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Int J Food Microbiol

Title:		"Effects of flavourzyme addition on physicochemical properties, volatile compound components and microbial community succession of Suanzhayu"
Author(s):		Yang J; Jiang C; Bao R; Liu M; Lv J; Yang Z; Xu W; Liang H; Ji C; Li S; Zhang S; Lin X;
Address:		"National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China. National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China. Electronic address: yingchaer@163.com"
Journal Title:		Int J Food Microbiol
Year:		2020
Volume:		20200824
Issue:
Page Number:		108839 -
DOI:		10.1016/j.ijfoodmicro.2020.108839
ISSN/ISBN:		1879-3460 (Electronic) 0168-1605 (Linking)
Abstract:		"Flavourzyme is known to promote protein decomposition, resulting in more peptides and amino acids which can improve the quality of fermented foods. In this study, the effects of flavourzyme addition on the fermentation of Suanzhayu fish were investigated. The results showed that the addition of 50 U/g flavourzyme reduced the water activity (a(w)) of products and promoted the release of trichloroacetic acid (TCA)-soluble peptides and free amino acids (FAAs). Thus, the stability of the product was improved and its nutritional value was increased. In addition, with the addition of flavourzyme, Lactobacillus and Saccharomyces more quickly became the dominant genera in the fermentation. Furthermore, the formation of alcohols, aldehydes, and esters was promoted in flavourzyme addition group. Redundant analysis (RDA) indicated that Lactobacillus and Lactococcus play important roles in the formation of flavors, especially for the characteristic flavors of Suanzhayu. Flavourzyme addition may be a novel method to greatly improve the properties of Suanzhayu and shorten the fermentation time"
Keywords:		Amino Acids/metabolism Animals Endopeptidases/*metabolism Fermentation *Fermented Foods/analysis/microbiology *Fishes Lactobacillales/classification/metabolism *Microbiota Peptides/metabolism Saccharomyces/metabolism Taste Volatile Organic Compounds/*chem;
Notes:		"MedlineYang, Jing Jiang, Cuicui Bao, Ruiqi Liu, Mengyang Lv, Jing Yang, Zhaoxia Xu, Wenhuan Liang, Huipeng Ji, Chaofan Li, Shengjie Zhang, Sufang Lin, Xinping eng Netherlands 2020/09/10 Int J Food Microbiol. 2020 Dec 2; 334:108839. doi: 10.1016/j.ijfoodmicro.2020.108839. Epub 2020 Aug 24"