Effect of Starters on Quality Characteristics of Hongsuantang, a Chinese Traditional Sour Soup
Effect of Starters on Quality Characteristics of Hongsuantang, a Chinese Traditional Sour Soup
复制标题
发酵剂对红酸汤品质特性的影响
DOI：
10.3390/fermentation8110589
复制
发表时间：
2022-10
期刊：
影响因子：
--
通讯作者：
Yifeng Dai
中科院分区：
文献类型：
--
作者：
Cuiqin Li;Qing Zhang;Chan Wang;Laping He;Han Tao;Xuefeng Zeng;Yifeng Dai
红酸汤是中国传统的酸汤之一，也是著名的酸汤。然而，天然发酵的HST的质量是不可控的。研究了不同乳酸菌发酵剂对HST产酸量、色泽、抗氧化能力、总酚、总类胡萝卜素、有机酸、挥发性物质和感官特性的影响，以确定最适合生产HST的菌株。结果表明，在7株乳酸菌中，植物乳杆菌SQ-4的发酵特性最好。SQ-4使HST的pH值迅速降低0.77。显著提高HST的色泽、有机酸、总酚、类胡萝卜素、番茄红素和自由基清除能力。植物乳芽孢杆菌SQ-4产酸能力强，酸味、辣味适中，感官等特性良好，是一种优良的HST发酵剂。每种发酵剂都有其独特的风味成分。α-Pinene、月桂烯、α-copaene和愈创木酚是发酵剂HST发酵中的重要香气化合物。本研究为HST发酵剂的筛选和工业化生产奠定了基础。
Hongsuantang (HST) is a traditional Chinese and famous sour soup. However, the quality of naturally fermented HST is not controllable. We investigated the effects of different lactic acid bacteria starters on HST acid production, color, antioxidant capacity, total phenols, total carotenoids, organic acids, volatile substances, and sensory properties to determine the most suitable strain for HST production. The results showed that among the seven lactic acid bacteria strains used to inoculate fermented HST, Lactiplantibacillus plantarum SQ-4 exhibited the most excellent fermentation characteristics. SQ-4 rapidly reduced the HST’s pH by 0.77. It significantly increased the HST’s color, organic acids, total phenols, carotenoids, lycopene, and free radical scavenging ability. Lactiplantibacillus plantarum SQ-4 was an excellent starter for preparing HST with good acid production capacity, moderate sourness and spiciness, and good sensory and other characteristics. Each starter produces its distinct flavor components. α-Pinene, myrcene, α-copaene, and guaiol were vital aroma compounds in HST fermentation by the starter. This study laid a foundation for selecting HST starters and potential industrial production.
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DOI：
10.3390/foods11020156
发表时间：
2022-01-08
期刊：
Foods (Basel, Switzerland)
影响因子：
--
作者：
Jurášková D;Ribeiro SC;Silva CCG
通讯作者：
Silva CCG
影响因子：
5.6
作者：
Yuyan Lu;Kaiyu Mu;D. Mcclements;Xiuping Liang;Xuebo Liu;Fuguo Liu
通讯作者：
Yuyan Lu;Kaiyu Mu;D. Mcclements;Xiuping Liang;Xuebo Liu;Fuguo Liu
影响因子：
5
作者：
Managa MG;Akinola SA;Remize F;Garcia C;Sivakumar D
通讯作者：
Sivakumar D
Litchi（Heiye）葡萄酒和蒸馏精神中挥发性香气化合物的特征。
影响因子：
3.9
作者：
Zhao L;Ruan S;Yang X;Chen Q;Shi K;Lu K;He L;Liu S;Song Y
通讯作者：
Song Y
DOI：
10.3390/foods11030341
发表时间：
2022-01-25
期刊：
Foods (Basel, Switzerland)
影响因子：
--
作者：
Zhou X;Liu Z;Xie L;Li L;Zhou W;Zhao L
通讯作者：
Zhao L