Lipase Addition Promoted the Growth of <i>Proteus</i> and the Formation of Volatile Compounds in <i>Suanzhayu</i>, a Traditional Fermented Fish Product
This work investigated the effect of lipase addition on a Chinese traditional fermented fish product, <i>Suanzhayu</i>. The accumulation of lactic acid and the decrease of pH during the fermentation were mainly caused by the metabolism of <i>Lactobacillus</i>. The addition of...
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2021
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oai:doaj.org-article:e17a6fdb584248e48d8bc76612b007db2021-11-25T17:32:09ZLipase Addition Promoted the Growth of <i>Proteus</i> and the Formation of Volatile Compounds in <i>Suanzhayu</i>, a Traditional Fermented Fish Product10.3390/foods101125292304-8158https://doaj.org/article/e17a6fdb584248e48d8bc76612b007db2021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2529https://doaj.org/toc/2304-8158This work investigated the effect of lipase addition on a Chinese traditional fermented fish product, <i>Suanzhayu</i>. The accumulation of lactic acid and the decrease of pH during the fermentation were mainly caused by the metabolism of <i>Lactobacillus</i>. The addition of lipase had little effect on pH and the bacterial community structure but promoted the growth of <i>Proteus</i>. The addition of lipase promotes the formation of volatile compounds, especially aldehydes and esters. The formation of volatile compounds is mainly divided into three stages, and lipase had accelerated the fermentation process. <i>Lactobacillus</i>, <i>Enterococcus</i> and <i>Proteus</i> played an important role not only in inhibition of the growth of <i>Escherichia-Shigella</i>, but also in the formation of flavor. This study provides a rapid fermentation method for the <i>Suanzhayu</i> process.Cuicui JiangMengyang LiuXu YanRuiqi BaoAoxue LiuWenqing WangZuoli ZhangHuipeng LiangChaofan JiSufang ZhangXinping LinMDPI AGarticlefermented fish<i>Proteus</i>lipasevolatile compoundsaldehydesestersChemical technologyTP1-1185ENFoods, Vol 10, Iss 2529, p 2529 (2021) |
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DOAJ |
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DOAJ |
| language |
EN |
| topic |
fermented fish <i>Proteus</i> lipase volatile compounds aldehydes esters Chemical technology TP1-1185 |
| spellingShingle |
fermented fish <i>Proteus</i> lipase volatile compounds aldehydes esters Chemical technology TP1-1185 Cuicui Jiang Mengyang Liu Xu Yan Ruiqi Bao Aoxue Liu Wenqing Wang Zuoli Zhang Huipeng Liang Chaofan Ji Sufang Zhang Xinping Lin Lipase Addition Promoted the Growth of <i>Proteus</i> and the Formation of Volatile Compounds in <i>Suanzhayu</i>, a Traditional Fermented Fish Product |
| description |
This work investigated the effect of lipase addition on a Chinese traditional fermented fish product, <i>Suanzhayu</i>. The accumulation of lactic acid and the decrease of pH during the fermentation were mainly caused by the metabolism of <i>Lactobacillus</i>. The addition of lipase had little effect on pH and the bacterial community structure but promoted the growth of <i>Proteus</i>. The addition of lipase promotes the formation of volatile compounds, especially aldehydes and esters. The formation of volatile compounds is mainly divided into three stages, and lipase had accelerated the fermentation process. <i>Lactobacillus</i>, <i>Enterococcus</i> and <i>Proteus</i> played an important role not only in inhibition of the growth of <i>Escherichia-Shigella</i>, but also in the formation of flavor. This study provides a rapid fermentation method for the <i>Suanzhayu</i> process. |
| format |
article |
| author |
Cuicui Jiang Mengyang Liu Xu Yan Ruiqi Bao Aoxue Liu Wenqing Wang Zuoli Zhang Huipeng Liang Chaofan Ji Sufang Zhang Xinping Lin |
| author_facet |
Cuicui Jiang Mengyang Liu Xu Yan Ruiqi Bao Aoxue Liu Wenqing Wang Zuoli Zhang Huipeng Liang Chaofan Ji Sufang Zhang Xinping Lin |
| author_sort |
Cuicui Jiang |
| title |
Lipase Addition Promoted the Growth of <i>Proteus</i> and the Formation of Volatile Compounds in <i>Suanzhayu</i>, a Traditional Fermented Fish Product |
| title_short |
Lipase Addition Promoted the Growth of <i>Proteus</i> and the Formation of Volatile Compounds in <i>Suanzhayu</i>, a Traditional Fermented Fish Product |
| title_full |
Lipase Addition Promoted the Growth of <i>Proteus</i> and the Formation of Volatile Compounds in <i>Suanzhayu</i>, a Traditional Fermented Fish Product |
| title_fullStr |
Lipase Addition Promoted the Growth of <i>Proteus</i> and the Formation of Volatile Compounds in <i>Suanzhayu</i>, a Traditional Fermented Fish Product |
| title_full_unstemmed |
Lipase Addition Promoted the Growth of <i>Proteus</i> and the Formation of Volatile Compounds in <i>Suanzhayu</i>, a Traditional Fermented Fish Product |
| title_sort |
lipase addition promoted the growth of <i>proteus</i> and the formation of volatile compounds in <i>suanzhayu</i>, a traditional fermented fish product |
| publisher |
MDPI AG |
| publishDate |
2021 |
| url |
https://doaj.org/article/e17a6fdb584248e48d8bc76612b007db |
| work_keys_str_mv |
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