Effect of Inoculated Fermentation with Lactic Acid Bacteria on the Quality of Fermented Beef-Soybean Paste
To test the feasibility of inoculated fermentation with lactic acid bacteria for improving the quality of fermented beef-soybean paste, samples prepared by natural and inoculated fermentations with Lactobacillus plantrum (Lp), Pediococcus pentosaceus (Pp) or their mixture (Lp:Pp = 1:1) were comparat...
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China Food Publishing Company
2024-12-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-23-011.pdf |
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| author | ZOU Jinhao, SHEN Hongyun, LONG Zhengyu, YANG Huaigu, TANG Daobang |
| author_facet | ZOU Jinhao, SHEN Hongyun, LONG Zhengyu, YANG Huaigu, TANG Daobang |
| author_sort | ZOU Jinhao, SHEN Hongyun, LONG Zhengyu, YANG Huaigu, TANG Daobang |
| collection | DOAJ |
| description | To test the feasibility of inoculated fermentation with lactic acid bacteria for improving the quality of fermented beef-soybean paste, samples prepared by natural and inoculated fermentations with Lactobacillus plantrum (Lp), Pediococcus pentosaceus (Pp) or their mixture (Lp:Pp = 1:1) were comparatively evaluated for their physicochemical properties, free amino acid composition and volatile flavor composition. The results showed that compared with natural fermentation, inoculated fermentation with lactic acid bacteria decreased the pH, amino nitrogen and total free amino acid contents, and increased the total acid and reducing sugar contents as well as the number and amount of volatile flavor substances in the paste. The Lp-Pp fermented paste contained the largest number (16) of ester compounds. By calculation of relative odor activity value (ROAV) as well as using orthogonal partial least squares-discriminant analysis (OPLS-DA), it was found that inoculated fermentation with lactic acid bacteria changed the composition of key volatile flavor compounds in the paste, with Lp-Pp inoculation promoting the generation of ethyl octanoate, isovaleraldehyde, benzaldehyde and phenylacetaldehyde, thereby contributing to the good flavor of the paste. Collectively, this study provides a theoretical basis for the production of quality fermented beef-soybean paste inoculated with lactic acid bacteria. |
| format | Article |
| id | doaj-art-855be535262b48e4ae245fa1a413d135 |
| institution | Kabale University |
| issn | 1002-6630 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-855be535262b48e4ae245fa1a413d1352025-02-05T09:07:53ZengChina Food Publishing CompanyShipin Kexue1002-66302024-12-0145239310110.7506/spkx1002-6630-20240519-128Effect of Inoculated Fermentation with Lactic Acid Bacteria on the Quality of Fermented Beef-Soybean PasteZOU Jinhao, SHEN Hongyun, LONG Zhengyu, YANG Huaigu, TANG Daobang0(Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Sericultural &Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China)To test the feasibility of inoculated fermentation with lactic acid bacteria for improving the quality of fermented beef-soybean paste, samples prepared by natural and inoculated fermentations with Lactobacillus plantrum (Lp), Pediococcus pentosaceus (Pp) or their mixture (Lp:Pp = 1:1) were comparatively evaluated for their physicochemical properties, free amino acid composition and volatile flavor composition. The results showed that compared with natural fermentation, inoculated fermentation with lactic acid bacteria decreased the pH, amino nitrogen and total free amino acid contents, and increased the total acid and reducing sugar contents as well as the number and amount of volatile flavor substances in the paste. The Lp-Pp fermented paste contained the largest number (16) of ester compounds. By calculation of relative odor activity value (ROAV) as well as using orthogonal partial least squares-discriminant analysis (OPLS-DA), it was found that inoculated fermentation with lactic acid bacteria changed the composition of key volatile flavor compounds in the paste, with Lp-Pp inoculation promoting the generation of ethyl octanoate, isovaleraldehyde, benzaldehyde and phenylacetaldehyde, thereby contributing to the good flavor of the paste. Collectively, this study provides a theoretical basis for the production of quality fermented beef-soybean paste inoculated with lactic acid bacteria.https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-23-011.pdfcomposite fermented soybean paste; lactic acid bacteria; inoculation; quality; key flavor substances |
| spellingShingle | ZOU Jinhao, SHEN Hongyun, LONG Zhengyu, YANG Huaigu, TANG Daobang Effect of Inoculated Fermentation with Lactic Acid Bacteria on the Quality of Fermented Beef-Soybean Paste Shipin Kexue composite fermented soybean paste; lactic acid bacteria; inoculation; quality; key flavor substances |
| title | Effect of Inoculated Fermentation with Lactic Acid Bacteria on the Quality of Fermented Beef-Soybean Paste |
| title_full | Effect of Inoculated Fermentation with Lactic Acid Bacteria on the Quality of Fermented Beef-Soybean Paste |
| title_fullStr | Effect of Inoculated Fermentation with Lactic Acid Bacteria on the Quality of Fermented Beef-Soybean Paste |
| title_full_unstemmed | Effect of Inoculated Fermentation with Lactic Acid Bacteria on the Quality of Fermented Beef-Soybean Paste |
| title_short | Effect of Inoculated Fermentation with Lactic Acid Bacteria on the Quality of Fermented Beef-Soybean Paste |
| title_sort | effect of inoculated fermentation with lactic acid bacteria on the quality of fermented beef soybean paste |
| topic | composite fermented soybean paste; lactic acid bacteria; inoculation; quality; key flavor substances |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-23-011.pdf |
| work_keys_str_mv | AT zoujinhaoshenhongyunlongzhengyuyanghuaigutangdaobang effectofinoculatedfermentationwithlacticacidbacteriaonthequalityoffermentedbeefsoybeanpaste |