Flavor and quality characteristics of Guizhou red sour soup prepared by different artificially fortified fermentation methods

Liu, Na; Hu, Yue; Qin, Likang; Bao, Aiming; Qin, Weijun; Miao, Song

doi:10.1016/j.lwt.2023.115247

Cited by 2 publications

(2 citation statements)

References 32 publications

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“…The pH values of samples were measured with a pH meter (Testo 205, Titisee-Neustadt, Germany) [27]. Lactobacillus counting was performed based on the method of Liu et al [16]. Firstly, the samples were diluted with sterile saline 10 times in series, and two to three suitable dilutions were selected and spread on MC agar plates and MRS agar.…”

Section: Physical Microbial and Chemical Determinationmentioning

confidence: 99%

“…Song et al [14] reported that inoculation with L. plantarum and P. pentosaceus increased the content of amino acids, alcohols, and aldehydes in sauerkraut. In Zheng et al [15] and our previous studies [16], we found that the total acid content of the fortified fermented red sour soup reached the maximum level and was higher than the T/TSSP standard for fermented fruit and vegetable juices (pulps) and their products on the fifth and sixth days [17]. Fermentation agents play an important role in improving food quality.…”

Section: Introductionmentioning

confidence: 98%

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Effects of Lentilactobacillus buchneri and Kazachstania bulderi on the Quality and Flavor of Guizhou Fermented Red Sour Soup

Liu,

Li,

et al. 2023

Foods

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In this study, the effects of Lentilactobacillus buchneri (L. buchneri: CCTCC M 2023228) and Kazachstania bulderi (K. bulderi: CCTCC M 2023227) on the quality characteristics and volatile flavor substances in fermented red sour soup were explored based on natural fermentation. Compared to natural fermentation (nitrite: 5.5 mg/kg; amino acid nitrogen: 0.17 g/100 g; lycopene: 63.73 µg/mL), three fortified fermentation methods using L. buchneri, K. bulderi, and both strains together significantly reduced the concentrations of nitrite (2.62, 2.49, and 2.37 mg/kg), amino acid nitrogen (0.03 g/100 g, 0.02 g/100 g, and 0.05 g/100 g), and lycopene (26.64, 32.45, and 51.89 µg/mL). Total acid content (11.53 g/kg) and lactic acid bacteria count (285.9 ± 1.65 × 106 CFU/mL) were the elements most significantly increased by fortified fermentation with L. buchneri relative to other fermentation methods. A total of 99 volatile compounds were determined in red sour soup and could be roughly classified into alcohols, aldehydes, ketones, and esters. Fortified fermentation with two strains and fortified fermentation with K. bulderi increased the content of methyl butanoate and 3-hydroxybutan-2-one-acetoin (D). This study confirmed the effects of L. buchneri and K. bulderi on the quality and flavor of fermented red sour soup and provided a theoretical basis for the fortified fermentation of red sour soup.

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Section: Physical Microbial and Chemical Determinationmentioning

confidence: 99%