles and enhanced functional properties.
- 相关文献
作者其他论文 更多>>
-
Integrating widely targeted and oxylipin-targeted lipidomics unravels lipid characteristic evolution and oxidation markers in walnuts during deterioration
作者：Zhang, Hexin;Wu, Caiyun;Zhang, Mengmeng;Li, Mei;Xu, Huaide;Lei, Hongjie;Zhang, Ting;Zhao, Wenge
关键词：Paper-skinned walnut; Deterioration; Lipidomics; Glycerophospholipid; Oxylipin
-
Characterization of oil body microstructure, accumulation level and chemical composition in walnut fruit during growth
作者：Zhu, Kaiyang;Ma, Ji;Hao, Shuqi;Lei, Hongjie;Xu, Huaide;Li, Mei;Zhang, Ting;Zhao, Wenge
关键词：Walnut oil body; Growth; Ultrastructure; Chemical components; Phospholipids; Proteins
-
Integrated transcriptomics and lipidomics reveal mechanisms regulating lipids formation and accumulation in oil body during walnut seed development
作者：Zhu, Kaiyang;Zhang, Yingying;Ma, Ji;Lei, Hongjie;Xu, Huaide;Li, Mei;Zhang, Ting;Zhao, Wenge
关键词：Development; Fatty acid;
Juglans ; Lipids biosynthesis; Multi-omics analysis; Oil body; Walnut -
Monosaccharides, dietary fiber, bioactive compounds, functional properties and volatile compounds in both clear and cloudy kiwi juices with oligosaccharides addition fermented by Lactobacillus helveticus
作者：Wang, Chengxin;Wang, Zining;Lei, Hongjie;Zhang, Ting;Xu, Kang;Li, Bing
关键词：Kiwi juices; Oligosaccharides; Lactobacillus helveticus; Bioactive compounds; Functional properties; Volatile compounds
-
Physical modifications of dietary fibers from kiwifruit pomace: Physicochemical, structural and functional properties
作者：Zhang, Mengmeng;Yang, Nana;Wu, Caiyun;Zhang, Hexin;Wang, Chengxin;Lei, Hongjie;Zhang, Ting
关键词：Kiwifruit pomace dietary fiber; High-pressure homogenization; High-temperature cooking; Ultrasonic treatment; Electron beam irradiation; Physicochemical and functional properties
-
Prolonging the oxidative stability of walnut oil by endogenous antioxidants: Phytosterol compounding for improved antioxidant capacity
作者：Zhang, Xu;Zhan, Xiaoqian;Liu, Wenyu;Wei, Changqing;Zhang, Xu;Zhan, Xiaoqian;Liu, Wenyu;Wei, Changqing;Zhang, Xu;Zhan, Xiaoqian;Liu, Wenyu;Wei, Changqing;Wang, Ting;Zhang, Ting
关键词：Natural antioxidants; Oxidation stability index (OSI); Coefficient of variance analyses; Partial least squares regression (PLSR)
-
Preparation, structural characterization and in vitro digestibility mechanism of walnut oil body emulsion gels based on crosslinking of edible polysaccharide and vanillin
作者：Zhu, Kaiyang;Ma, Ji;Mubeen, Hafiz Muhammad;Lei, Hongjie;Xu, Huaide;Li, Mei;Zhang, Ting;Zhao, Wenge
关键词：Oil body; Chitosan; Vanillin; Schiff base; Lipid digestion kinetics
