Characterization of key flavor substances and their microbial sources in traditional sour bamboo shoots

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期刊论文

作者：

Tang, Hui;Ma, Jin-Kui*;Chen, Lin;Jiang, Li-Wen;Kang, Lin-Zhi;...

通讯作者：

Ma, Jin-Kui;Zhong, RM

作者机构：

[Tang, Hui; Zhong, Rui-Min; Men, Ge-Yang] Shaoguan Univ, Guangdong Prov Key Lab Utilizat & Conservat Food &, Shaoguan 512005, Guangdong, Peoples R China.

[Tang, Hui; Chen, Lin; Nie, Dan-Xia; Kang, Lin-Zhi; Guo, Ying-Yu] Shaoguan Univ, Henry Fok Sch Food Sci & Engn, Shaoguan 512005, Guangdong, Peoples R China.

[Ma, Jin-Kui; Zhong, Rui-Min] Zhaoqing Univ, Sch Food & Pharmaceut Engn, Zhaoqing 526061, Guangdong, Peoples R China.

[Jiang, Li-Wen] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.

通讯机构：

[Ma, JK; Zhong, RM ] Z

Zhaoqing Univ, Sch Food & Pharmaceut Engn, Zhaoqing 526061, Guangdong, Peoples R China.

语种：

英文

关键词：

Flavor substances;Flavor-producing bacteria;Levilactobacillus spicheri;Microbial community structure;P-cresol;Sour bamboo shoots

期刊：

Food Chemistry

ISSN：

0308-8146

年：

2024

卷：

437

期：

Pt 1

页码：

137858

DOI：

10.1016/j.foodchem.2023.137858

基金类别：

National Natural Science Foundation of China [32102126]; GuangDong Basic and Applied Basic Research Foundation [2022A1515011362]; Characteristic Innovation Projects in Ordinary Colleges and Universities of Guangdong Province [2021KTSCX120]; Training Program of the College Students Sci-Tech Innovation of the Guangdong Province [S202210576066]

机构署名：

本校为其他机构

院系归属：

食品科学技术学院

摘要：

Identifying key flavor compounds and their producing bacteria in sour bamboo shoots is crucial for flavor stabilization and industrial production. This study analyzed 15 traditional sour bamboo shoot samples from northern Guangdong to determine key flavor substances and microbial community. Results showed key flavor substances were acetic acid (RTC >= 50% in 10 samples), lactic acid (RTC >= 50% in 5 samples), and p-cresol (ROC >= 93%). Lactobacillus (ARA: 54.62%) was the dominant genus, significantly correlated with p-cresol (r = 0.80, p

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Characterization of key flavor substances and their microbial sources in traditional sour bamboo shoots

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