LWT - Food Science and Technology最新文献_第5页

Regulating effects of beet pectin on the stability and 3D printing performance of high internal phase pickering emulsions stabilized by lactoferrin-EGCG 甜菜果胶对乳铁蛋白-EGCG 稳定的高内相挑拣乳液的稳定性和 3D 打印性能的调节作用

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-20 DOI: 10.1016/j.lwt.2024.117072

Ying Sun , Mantong Zhao , Zhongyuan Liu , Haohao Shi , Xueying Zhang , Guanghua Xia , Xuanri Shen

{"title":"Regulating effects of beet pectin on the stability and 3D printing performance of high internal phase pickering emulsions stabilized by lactoferrin-EGCG","authors":"Ying Sun , Mantong Zhao , Zhongyuan Liu , Haohao Shi , Xueying Zhang , Guanghua Xia , Xuanri Shen","doi":"10.1016/j.lwt.2024.117072","DOIUrl":"10.1016/j.lwt.2024.117072","url":null,"abstract":"<div><div>This study aimed to develop lactoferrin-polyphenol-polysaccharide (LF-EGCG-BP) ternary covalent complexes to improve the stability and 3D printing performance of fish oil high internal phase emulsions (HIPEs) stabilized by lactoferrin-polyphenol (LF-EGCG) binary covalent complex. The effects of beet pectin (BP) on the physicochemical properties, structure, interfacial behavior, rheological properties and stability of LF-EGCG HIPEs were investigated. Results showed that the fluorescence quenching mechanism of BP on LF-EGCG was static quenching. BP (especially at 20:1 (w/w)) efficiently improved the stability of LF-EGCG HIPEs by enhancing the mechanical property of interfacial films and network structure. After the addition of BP, the droplet size of HIPEs was reduced, lipid oxidation stability, physical stability, and multiple light scattering stability were increased. Raman spectra showed that the interaction between oil phase and aqueous phase of HIPEs was enhanced after the introduce of BP. The free fatty acids (FFA) release in HIPEs stabilized by LF-EGCG-BP was decreased. Meanwhile, BP increased the viscoelasticity, recovery and gel strength of HIPEs, giving the HIPE inks better 3D printing integrity and clarity.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117072"},"PeriodicalIF":6.0,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142701617","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect and mechanism of carvacrol on putrescine production by Obesumbacterium proteus in Xinjiang sausage 香芹酚对新疆香肠中变形杆菌产生腐胺的影响及机理

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-20 DOI: 10.1016/j.lwt.2024.117079

Yu Honghong, Bai Yutong, Lu Shiling

{"title":"Effect and mechanism of carvacrol on putrescine production by Obesumbacterium proteus in Xinjiang sausage","authors":"Yu Honghong, Bai Yutong, Lu Shiling","doi":"10.1016/j.lwt.2024.117079","DOIUrl":"10.1016/j.lwt.2024.117079","url":null,"abstract":"<div><div>Here, we explored the effect of carvacrol on growth, gene expression, and putrescine accumulation in <em>O. proteus</em> isolated from Xinjiang sausages. Scanning electron microscopy was used to analyze the cell morphology of the test bacteria. Reverse transcription real-time fluorescence quantitative polymerase chain reaction was used to analyze the gene expression of arginine decarboxylase and ornithine decarboxylase in the test bacteria at different carvacrol concentrations, and single-molecule real-time sequencing was used to identify the species composition in sausage. Moreover, relevant parameters like putrescine accumulation and microbial growth were evaluated. Results showed that the production of putrescine was not only dependent on putrescine-producing strains, but also on the expression of key genes in the putrescine production pathway. Carvacrol was found to inhibit the growth of putrescine-producing strains and decrease putrescine accumulation by releasing <em>O. proteus</em> content, while also reducing putrescine levels through the downregulation of arginine decarboxylase (adiA) and ornithine decarboxylase (speF) genes involved in the putrescine biosynthesis pathway. Moreover, carvacrol significantly reduced the abundance of harmful bacteria (Enterobacteria and Pseudomonas) and the putrescine content in the sausage. Consequently, adding carvacrol extracted from spices to sausages is an effective means to inhibit putrescine content.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117079"},"PeriodicalIF":6.0,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702309","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of protein-phenolic acid complexes on ice cream structure and meltdown behavior 蛋白质-酚酸复合物对冰淇淋结构和融化行为的影响

