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Effect of lactic acid bacterial fermentation on amino acids and volatile compounds of pork trimming hydrolysate
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-05-31 , DOI: 10.1111/ijfs.14658 Xinzhi Li 1 , Pin‐Rou Lee 2, 3 , Fransisca Taniasuri 2, 4 , Shao‐Quan Liu 1, 5
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-05-31 , DOI: 10.1111/ijfs.14658 Xinzhi Li 1 , Pin‐Rou Lee 2, 3 , Fransisca Taniasuri 2, 4 , Shao‐Quan Liu 1, 5
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The objective of this research was to improve the volatile flavour profile of a pork trimming hydrolysate by lactic acid bacteria (LAB) fermentation. Five probiotic strains and one dairy strain were used. The dominant aliphatic aldehydes (80.90%) in the unfermented hydrolysate were greatly reduced to <15% by converting into respective carboxylic acids and alcohols after fermentation. Strain GG was the only LAB that produced a significant level of succinic acid (1.62 mg mL−1) and ketones (14.92%) (mainly diacetyl and acetoin) in the hydrolysate. Strains 299V and GG showed moderate proteolytic activities as their amino acid content reduced to 126.05 and 219.14 mg per 10 mL compared to the control (316.45 mg per 10 mL) after fermentation, respectively. However, little amino acid‐derived volatiles were found in all fermented samples. These findings indicate that LAB fermentation modulates the flavour compounds of pork hydrolysates, which has the potential to be developed to novel flavouring materials.
中文翻译：
乳酸菌发酵对猪排骨水解产物氨基酸和挥发性成分的影响
这项研究的目的是通过乳酸菌（LAB）发酵来改善猪肉修整水解产物的挥发性风味。使用了五种益生菌菌株和一种乳制品菌株。通过将发酵后的羧酸和醇转化为相应的羧酸和醇，未发酵水解物中的主要脂族醛（80.90％）大大降低至<15％。GG菌株是唯一产生大量琥珀酸（1.62 mg mL -1）和水解产物中的酮（14.92％）（主要是二乙酰和乙酰）。菌株299V和GG显示出适度的蛋白水解活性，因为发酵后其氨基酸含量分别比对照（316.45 mg每10 mL）减少至126.05和219.14 mg每10 mL。但是，在所有发酵样品中几乎没有发现氨基酸衍生的挥发物。这些发现表明，LAB发酵调节了猪肉水解产物的风味化合物，这有可能被开发为新型风味材料。
更新日期：2020-05-31
中文翻译：
乳酸菌发酵对猪排骨水解产物氨基酸和挥发性成分的影响
这项研究的目的是通过乳酸菌（LAB）发酵来改善猪肉修整水解产物的挥发性风味。使用了五种益生菌菌株和一种乳制品菌株。通过将发酵后的羧酸和醇转化为相应的羧酸和醇，未发酵水解物中的主要脂族醛（80.90％）大大降低至<15％。GG菌株是唯一产生大量琥珀酸（1.62 mg mL -1）和水解产物中的酮（14.92％）（主要是二乙酰和乙酰）。菌株299V和GG显示出适度的蛋白水解活性，因为发酵后其氨基酸含量分别比对照（316.45 mg每10 mL）减少至126.05和219.14 mg每10 mL。但是，在所有发酵样品中几乎没有发现氨基酸衍生的挥发物。这些发现表明，LAB发酵调节了猪肉水解产物的风味化合物，这有可能被开发为新型风味材料。
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