Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China.
Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China.
Food Chem. 2024 Oct 15;455:139846. doi: 10.1016/j.foodchem.2024.139846. Epub 2024 May 29.
Eurotium cristatum, a unique probiotic in Fu brick tea, is widely used in food processing to enhance added values. Here, green kernel black beans (GKBBs) were solid-fermented with E. cristatum and dynamic changes in flavour, chemical composition and metabolites during fermentation were investigated. As results, E. cristatum fermentation altered aroma profiles and sensory attributes of GKBBs, especially reduced sourness. After fermentation, total polyphenolic and flavonoid contents in GKBBs were elevated, while polysaccharides, soluble proteins and short-chain fatty acids contents were decreased. E. cristatum fermentation also induced biotransformation of glycosidic isoflavones into sapogenic isoflavones. During fermentation, dynamic changes in levels of 17 amino acids were observed, in which 3 branched-chain amino acids were increased. Non-targeted metabolomics identified 51 differential compounds and 10 related metabolic pathways involved in E. cristatum fermentation of GKBBs. This study lays foundation for the development of green kernel black bean-based functional food products with E. cristatum fermentation.
曲霉菌在茯砖茶中是一种独特的益生菌，广泛应用于食品加工以提高附加值。本研究采用曲霉菌对绿仁黑豆进行固态发酵，探讨了发酵过程中风味、化学成分和代谢物的动态变化。结果表明，曲霉菌发酵改变了绿仁黑豆的香气特征和感官属性，特别是降低了酸味。发酵后，绿仁黑豆中的总多酚和类黄酮含量增加，而多糖、可溶性蛋白质和短链脂肪酸含量降低。曲霉菌发酵还诱导了糖苷型异黄酮向原异黄酮的生物转化。发酵过程中观察到 17 种氨基酸的含量发生了动态变化，其中 3 种支链氨基酸增加。非靶向代谢组学鉴定出 51 种差异化合物和 10 种与曲霉菌发酵绿仁黑豆相关的代谢途径。本研究为开发基于绿仁黑豆的功能性食品产品奠定了基础。
