Effect of five lactic acid bacteria on the flavor quality of fermented sweet potato juice

Bin Liang; Xue Bai; Yunfan Wang; Xiaohe Li; Yanhui Kong; Xiulian Li; Xiangquan Zeng; Wenli Liu; Huamin Li; Shuyang Sun; Hansheng Gong; Xinguang Fan

Food Chemistry: X (Dec 2024)

Effect of five lactic acid bacteria on the flavor quality of fermented sweet potato juice

Bin Liang,
Xue Bai,
Yunfan Wang,
Xiaohe Li,
Yanhui Kong,
Xiulian Li,
Xiangquan Zeng,
Wenli Liu,
Huamin Li,
Shuyang Sun,
Hansheng Gong,
Xinguang Fan

Affiliations

Bin Liang: School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai, Shandong 264025, PR China
Xue Bai: School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai, Shandong 264025, PR China
Yunfan Wang: School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai, Shandong 264025, PR China
Xiaohe Li: School of Health, YanTai Nanshan University, Longkou, Shandong 265713, PR China
Yanhui Kong: Yantai Landscape Construction and Maintenance Center, Yantai, Shandong 264000, PR China
Xiulian Li: School of Pharmacy, Binzhou Medical University, Yantai, Shandong 264003, PR China
Xiangquan Zeng: Department of Food Science, College of Agriculture, Purdue University, West Lafayette, IN 47906, USA
Wenli Liu: School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai, Shandong 264025, PR China
Huamin Li: School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai, Shandong 264025, PR China
Shuyang Sun: School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai, Shandong 264025, PR China
Hansheng Gong: School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai, Shandong 264025, PR China; Correspondence authors at: College of Food Engineering, Ludong University, Yantai, Shandong 264025, PR China.
Xinguang Fan: School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai, Shandong 264025, PR China; Correspondence authors at: College of Food Engineering, Ludong University, Yantai, Shandong 264025, PR China.

Journal volume & issue: Vol. 24
p. 102023

Abstract

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The purpose of this research was to assess the impact of 5 lactic acid bacteria (LAB), Lactiplantibacillus plantarum, Lacticaseibacillus casei, Streptococcus thermophilus, Lacticaseibacillus rhamnosus and Lactobacillus delbrueckii subsp. bulgaricus on the characteristic flavor of the fermented sweet potato juice. Following the fermentation process, significant variations were observed in the concentrations of sugars, organic acids, as well as the overall volatile aroma compounds. LAB can effectively facilitate the production of volatile organic compounds (VOCs), including acids and ketones, thereby enhancing the aroma quality. Inoculation fermentation by LAB decreased the sweet and nutty odor, and increased fresh, floral, and citrus aroma of the sweet potato juice. The sweet potato juice fermented by 5 lactic acid bacteria strains had different flavor features, while the sample of Lp10 showed the highest overall acceptability. Compared to other strains, L. plantarum exerted a more significant influence on the volatile compounds present in fermented sweet potato juice.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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