Abstract
SummaryThe aim of this study was to investigate the lipolysis and lipid oxidation of Staphylococcus xylosus 135 and Saccharomyces cerevisiae 31 in Suan yu. Suan yu were made inoculated with and without two strains at different stages, and model systems of emulsions were also established. Lipolysis and lipid oxidation were evaluated by determining the changes in free fatty acid (FFA) content and composition, conjugated diene (CD) value and thiobarbituric acid reactive substances (TBARS) value. The total FFA of the sample without cultures increased from 476.61 mg/100 g fat to 1413.89 mg/100 g fat after 5 weeks fermentation, while those of samples with cultures declined to 258.98 and 452.89 mg/100 g fat, respectively. On the other hand, CD and TBARS values of samples with inoculation markedly increased. In the model system, higher FFA, CD and TBARS values for the samples added with CFE were observed. This study showed that Staphylococcus xylosus 135 and Saccharomyces cerevisiae 31 made a significant contribution to lipolysis and lipid oxidation during the processing of Suan yu.
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