通过乳酸菌发酵创新提升风味特征和功能代谢产物组成。 （你提供的原文“Innovative enhancement of flavor profiles and functional metabolites composition in through lactic acid bacteria fermentation.”似乎不完整，“in”后面缺少具体内容）
Innovative enhancement of flavor profiles and functional metabolites composition in through lactic acid bacteria fermentation.
作者信息
Zhou Junping, Feng Zhen, Yue Mingzhe, Chang Ziqing, Chen Junxia, Wang Mengrui, Liu Fei, Gu Chunhe
机构信息
Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, Heilongjiang, China.
Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, Hainan, China.
出版信息
Food Chem X. 2024 Nov 4;24:101964. doi: 10.1016/j.fochx.2024.101964. eCollection 2024 Dec 30.
, known as Pandan, serves as a coloring agent and spice in food. The effects of lactic acid bacteria (LAB) on Pandan are underexplored. This study aimed to investigate changes in physicochemical properties, antioxidant activity, volatile compounds and metabolites of Pandan fermented with , and . Fermented Pandan showed increased total phenol (13 %-21 %) and flavonoid (33 %-53 %) content. Pandan fermented with L. exhibited significantly higher antioxidant activity, followed by those fermented with and L. . Key components like naringenin and volatile compounds such as α-ionone significantly increased after fermentation, with the production of new compounds, including damascenone and linalool. These compounds enhance the flavor and functional properties of fermented Pandan. This research lays a foundation for developing novel LAB-fermented Pandan products.
露兜树，又称香露兜，在食品中用作色素和香料。乳酸菌对香露兜的影响尚未得到充分研究。本研究旨在调查用嗜酸乳杆菌、植物乳杆菌和发酵乳杆菌发酵香露兜后其理化性质、抗氧化活性、挥发性化合物和代谢产物的变化。发酵后的香露兜总酚含量增加了13%-21%，黄酮类化合物含量增加了33%-53%。用嗜酸乳杆菌发酵的香露兜表现出显著更高的抗氧化活性，其次是用植物乳杆菌和发酵乳杆菌发酵的香露兜。发酵后，关键成分如柚皮素和挥发性化合物如α-紫罗兰酮显著增加，并产生了新的化合物，包括大马酮和芳樟醇。这些化合物增强了发酵香露兜的风味和功能特性。本研究为开发新型乳酸菌发酵香露兜产品奠定了基础。
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