Exploring the effect of inoculation strategies with Saccharomyces cerevisiae and Lactobacillus paracasei SMN-LBK on chemical, flavor and metabolic profiles of prune wine

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2025-06-12 DOI:10.1016/j.foodres.2025.116867

Jianqiao Jiang , Yun Xie , Miao Cui , Yiwen Chen , Yongkang Li , Yue Hu , Jianming Niu , Weidong Cheng , Feifei Gao

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Abstract

To characterize the effects of different inoculation strategies on the quality of prune wine, this study investigated physicochemical parameters, organic acids, phenolic compounds, volatile components and metabolites. Sequential inoculation of Lactobacillus paracasei SMN-LBK (LBK) with Saccharomyces cerevisiae (S. cerevisiae) effected alcohol and flavonoid content. In contrast, co-inoculation of S. cerevisiae with LBK increased the content of phenolic compounds. A total of 64 volatile organic compounds (VOCs) were identified and some VOCs were not detected in samples which inoculated with LBK followed by S. cerevisiae after 48 h (RX). Sequential inoculation reduced the content of esters in prune wine, with the greatest reduction in RX. The results of principal component analysis (PCA) and heat maps demonstrated that differences in inoculation strategies altered the composition of VOCs in prune wine, including isovaleraldehyde, lauric acid, and ethyl acetate, which would determine the sensory attributes of prune wine. The results of metabolomics showed significant differences between the samples, and 15 critical nonvolatile metabolites were identified based on variable importance in projection (VIP) scores, which may account for the differences. Multiple key metabolic pathways are enriched, the most important of which is the amino acid metabolism pathway. These findings provide a theoretical basis for the development of prune wine beverages with consumption potential

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探讨酿酒酵母和副干酪乳杆菌SMN-LBK接种策略对梅酒化学、风味和代谢特征的影响

为了研究不同接种策略对李子酒品质的影响，研究了不同接种策略对李子酒理化参数、有机酸、酚类化合物、挥发性成分和代谢物的影响。副干酪乳杆菌SMN-LBK （LBK）与酿酒酵母（S. cerevisiae）序贯接种对酒精和类黄酮含量有影响。与此相反，啤酒酵母与LBK共接种增加了酚类化合物的含量。经LBK再接种酿酒酵母48 h后，样品共检出64种挥发性有机物（VOCs），部分挥发性有机物未检出。序贯接种降低了西梅酒中酯类物质的含量，以RX降低幅度最大。主成分分析（PCA）和热图分析结果表明，接种策略的差异改变了梅干酒中挥发性有机化合物（VOCs）的组成，包括异戊醛、月桂酸和乙酸乙酯，这些挥发性有机化合物决定了梅干酒的感官属性。代谢组学的结果显示样品之间存在显著差异，并且根据可变重要性投影（VIP）评分确定了15种关键的非挥发性代谢物，这可能是差异的原因。多种关键代谢途径丰富，其中最重要的是氨基酸代谢途径。研究结果为开发具有消费潜力的西梅酒饮料提供了理论依据

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.