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-19 DOI: 10.1016/j.lwt.2024.117065

Hesti Ayuningtyas Pangastuti , Songsak Wattanachaisaereekul , Praphan Pinsirodom

{"title":"Effect of protein-phenolic acid complexes on ice cream structure and meltdown behavior","authors":"Hesti Ayuningtyas Pangastuti , Songsak Wattanachaisaereekul , Praphan Pinsirodom","doi":"10.1016/j.lwt.2024.117065","DOIUrl":"10.1016/j.lwt.2024.117065","url":null,"abstract":"<div><div>This study focused on understanding the effects of protein-phenolic acid complexes on structural changes and meltdown behavior in ice cream. Three phenolic acids (4-hydroxybenzoic acid, vanillic acid, and gallic acid) at two concentrations (2 and 10 mg/g) were individually investigated. Compared to control ice cream, 2 and 10 mg/g phenolic acid increased the induction time for the first drip by 175–200% and 200–292%, respectively. Ice cream with gallic acid and vanillic acid at 10 mg/g exhibited the lowest meltdown rates compared to other treatments. Addition of phenolic acids caused reduction of ice cream pH (4.92–6.13), overrun (23.11–69.02%), consistency coefficient (9.47–175.56 Pa s<sup>n</sup>), and melting enthalpy (154,320–193,330 J/kg), while increasing the apparent viscosity (478.37–8770.17 mPa s), flow behavior index (0.42–0.62), and fat globule size (2.22–10.53 μm). Fluorescence spectroscopy analysis of a model ice cream mix indicated the presence of protein-phenolic acid interactions. Microscope images of ice cream samples treated with SDS and EDTA further suggested that protein-phenolic acid interactions help create fat aggregation. These findings indicate that addition of phenolic acid to an ice cream mix affects its microstructure by generating protein-phenolic acid complexes that cause protein-mediated fat aggregation, altering the ice cream's viscosity properties and resulting in a lower meltdown rate.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117065"},"PeriodicalIF":6.0,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702384","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Hybrid aerogels of spirulin and whey proteins as novel cellular solids 作为新型细胞固体的螺旋藻素和乳清蛋白混合气凝胶

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-19 DOI: 10.1016/j.lwt.2024.117078

Lorenzo De Berardinis , Stella Plazzotta , Michele Magnan , Lara Manzocco

{"title":"Hybrid aerogels of spirulin and whey proteins as novel cellular solids","authors":"Lorenzo De Berardinis , Stella Plazzotta , Michele Magnan , Lara Manzocco","doi":"10.1016/j.lwt.2024.117078","DOIUrl":"10.1016/j.lwt.2024.117078","url":null,"abstract":"<div><div>This work proposes a new strategy to obtain cellular solids of spirulin (SP) cells and whey protein (WP) using the aerogel production process. To this aim, aqueous suspensions containing 20 g/100g of a mixture of WP and SP in different ratios, were submitted to thermal gelation. The obtained hydrogels were characterised by an intense green colour and the typical unpleasant fishy odour of spirulin. Hydrogels were then submitted to ethanol solvent exchange and supercritical-CO<sub>2</sub> drying, leading to hybrid aerogels, which were analysed for physical properties (color, density, volume contraction, firmness, microstructure). The conversion of hydrogels into aerogels partially reduced their green colour. The increase in SP in the aerogel progressively decreased its firmness, so that the aerogels obtained from suspensions containing more than 10 g/100g spirulin were not able to maintain the continuity of the aerogel network. The latter was demonstrated by SEM to consist of dried WP microgels organised in a tri-dimensional architecture embedding SP cells. The aerogel obtained from 10 g/100g SP suspension, did not swell or disintegrate upon absorption of both water and oil. Sensory analysis also showed this sample to have negligible SP odour. These results open new possibilities in the development of hybrid cellular solids with neutral sensory properties, posing the basis for a new approach to the engineering of food tissue analogues.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117078"},"PeriodicalIF":6.0,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702385","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Identification and molecular mechanism of novel antioxidant peptides from squid skin protein hydrolysates: In silico and in vitro analysis

