Fangping Wang, Danshi Zhu, Doudou Wu, Yueyi Zhang, Minhui Yang, Xuehui Cao, He Liu
{"title":"Effect of bacterial diversity on the quality of fermented apple juice during natural fermentation of Hanfu apples","authors":"Fangping Wang, Danshi Zhu, Doudou Wu, Yueyi Zhang, Minhui Yang, Xuehui Cao, He Liu","doi":"10.1007/s10068-024-01593-1","DOIUrl":null,"url":null,"abstract":"<div><p>The fermented cloudy apple juice (FCAJ) bacterial phase was analyzed by 16S rRNA gene-based sequencing. During fermentation, the bacterial phase transition promoted quality changes, such as carbohydrate, organic acid, total phenol, taste and volatiles of FCAJ. <i>Citrobacter</i> and <i>Lactobacillus</i> were the dominant bacterial genera of Hanfu apple juice by natural fermentation, and lactic acid was the most abundant organic acid in FCAJ. <i>Citrobacter</i> showed a continuous increase trend along with fermentation time, while <i>Lactobacillus</i> showed a slight decrease during the later period of fermentation. The contents of total phenolic and flavonoid both showed a trend of rising first and then decreasing in FCAJ during fermentation. Alcohols and esters, the main aromatic volatiles in FCAJ, showed significant increases, especially for ethanol, 3-methyl-1-butanol and ethyl acetate. <i>Citrobacter</i> presented a higher correlation than <i>Lactobacillus</i> with some volatile flavor.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"33 15","pages":"3515 - 3526"},"PeriodicalIF":2.4000,"publicationDate":"2024-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s10068-024-01593-1","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
The fermented cloudy apple juice (FCAJ) bacterial phase was analyzed by 16S rRNA gene-based sequencing. During fermentation, the bacterial phase transition promoted quality changes, such as carbohydrate, organic acid, total phenol, taste and volatiles of FCAJ. Citrobacter and Lactobacillus were the dominant bacterial genera of Hanfu apple juice by natural fermentation, and lactic acid was the most abundant organic acid in FCAJ. Citrobacter showed a continuous increase trend along with fermentation time, while Lactobacillus showed a slight decrease during the later period of fermentation. The contents of total phenolic and flavonoid both showed a trend of rising first and then decreasing in FCAJ during fermentation. Alcohols and esters, the main aromatic volatiles in FCAJ, showed significant increases, especially for ethanol, 3-methyl-1-butanol and ethyl acetate. Citrobacter presented a higher correlation than Lactobacillus with some volatile flavor.
期刊介绍：
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
