Effect of temperature regulation on microbial community, volatile flavours, amino acid profiles, and iridoid glycosides during noni (Morinda citrifolia L.) fruit fermentation
文献类型： 外文期刊
作者： Zhang, Chao 1 ; Gu, Chunhe 1 ; Wang, Mengrui 1 ; Chen, Junxia 1 ; Chang, Haode 1 ; Chang, Ziqing 1 ; Zhou, Junping 1 ; Yue, Mingzhe 1 ; Zhang, Wenjing 1 ; Zhang, Quanmiao 1 ; Feng, Zhen 1 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Wanning 571533, Hainan, Peoples R China
2.Northeast Agr Univ, Minist Educ, Coll Food Sci, Key Lab Dairy Sci, 600 Changjiang Rd, Harbin 150030, Heilongjiang, Peoples R China
3.Key Lab Proc Suitabil & Qual Control Special Trop, Wanning 571533, Hainan, Peoples R China
关键词： Shotgun metagenomics; Noni fruit; Volatile flavours; Amino acid profiles; Iridoid glycosides
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 462 卷
页码：
收录情况： SCI
摘要： Noni fruit has an unpleasant flavour but is highly bioactive. Therefore, it is necessary to clarify the effect of temperature regulation on quality of fermented noni fruit. In the present study, the formation of flavours, amino acid profiles, and iridoid glycosides during noni fruit fermentation at different temperatures were investigated. We initially found that different temperatures affected core microbial communities. The general evolutionary trends of Acetobacter and Gluconobacter were influenced by different temperatures. Furthermore, high temperature helped maintain low octanoic and hexanoic acids. Subsequently, we found that high temperature improved total amino acids and iridoid glycosides. The correlation network analysis revealed that bacterial communities impacted the quality (volatile flavours, amino acid profiles, and iridoid glycosides) of fermented noni fruit. Overall, altering the temperature induced variations in microbial communities and quality during the noni fruit fermentation process. These results are instrumental in the pursuit of quality control in natural fermentation processes.
- 相关文献
作者其他论文 更多>>
-
Changes in key volatile components associated with leaf quality of Pandanus amaryllifolius Roxb. alongside growth duration
作者：Yan, Lu;Zhang, Ang;Qin, Xiaowei;Yu, Huan;Ji, Xunzhi;He, Shuzhen;Zong, Ying;Gu, Chunhe;Feng, Zhen;Hu, Lisong;Lu, Zhiqing;Yan, Lu;Lu, Zhiqing
关键词：GC-MS; VOCs; 2-Acetyl-1-pyrroline; Squalene; Agronomic traits; Leaf quality
-
Molecular mechanisms for exopolysaccharides synthesis in Lactobacillus helveticus: Relationship between structural characteristics and genomics
作者：Zhang, Kangyong;Duan, Sufang;Feng, Zhen;Li, Bailiang;Liu, Fei;Zhang, Xuemei;Qi, Xuefeng;Feng, Zhen;Gong, Pimin;Wu, Zhen
关键词：Exopolysaccharides; Lactobacillus helveticus; Structure; Characteristics; Genomics; Biosynthesis
-
Screening and characterizing indigenous yeasts, lactic acid bacteria, and acetic acid bacteria from cocoa fermentation in Hainan for aroma Development
作者：Chang, Haode;Gu, Chunhe;Feng, Zhen;Chang, Haode;Wang, Mengrui;Chen, Junxia;Yue, Mingzhe;Zhou, Junping;Chang, Ziqing;Zhang, Chao;Liu, Fei
关键词：cocoa; fermentation; flavor chemistry; starter cultures; yeasts
-
Investigation of aromatic compounds and olfactory profiles in cocoa pulp fermentation using yeast-based starters: A Volatilomics and machine learning approach
作者：Chang, Haode;Zhang, Quanmiao;Zhang, Wenjing;Liu, Fei;Gu, Chunhe;Ma, Liru;Feng, Zhen;Gu, Chunhe;Ma, Liru;Feng, Zhen;Ma, Liru
关键词：Cocoa; Fermentation; Machine learning; Aroma; GC-MS
-
Insight into peroxidase-mediated Morinda citrifolia L. (noni) fruit juice browning and precipitation, and a thermal inactivation strategy
作者：Zhang, Chao;Wang, Mengrui;Chen, Junxia;Chang, Ziqing;Zhou, Junping;Yue, Mingzhe;Feng, Zhen;Zhang, Chao;Wang, Mengrui;Chen, Junxia;Chang, Ziqing;Zhou, Junping;Yue, Mingzhe;Gu, Chunhe;Feng, Zhen;Gu, Chunhe;Feng, Zhen
关键词：Morinda citrifolia L.; Peroxidase-mediated browning and; precipitation; Thermal inactivation
-
Insight into the effects of different ripeness levels on the quality and flavor chemistry of Noni fruit ( Morinda citrifolia L.) . )
作者：Chen, Xiaoai;Gu, Chunhe;Zhu, Kexue;Xu, Fei;Feng, Zhen;Zhang, Yanjun;Chen, Xiaoai;Gu, Chunhe;Zhu, Kexue;Xu, Fei;Feng, Zhen;Zhang, Yanjun;Chen, Xiaoai;Gu, Chunhe;Zhu, Kexue;Xu, Fei;Feng, Zhen;Zhang, Yanjun;Chen, Xiaoai;Gu, Chunhe;Zhu, Kexue;Xu, Fei;Feng, Zhen;Zhang, Yanjun
关键词：Noni fruit; Quality and flavor; Physicochemical analysis; Electronic nose; Electronic tongue; GC-MS
-
Nutrient consumption patterns of Lactobacillus acidophilus
作者：Qiao, Yali;Wang, Mengrui;Chang, Ziqing;Zhou, Junping;Yue, Mingzhe;Chen, Junxia;Liu, Fei;Yin, Boxing;Zhou, Wei;Feng, Zhen;Feng, Zhen;Feng, Zhen;Feng, Zhen;Liu, Fei
关键词：acid stress; exogenous nutrients; Lactobacillus acidophilus; nutrient consumption pattern
