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Foods

Title:		High Hydrostatic Pressure and Co-Fermentation by Lactobacillus rhamnosus and Gluconacetobacter xylinus Improve Flavor of Yacon-Litchi-Longan Juice
Author(s):		Chen H; Xiao G; Xu Y; Yu Y; Wu J; Zou B;
Address:		"Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural, Products Processing, Guangzhou 510610, Guangdong Province, China. Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural, Products Processing, Guangzhou 510610, Guangdong Province, China. wujijun@gdaas.cn. Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural, Products Processing, Guangzhou 510610, Guangdong Province, China. zoubo@gdaas.cn"
Journal Title:		Foods
Year:		2019
Volume:		20190801
Issue:		8
Page Number:		-
DOI:		10.3390/foods8080308
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"The aim of this study was to evaluate the effect of high hydrostatic pressure (HHP) and co-fermentation by Lactobacillus rhamnosus and Gluconacetobacter xylinus on the quality of yacon-litchi-longan (YLL) juice. The carbohydrates, organic acids, free amino acids (FAAs), and volatile compounds in YLL juice were analyzed. Thermal processing (TP) increased the content of total carbohydrates, organic acids and FAAs, and destroyed the aroma components, whereas HHP treatment had a negligible effect. Carbohydrate content was lower, and content of lactic acid, acetic acid, and exopolysaccharide (EPS) were higher in co-fermented juice than in unfermented juice. Furthermore, the content of bitter FAAs in fermented TP and HHP-treated YLL juices decreased by 88.7% and 86.9%, respectively. Co-fermentation also increased ketones and the sum of individual volatile constituents, and improved the overall flavor of juice. Taken together, HHP treatment prior to co-fermentation can be used to improve the quality of YLL juice, especially the flavor thereof"
Keywords:		Free amino acids Gluconacetobacter xylinus High hydrostatic pressure Lactobacillus rhamnosus Volatile flavor compounds;
Notes:		"PubMed-not-MEDLINEChen, Huali Xiao, Gengsheng Xu, Yujuan Yu, Yuanshan Wu, Jijun Zou, Bo eng 2015A030312001/Natural Science Foundation of Guangdong Province/ 201704020037/Guangzhou Science and Technology Program key projects/ 2017B020207005/Science and Technology Planning Project of Guangdong Province/ Switzerland 2019/08/04 Foods. 2019 Aug 1; 8(8):308. doi: 10.3390/foods8080308"