Effect of Microbial Fermentation on the Fishy-Odor Compounds in Kelp (Laminaria japonica)

Kelp (Laminaria japonica) is an important marine resource with low cost and rich nutrition. However, its fishy odor has compromised consumer acceptance. In this study, the effects of fermentation with Lactobacillus plantarum FSB7, Pediococcus pentosaceu...

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Autores principales:	Wenyang Zhu, Bo Jiang, Fang Zhong, Jingjing Chen, Tao Zhang
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	kelp (<i>Laminaria japonica</i>) odor activity value fermentation fishy odor gas chromatography-ion mobility spectrometry gas chromatography-mass spectrometry Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/b4506528faad496d97e4f554e0e765fb
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spelling	oai:doaj.org-article:b4506528faad496d97e4f554e0e765fb2021-11-25T17:32:15ZEffect of Microbial Fermentation on the Fishy-Odor Compounds in Kelp (<i>Laminaria japonica</i>)10.3390/foods101125322304-8158https://doaj.org/article/b4506528faad496d97e4f554e0e765fb2021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2532https://doaj.org/toc/2304-8158Kelp (<i>Laminaria japonica</i>) is an important marine resource with low cost and rich nutrition. However, its fishy odor has compromised consumer acceptance. In this study, the effects of fermentation with <i>Lactobacillus plantarum</i> FSB7, <i>Pediococcus pentosaceus</i> CICC 21862 and <i>Saccharomyces cerevisiae</i> SK1.008 on fishy notes in kelp was studied using gas chromatography-mass spectrometry (GC-MS), gas chromatography-ion mobility spectrometry (GC-IMS) and odor activity values (OAVs). Forty-four volatile organic compounds (VOCs) were identified in unfermented kelp, most of which were aldehydes, followed by alkanes, alcohols and ketones. Among them were 19 volatile compounds with OAV greater than one. Substances containing <i>α</i>,<i>β</i>-unsaturated carbonyl structure (1-Octen-3-one, (<i>E</i>,<i>Z</i>)-2,6-nonadienal, (<i>E</i>,<i>E</i>)-2,4-decadienal, etc.) are the main contributors to kelp fishy odor. The number of VOCs in kelp samples fermented by <i>L. plantarum</i>, <i>P. pentosaceus</i> and <i>S. cerevisiae</i> were decreased to 22, 24 and 34, respectively. GC-IMS shows that the fingerprint of the <i>S. cerevisiae</i> fermented sample had the most obvious changes. The disappearance of 1-octen-3-one and a 91% decrease in unsaturated aldehydes indicate that <i>S. cerevisiae</i> was the most effective, while <i>L. plantarum</i> and <i>P. pentosaceus</i> only reached 43–55%. The decrease in kelp fishy notes was related to the decrease in <i>α</i>,<i>β</i>-unsaturated carbonyl groups. The experimental results show that odor reduction with fermentation is feasible.Wenyang ZhuBo JiangFang ZhongJingjing ChenTao ZhangMDPI AGarticlekelp (<i>Laminaria japonica</i>)odor activity valuefermentationfishy odorgas chromatography-ion mobility spectrometrygas chromatography-mass spectrometryChemical technologyTP1-1185ENFoods, Vol 10, Iss 2532, p 2532 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	kelp (<i>Laminaria japonica</i>) odor activity value fermentation fishy odor gas chromatography-ion mobility spectrometry gas chromatography-mass spectrometry Chemical technology TP1-1185
spellingShingle	kelp (<i>Laminaria japonica</i>) odor activity value fermentation fishy odor gas chromatography-ion mobility spectrometry gas chromatography-mass spectrometry Chemical technology TP1-1185 Wenyang Zhu Bo Jiang Fang Zhong Jingjing Chen Tao Zhang Effect of Microbial Fermentation on the Fishy-Odor Compounds in Kelp (<i>Laminaria japonica</i>)
description	Kelp (<i>Laminaria japonica</i>) is an important marine resource with low cost and rich nutrition. However, its fishy odor has compromised consumer acceptance. In this study, the effects of fermentation with <i>Lactobacillus plantarum</i> FSB7, <i>Pediococcus pentosaceus</i> CICC 21862 and <i>Saccharomyces cerevisiae</i> SK1.008 on fishy notes in kelp was studied using gas chromatography-mass spectrometry (GC-MS), gas chromatography-ion mobility spectrometry (GC-IMS) and odor activity values (OAVs). Forty-four volatile organic compounds (VOCs) were identified in unfermented kelp, most of which were aldehydes, followed by alkanes, alcohols and ketones. Among them were 19 volatile compounds with OAV greater than one. Substances containing <i>α</i>,<i>β</i>-unsaturated carbonyl structure (1-Octen-3-one, (<i>E</i>,<i>Z</i>)-2,6-nonadienal, (<i>E</i>,<i>E</i>)-2,4-decadienal, etc.) are the main contributors to kelp fishy odor. The number of VOCs in kelp samples fermented by <i>L. plantarum</i>, <i>P. pentosaceus</i> and <i>S. cerevisiae</i> were decreased to 22, 24 and 34, respectively. GC-IMS shows that the fingerprint of the <i>S. cerevisiae</i> fermented sample had the most obvious changes. The disappearance of 1-octen-3-one and a 91% decrease in unsaturated aldehydes indicate that <i>S. cerevisiae</i> was the most effective, while <i>L. plantarum</i> and <i>P. pentosaceus</i> only reached 43–55%. The decrease in kelp fishy notes was related to the decrease in <i>α</i>,<i>β</i>-unsaturated carbonyl groups. The experimental results show that odor reduction with fermentation is feasible.
format	article
author	Wenyang Zhu Bo Jiang Fang Zhong Jingjing Chen Tao Zhang
author_facet	Wenyang Zhu Bo Jiang Fang Zhong Jingjing Chen Tao Zhang
author_sort	Wenyang Zhu
title	Effect of Microbial Fermentation on the Fishy-Odor Compounds in Kelp (<i>Laminaria japonica</i>)
title_short	Effect of Microbial Fermentation on the Fishy-Odor Compounds in Kelp (<i>Laminaria japonica</i>)
title_full	Effect of Microbial Fermentation on the Fishy-Odor Compounds in Kelp (<i>Laminaria japonica</i>)
title_fullStr	Effect of Microbial Fermentation on the Fishy-Odor Compounds in Kelp (<i>Laminaria japonica</i>)
title_full_unstemmed	Effect of Microbial Fermentation on the Fishy-Odor Compounds in Kelp (<i>Laminaria japonica</i>)
title_sort	effect of microbial fermentation on the fishy-odor compounds in kelp (<i>laminaria japonica</i>)
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/b4506528faad496d97e4f554e0e765fb
work_keys_str_mv	AT wenyangzhu effectofmicrobialfermentationonthefishyodorcompoundsinkelpilaminariajaponicai AT bojiang effectofmicrobialfermentationonthefishyodorcompoundsinkelpilaminariajaponicai AT fangzhong effectofmicrobialfermentationonthefishyodorcompoundsinkelpilaminariajaponicai AT jingjingchen effectofmicrobialfermentationonthefishyodorcompoundsinkelpilaminariajaponicai AT taozhang effectofmicrobialfermentationonthefishyodorcompoundsinkelpilaminariajaponicai
_version_	1718412247354572800

Effect of Microbial Fermentation on the Fishy-Odor Compounds in Kelp (<i>Laminaria japonica</i>)

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