The effect of Lactococcus lactis CICC 23610 fermentation on the physicochemical properties and flavor formation of oat beverage

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2024-03-19 DOI:10.1002/cche.10782

Yuliang Cheng, Qian Yu, Xiuhua Xia, Jiaqin Qian, Qinwei Xu, Hang Yu, Yahui Guo, Yunfei Xie, Weirong Yao, He Qian

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引用次数: 0

Abstract

Background and Objectives

Probiotic fermentation may contribute to enhancing the flavor and nutrients of grain beverages. The aim of this study was to investigate the effect of Lactococcus lactis (L. lactis CICC 23610) fermentation on the physicochemical properties, flavor formation, and metabolomics of oat beverages.

Findings

Results showed that L. lactis CICC 23610 grew rapidly in oat substrate and brought a surge in acidity, apparent viscosity, and β-glucan content. The final amount of lactic acid, sweet amino acids, and umami amino acids metabolites was also increased. Meanwhile, 15 volatile flavor components (VFCs) were identified as key aroma compounds in fermented oat beverages. The levels of 2,3-butanedione, propionic acid, hexanoic acid, and heptanone rose, giving the beverage a tart, creamy, and sweet flavor, and the undesirable odors of hexanal, n-octanal, nonanal, and 2-pentylfuran were reduced. In addition, significant differences in metabolites based on untargeted metabolomics analyses of oat beverages before and after fermentation were mainly focused on organic acids, fatty acids, and short peptides. The sensory analysis showed that the overall acceptability of fermented oat beverages was significantly improved.

Conclusions

It could be concluded that the effects of free amino acids (FAAs), organic acids, and VFCs on flavor were mainly reflected in three indicators of odor, acidity, and umami.

Significance and Novelty

The encouraging results confirmed that probiotic fermentation is a promising method to enhance the overall quality of oat beverages, providing valuable insights into future industrial upgrades of grain beverages.

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乳酸乳球菌 CICC 23610 发酵对燕麦饮料理化性质和风味形成的影响

背景与目的益生菌发酵可能有助于提高谷物饮料的风味和营养成分。结果结果表明，乳酸球菌 CICC 23610 在燕麦基质中生长迅速，并带来了酸度、表观粘度和 β-葡聚糖含量的增加。乳酸、甜味氨基酸和鲜味氨基酸代谢物的最终含量也有所增加。同时，15 种挥发性风味成分（VFCs）被确定为发酵燕麦饮料中的关键香味化合物。2,3-丁二酮、丙酸、己酸和庚酮的含量上升，使饮料具有酸味、奶油味和甜味，己醛、正辛醛、壬醛和 2-戊基呋喃的不良气味减少。此外，根据非靶向代谢组学分析，燕麦饮料发酵前后代谢物的显著差异主要集中在有机酸、脂肪酸和短肽上。结论游离氨基酸、有机酸和VFCs对风味的影响主要体现在气味、酸度和鲜味三个指标上。

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来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.