The dynamic changes and correlations between biochemical properties, flavor and microbial community during fermentation of asparagus by-products

IF 5.4 2区医学 Q2 MATERIALS SCIENCE, BIOMATERIALS

ACS Biomaterials Science & Engineering Pub Date : 2024-09-07 DOI:10.1016/j.foodchem.2024.141173

Li Wang, Jinqing Huang, Shuai Hu, Xue Li, Yao Zhang, Wenlong Cheng, Linfeng Yuan, Guangxian Liu

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Abstract

Asparagus by-products are the promising resource that urgently need to be re-valorized. This study investigated the dynamic changes in physicochemical properties, organic acids, free amino acids, volatile flavor compounds, microbial succession, and their correlations during 7-day spontaneous fermentation of asparagus by-products. Dominant organic acids (lactic acid and acetic acid) and free amino acids (Ser, Glu, and Ala) increased with fermentation time, with lactic acid reaching 7.73 ± 0.05 mg/mL and Ser increasing 56-fold after 7 days. A total of 58 volatile flavor compounds were identified using headspace solid-phase microextraction-gas chromatography–mass spectrometry (HS-SPEM/GC–MS), with esters, alcohols and acids as the main volatile flavor compounds. Fourteen volatile flavor compounds had odor activity value >1. High-throughput sequencing showed Firmicutes and Proteobacteria as the main bacterial phyla, dominated by lactic acid bacteria (Levilactobacillus, Lactiplantibacillus, Weissella). Correlation analysis revealed that five bacterial genera (Levilactobacillus, Lactiplantibacillus, Enterobacter, Pediococcus and Acetobacter) were highly correlated with organic acids, free amino acids, and volatile flavor compounds, indicating their pivotal role in forming the characteristic flavor of fermented asparagus by-products (FAPS). This study provides new insights into the flavor and microbial profile of FAPS, offering a strategy for value-added processing and industrial production.

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芦笋副产品发酵过程中生化特性、风味和微生物群落的动态变化及其相关性

芦笋副产品是一种前景广阔的资源，急需进行再利用。本研究探讨了芦笋副产品在 7 天自发发酵过程中理化性质、有机酸、游离氨基酸、挥发性风味化合物、微生物演替及其相关性的动态变化。主要有机酸（乳酸和乙酸）和游离氨基酸（Ser、Glu 和 Ala）随着发酵时间的延长而增加，7 天后乳酸达到 7.73 ± 0.05 mg/mL，Ser 增加了 56 倍。利用顶空固相微萃取-气相色谱-质谱法（HS-SPEM/GC-MS）共鉴定出 58 种挥发性风味化合物，其中酯类、醇类和酸类是主要的挥发性风味化合物。高通量测序结果表明，细菌门主要是固着菌门和变形菌门，其中以乳酸菌（左旋乳杆菌、乳杆菌、魏氏菌）为主。相关性分析表明，5 个细菌属（左旋乳杆菌、乳杆菌、肠杆菌、球菌和醋酸菌）与有机酸、游离氨基酸和挥发性风味化合物高度相关，表明它们在形成发酵芦笋副产品（FAPS）的特征风味方面发挥着关键作用。这项研究为了解 FAPS 的风味和微生物特征提供了新的视角，为增值加工和工业化生产提供了策略。

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来源期刊

ACS Biomaterials Science & Engineering Materials Science-Biomaterials

CiteScore

10.30

自引率

3.40%

发文量

413

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