Improvement of tomato sour soup fermentation by Lacticaseibacillus casei H1 addition

Journal of Food Processing and PreservationVolume 46, Issue 8 e16806 ORIGINAL ARTICLE Improvement of tomato sour soup fermentation by Lacticaseibacillus casei H1 addition Shasha Zheng, Shasha Zheng orcid.org/0000-0003-4394-3204 College of Brewing and Food Engineering, Guizhou University, Guiyang, China Contribution: Conceptualization, Data curation, ​Investigation, Software, Writing - original draft, Writing - review & editingSearch for more papers by this authorWenyan Wu, Wenyan Wu College of Brewing and Food Engineering, Guizhou University, Guiyang, China Contribution: Software, Writing - review & editingSearch for more papers by this authorYulong Zhang, Yulong Zhang College of Brewing and Food Engineering, Guizhou University, Guiyang, China Contribution: Data curation, Software, ValidationSearch for more papers by this authorPing Hu, Corresponding Author Ping Hu [email protected] College of Brewing and Food Engineering, Guizhou University, Guiyang, China Correspondence Ping Hu, College of Brewing and Food Engineering, Guizhou University, Guiyang 550025, China. Email: [email protected] Contribution: Funding acquisition, Project administration, SupervisionSearch for more papers by this authorJuan Li, Juan Li College of Brewing and Food Engineering, Guizhou University, Guiyang, China Contribution: ​Investigation, SoftwareSearch for more papers by this authorJingzhu Jiang, Jingzhu Jiang College of Brewing and Food Engineering, Guizhou University, Guiyang, China Contribution: ​Investigation, SoftwareSearch for more papers by this author Shasha Zheng, Shasha Zheng orcid.org/0000-0003-4394-3204 College of Brewing and Food Engineering, Guizhou University, Guiyang, China Contribution: Conceptualization, Data curation, ​Investigation, Software, Writing - original draft, Writing - review & editingSearch for more papers by this authorWenyan Wu, Wenyan Wu College of Brewing and Food Engineering, Guizhou University, Guiyang, China Contribution: Software, Writing - review & editingSearch for more papers by this authorYulong Zhang, Yulong Zhang College of Brewing and Food Engineering, Guizhou University, Guiyang, China Contribution: Data curation, Software, ValidationSearch for more papers by this authorPing Hu, Corresponding Author Ping Hu [email protected] College of Brewing and Food Engineering, Guizhou University, Guiyang, China Correspondence Ping Hu, College of Brewing and Food Engineering, Guizhou University, Guiyang 550025, China. Email: [email protected] Contribution: Funding acquisition, Project administration, SupervisionSearch for more papers by this authorJuan Li, Juan Li College of Brewing and Food Engineering, Guizhou University, Guiyang, China Contribution: ​Investigation, SoftwareSearch for more papers by this authorJingzhu Jiang, Jingzhu Jiang College of Brewing and Food Engineering, Guizhou University, Guiyang, China Contribution: ​Investigation, SoftwareSearch for more papers by this author First published: 10 June 2022 https://doi.org/10.1111/jfpp.16806Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat Abstract The effect of Lacticaseibacillus casei H1 inoculation fermentation on the quality characteristics and metabolites of tomato sour soup was evaluated to ascertain determine the substances that improve the quality of tomato sour soup. The trends of the titratable acid, organic acid, and fatty acid contents showed that the inoculation of L. casei H1 accelerates the fermentation process. The sensory evaluation indicated that the tomato sour soup fermented by L. casei H1 was more acceptable than the soup from the spontaneously fermented soup. Further analysis of different metabolites and metabolic pathways found that inoculation of L. casei H1 produced more natural antibacterial substances (hydroxyisocaproic acid), essential polyunsaturated fatty acids (linoleic acid, all cis [6, 9, 12]-linolenic acid), and umami amino acids (L-arginine) (p < .05). Therefore, inoculation with L. casei H1 helped to improve the quality of tomato sour soup. These results provide data support for the use of L. casei H1 as an excellent starter for tomato fermentation. Novelty impact statement Differences of metabolic composition profiles in spontaneous and inoculation fermentation of tomato sour soup were explored. Data support was provided for the use of Lacticaseibacillus casei H1 as an excellent starter for tomato sour soup. The advantages of inoculating the dominant L. casei H1-fermented tomato sour soup were revealed by the differential metabolites and pathway analysis. CONFLICT OF INTEREST The authors have declared no conflicts of interest for this article. Open Research DATA AVAILABILITY STATEMENT Research data are not shared. 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