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-19 DOI: 10.1016/j.lwt.2024.117081

Feng Chen, He-sheng Liu, Jin-xin Yan, Qing Shi, Hua Yang, Shao-qian Cao, Xiang-yang Qi

{"title":"Identification and molecular mechanism of novel antioxidant peptides from squid skin protein hydrolysates: In silico and in vitro analysis","authors":"Feng Chen, He-sheng Liu, Jin-xin Yan, Qing Shi, Hua Yang, Shao-qian Cao, Xiang-yang Qi","doi":"10.1016/j.lwt.2024.117081","DOIUrl":"10.1016/j.lwt.2024.117081","url":null,"abstract":"<div><div>Squid skin is rich in collagen and a high-quality source of bioactive peptides. This study aimed to identify novel antioxidant peptides derived from squid skin and to explore their potential molecular mechanism using in silico and in vitro approaches. Two novel peptides QDGFQGAH and SGDNLRFP were identified and demonstrated disparate of free radical scavenging and cytoprotective activities. Subsequent investigations exhibited that peptides were capable of reducing intracellular MDA level, and elevating the levels of antioxidant enzymes, including SOD, CAT, and GSH-Px. Furthermore, compared to the control, the expressions of Nrf2 treated with peptides were increased, while the levels of Keap1 were decreased, and the peptide QDGFQGAH showed the best activity. Molecular docking and dynamic simulations demonstrated that the peptides could form stable interactions with key residues of Keap1 by influencing the amino acid regions (Gly571-Asp589, Ala376-Cys395). Transport experiments on Caco-2 cell monolayers revealed that two novel peptides could traverse the intestinal epithelium. The findings suggest that the two peptides may be considered as potential antioxidant agents in functional foods, and provide a theoretical foundation for the extensive processing of squid skin.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"214 ","pages":"Article 117081"},"PeriodicalIF":6.0,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757177","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exploring the mechanism of milk kefir grain fermentation to improve the palatability of chokeberry juice 探索牛奶酸乳酒糟发酵改善酸果汁适口性的机理

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-19 DOI: 10.1016/j.lwt.2024.117074

Mao-Cheng Sun , Xiu-Juan Fan , Jie-Ting Wang , Feng-Shuo Yang , Liu Yang , Zhiyuan Li , Peng Fei , Tiehua Zhang , Changhui Zhao

{"title":"Exploring the mechanism of milk kefir grain fermentation to improve the palatability of chokeberry juice","authors":"Mao-Cheng Sun , Xiu-Juan Fan , Jie-Ting Wang , Feng-Shuo Yang , Liu Yang , Zhiyuan Li , Peng Fei , Tiehua Zhang , Changhui Zhao","doi":"10.1016/j.lwt.2024.117074","DOIUrl":"10.1016/j.lwt.2024.117074","url":null,"abstract":"<div><div>Chokeberry is a rich source of nutrients and bioactive compounds. Nevertheless, it is not popularly consumed due to its strong astringency and bitterness. The objective of this study was to improve the palatability of chokeberry juice through fermentation with milk kefir grains (MKG). The study also sought to examine the changes in physicochemical properties, sensory scores, microbial compositions, and volatile and non-volatile compounds of chokeberry juice during MKG fermentation (0, 24 and 48 h). The results demonstrated that an increase in total phenols and total antioxidant activities (DPPH, FRAP, ABTS), and a decrease in polymeric proanthocyanidins, induced by <em>Acetobacter</em>, <em>Lactobacillus</em> and <em>Kazachstania</em>, led to a fermented juice (48 h) with lower astringency and bitterness compared with the non-fermented one (0 h). Furthermore, the gas chromatography-mass spectrometry (GC-MS) analysis demonstrated that the MKG fermentation led to improvements in the levels of alcohols, acids and esters, while concomitantly reducing the concentrations of benzaldehyde and methylene chloride. The LC/MS-based untargeted metabolomics analysis revealed notable increases in the relative levels of various compounds with small-molecular weights in the fermented juice, including polyphenols, organic acids and aldehydes. These findings indicate that MKG fermentation is a promising technique for enhancing the overall acceptability of chokeberry juice.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117074"},"PeriodicalIF":6.0,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702375","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of Pediococcus acidilactici and Rhizopus Oryzae on protein degradation and flavor formation in fermented mutton sausages 酸乳球菌和根瘤菌对发酵羊肉香肠中蛋白质降解和风味形成的影响

