AI Article Synopsis
- Gracilaria lemaneiformis contains bioactive natural products and has a fishy odor that can be reduced by specific strains of Saccharomyces cerevisiae and Lactobacillus paracasei.
- The study explored the fermentation process with these microbes to identify changes in volatile aroma substances using HS-SPME-GC/MS techniques.
- Key findings showed that fermentation significantly reduced unpleasant odors linked to compounds like 3-octanone, revealing metabolic mechanisms behind the deodorization process.
Article Abstract
Gracilaria lemaneiformis is a source of several bioactive natural products in China. Previously, we obtained Saccharomyces cerevisiae JJ4 and Lactobacillus paracasei paracasei RP38, that reduced the fishy odor of G. lemaneiformis. However, the associated deodorization mechanisms remain unclear. Here, G. lemaneiformis was fermented using single strain JJ4, single strain RP38, and both strains together. Dynamic changes in volatile aroma substances during fermentation were measured using HS-SPME-GC/MS. We found that the unpleasant aromas of raw G. lemaneiformis were primarily due to 3-octanone, cyclooctanol, and 1-methylcycloheptanol. Fermentation with lactic acid bacteria and yeast could reduce the substances associated with unpleasant aromas. The potentially characteristic aromatic substances consumed and produced by the different strains were determined using Opls-da and Spearman's correlations with VIP value >1 and |r| > 0.6. These results help to clarify the metabolic mechanisms by which different microbes reduce the fishy smell of G. lemaneiformis.
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| http://dx.doi.org/10.1016/j.foodchem.2022.134971 | DOI Listing |
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