Effect of Lactiplantibacillus plantarum MX14 and Pichia membranifaciens PY33 co-fermentation on quality characteristics of red sour soup
文献类型： 外文期刊
作者： Pengfei Zhang;Miao Hu;Weimin Meng;Jiao Wang;Zifan Yuan;Fengzhong Wang;Shuying Li
作者机构：
关键词： Characteristic aroma compounds;Characteristic taste compounds;Fixed-input strain fermentation;Key biomarkers;Red sour soup
期刊名称： Food Chemistry
ISSN： 0308-8146
年卷期： 2025 年 492 卷
页码：
收录情况： SCIE（2025版） ; ; EI（2025版）
摘要： Red sour soup (RSS) production faces issues with inconsistent quality, low safety and slow maturation. Fixed-input strain fermentation solves these issues by ensuring a controlled and stable process, essential for RSS modern production. This study aimed to investigate microbial adaptations, quality characteristics, and key metabolites during the fermentation of RSS by Lactiplantibacillus plantarum MX14 and Pichia membranifaciens PY33. The results showed that the strains adapted well, promoting RSS maturation and enhanced safety through nitrite reduction. Multidimensional sensory quality analysis demonstrated that fermentation improved texture taste and aroma. Glu, Arg, lactic acid, succinic acid, linalool, hexanoic acid ethyl ester, and eucalyptol identified as the main characteristic taste and aroma compounds. Twenty key biomarkers were identified to distinguish RSS samples at different fermentation stages. Microbial sugar metabolism played a key role in metabolite changes and overall quality improvement. This study provides theoretical guidance for the standard industrial production of RSS.
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