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Food Chem (Oxf)

Title:		Metabolomic evaluation of different starter culture effects on water-soluble and volatile compound profiles in nozawana pickle fermentation
Author(s):		Tomita S; Watanabe J; Kuribayashi T; Tanaka S; Kawahara T;
Address:		"Food Research Institute, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan. Food Technology Department, Nagano Prefecture General Industrial Technology Center, 205-1 Kurita, Nagano, Nagano 380-0921, Japan. Faculty of Agriculture, Shinshu University, 8304 Minamiminowa, Kamiina, Nagano 399-4598, Japan. Academic Assembly School of Science and Technology, Institute of Agriculture, Shinshu University, 8304 Minamiminowa, Kamiina, Nagano 399-4598, Japan"
Journal Title:		Food Chem (Oxf)
Year:		2021
Volume:		20210317
Issue:
Page Number:		100019 -
DOI:		10.1016/j.fochms.2021.100019
ISSN/ISBN:		2666-5662 (Electronic) 2666-5662 (Linking)
Abstract:		"Metabolomic characterization of a lactic-fermented pickle of nozawana (Brassica rapa L. var. hakabura) was conducted to evaluate the effects of different starter culture strains on the chemical profiles. We compared the profiles of water-soluble and volatile compounds obtained by non-targeted nuclear magnetic resonance and solid-phase microextraction gas chromatography/mass spectrometry analyses. Principal component analyses indicated that the fermented samples differed significantly in terms of the levels of various compounds, including taste- and aroma-active components, such as water-soluble residual sugars, organic acids, mannitol, ethanol, dihydroxyacetone, ornithine, gamma-aminobutyric acid, choline, volatile isothiocyanates, 3,4-epithiobutyl cyanide, 2,3-butanedione, acetoin, ethyl acetate, dimethyl trisulfide, and S-methyl thioacetate. Fermentation with a Latilactobacillus curvatus culture was associated with a unique metabolite profile characterized by higher levels of isothiocyanates and hexanoic acid and lower levels of lactic acid, acetic acid, acetoin, and 2,3-butanedione. These variations in the chemical profile might be associated with different qualities in fermented nozawana pickle products"
Keywords:		Cruciferous vegetables Fermented food Fermented pickle Isothiocyanates Lactic acid bacteria Metabolomics Nmr Spme-gc/ms;
Notes:		"PubMed-not-MEDLINETomita, Satoru Watanabe, Jun Kuribayashi, Takeshi Tanaka, Sachi Kawahara, Takeshi eng England 2022/04/14 Food Chem (Oxf). 2021 Mar 17; 2:100019. doi: 10.1016/j.fochms.2021.100019. eCollection 2021 Jul 30"