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The dynamic changes and correlations between biochemical properties, flavor and microbial community during fermentation of asparagus by-products.
- Source :
-
Food chemistry [Food Chem] 2025 Jan 15; Vol. 463 (Pt 2), pp. 141173. Date of Electronic Publication: 2024 Sep 07. - Publication Year :
- 2025
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Abstract
- Asparagus by-products are the promising resource that urgently need to be re-valorized. This study investigated the dynamic changes in physicochemical properties, organic acids, free amino acids, volatile flavor compounds, microbial succession, and their correlations during 7-day spontaneous fermentation of asparagus by-products. Dominant organic acids (lactic acid and acetic acid) and free amino acids (Ser, Glu, and Ala) increased with fermentation time, with lactic acid reaching 7.73 ± 0.05 mg/mL and Ser increasing 56-fold after 7 days. A total of 58 volatile flavor compounds were identified using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPEM/GC-MS), with esters, alcohols and acids as the main volatile flavor compounds. Fourteen volatile flavor compounds had odor activity value >1. High-throughput sequencing showed Firmicutes and Proteobacteria as the main bacterial phyla, dominated by lactic acid bacteria (Levilactobacillus, Lactiplantibacillus, Weissella). Correlation analysis revealed that five bacterial genera (Levilactobacillus, Lactiplantibacillus, Enterobacter, Pediococcus and Acetobacter) were highly correlated with organic acids, free amino acids, and volatile flavor compounds, indicating their pivotal role in forming the characteristic flavor of fermented asparagus by-products (FAPS). This study provides new insights into the flavor and microbial profile of FAPS, offering a strategy for value-added processing and industrial production.<br />Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.<br /> (Copyright © 2024 Elsevier Ltd. All rights reserved.)
- Subjects :
- Amino Acids analysis
Amino Acids metabolism
Taste
Odorants analysis
Waste Products analysis
Fermentation
Volatile Organic Compounds metabolism
Volatile Organic Compounds chemistry
Volatile Organic Compounds analysis
Bacteria classification
Bacteria genetics
Bacteria metabolism
Bacteria isolation & purification
Flavoring Agents metabolism
Flavoring Agents chemistry
Microbiota
Gas Chromatography-Mass Spectrometry
Asparagus Plant chemistry
Asparagus Plant microbiology
Asparagus Plant metabolism
Subjects
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 463
- Issue :
- Pt 2
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 39276550
- Full Text :
- https://doi.org/10.1016/j.foodchem.2024.141173