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Removal of the fishy malodor from Bangia fusco‐purpurea via fermentation of Saccharomyces cerevisiae , Acetobacter pasteurianus , and Lactobacillus plantarum
Author(s) -
Du Xiping,
Xu Yuxue,
Jiang Zedong,
Zhu Yanbing,
Li Zhipeng,
Ni Hui,
Chen Feng
Publication year - 2021
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/jfbc.13728
Subject(s) - hexanal , fermentation , nonanal , odor , food science , lactobacillus plantarum , chemistry , starter , lactobacillus brevis , saccharomyces cerevisiae , trimethylamine , aroma , biology , lactic acid , bacteria , yeast , biochemistry , organic chemistry , genetics
Abstract The present study aims to evaluate the deodorization of Bangia fusco‐purpurea using microorganism fermentation with commercial starter cultures of Saccharomyces cerevisiae , Acetobacter pasteurianus , and Lactobacillus plantarum . The results showed the fermentation with S . cerevisiae , A . pasteurianus , and L . plantarum resulted in significantly decreases ( p < .05) of the fishy malodor in B . fusco‐purpurea . Among the three strains, S . cerevisiae was the best for reducing the fishy malodor. The optimal inoculum size and fermentation time were 0.2% and 4 hr, respectively. After the fermentation with the S . cerevisiae , the content of 1‐octen‐3‐ol, ( E )‐2‐octen‐1‐ol, hexanal, non‐(2 E )‐enal, ( E , E )‐2,4‐decadienal, 3,5‐octadien‐2‐one, and 2‐pentyl‐furan were hard to be detected in the seaweed, whereas increases were observed in the concentrations of 2‐butyl‐1‐octanol, cedrol, diisobutyl phthalate, and 2,4‐di‐ t ‐butylphenol. The odor active value analysis indicated the removal of fishy odor was related to the reduction, dehydrogenation, and deformylating oxygenation of hexanal, nonanal, non‐(2 E )‐enal, and ( E , E )‐2,4‐decadienal and esterification of 1‐octen‐3‐ol and ( E )‐2‐octen‐1‐ol. Our findings provide a technical and scientific basis for the removal of fishy odor from B . fusco‐purpurea . Practical applications Bangia fusco‐purpurea is a seaweed that can reduce the risks of cardiovascular and chronic metabolic diseases in human body. However, the seaweed has a strong fishy malodor, which largely declines consumer's acceptance. In this study, the commercial starters of Saccharomyces cerevisiae , Acetobacter pasteurianus , and Lactobacillus plantarum were shown to reduce the fishy malodor in B . fusco‐purpurea via fermentation. After the fermentation with the microorganisms especially with the S . cerevisiae , the fishy malodor significantly reduced, and the overall aroma acceptance of B . fusco‐purpurea products greatly improved. Therefore, this study provides a technical basis for the removal of fishy odor from B . fusco‐purpurea and processing value‐added products from it and facilitating its health benefits for human.