Enhancement of flavor quality in oyster hydrolysate through fermentation with oyster-derived lactic acid bacteria

This study investigates the effect of autochthonous oyster-derived bacteria on mitigating the off-flavors in oyster hydrolysate (OPH) using flavoromics, microbiomics, and non-targeted metabolomics technologies. Results showed that the taste and odor sensory scores of oyster-derived lactic acid bacte...

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Veröffentlicht in:	Food bioscience 2024-12, Vol.62, p.105231, Article 105231
Hauptverfasser:	Lu, Xiangzhi, Shi, Min, Liu, Li, Chen, Zefan, Xu, Xinxing, Feng, Guangxin, Zeng, Mingyong
Format:	Artikel
Sprache:	eng
Schlagworte:	Autochthonous bacteria Fermentation Metabolomics Non-volatile flavor Oyster hydrolysate Oyster-derived lactic acid bacteria Volatile flavor
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Zusammenfassung:	This study investigates the effect of autochthonous oyster-derived bacteria on mitigating the off-flavors in oyster hydrolysate (OPH) using flavoromics, microbiomics, and non-targeted metabolomics technologies. Results showed that the taste and odor sensory scores of oyster-derived lactic acid bacteria (LAB) fermentation were significantly better than those of commercial fermentation (p
ISSN:	2212-4292
DOI:	10.1016/j.fbio.2024.105231