The contribution of inoculated probiotics to increased protein-derived volatile flavor compounds

Weidong Bai; Ruijie Mai; Siqi Guo; Xiangluan Li; Wenhong Zhao; Juan Yang

doi:10.1016/j.foodres.2023.113629

The contribution of inoculated probiotics to increased protein-derived volatile flavor compounds

Food Res Int. 2023 Dec;174(Pt 2):113629. doi: 10.1016/j.foodres.2023.113629. Epub 2023 Nov 2.

Authors

Weidong Bai¹, Ruijie Mai², Siqi Guo², Xiangluan Li³, Wenhong Zhao³, Juan Yang⁴

Affiliations

¹ College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Beijing, China; Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, China. Electronic address: weidong_bai2010@163.com.
² College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
³ College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Beijing, China; Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, China.
⁴ College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Beijing, China; Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, China. Electronic address: yangjuan-sky@zhku.edu.cn.

PMID: 37981358
DOI: 10.1016/j.foodres.2023.113629

Abstract

This study aimed to evaluate the contribution and mechanisms of Lactobacillus plantarum and Zygosaccharomyces mellis inoculation to the enhancement of protein-derived volatile flavor compounds (PVFCs) in low-salt dry-cured mackerel (LDCM). The contents of PVFCs (3-methylbutanal and phenylacetaldehyde), intermediates (α-ketoisocaproate and phenylpyruvic acid), precursor (α-ketoisocaproate and phenylpyruvic acid), and key enzyme activities (protease and transaminase) significantly increased (p < 0.05) in probiotic-treated groups. The dominant species in the probiotics-treated groups were the inoculated Lactobacillus plantarum and Zygosaccharomyces mellis, which were the main producer of key enzymes for the generation of PVFCs. Lactobacillus plantarum performed well in protein degradation and amino acid transamination, resulting in generating more 3-methylbutanal and phenylacetaldehyde, while Zygosaccharomyces mellis played a main role in phenylethanol production. The synergistic action of Lactobacillus plantarum and Zygosaccharomyces mellis could promote the formation of 3-methyl-1-butanol.

Keywords: Flavor; Key enzymes; Mackerel; Probiotics; Protein metabolization.

MeSH terms

Lactobacillus plantarum* / metabolism
Probiotics* / metabolism

Substances

alpha-ketoisocaproic acid
isovalerylaldehyde
phenylpyruvic acid
phenylacetaldehyde

Supplementary concepts

Zygosaccharomyces mellis