Effects of solid-state fermentation with Bacillus subtilis LK-1 on the volatile profile, catechins composition and antioxidant activity of dark teas

Xiao, Leike; Yang, Chenghongwang; Zhang, Xilu; Wang, Yuanliang; Li, Zongjun; Chen, Yulian; Z, Liu; Zhu, Mingzhi; Xiao, Yu

doi:10.1016/j.fochx.2023.100811

Cited by 6 publications

(2 citation statements)

References 44 publications

(66 reference statements)

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“…VOCs with an ROAV value ranging from 0.1 to <1 have a modifying effect on the overall flavor of the sample. The ROAV calculation method was based on the ratio of a volatile component’s odor activity value (OAV) to the greatest odor activity value (OAVmax) among the volatile compounds in the Tuqu fermentation of Hunan light-flavor Baijiu [ 12 ], and the thresholds were obtained by finding the threshold of perception of each volatile compound in the water based on [ 13 ].…”

Section: Methodsmentioning

confidence: 99%

Study on the Fermented Grain Characteristics and Volatile Flavor Substances during the Tuqu Fermentation of Hunan Light-Flavor Baijiu

Xu,

Zhang,

Chen

et al. 2024

Foods

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The present study employed Hunan local Tuqu for fermentation and investigated the physicochemical properties, microbial community composition, and volatile flavor compounds of the fermented grains, as well as the correlation between the physicochemical indicators and the microbial community. The findings reveal that the activities of α-amylase and glucoamylase were highest during the initial stages of the fermentation process. The acid protease activity increased to 30.6 U/g on the second day and then decreased. Cellulose and lipase activities both showed an increasing trend. The moisture content increased sharply to 73.41% and then remained relatively stable. The acidity was highest on the eighth day. Fifty genera of bacteria and twenty-two genera of fungi were detected. Lactobacillus was dominant among bacteria, and Saccharomyces was dominant among fungi. A correlation analysis showed that there were positive correlations between moisture, acidity, cellulose, lipase activities and Lactobacillus, and there were positive correlations between moisture content, acidity, cellulase activity, acidic protease activity and Saccharomyces. A total of 46 volatile flavor compounds were detected, of which 6 alcohols and 14 esters constituted the major portion, and 9 key flavor compounds with an ROAV > 1 were identified throughout the fermentation process. Isoamyl acetate had the highest ROAV and made the greatest contribution to the flavor.

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Section: Methodsmentioning

confidence: 99%

Study on the Fermented Grain Characteristics and Volatile Flavor Substances during the Tuqu Fermentation of Hunan Light-Flavor Baijiu

Xu,

Zhang,

Chen

et al. 2024

Foods

Self Cite

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“…This region has an average annual temperature of 17.5-18.5 • C and receives about 1300 mm of rain a year. A large number of bioactive compounds with various physiological activities, such as antioxidant activity (catechins and tea polysaccharides extracted from tea), antibacterial activity (flavonoids extracted from orange peel and tea leaves) [4][5][6], antiviral activity (flavonoids and polyphenols extracted from Isatis tinctoria), antineoplastic activity (paclitaxel extracted from Taxus L.), immunoregulatory activity (ginsenoside extracted from Panax ginseng C. A. Mey), antimicrobial activity, lipid-lowering activity, and so on [7][8][9][10][11], could be acquired from different plants. Bouvardin is one of the bacteriostatic agents produced in plant cells when infected by fungus and pathogenic microorganisms, or when exposed to toxic chemicals and ultraviolet light [12][13][14].…”

Section: Introductionmentioning

confidence: 99%

Construction of Riboswitches for Screening Antibacterial Agents from Forest Plants

Liu,

Li,

Zhang

et al. 2024

Forests

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Forest plants contain abundant natural products, providing a valuable resource for obtaining compounds with various functional activities, such as antimicrobial, lipid-lowering, and immunoregulatory activities. The development of efficient tools for rapidly screening functional natural products from forest plants is essential for human health. In this study, we constructed some transgenic strains (Escherichia coli) containing Ahy1-1 riboswitches that respond to cyclic di-guanylate (c-di-GMP), serving as a novel bacteriostatic target. The Ahy1-1 riboswitches contained the LacZ gene (encoding β-galactosidase) and c-di-GMP aptamer in order to monitor β-galactosidase activity due to changes in c-di-GMP. After co-incubating with extracts from fresh orange peel, fresh tea leaves, and Fuzhuan brick tea, the orange peel exhibited a significant inhibition of c-di-GMP generation. The extract of tea leaves had a minor influence on the synthesis of c-di-GMP, whereas Fuzhuan brick tea, which is fermented by various microorganisms, inhibited the production of c-di-GMP. Our constructed transgenic strains could be used to screen for antibacterial agents from forest plants. Beyond antibacterial agents, other functional compounds from forest plants could be selected by designing diverse riboswitches.

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Mechanisms of single and mixed microbial fermentation to improve summer-autumn green tea

Zheng,

Xu,

Yang

et al. 2024

Food Bioscience

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Effects of solid-state fermentation with Bacillus subtilis LK-1 on the volatile profile, catechins composition and antioxidant activity of dark teas

Cited by 6 publications

References 44 publications

Study on the Fermented Grain Characteristics and Volatile Flavor Substances during the Tuqu Fermentation of Hunan Light-Flavor Baijiu

Study on the Fermented Grain Characteristics and Volatile Flavor Substances during the Tuqu Fermentation of Hunan Light-Flavor Baijiu

Construction of Riboswitches for Screening Antibacterial Agents from Forest Plants

Mechanisms of single and mixed microbial fermentation to improve summer-autumn green tea

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