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Food Chem

Title:		"Effects of fermentation with Lactobacillus plantarum NCU137 on nutritional, sensory and stability properties of Coix (Coix lachryma-jobi L.) seed"
Author(s):		Yin H; Zhong Y; Xia S; Hu J; Nie S; Xiong T; Xie M;
Address:		"State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China. State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China. Electronic address: myxie@ncu.edu.cn"
Journal Title:		Food Chem
Year:		2020
Volume:		20191217
Issue:
Page Number:		126037 -
DOI:		10.1016/j.foodchem.2019.126037
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"This study aimed to investigate the effect of fermentation with Lactobacillus plantarum NCU137 on the nutritional, sensory and stability properties of Coix (Coix lachryma-jobi L.) seed. The nutritional compounds, including free amino acid, free fatty acid, soluble dietary fiber and organic acids of fermented coix seed were significantly (p < 0.05) increased than those of non-fermented coix seed. The fermented coix seed exhibiting a special flavor, due to the production of acids, the decreased level of aldehydes and ketones, and the increased level of alcohols in the volatile compounds, whereas the amount of hazardous substance 2-pentylfuran was reduced and natural antiseptic hexanoic acid was produced. The increased viscosity together with the larger particle size and the reduced absolute zeta potential contribute to the stability of the fermented coix seed paste system. Therefore, fermentation with L. plantarum NCU137 could improve the nutritional, sensory and stability properties of coix seed"
Keywords:		Alcohols/analysis/metabolism Aldehydes/analysis/metabolism Amino Acids/analysis Coix/*chemistry/metabolism/*microbiology Fermentation Food Microbiology Food Storage Furans/metabolism Ketones/analysis/metabolism Lactobacillus plantarum/*metabolism Nutritiv;
Notes:		"MedlineYin, Hongmei Zhong, Yadong Xia, Shengkun Hu, Jielun Nie, Shaoping Xiong, Tao Xie, Mingyong eng England 2020/01/20 Food Chem. 2020 Jun 1; 314:126037. doi: 10.1016/j.foodchem.2019.126037. Epub 2019 Dec 17"