Abstract:
Hongsuantang (HST), a famous traditional Chinese sour soup, poses challenges in controlling the quality of naturally fermented versions. In this study, we explored the impact of Lacticaseibacillus casei H1 and Lactiplantibacillus plantarum SQ-4 strains, as well as pasteurization (PST) and natural fermentation (NF) without lactic acid bacteria starters, on various characteristics of HST. These characteristics included acid production, color, antioxidant capacity, total phenols, total carotenoids, organic acids, volatile substances, antibacterial substances, essential polyunsaturated fatty acids, and sensory properties. The objective of current study was to identify the most suitable strain for HST production. The results revealed that Lactiplantibacillus plantarum SQ-4 exhibited exceptional fermentation characteristics. This strain enhanced its color, organic acids, total phenols, carotenoids, lycopene content, and free radical scavenging ability. HST fermented by SQ-4 contains desirable acid production capacity, moderate sourness, spiciness, favorable sensory, and other properties. Further analysis of various metabolites and metabolic pathways demonstrated that the inoculation of L. casei H1 resulted in higher production of natural antibacterial substances (such as hydroxy isocaproic acid), essential polyunsaturated fatty acids, and umami amino acids (specifically L-arginine) (p<?.05). Each sample exhibited its distinct flavor components. Notably, a-Pinene, myrcene, a-copaene, and guaiol emerged as vital aroma compounds in HST fermentation, irrespective of whether the starter, NF, or PST method was employed. This study provides a foundation for selecting HST starters and potential industrial production, contributing to the advancement of HST fermentation techniques.
Page(s):
18-18
DOI:
DOI not available
Published:
Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023
Keywords:
quality parameters
,
flavor profile
,
Lacticaseibacillus casei H1
,
Chinese sour soup
,
Lactiplantibacillus plantarum SQ4