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Effects of papain, Lactiplantibacillus plantarum 1‐24‐LJ and their combinations on bacterial community changes and flavour improvement in Suanzhayu, a Chinese traditional fish.

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Title: Effects of papain, Lactiplantibacillus plantarum 1‐24‐LJ and their combinations on bacterial community changes and flavour improvement in Suanzhayu, a Chinese traditional fish.
Authors: Lv, Jing1,2,3,4 (AUTHOR) 776047684@qq.com, Lin, Xinping1 (AUTHOR) xinping.lin@unito.it, Wang, Wenqing1 (AUTHOR), Xu, Wenhuan1 (AUTHOR), Li, Caichan1 (AUTHOR), Ji, Chaofan1 (AUTHOR), Liang, Huipeng1 (AUTHOR), Li, Shengjie1 (AUTHOR), Zhang, Sufang1 (AUTHOR), Zhu, Beiwei1 (AUTHOR)
Source: International Journal of Food Science & Technology. Aug2022, Vol. 57 Issue 8, p5366-5375. 10p.
Subjects: Papain, Community change, Bacterial communities, Fermented fish, Amino ketones, Production control
Abstract: Summary: Suanzhayu is a traditional Chinese fermented fish that often faces a long fermentation time (about 1 month) and unstable quality. This study evaluated the combined effects of papain and Lactiplantibacillus plantarum 1‐24‐LJ, a selected starter culture, on the quality of Suanzhayu. The addition of L. plantarum and/or papain increased the content of alcohols, esters, ketones and umami amino acids (UAAs), but decreased the content of bitter amino acids (BAAs). Besides, Lactobacillus might play a role in reducing harmful bacteria and BAAs content and increasing UAAs content, while Lactococcus and Weissella contributed to the characteristic flavour of Suanzhayu. Overall, no significant improvement in sensory quality was observed with the addition of papain alone, while better quality and faster fermentation processes were obtained with the addition of L. plantarum 1‐24‐LJ alone or in combination with papain. The results contribute to quality control in Suanzhayu production and the selection of starter cultures. [ABSTRACT FROM AUTHOR]
Copyright of International Journal of Food Science & Technology is the property of Oxford University Press / USA and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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Header DbId: egs
DbLabel: Engineering Source
An: 158042835
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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  Label: Title
  Group: Ti
  Data: Effects of papain, Lactiplantibacillus plantarum 1‐24‐LJ and their combinations on bacterial community changes and flavour improvement in Suanzhayu, a Chinese traditional fish.
– Name: Author
  Label: Authors
  Group: Au
  Data: <searchLink fieldCode="AR" term="%22Lv%2C+Jing%22">Lv, Jing</searchLink><relatesTo>1,2,3,4</relatesTo> (AUTHOR)<i> 776047684@qq.com</i><br /><searchLink fieldCode="AR" term="%22Lin%2C+Xinping%22">Lin, Xinping</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> xinping.lin@unito.it</i><br /><searchLink fieldCode="AR" term="%22Wang%2C+Wenqing%22">Wang, Wenqing</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Xu%2C+Wenhuan%22">Xu, Wenhuan</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Li%2C+Caichan%22">Li, Caichan</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Ji%2C+Chaofan%22">Ji, Chaofan</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Liang%2C+Huipeng%22">Liang, Huipeng</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Li%2C+Shengjie%22">Li, Shengjie</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Zhang%2C+Sufang%22">Zhang, Sufang</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Zhu%2C+Beiwei%22">Zhu, Beiwei</searchLink><relatesTo>1</relatesTo> (AUTHOR)
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  Data: <searchLink fieldCode="JN" term="%22International+Journal+of+Food+Science+%26+Technology%22">International Journal of Food Science & Technology</searchLink>. Aug2022, Vol. 57 Issue 8, p5366-5375. 10p.
– Name: Subject
  Label: Subjects
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22Papain%22">Papain</searchLink><br /><searchLink fieldCode="DE" term="%22Community+change%22">Community change</searchLink><br /><searchLink fieldCode="DE" term="%22Bacterial+communities%22">Bacterial communities</searchLink><br /><searchLink fieldCode="DE" term="%22Fermented+fish%22">Fermented fish</searchLink><br /><searchLink fieldCode="DE" term="%22Amino+ketones%22">Amino ketones</searchLink><br /><searchLink fieldCode="DE" term="%22Production+control%22">Production control</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Summary: Suanzhayu is a traditional Chinese fermented fish that often faces a long fermentation time (about 1 month) and unstable quality. This study evaluated the combined effects of papain and Lactiplantibacillus plantarum 1‐24‐LJ, a selected starter culture, on the quality of Suanzhayu. The addition of L. plantarum and/or papain increased the content of alcohols, esters, ketones and umami amino acids (UAAs), but decreased the content of bitter amino acids (BAAs). Besides, Lactobacillus might play a role in reducing harmful bacteria and BAAs content and increasing UAAs content, while Lactococcus and Weissella contributed to the characteristic flavour of Suanzhayu. Overall, no significant improvement in sensory quality was observed with the addition of papain alone, while better quality and faster fermentation processes were obtained with the addition of L. plantarum 1‐24‐LJ alone or in combination with papain. The results contribute to quality control in Suanzhayu production and the selection of starter cultures. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of International Journal of Food Science & Technology is the property of Oxford University Press / USA and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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      – Type: doi
        Value: 10.1111/ijfs.15868
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      – Code: eng
        Text: English
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        PageCount: 10
        StartPage: 5366
    Subjects:
      – SubjectFull: Papain
        Type: general
      – SubjectFull: Community change
        Type: general
      – SubjectFull: Bacterial communities
        Type: general
      – SubjectFull: Fermented fish
        Type: general
      – SubjectFull: Amino ketones
        Type: general
      – SubjectFull: Production control
        Type: general
    Titles:
      – TitleFull: Effects of papain, Lactiplantibacillus plantarum 1‐24‐LJ and their combinations on bacterial community changes and flavour improvement in Suanzhayu, a Chinese traditional fish.
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            – D: 01
              M: 08
              Text: Aug2022
              Type: published
              Y: 2022
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