Innovative enhancement of flavor profiles and functional metabolites composition in Pandanus amaryllifolius through lactic acid bacteria fermentation
Junping Zhou, Zhen Feng, Mingzhe Yue, Ziqing Chang, Junxia Chen, Mengrui Wang, Fei Liu, Chunhe Gu · 2024
Read Innovative enhancement of flavor profiles and functional metabolites composition in Pandanus amaryllifolius through lactic acid bacteria fermentation by Junping Zhou, Zhen Feng, Mingzhe Yue, Ziqing Chang, Junxia Chen, Mengrui Wang, Fei Liu, Chunhe Gu (2024) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-11582449.txt.
Description
Junping Zhou and seven co-workers used sour milk germs to boost taste and health agents in pandan leaves. Pandan is used all through Asia as a food dye and spice. How such germs change it had barely been probed. The 2024 tests used three germ types. Each type soured pandan on its own. The team then gauged traits of the leaf, its guard strength in the body, its scent agents, and its small compounds.
The sour step raised total phenol counts by 13 to 21 percent. Flavonoid counts rose by 33 to 53 percent. Pandan soured with one strain, Lacticaseibacillus rhamnosus, showed the best guard strength. Scent agents such as alpha-ionone rose, and brand new ones showed up too. They took in damascenone and linalool. The work lays a base for soured pandan goods with rich taste and strong health traits.
Catalog record
| CREATOR | Junping Zhou, Zhen Feng, Mingzhe Yue, Ziqing Chang, Junxia Chen, Mengrui Wang, Fei Liu, Chunhe Gu |
|---|---|
| YEAR | 2024 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 39 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |