| Title: | "Multistarter fermentation of glutinous rice with Fu brick tea: Effects on microbial, chemical, and volatile compositions" |
| Author(s): | Xu X; Zhou S; Julian McClements D; Huang L; Meng L; Xia X; Dong M; |
| Address: | "College of Life Science, Shaoxing University, Shaoxing, Zhejiang 312000, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China; Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA. Electronic address: xiaoxu@usx.edu.cn. College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China. Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA. College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China; Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China. Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China. College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China. Electronic address: dongms@njau.edu.cn" |
| DOI: | 10.1016/j.foodchem.2019.125790 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "A higher fermentation efficiency was achieved, using multistarter fermentation of glutinous rice supplemented with Fu brick tea (FGR-FBT), than when using traditional fermentation. The effects of multistarter fermentation on the microbial, chemical, and volatile compositions were determined. When FBT was incorporated during glutinous rice fermentation, increased population of yeasts and fungi, as well as enhanced alpha-amylase, proteinase and beta-glucosidase activities, were observed. Specific fungi were isolated and identified as Aspergillus spp., which are known to secrete extracellular enzymes that modify the chemical properties, including ethanol levels, pH, total acids, and total soluble solids. The aroma profile of fermented glutinous rice was studied in the absence and presence of FBT, using HS-SPME-GC-MS and the electronic-nose. This analysis indicated that 35 characteristic volatile compounds were only found in FGR-FBT. The results show that FBT can be added during the fermentation of food products to enhance microbial biotransformation and modify flavour metabolism" |
| Keywords: | Aspergillus/classification/*isolation & purification Batch Cell Culture Techniques Discriminant Analysis Electronic Nose Gas Chromatography-Mass Spectrometry/*methods Oryza/*chemistry/metabolism Principal Component Analysis Solid Phase Extraction Tea/*che; |
| Notes: | "MedlineXu, Xiao Zhou, Siduo Julian McClements, David Huang, Lu Meng, Ling Xia, Xiudong Dong, Mingsheng eng England 2019/12/01 Food Chem. 2020 Mar 30; 309:125790. doi: 10.1016/j.foodchem.2019.125790. Epub 2019 Nov 26" |
