Effect of two-step fermentation with lactic acid bacteria and Saccharomyces cerevisiae on key chemical properties, molecular structure and flavor characteristics of horseradish sauce

Journal article

Authors/Editors

SAKAMON DEVAHASTIN

Strategic Research Themes

Food SPI (food for the future)

Publication Details

Author list: Luan C., Zhang M., Devahastin S., Liu Y.

Publisher: Elsevier

Publication year: 2021

Journal: LWT - Food Science and Technology (0023-6438)

Volume number: 147

ISSN: 0023-6438

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85105552910&doi=10.1016%2fj.lwt.2021.111637&partnerID=40&md5=bc96ab6b78564e594ab4e2efce167a62

Languages: English-Great Britain (EN-GB)

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Abstract

To enhance the quality or, in other words, increase the variety of horseradish sauce, two-step fermentation using lactic acid bacteria (LAB) and Saccharomyces cerevisiae is proposed for the production of the sauce. Total phenolics, acids and amino acid nitrogen contents were determined and used to assess the fermentation efficiency, while antioxidant activities, profiles of amino acids and volatile flavor compounds was used to indicate the quality of the sauce. Molecular structure determination as well as electronic tongue and sensory analyses were also conducted. Adding S. cerevisiae after 48 h of LAB fermentation resulted in higher fermentation efficiency. The sauce was noted to be fermented more fully, with increased content of amino acids by 23.10% compared with unfermented samples; its DPPH radical scavenging ability and reducing power increased by 26.26% and 33.33%, respectively. The contents of alcohols, esters and acids increased in the sauce. The electronic tongue and sensory evaluation showed that the sauce had good sensory quality. © 2021 Elsevier Ltd

Keywords

Amino acids, FTIR spectroscopy