Eurotium cristatum, a unique probiotic in Fu brick tea, is widely used in food processing to enhance added values. Here, green kernel black beans (GKBBs) were solid-fermented with E. cristatum and dynamic changes in flavour, chemical composition and metabolites during fermentation were investigated. As results, E. cristatum fermentation altered aroma profiles and sensory attributes of GKBBs, especially reduced sourness. After fermentation, total polyphenolic and flavonoid contents in GKBBs were elevated, while polysaccharides, soluble proteins and short-chain fatty acids contents were decreased. E. cristatum fermentation also induced biotransformation of glycosidic isoflavones into sapogenic isoflavones. During fermentation, dynamic changes in levels of 17 amino acids were observed, in which 3 branched-chain amino acids were increased. Non-targeted metabolomics identified 51 differential compounds and 10 related metabolic pathways involved in E. cristatum fermentation of GKBBs. This study lays foundation for the development of green kernel black bean-based functional food products with E. cristatum fermentation.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodchem.2024.139846 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Secondary Metabolites Produced by the Dominant Fungus in Liupao Tea and Their Hypolipidemic Activities by Regulating Liver Lipid Metabolism and Remodeling Gut Microbiota.
J Agric Food Chem
December 2024
China Pharmaceutical Culture Collection, Institute of Medicinal Biotechnology, Chinese Academy of Medical Sciences & Peking Union Medical College, Tiantan Xili 1#, Beijing 100050, China.
Liupao tea is a postfermented dark tea with hypolipidemic activity. Research on the active substances in Liupao tea has primarily focused on those derived from the tea itself, overlooking the secondary metabolites produced by its predominant fungus, . In this study, CPCC 401251, the predominant strain found in Liupao tea under investigation, was isolated and analyzed.
View Article and Find Full Text PDFChanges in the key odorants of loose-leaf dark tea fermented by Eurotium cristatum during aging for one year: Focus on the stale aroma.
Food Res Int
December 2024
State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products processing, Anhui Agricultural University, Hefei, Anhui 230036, China. Electronic address:
Aging process has been recognized as one of the means to improve the quality of microbial fermented teas. The evolution of the characteristic stale aroma, a key odorant of microbial fermented tea, throughout the aging process remains unknown. To investigate the changes in key odorants of the fermented tea during aging, the loose-leaf dark tea (LDT) used in this study was prepared by solid-state fermentation using Eurotium cristatum and was aged for 0, 3, 6, 9, 12 months, producing varied aged LDT samples.
View Article and Find Full Text PDFEffect of inoculation with different Eurotium cristatum strains on the microbial communities and volatile organic compounds of Fu brick tea.
Food Res Int
December 2024
Key Laboratory of Ministry of Education for Tea Science, College of Horticulture, Hunan Agricultural University, Changsha 410128, China. Electronic address:
Eurotium cristatum is the primary fungus in Fu brick tea (FBT) and plays a crucial role in its special flavor. This study investigated the effect of inoculation with different E. cristatum strains (i.
View Article and Find Full Text PDFDynamic changes in flavor characteristics of black tea during solid-state fermentation with Eurotium cristatum.
Food Chem
February 2025
School of Food Science and Engineering, Guizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Drug-Food Homologous Resources, Guiyang University, Guiyang 550005, China; Guizhou Plant Conservation Technology Center, Guizhou Key Laboratory of Agricultural Biotechnology, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China. Electronic address:
Article Synopsis
- This study examined the flavor changes in black tea during fermentation with the fungus Eurotium cristatum using techniques like GC-MS, GC-IMS, and sensory evaluation.
- The fermentation process led to a significant reduction in the bitter and astringent flavors while increasing the mellow taste, with 152 and 129 volatile organic compounds (VOCs) detected by GC-MS and GC-IMS, respectively.
- Key aroma-active compounds associated with floral, honey, and sweet scents were identified, notably with day 4 of fermentation marking a critical point for flavor and aroma development, resulting in a more enjoyable and rich flavor profile in the final black tea product.
Characterization and discrimination of volatile organic compounds and α-glucosidase inhibitory activity of soybeans ( L.) during solid-state fermentation with YL-1.
Curr Res Food Sci
September 2024
School of Public Health & Laboratory Medicine, Hunan University of Medicine, Huaihua, 418000, China.
In this study, the influence of solid-state fermentation (SSF) using probiotic on the change of volatile organic compounds (VOCs) and α-glucosidase inhibition activity of soybeans was investigated. A total of 46 VOCs were characterized via headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), the majority of which were aldehydes (17), alcohols (10), and ketones (7). SSF by .
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!