化学
食品科学
芳香
癸醛
枯草芽孢杆菌
发酵
多酚
抗氧化剂
风味
萜烯
有机化学
细菌
生物
遗传学
作者
Leike Xiao,Chenghongwang Yang,Xilu Zhang,Yuanliang Wang,Zongjun Li,Yulian Chen,Liu Z,Mingzhi Zhu,Yu Xiao
标识
DOI:10.1016/j.fochx.2023.100811
摘要
In this study, the solid-state fermentation (SSF) of dark tea was carried out using Bacillus subtilis LK-1, which was isolated from Fu brick tea (FBT). The effects of SSF with B. subtilis on volatile organic compounds (VOCs), non-volatile metabolites, and antioxidant activities of dark tea was investigated. A total of 45 VOCs were identified, primarily consisting of ketones (18), hydrocarbons (8), aldehydes (7), and alcohols (6). Following fermentation, the content of key odor active substances such as linalool, β-ionone, and 3,5-octadiene-2-one significantly increased, resulting in an enhanced floral and fruity aroma of dark tea. Furthermore, new flavor substances like geranyl isovalerate and decanal were produced during SSF, enriching the aroma profile of dark tea. Non-ester catechins demonstrated a drastic increase, while ester catechins remarkably decreased after SSF. Furthermore, SSF led to a slight decrease in the total polyphenols content and antioxidant activity of dark tea. There is a close relationship between VOCs and the main non-volatile metabolites during SSF. Overall, this study highlighted the great impact of SSF with B. subtilis on the metabolites of dark tea and provided valuable insights into the role of bacteria in shaping the metabolite profile of FBT.
科研通智能强力驱动
Strongly Powered by AbleSci AI