Effects of Different Lactic Acid Bacteria on Flavor Characteristics of Fermented Kidney Bean Milk
Fermented kidney bean milk made from germinated kidney bean was prepared with six strains of lactic acid bacteria producing γ-aminobutyric acid (GABA) at high yield separately. Sensory evaluation, gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) coupled with od...
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China Food Publishing Company
2024-11-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-22-021.pdf |
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| author | YU Haiyan, AO Ting, LIAO Hanxue, CHEN Chen, TIAN Huaixiang |
| author_facet | YU Haiyan, AO Ting, LIAO Hanxue, CHEN Chen, TIAN Huaixiang |
| author_sort | YU Haiyan, AO Ting, LIAO Hanxue, CHEN Chen, TIAN Huaixiang |
| collection | DOAJ |
| description | Fermented kidney bean milk made from germinated kidney bean was prepared with six strains of lactic acid bacteria producing γ-aminobutyric acid (GABA) at high yield separately. Sensory evaluation, gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) coupled with odor activity value (OAV) analysis were employed to explore the effect of different lactic acid bacteria on the flavor of fermented kidney bean milk. The results showed that a total of 17 volatile flavor compounds were identified in the six fermented kidney bean milk samples, among which, hexanol, benzaldehyde, eugenol, 4-vinyl-2-methoxyphenol, 2-ethylhexyl salicylate, and benzoic acid were identified as key aroma compounds. The sensory evaluation results indicated that lactic acid bacteria fermentation could enhance the sour, fermented, beany, and sweet aromas of fermented kidney bean milk, while significantly reducing the beany odor. Among the six strains, kidney bean milk fermented with Pediococcus pentosaceus Z-6-2 possessed the highest GABA content (225.50 mg/L) and the best flavor, offering significant potential for further development. This study provides valuable strain resources for the development of fermented kidney bean milk beverage with lactic acid bacteria. |
| format | Article |
| id | doaj-art-7236a65eee524857aa230b3a881adc9c |
| institution | OA Journals |
| issn | 1002-6630 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | China Food Publishing Company |
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| series | Shipin Kexue |
| spelling | doaj-art-7236a65eee524857aa230b3a881adc9c2025-08-20T01:54:15ZengChina Food Publishing CompanyShipin Kexue1002-66302024-11-01452218018810.7506/spkx1002-6630-20240302-005Effects of Different Lactic Acid Bacteria on Flavor Characteristics of Fermented Kidney Bean MilkYU Haiyan, AO Ting, LIAO Hanxue, CHEN Chen, TIAN Huaixiang0(School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China)Fermented kidney bean milk made from germinated kidney bean was prepared with six strains of lactic acid bacteria producing γ-aminobutyric acid (GABA) at high yield separately. Sensory evaluation, gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) coupled with odor activity value (OAV) analysis were employed to explore the effect of different lactic acid bacteria on the flavor of fermented kidney bean milk. The results showed that a total of 17 volatile flavor compounds were identified in the six fermented kidney bean milk samples, among which, hexanol, benzaldehyde, eugenol, 4-vinyl-2-methoxyphenol, 2-ethylhexyl salicylate, and benzoic acid were identified as key aroma compounds. The sensory evaluation results indicated that lactic acid bacteria fermentation could enhance the sour, fermented, beany, and sweet aromas of fermented kidney bean milk, while significantly reducing the beany odor. Among the six strains, kidney bean milk fermented with Pediococcus pentosaceus Z-6-2 possessed the highest GABA content (225.50 mg/L) and the best flavor, offering significant potential for further development. This study provides valuable strain resources for the development of fermented kidney bean milk beverage with lactic acid bacteria.https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-22-021.pdflactic acid bacteria; kidney bean; fermentation; γ-aminobutyric acid; flavor |
| spellingShingle | YU Haiyan, AO Ting, LIAO Hanxue, CHEN Chen, TIAN Huaixiang Effects of Different Lactic Acid Bacteria on Flavor Characteristics of Fermented Kidney Bean Milk Shipin Kexue lactic acid bacteria; kidney bean; fermentation; γ-aminobutyric acid; flavor |
| title | Effects of Different Lactic Acid Bacteria on Flavor Characteristics of Fermented Kidney Bean Milk |
| title_full | Effects of Different Lactic Acid Bacteria on Flavor Characteristics of Fermented Kidney Bean Milk |
| title_fullStr | Effects of Different Lactic Acid Bacteria on Flavor Characteristics of Fermented Kidney Bean Milk |
| title_full_unstemmed | Effects of Different Lactic Acid Bacteria on Flavor Characteristics of Fermented Kidney Bean Milk |
| title_short | Effects of Different Lactic Acid Bacteria on Flavor Characteristics of Fermented Kidney Bean Milk |
| title_sort | effects of different lactic acid bacteria on flavor characteristics of fermented kidney bean milk |
| topic | lactic acid bacteria; kidney bean; fermentation; γ-aminobutyric acid; flavor |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-22-021.pdf |
| work_keys_str_mv | AT yuhaiyanaotingliaohanxuechenchentianhuaixiang effectsofdifferentlacticacidbacteriaonflavorcharacteristicsoffermentedkidneybeanmilk |