Changes in the characteristic volatile aromatic compounds in tuna cooking liquid during fermentation and deodorization by Lactobacillus plantarum RP26 and Cyberlindnera fabianii JGM9-1
文献类型： 外文期刊
作者： Ma, Wenjing 1 ; Liang, Zhangcheng 1 ; He, Bing 1 ; Wu, Yuxi 2 ; Chen, Yan 4 ; He, Zhigang 1 ; Chen, Bingyan 1 ; Lin, Xiaozi 1 ; Luo, Lianyu 4 ;
作者机构： 1.Fujian Acad Agr Sci, Inst Agr Engn Technol, Fuzhou, Fujian, Peoples R China
2.Fujian Key Lab Agr Prod Food Proc, Fuzhou, Fujian, Peoples R China
3.Minist Agr & Rural Affairs, Coconstruct Minist & Prov, Key Lab Subtrop Characterist Fruits Vegetables & E, Fuzhou, Fujian, Peoples R China
4.Fuzhou Hongdong Foods Co Ltd, Fuzhou, Fujian, Peoples R China
5.Fujian Shenlan Biotechnol Co Ltd, Fuzhou, Fujian, Peoples R China
6.Fujian Acad Agr Sci, Inst Agr Engn Technol, 247 Wu Si Rd, Fuzhou 350003, Fujian, Peoples R China
关键词： Tuna cooking liquid; Characteristic volatile aromatic compounds; Microbial deodorization; Cyberlindnera fabianii JGM9-1; Lactobacillus plantarum RP26
期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）
ISSN： 2590-1575
年卷期： 2023 年 20 卷
页码：
收录情况： SCI
摘要： Tuna cooking liquid has unpleasant aroma. In our previous studies, Cyberlindnera fabianii JGM9-1 and Lacto-bacillus plantarum RP26 demonstrated the ability to degrade this unpleasant aroma. However, the mechanism of microbial deodorization remains unclear. In this study, tuna cooking liquid was fermented using JGM9-1 alone, RP26 alone, and a combination of both strains. Changes in volatile aromatic compounds during fermentation were analyzed using HS-SPME-GC/MS. The unpleasant aroma of tuna cooking liquid were nine characteristic aromatic compounds associated with fishy, stinky, and greasy aromas. Furthermore, we found that the fermentation of microbes removed these unpleasant aromatic compounds and replaced them with pleasant aromatic compounds that contributed to fruity, grassy, and floral aromas. Finally, we screened 21 strong pairwise correlations between the production and consumption of characteristic volatile aromatic compounds by RP26 and JGM9-1, through HCA, VIP, OAV and Spearman's pairwise correlation analysis. These results help to clarify the metabolic mechanisms of microbial deodorization in tuna cooking liquid.
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