Luo Jia-Wei, Xiao Shan, Suo Hao, Wang Bo, Cai Yan-Xue, Wang Ji-Hui
School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China.
College of Food Science, South China Agricultural University, Guangzhou 523006, China.
Food Chem X. 2024 Feb 28;22:101254. doi: 10.1016/j.fochx.2024.101254. eCollection 2024 Jun 30.
In this study, a new fermented food was developed using pineapple by-products and whey protein (2.6%) as raw materials through the co-fermentation of autochthonous lactic acid bacteria and yeast. To better understand the fermentation mechanism and the impact of microorganisms on the entire fermentation system, we tracked the changes in carbohydrate and amino acid profiles, organoleptic quality and microbial community during the fermentation process. Compared with unfermented samples, dietary fiber and free amino acids increased significantly as fermentation proceeded. The fermented samples were significantly lower in astringency and bitterness and significantly higher in sourness, umami and richness. The fermented products were richer in volatile compounds with floral, cheesy, fruity and other flavors. Relevant analyses showed that the core microbial community was highly correlated with the quality attributes of the fermented products. Microorganisms such as , , , and contributed significantly to the fermented products.
在本研究中，以菠萝副产品和乳清蛋白（2.6%）为原料，通过本地乳酸菌和酵母的共同发酵，开发出一种新型发酵食品。为了更好地理解发酵机制以及微生物对整个发酵系统的影响，我们跟踪了发酵过程中碳水化合物和氨基酸谱、感官品质和微生物群落的变化。与未发酵样品相比，随着发酵进行，膳食纤维和游离氨基酸显著增加。发酵样品的涩味和苦味显著降低，酸味、鲜味和丰富度显著提高。发酵产品富含具有花香、奶酪味、水果味等风味的挥发性化合物。相关分析表明，核心微生物群落与发酵产品的品质属性高度相关。诸如 、 、 、 和 等微生物对发酵产品有显著贡献。
