...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Journal of Agricultural and Food Chemistry >Potential of Microorganisms to Decrease the?Beany?Off-Flavor: AReview
【24h】

Potential of Microorganisms to Decrease the?Beany?Off-Flavor: AReview

机译：Potential of Microorganisms to Decrease the?Beany?Off-Flavor: AReview

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相关主题

摘要

Vegetable proteins are in high demand due to current issues surrounding meat consumption and changes in eatinghabits, but they are still not accepted by consumers due to their strong bitterness, astringent taste, and"beany"off-flavor. This reviewaimed to give an overview of the"beany"off-flavor and the potential of microorganisms to decrease it. Twenty-six volatilecompounds were identified from the literature as contributing to the"beany"off-flavor, and their formation pathways were identifiedin a legume matrix, pea. Biotechnological ways to improve theflavor by reducing these volatile compounds were then looked over.As aldehydes and ketones are the main type of compounds directly linked to the"beany"off-flavor, alcohol dehydrogenase (ADH)and aldehyde dehydrogenase (ALDH) were focused on. By converting aldehyde and ketones into alcohols or carboxylic acids, thesetwo enzymes have the potential to decrease the off-flavor. The presence of the two enzymes in a selection of microorganisms(Lactobacillus acidophilus,Limosilactobacillus fermentum,Lactiplantibacillus plantarum,Streptococcus thermophilus,Saccharomycescerevisiae, andGluconobacter suboxydans) was done with a catabolism and a bioinformatical study. Finally, the correlation betweenthe presence of the enzyme and the efficacy to improve theflavor was investigated by comparison with the literature. The presenceof ADH and/or ALDH in the strain metabolism seems linked to an odor improvement. Especially, a constitutive enzyme (ADH orALDH) in the catabolism should give better results, showing that some fermentative types are more inclined to better theflavor.Obligatory fermentative strains, with a constitutive ADH, or acetic acid bacteria, with constitutive ADH and ALDH, show the bestresults and should be favored to reduce the amount of compounds involved in the"beany"off-flavor and diminish that off-flavor inlegume proteins.

著录项

获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号