Effects of enhanced fermentation with high-yielding strains of Tetramethylpyrazine on flavor quality of Douchiba
Douchiba (DCB) is a nutritious food rich in various functional components such as Tetramethylpyrazine (TTMP), and the strain fermentation is crucial for enhancing its quality. This work utilized Bacillus subtilis S2–2 and Hyphopichia burtonii S6-J1 with high TTMP production for fermentation of soybe...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524009258 |
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| author | Panpan Yang Qin Wang Yurou Yang Anyan Wen Haiying Zeng Na Liu Likang Qin |
| author_facet | Panpan Yang Qin Wang Yurou Yang Anyan Wen Haiying Zeng Na Liu Likang Qin |
| author_sort | Panpan Yang |
| collection | DOAJ |
| description | Douchiba (DCB) is a nutritious food rich in various functional components such as Tetramethylpyrazine (TTMP), and the strain fermentation is crucial for enhancing its quality. This work utilized Bacillus subtilis S2–2 and Hyphopichia burtonii S6-J1 with high TTMP production for fermentation of soybeans to optimize the pre-fermentation process and to evaluate the flavor quality of mature DCB. The concentration of TTMP in DCB fermented by mixed microbial (MG) was 2.95 times higher than that of of the control. Furthermore, the concentrations of taste substances, organic acids, free amino acids, and free fatty acids in MG were significantly increased. 87 flavor compounds were detected by gas chromatography-ion mobility spectrometry. The content of aldehydes, alcohols, esters, acids, and pyrazines flavor compounds was higher in MG, with esters and alcohols being notably higher than in other groups. Additionally, the highest comprehensive score of flavor quality was obtained in MG by principal component analysis. |
| format | Article |
| id | doaj-art-d88ca5eabf554caea0dd2bde47386c55 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-d88ca5eabf554caea0dd2bde47386c552025-02-12T05:31:46ZengElsevierFood Chemistry: X2590-15752025-01-0125102037Effects of enhanced fermentation with high-yielding strains of Tetramethylpyrazine on flavor quality of DouchibaPanpan Yang0Qin Wang1Yurou Yang2Anyan Wen3Haiying Zeng4Na Liu5Likang Qin6School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, ChinaSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, ChinaSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, ChinaSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, ChinaSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, ChinaSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, ChinaSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Key Laboratory of Agricultural and Animal Products Storage and Processing of Guizhou Province, Guiyang 550025, China; National & Local Joint Engineering Research Center for the Exploitation of Homology Resources of Medicine and Food, Guiyang 550025, China; Corresponding author at: College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.Douchiba (DCB) is a nutritious food rich in various functional components such as Tetramethylpyrazine (TTMP), and the strain fermentation is crucial for enhancing its quality. This work utilized Bacillus subtilis S2–2 and Hyphopichia burtonii S6-J1 with high TTMP production for fermentation of soybeans to optimize the pre-fermentation process and to evaluate the flavor quality of mature DCB. The concentration of TTMP in DCB fermented by mixed microbial (MG) was 2.95 times higher than that of of the control. Furthermore, the concentrations of taste substances, organic acids, free amino acids, and free fatty acids in MG were significantly increased. 87 flavor compounds were detected by gas chromatography-ion mobility spectrometry. The content of aldehydes, alcohols, esters, acids, and pyrazines flavor compounds was higher in MG, with esters and alcohols being notably higher than in other groups. Additionally, the highest comprehensive score of flavor quality was obtained in MG by principal component analysis.http://www.sciencedirect.com/science/article/pii/S2590157524009258DouchibaTetramethylpyrazineMixed microbial fermentationEnhanced fermentationFlavor quality |
| spellingShingle | Panpan Yang Qin Wang Yurou Yang Anyan Wen Haiying Zeng Na Liu Likang Qin Effects of enhanced fermentation with high-yielding strains of Tetramethylpyrazine on flavor quality of Douchiba Food Chemistry: X Douchiba Tetramethylpyrazine Mixed microbial fermentation Enhanced fermentation Flavor quality |
| title | Effects of enhanced fermentation with high-yielding strains of Tetramethylpyrazine on flavor quality of Douchiba |
| title_full | Effects of enhanced fermentation with high-yielding strains of Tetramethylpyrazine on flavor quality of Douchiba |
| title_fullStr | Effects of enhanced fermentation with high-yielding strains of Tetramethylpyrazine on flavor quality of Douchiba |
| title_full_unstemmed | Effects of enhanced fermentation with high-yielding strains of Tetramethylpyrazine on flavor quality of Douchiba |
| title_short | Effects of enhanced fermentation with high-yielding strains of Tetramethylpyrazine on flavor quality of Douchiba |
| title_sort | effects of enhanced fermentation with high yielding strains of tetramethylpyrazine on flavor quality of douchiba |
| topic | Douchiba Tetramethylpyrazine Mixed microbial fermentation Enhanced fermentation Flavor quality |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524009258 |
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