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-19 DOI: 10.1016/j.lwt.2024.117075

Zihan Li , Wei Su , Yingchun Mu , Qi Qi , Li Jiang

{"title":"Effects of Pediococcus acidilactici and Rhizopus Oryzae on protein degradation and flavor formation in fermented mutton sausages","authors":"Zihan Li , Wei Su , Yingchun Mu , Qi Qi , Li Jiang","doi":"10.1016/j.lwt.2024.117075","DOIUrl":"10.1016/j.lwt.2024.117075","url":null,"abstract":"<div><div>Protein degradation occurs during the fermenting of traditional mutton sausages, which influences on the flavor and quality of products. In this study, HS-SPME-GC-MS and Sodium dodecyl sulfate-polyacrylamide gel electrophoresis were used to study the degradation kinetics of myofibrillar protein (MP) and sarcoplasmic protein (SP) during fermentation and ripening of fermented sausages by single and mixed starters (<em>Pediococcus acidilactici</em> CICC 10344 and <em>Rhizopus Oryzae</em> ATCC 96382). It was shown that flavor formation and protein degradation are related. Adding mixed starters effectively reduced the loss of sulfhydryl content compared to single starter. Moreover, cathepsin B and cathepsin L activities were continuously enhanced during sausage fermentation. Analysis of SDS-PAGE showed processing affected protein degradation, and the degree of degradation was increased with increasing fermentation time. Meanwhile, the inoculation of mature sausage samples with mixed starters accelerated the production of water-soluble flavor compounds (e.g., free amino acids and TCA-soluble peptides). The mixed starters group had more amino acids presenting the umami-free amino acids. Based on the ROAV values for odor thresholds, we identified 12 key volatile flavor compounds. The correlation heat map showed higher concentrations of key volatile flavor compounds in the mixed starters. Overall, <em>Pediococcus acidilactici</em> and <em>Rhizopus Oryzae</em> addition may effectively improve the flavor quality of fermented sausage products during fermentation.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117075"},"PeriodicalIF":6.0,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702388","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of dual-frequency ultrasonic vacuum drying on drying characteristics and quality of honey 双频超声波真空干燥对蜂蜜干燥特性和质量的影响

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-19 DOI: 10.1016/j.lwt.2024.117071

Yuge Zhu, Haoxin Lv, Mengmeng Jiang, Wenxue Zhu, Yingzhe Jin, Xiaowan Wang, Yankun Wang

{"title":"Effect of dual-frequency ultrasonic vacuum drying on drying characteristics and quality of honey","authors":"Yuge Zhu, Haoxin Lv, Mengmeng Jiang, Wenxue Zhu, Yingzhe Jin, Xiaowan Wang, Yankun Wang","doi":"10.1016/j.lwt.2024.117071","DOIUrl":"10.1016/j.lwt.2024.117071","url":null,"abstract":"<div><div>The effect of dual-frequency ultrasonic vacuum drying technology on viscous materials has not been studied. Therefore, in this research, the effects of two (28 + 28 kHz, 40 + 40 kHz) dual-frequency ultrasonic vacuum drying methods on the drying characteristics and quality of honey were investigated using ultrasonic power, vacuum and temperature as one-factor experiment. Results showed that ultrasonic power was the main drying factor, followed by vacuum degree, and temperature. Among the six models, the Logarithmic model was the most accurate one to describe the change rule of honey moisture during the ultrasonic vacuum drying process. Drying temperature and ultrasonic power were the main factors that affected the change of sugar composition and hydroxymethylfurfural (HMF) content in honey. Meanwhile, the color of honey after drying was darkened, the hardness was increased, while the viscosity was reduced. In summary, the optimal ultrasonic drying combination was 28 + 28 kHz ultrasonic frequency, 80 W ultrasonic power, −90 kPa vacuum degree and 30 °C temperature. This research provides essential information for equipment improvements for ultrasound in food processing and for future research on viscous materials.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117071"},"PeriodicalIF":6.0,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702247","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Low-ester pectin effectively enhanced the thermal, rheological and structural properties of wheat dough relative to the high-ester pectin 与高酯果胶相比，低酯果胶可有效提高小麦面团的热学、流变学和结构特性

