Different lactic acid bacteria strains affecting the flavor profile of fermented jujube juice

Abstract

Jujube juice was separately undergoing controlled lactic acid fermentation at 37°C for 24 hr with 90 different lactic acid bacteria (LAB) strains comprising 30 Lactobacillus casei strains, 30 Lactobacillus plantarum strains, and 30 Enterococcus faecium strains.Electronic nose and Electronic tongue combined with multivariate statistical analysis methods were applied for the investigation of how different LAB strains affecting the flavor profile of fermented jujube juice. A clear distinction of all the fermented jujube juice was achieved. It was found that compared with L. casei-fermented jujube juice and E. faecium-fermented jujube juice, L. plantarum-fermented jujube juice produce more aromatics compounds and less sulfur organic compounds, while its taste is mostly characterized by sourness, and is perceived less bitterness and astringent for better consumer preference. What's more, the high acid-producing ability of L.plantarum may contribute to an extension of microbial safety and shelf life for the product. Practical applicationsL. plantarum is considered as a microorganism with a documented history of food use with the generally recognized as safe (GRAS) status from the US Food and Drug Administration (US FDA) and the qualified presumption of safety (QPS) status from the European Food Safety Authorities (EFSA). Based on the findings of this research, L. plantarum could improve the flavor profile of the jujube juice and may contribute to an extension of microbial safety and shelf life for the product leads to antibacterial an excellent potential for future research and development.

Correlations among flavor compounds, lipid oxidation indices, and endogenous enzyme activity during the processing of Xinjiang dry‐cured mutton ham

“…In Figure , a heatmap based on the Pearson correlation coefficient was performed to visualize the correlation between lipid oxidation, enzyme activity, and above volatile compounds (Cai et al, ). Red means positively correlated, while green indicates negatively correlated, and the deeper the color, the greater the correlation.…”

Pretreatment methods affecting the color, flavor, bioactive compounds, and antioxidant activity of jujube wine

“…E‐nose analysis was performed with a Portable Electronic Nose (PEN3, Win Muster Airsense Analytics Inc.), consisting of 10 metal–oxide–semiconductor (MOS) type chemical sensors: W1C (aromatic compounds), W5S (broad‐range compounds, polar compounds, nitrogen oxides, and ozone), W3C (ammonia, aromatic compounds, aldehydes, ketones), W6S (hydrogen, broad‐range compounds), W5C (arom‐aliph, alkanes, aromatic compounds, less polar compounds), W1S (methane, broad‐methane, broad‐range compounds), W1W (sulfur compounds, terpenes, and sulfur organic compounds), W2S (alcohols, partially aromatic compounds, ketones), W2W (aromatic compounds, sulfur organic compounds), and W3S (methane‐aliph) (Cai et al., 2019). The sensor response is expressed as resistivity (Ohm).…”

“…Especially in recent years, with the production area and output of jujube expanding year by year, the fresh fruit market is gradually saturated and the production benefit is reduced. Therefore, the development of deep‐processing products such as jujube wine (JW) (Zhang, Zhang, & Xu, 2016), jujube brandy (Li et al., 2016), and jujube fermented juice (Cai et al., 2019; Cai et al., 2018) can not only alleviate the market pressure of fresh fruit sales, but also significantly increase the added value of products, improve farmers’ income, and promote the healthy and benign development of jujube industry.…”

Profiling of Koumiss Microbiota and Organic Acids and their Effects on Koumiss Taste

“…We assessed the organic acid content of koumiss. Chemical composition analysis provides quantitative data that are not instructive in terms of analysis of taste; therefore, we employed a taste-sensing system with advanced taste sensors that were developed based on correlations with human sensory scores, and are applied in assessments of milk and beverage products [16][17][18][19]. Traditional fermented foods may be significantly improved by using starter cultures selected based on multiple considerations [20].…”