Evaluation of C19 Steroid Intermediates during Microbial Transformation of Phytosterol

Jimoh, Simiat O.; Ajibise, F. O.

doi:10.9734/mrji/2017/34869

Cited by 1 publication

(1 citation statement)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Studies have shown that Aspergillus niger can promote the accumulation of phytosterols in bamboo shoot residues during fermentation [3], and at the same time, the microorganism grows and reproduces rapidly, and the sterol existing in microbial lipid droplets and cell membrane increases the total sterols of BS3 [21]. Mycobacteria convert plant sterols into steroid hormone precursors [22,23], which reduces the sterol content of BS4 after 72 h of fermentation. The same trend is also observed in bamboo shoots soaking solution.…”

Section: Changes In the Migration Of Nutrientsmentioning

confidence: 99%

Changes of Main Nutrient Components and Volatile Flavor Substances in Processing of Canned Bamboo Shoots

et al. 2021

View full text Add to dashboard Cite

Canned bamboo shoots, a popular endurable storage product preserved by canning, can be used directly as a raw material for preparing dishes and processing many other downstream products. Fermentation and high temperature sterilization are decisive for product quality. During 3 days of fermentation at 25 °C, the protein and total amino acids of bamboo shoots increased remarkably and the total phenols changed a little. After steam sterilization, the total sugar decreased by 56.82%, and the protein of bamboo shoots decreased from 2.41 ± 0.04 g/100 g to 2.03 ± 0.30 g/100 g. The process significantly increased from zero the total sugar, protein and total amino acids in sterilization bamboo shoots soaking solution. GC-MS-ROAV was used for the detection of volatile flavor substances (VFCs) of bamboo shoots and soaking solution in the four processing stages. Fermented bamboo shoots after 72 h showed a strong aroma of orange oil, which was the evaluator’s preferred aroma. In the process of sterilization, Maillard reaction leads to the increase of pyrazines and furans in bamboo shoots and soaking solution, including dibenzofuran, furaneol, trimethyl-pyrazine and 2,3-dimethyl-pyrazine. Due to these volatile flavor components, the sterilized bamboo shoots spread a light caramel and cocoa flavor.

show abstract