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-19 DOI: 10.1016/j.lwt.2024.117068

Jinfeng Chen , Yanli Cui , Wanlu Shi , Shenggui Zhang , Yunxiang Ma , Jia Liu

{"title":"Low-ester pectin effectively enhanced the thermal, rheological and structural properties of wheat dough relative to the high-ester pectin","authors":"Jinfeng Chen , Yanli Cui , Wanlu Shi , Shenggui Zhang , Yunxiang Ma , Jia Liu","doi":"10.1016/j.lwt.2024.117068","DOIUrl":"10.1016/j.lwt.2024.117068","url":null,"abstract":"<div><div>Studying the effects of pectin with different degree of esterification (DE) on dough properties can lay a foundation for regulating dough network structure and flour product quality through pectin. Thus, the effect of pectins with different DE on dough properties was compared. Compared with control dough, low-ester pectin (LEP) greatly improved the viscoelasticity of dough, significantly increased the enthalpy (from 1.51 to 1.75 J/g), hardness, chewiness, and the peak load (from 0.14 to 0.40 N) of dough, while decreasing the deformation (from 35.43 to 13.23 mm) of dough. Moreover, LEP significantly promoted the transformation of sulfhydryl groups to disulfide bonds (from 8.99 to 10.12 μmol/g). Compared with high-ester pectin (HEP), LEP increased β-sheet content by 34.21% and decreased fluorescence intensity from 1950.67 to 363.03, suggesting that structure stabilization of gluten was enhanced. SEM images also indicated that LEP was more conducive to maintaining the stability of dough structure. However, both LEP and HEP did not change the crystal structure of wheat starch in the dough. In summary, LEP improved dough structure more effectively, while HEP weakened dough structure. These results can provide a theoretical basis for regulating dough network structure and the quality of flour products through different pectins.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117068"},"PeriodicalIF":6.0,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702252","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Elucidating the relationship between microbial communities and the formation of flavour metabolites in Cabernet Sauvignon wine through metagenomic analysis 通过元基因组分析阐明赤霞珠葡萄酒中微生物群落与风味代谢物形成之间的关系

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-19 DOI: 10.1016/j.lwt.2024.117076

Jie Gao, Tianyang Wu, Huiying Geng, Ruru Chai, Weidong Huang, Yilin You, Jicheng Zhan

{"title":"Elucidating the relationship between microbial communities and the formation of flavour metabolites in Cabernet Sauvignon wine through metagenomic analysis","authors":"Jie Gao, Tianyang Wu, Huiying Geng, Ruru Chai, Weidong Huang, Yilin You, Jicheng Zhan","doi":"10.1016/j.lwt.2024.117076","DOIUrl":"10.1016/j.lwt.2024.117076","url":null,"abstract":"<div><div>The unique flavour and quality of wine largely depend on its complex fermentation process, which in turn is significantly influenced by the microbial activities during fermentation. In this study, we investigated the relationship between the microbiota and the formation of main metabolites during the spontaneous fermentation of Cabernet Sauvignon wine. The main metabolites during the spontaneous fermentation of Cabernet Sauvignon wine were identified through headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry and high-performance liquid chromatography, and metagenomic sequencing was used to characterize the succession and potential metabolic capabilities of the microbial communities throughout the fermentation process. The results showed that as the alcoholic fermentation progressed, there was a significant increase in the relative abundance of <em>Saccharomyces</em>, dominating the alcoholic fermentation, and concurrently, there were notable changes in the structure of the microbial community. The genera <em>Saccharomyces</em>, <em>Hanseniaspora</em>, <em>Tatumella</em>, and <em>Oenococcus</em> showed potential correlations with the biosynthesis of the main metabolites such as alcohols, acids, and esters, in wine. Particularly, <em>Saccharomyces</em>, as the primary driver of alcoholic fermentation, was closely related to the biosynthesis of these metabolites. Overall, our study advances the comprehension of the functional role and metabolic contributions of microbial communities in shaping the flavour profile during fermentation.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117076"},"PeriodicalIF":6.0,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702387","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0