Screening of Lactiplantibacillus plantarum with High Stress Tolerance and High Esterase Activity and Their Effect on Promoting Protein Metabolism and Flavor Formation in Suanzhayu, a Chinese Fermented Fish.
Screening of Lactiplantibacillus plantarum with High Stress Tolerance and High Esterase Activity and Their Effect on Promoting Protein Metabolism and Flavor Formation in Suanzhayu, a Chinese Fermented Fish.
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DOI：
10.3390/foods11131932
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发表时间：
2022-06-29
期刊：
影响因子：
5.2
通讯作者：
Lin, Xinping
中科院分区：
文献类型：
--
作者：
Liu, Aoxue;Yan, Xu;Shang, Hao;Ji, Chaofan;Zhang, Sufang;Liang, Huipeng;Chen, Yingxi;Lin, Xinping
关键词：
In this study, three Lactiplantibacillus plantarum, namely 3-14-LJ, M22, and MB1, with high acetate esterase activity, acid, salt, and high-temperature tolerance were selected from 708 strains isolated from fermented food. Then, L. plantarum strains MB1, M22, and 3-14-LJ were inoculated at 107 CFU/mL in the model and 107 CFU/g in actual Suanzhayu systems, and the effects during fermentation on the physicochemical properties, amino acid, and volatile substance were investigated. The results showed that the inoculated group had a faster pH decrease, lower protein content, higher TCA-soluble peptides, and total amino acid contents than the control group in both systems (p < 0.05). Inoculation was also found to increase the production of volatile compounds, particularly esters, improve the sour taste, and decrease the bitterness of the product (p < 0.05). L. plantarum M22 was more effective than the other two strains in stimulating the production of isoamyl acetate, ethyl hexanoate, and ethyl octanoate. However, differences were discovered between the strains as well as between the model and the actual systems. Overall, the isolated strains, particularly L. plantarum M22, have good fermentation characteristics and have the potential to become excellent Suanzhayu fermenters in the future.
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DOI：
10.3390/foods10112529
发表时间：
2021-10-21
期刊：
Foods (Basel, Switzerland)
影响因子：
--
作者：
Jiang C;Liu M;Yan X;Bao R;Liu A;Wang W;Zhang Z;Liang H;Ji C;Zhang S;Lin X
通讯作者：
Lin X
影响因子：
8.8
作者：
Populin, Tiziana;Moret, Sabrina;Conte, Lanfranco S.
通讯作者：
Conte, Lanfranco S.
影响因子：
8.8
作者：
Cheok, Choon Yoong;Sobhi, Babak;Ghazali, Zulkafli
通讯作者：
Ghazali, Zulkafli
从中国传统发酵鱼（酸鱼）中分离的优势菌株生物合成醋酸酯
影响因子：
8.8
作者：
Gao, Pei;Jiang, Qixing;Xia, Wenshui
通讯作者：
Xia, Wenshui
影响因子：
1.2
作者：
Liu, Shao-Quan;Crow, Vaughan L.;Holland, Ross
通讯作者：
Holland, Ross