Effect of different Lactobacillus species on volatile and nonvolatile flavor compounds in juices fermentation.

Shumao Cui,Wenwei Lu,Weijun Wang,Songyou Zheng,Nan Zhao,Wei Chen,Fang Zhao

doi:10.1002/fsn3.1010

Abstract

Lactobacillus is the dominant genus during fruit and vegetable juices (FVFs) fermentation, which are the key factors for taste and flavor. This study was performed to investigate the effects of different Lactobacillus spp. on profile of volatile flavor compounds and nonvolatile taste compounds in FVFs fermentation. A total of 14 compounds were identified as discriminant flavor and taste markers for fermented FVFs via gas chromatography–mass spectrometry (GC‐MS)‐based multimarker profiling. The PCA score plot and PLS‐DA showed that different FVFs were divided into three distinct types, suggesting that the different species significantly affect the volatile and nonvolatile compounds profiles of FVFs. Lactobacillus casei and Lactobacillus rhamnosus (Type A FVFs) might make a greater contribution to the umami taste. Lactobacillus plantarum and Lactobacillus acidophilus (Type B FVFs) make a greater contribution to the sour taste. Lactobacillus fermentum may be an potential critical contributor to produce volatile compounds. We reveal that different Lactobacillus strains play different roles in modifying these compounds related to flavor and taste features.

Highlights

Fresh fruits and vegetables are strongly recommended in the human diet on basis of their abundant antioxidant, vitamins, dietary fibers, and minerals
Diverse species of Lactobacillus was isolated from fermented vegetable and fruit juices, less attention is paid to the effect of metabolic responses from different species of Lactobacillus on the flavor of ferment vegetables and fruits (FVFs)
To investigate the variation and influence of Lactobacillus on the flavor of FVFs, metabolomics‐based method was utilized to screen the discriminated compounds in FVFs, which is fermented by different Lactobacillus

Summary

| INTRODUCTION

Fresh fruits and vegetables are strongly recommended in the human diet on basis of their abundant antioxidant, vitamins, dietary fibers, and minerals. LABs were successfully used to ferment vegetables and fruits (FVFs) such as carrots, French beans and marrows (Di Cagno et al, 2008), red and yellow peppers (Cagno, Surico, Minervini, et al, 2009), tomato juices (Cagno, Surico, Paradiso, et al, 2009), and pineapple fruits (Di Cagno et al, 2010). Among these LABs, Lactobacillus is the most dominant genus in the vegetable and juice fermentation. The major objective of this research was to clear the marker metabolites generated by different species of Lactobacillus, which is contributed to the flavor of FVFs and reveal the roles of diverse species of Lactobacillus in formation of flavor compounds in FVFs

| MATERIALS AND METHODS

| RESULTS AND DISCUSSION

| CONCLUSION