| Title: | Halophilic bacteria as starter cultures: A new strategy to accelerate fermentation and enhance flavor of shrimp paste |
| Author(s): | Yu J; Lu K; Zi J; Yang X; Zheng Z; Xie W; |
| Address: | "College of Marine Science and Biological Engineering, Qingdao University of Science and Technology, Qingdao, Shandong 266042, PR China; Qingdao Keda Future Biotechnology Co., Ltd., Qingdao, Shandong 266042, PR China. College of Marine Science and Biological Engineering, Qingdao University of Science and Technology, Qingdao, Shandong 266042, PR China. College of Marine Science and Biological Engineering, Qingdao University of Science and Technology, Qingdao, Shandong 266042, PR China; Qingdao Special Food Research Institution, Qingdao, Shandong 266011, PR China; Qingdao Keda Future Biotechnology Co., Ltd., Qingdao, Shandong 266042, PR China. College of Marine Science and Biological Engineering, Qingdao University of Science and Technology, Qingdao, Shandong 266042, PR China; Qingdao Special Food Research Institution, Qingdao, Shandong 266011, PR China. College of Marine Science and Biological Engineering, Qingdao University of Science and Technology, Qingdao, Shandong 266042, PR China; College of Food Science and Technology, Qingdao Agricultural University, Qingdao, Shandong 266011, PR China; Qingdao Special Food Research Institution, Qingdao, Shandong 266011, PR China. Electronic address: xiewancui@163.com" |
| DOI: | 10.1016/j.foodchem.2022.133393 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Retaining the traditional flavor while shortening the fermentation cycle is the current research focus for shrimp paste fermentation technology. The present study investigated the effect of combined use of halophilic bacteria as starters on the sensory and flavor characteristics of rapidly fermented shrimp paste. Sensory evaluation indicated that the starter-inoculated samples had high texture, appearance, and overall quality scores. Headspace gas chromatography-ion mobility spectrometry/mass spectrometry (HS-GC-IMS/MS) identified 95 volatile compounds, the fingerprint profiles of the starter-inoculated samples were similar to those of the traditional sample. Notably, the content of benzaldehyde, phenylethylaldehyde, and 3-methylbutyraldehyde increased significantly in the starter-inoculated samples (p < 0.05), which may provide an intense malt, caramel, and pleasant odor. Although the content of certain flavor substances in the starter-inoculated samples was lower than those of traditional sample, the use significantly reduced the fermentation time and mimicked the flavor profile of traditional shrimp paste to some extent" |
| Keywords: | Bacteria Fermentation Gas Chromatography-Mass Spectrometry/methods Odorants/analysis *Taste *Volatile Organic Compounds/analysis Halophilic bacteria Sensory evaluation Shrimp paste Volatile compounds; |
| Notes: | "MedlineYu, Jing Lu, Kuan Zi, Jiwei Yang, Xihong Zheng, Zuoxing Xie, Wancui eng England 2022/06/11 Food Chem. 2022 Nov 1; 393:133393. doi: 10.1016/j.foodchem.2022.133393. Epub 2022 Jun 3" |
