Flavor formation mechanisms based on phospholipid fermentation simulation system in oyster juice co-fermented by Lactiplantibacillus plantarum and Saccharomyces cerevisiae

Ke Li; Guixin Han; Li Liu; Yuanhui Zhao; Tianhong Liu; Hongjiang Wang; Xinxing Xu

doi:10.1016/j.foodchem.2024.142109

Flavor formation mechanisms based on phospholipid fermentation simulation system in oyster juice co-fermented by Lactiplantibacillus plantarum and Saccharomyces cerevisiae

Food Chem. 2024 Nov 19;465(Pt 2):142109. doi: 10.1016/j.foodchem.2024.142109. Online ahead of print.

Authors

Ke Li¹, Guixin Han¹, Li Liu¹, Yuanhui Zhao², Tianhong Liu³, Hongjiang Wang⁴, Xinxing Xu⁵

Affiliations

¹ College of Food Science and Engineering, Ocean University of China, Qingdao 266000, China.
² College of Food Science and Engineering, Ocean University of China, Qingdao 266000, China; Sanya Oceanographic Institution of Ocean University of China, Sanya 572024, China.
³ Marine Science research Institute of Shandong Province, Qingdao, Shandong Province 266100, China.
⁴ Foshan Haitian (Suqian) Flavoring Food Co., LTD, Suqian, Jiangsu Province 233800, China.
⁵ College of Food Science and Engineering, Ocean University of China, Qingdao 266000, China. Electronic address: xxx@ouc.edu.cn.

PMID: 39581090
DOI: 10.1016/j.foodchem.2024.142109

Abstract

Oyster juice was co-fermented with Lactiplantibacillus plantarum 3-B and Saccharomyces cerevisiae 7-C, and the quality of the oyster juice and the relationships between phospholipids and flavor formation were investigated. The olfactory odor intensities of (E,E)-2,4-heptadienal and (E,Z)-2,6-nonadienal, which impart off-flavors, were reduced in the co-fermented oyster juice in comparison with the unfermented juice. Co-fermentation resulted in an increase of 5.34 % in docosahexaenoic acid and 20.22 % in eicosapentaenoic acid. The flavor formation mechanisms were explored using a phospholipid-based fermentation simulation system. The levels of the differential phospholipids lysophosphatidylcholine 15:0, lysophosphatidylcholine 16:0, and phosphatidylethanolamine 20:0/16:0 in the co-fermented system decreased by 25.13 μg/mL, 6.87 μg/mL, and 0.30 μg/mL, respectively. Hexanal, (E,E)-2,4-heptadienal, and (E)-2-octenal were not detected in the co-fermented system. This study provides a novel approach to the processing of oyster juice and examines the phospholipid-related pathways involved in flavor formation.

Keywords: Fermentation; Flavor; Oyster juice; Phospholipid; Regulation.