首页|Effects of prebiotics on the fermentation of traditional suancai of Northeast China
Effects of prebiotics on the fermentation of traditional suancai of Northeast China
扫码查看
点击上方二维码区域，可以放大扫码查看
原文链接
万方数据
维普
Suancai is a traditional fermented vegetable widely consumed in Northeast China.In this study,different prebiotics were used to improve the quality of suancai.Four prebiotics(inulin(INU),xylooligosaccharide(XOS),galactooligosaccharide(GOS),and stachyose(STA))were shown to reduce the pH value and increase the content of total titratable acidity(TTA)in suancai,while the contents of most organic acids were also increased.The addition of prebiotics had significant effects on the bacterial microbiota during the suancai fermentation process.All prebiotics were shown to contribute to the growth of Lactobacillus.The suancai sample with fructooligosaccharides(FOS)had the highest relative abundance of Lactobacillus.Besides,INU and XOS could increase the abundance of Weissella.To evaluate the quality of suancai fermented with prebiotics,profiles of volatile flavor compounds(VOCs)and free amino acids(FAA)were analyzed.The prebiotics affected the VOCs and FAA profiles via transforming the bacterial microbiota.In addition,the addition of prebiotics also changed the taste profiles of the suancai samples.This study is among the first attempts to reveal the effects of different prebiotics on suancai fermentation,and the findings provide a foundation to develop new ways for improving the quality of suancai.
National Engineering Research Center of Seafood,Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing,Collaborative Innovation Center of Seafood Deep Processing,School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China
Department of Agricultural and Biosystems Engineering,Iowa State University,IA 50011,USA
国家自然科学基金Doctoral Research Start-up Fund of Dalian Polytechnic University
万方数据
维普
