Eliminating Yeasty Flavor of Yeast Extracts with Different Characteristics by Using Lactic Acid Bacteria

doi:10.7506/spkx1002-6630-20230411-102

FOOD SCIENCE ›› 2024, Vol. 45 ›› Issue (2): 64-71.doi: 10.7506/spkx1002-6630-20230411-102

• Bioengineering • Previous Articles Next Articles

Eliminating Yeasty Flavor of Yeast Extracts with Different Characteristics by Using Lactic Acid Bacteria

QIU Shuai, LI Jiawei, MA Chunlei, LI Pei, CHEN Xiong, LI Xin

(1. Cooperative Innovation Center of Industrial Fermentation of Ministry of Education & Hubei Province, Key Laboratory of Fermentation Engineering of Ministry of Education, Key Laboratory of Industrial Microbiology of Hubei Province, College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China;2. Yeast Function Hubei Provincial Key Laboratory, Angel Yeast Co. Ltd., Yichang 443000, China)

Online:2024-01-25 Published:2024-02-05

Abstract

Abstract: A biotransformation system (LSBT) consisting of Lactococcus lactis and Streptococcus lactis was used to eliminate the yeasty odor of eight yeast extracts with different characteristics (FG10, FM88, FM31, KU012, FIG12LS, F58, FIG03 and KA02) with a focus on flavor substances and amino acids. Meanwhile, the applicability and universality of LSBT were evaluated. All yeast extracts had no longer any yeasty flavor after being treated with LSBT, and FG10 and FM88 were provided with a fermented sauce flavor. Producing no indole was found to be one of the key factors for the success of LSBT. At the same time, the lactic acid content of the transformed yeast extract should not be less than 10.00 g/L. The difference of raw materials played an important role in the LSBT. In particular, the deficiency of aspartic acid and excessive accumulation of threonine in raw materials were likely reasons for the unsuccessful conversion of LSBT. Overall, LSBT is applicable to most yeast extracts, but other microbial combination techniques or fermentation conditions need to be explored for specific yeast extracts such as F58, FIG03 and KA02.

Key words: lactic acid bacteria; yeast extract; applicability; biotransformation; yeasty flavor

CLC Number:

TS264

QIU Shuai, LI Jiawei, MA Chunlei, LI Pei, CHEN Xiong, LI Xin. Eliminating Yeasty Flavor of Yeast Extracts with Different Characteristics by Using Lactic Acid Bacteria[J]. FOOD SCIENCE, 2024, 45(2): 64-71.

[1]	Xue-Lian MA 洪磊田 Ping Zhan Wanying He. Sensory evaluation combined with GC-MS and OPLS-DA analyzed the effect of heating temperature on the flavor quality of Xinjiang spicy chicken seasoning [J]. FOOD SCIENCE, 0, (): 0-0.
[2]	Yang-Liu LIU Ai-Jin MA Lu JiSun. Effects of salt additions on physicochemical properties and bacterial diversity of shrimp paste [J]. FOOD SCIENCE, 0, (): 0-0.
[3]	. Analysis on the difference of flavor quality in the fermentation process of pine pollen vinegar [J]. FOOD SCIENCE, 0, (): 0-0.
[4]	Han yueting Jing CAI Xuefeng Wu LI Xing-Jiang. Microbial community succession and its correlation with volatile flavor substances during fermentation of soy sauce koji [J]. FOOD SCIENCE, 0, (): 0-0.
[5]	Liang FENG CHEN Hai-Tao. Effects of three microorganisms on volatiles during fermentation of Douchi [J]. FOOD SCIENCE, 0, (): 0-0.
[6]	. Analysis of Yeast Flavor in Different Characteristic Yeast Extracts Eliminated by Lactic Acid Bacteria [J]. FOOD SCIENCE, 0, (): 0-0.
[7]	丽雪马. Dynamics succession of microbial communities in SMI soybean paste and its correlation with flavor and nutritive peculiarity during the brewing process [J]. FOOD SCIENCE, 0, (): 0-0.
[8]	MA Lixue, YU Qiaoru, WU Mengna, WANG Xiaoyu, SU Tingting, YANG Xiyuan, LIU Yuhang, YAO Di, WANG Changyuan. Dynamic Succession of Microbial Communities in Soybean Paste Made with Broomcorn Millet as an Additive and Its Correlation with Flavor and Nutritional Properties during the Brewing Process [J]. FOOD SCIENCE, 2023, 44(24): 188-200.
[9]	YU Xiya, LU Qian, WU Changzheng, WANG Ali, HUANG Guidong. Effect of Ambient Temperature on the Quality of Cantonese-Style High-Salt Liquid-State Base Soy Sauce [J]. FOOD SCIENCE, 2023, 44(22): 55-63.
[10]	Xi-Ya YU. Effect of Ambient Temperature on the Quality of High-salt Liquid Cantonese Raw Soy Sauce [J]. FOOD SCIENCE, 0, (): 0-0.
[11]	. Effect of Fermentation Temperature on the Main Flavour Substances in Low-salt Shrimp Paste [J]. FOOD SCIENCE, 0, (): 0-0.
[12]	YANG Bingbing, WANG Liwen, CHEN Zhihui, LIU Yangliu, CHEN Chunjiang, SUN Jilu. Effect of Fermentation Temperature on the Main Flavor Substances in Low-Salt Shrimp Paste [J]. FOOD SCIENCE, 2023, 44(20): 300-308.
[13]	. Analysis of bacterial diversity of Lufeng balsamic vinegar in different years [J]. FOOD SCIENCE, 0, (): 0-0.
[14]	LIU Jiaxin, YE Xiaoting, YU Yongjian, WANG Ke, ZHU Yuanyuan, YU Zhen, HAN Dong, LIU Peng, WANG Yuqin. Microbial Communities and Their Interaction in Traditional Vinegar Fermentation Process: A Review [J]. FOOD SCIENCE, 2023, 44(17): 225-247.
[15]	Jia-Xin Liu Xiao-Ting YE Yong-Jian Yu Yuan-Yuan Zhu Zhen Yu Dong Han Peng Liu Yu-Qin Wang. Microbial Diversity and Their Interaction in Traditional Vinegar Fermentation Process: A Review [J]. FOOD SCIENCE, 0, (): 0-0.

Eliminating Yeasty Flavor of Yeast Extracts with Different Characteristics by Using Lactic Acid Bacteria

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments