Off-Flavor Removal from Sheep Placenta via Fermentation with Novel Yeast Strain Brettanomyces deamine kh3 Isolated from Traditional Apple Vinegar
Abstract
:1. Introduction
2. Results and Discussion
2.1. Isolation and Identification of B. deamine kh3
2.2. Establishment of Optimal Method for the Fermented Sheep Placenta
2.3. Preference and Ranking Determination via Sensory Evaluation
2.4. Determination of Aroma Profile via Sensory Attribute
2.5. Determination and Identification of Volatile Compounds in the Fermented Placenta via SPME-GC
3. Materials and Methods
3.1. Reagents
3.2. Isolation and Identification of the Novel Yeast Strain from Fermented Apple Vinegar
3.3. Evaluation of Physiological Characteristics and Enzymatic Activity of the Novel Yeast Strain
3.4. Establishment of Optimal Condition for Fermentation of Sheep Placenta
3.5. Sensory Evaluation
3.6. SPME-GC Analysis
3.7. Statistical Analysis
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
Sample Availability
References
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Group | Sample Information | Sheep Placenta | Yeast Strain | Abbreviation |
---|---|---|---|---|
1 | Sheep placenta | + | - | SP |
2 | Sheep placenta fermented with B. deamine | + | B. deamine | SP-BD |
3 | Sheep placenta fermented with B. bruxellesis | + | B. bruxellesis | SP-BB |
Group | N | Mean | Z | H | p-Value | Rank |
---|---|---|---|---|---|---|
SP | 42 | 4.48 | −2.12 | 13.44 | 0.004 | 3 |
SP-BD | 42 | 5.33 * | 1.26 | 1 | ||
SP-BB | 42 | 4.57 | −1.77 | 2 |
Group | N | Mean | Z | H | p Value | Rank |
---|---|---|---|---|---|---|
SP | 42 | 1.98 | −0.22 | 4.04 | 0.133 | 2 |
SP-BD | 42 | 2.19 | 1.74 | 1 | ||
SP-BB | 42 | 1.83 | −1.52 | 3 |
NO. | Chemical Compound | Formula | Area (%) | |
---|---|---|---|---|
SP | SP-BD | |||
1 | Hexane | C6H14 | 11.0 | 12.1 |
2 | Methylcyclopentane | C6H12 | n.d. | 7.8 |
3 | 1,3-dioxolane | C3H6O2 | 10.4 | n.d. |
4 | 4-Methylheptane | C8H18 | n.d. | 4.0 |
5 | 2,4-Dimethylheptane | C9H20 | n.d. | 2.6 |
6 | Acetone | C3H6O | 10.5 | 6.2 |
7 | 2,4-Dimethyl-1-heptene | C9H18 | 8.9 | 3.0 |
8 | 2-Butanone | C4H8O | 2.8 | n.d. |
9 | 2-Pentanone | C5H10O | 1.5 | n.d. |
10 | Dimethyl disulfide | C2H6S2 | 13.5 | n.d. |
11 | Ammonia | NH3 | 16.7 | n.d. |
12 | 2-Isobutyl-4,4-dimethyl-1,3-dioxan | C10H20O2 | n.d. | 26.0 |
13 | Decamethyl-cyclopentasiloxane | C10H30O5Si5 | 0.5 | n.d. |
14 | 4-Methyl-2-heptanone | C8H16O | 11.7 | 1.1 |
15 | 3-Methyl-1-butanol | C5H12O | n.d. | 16.6 |
16 | 2-Hexanol | C6H14O | 11.6 | n.d. |
17 | α-Methyl-β-oxo-2-pyridinepropanoic acid ethyl ester | C9H9NO3 | 1.3 | n.d. |
18 | 4,6-Dimethyl-2-heptanone | C9H18O | 1.6 | 1.3 |
19 | 1,3-Bis(1,1-dimethylethyl) benzene | C14H22 | 2.7 | 3.5 |
20 | Benzene-ethanol | C8H12O | n.d. | 7.5 |
21 | Trace materials | - | 6.3 | 6.6 |
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Choi, H.-S.; Ha, K.-Y.; Xu, X.-Y.; Kang, H.-C.; Kim, H.; Kim, Y.-J. Off-Flavor Removal from Sheep Placenta via Fermentation with Novel Yeast Strain Brettanomyces deamine kh3 Isolated from Traditional Apple Vinegar. Molecules 2021, 26, 5835. https://doi.org/10.3390/molecules26195835
Choi H-S, Ha K-Y, Xu X-Y, Kang H-C, Kim H, Kim Y-J. Off-Flavor Removal from Sheep Placenta via Fermentation with Novel Yeast Strain Brettanomyces deamine kh3 Isolated from Traditional Apple Vinegar. Molecules. 2021; 26(19):5835. https://doi.org/10.3390/molecules26195835
Chicago/Turabian StyleChoi, Han-Sol, Keum-Yun Ha, Xing-Yue Xu, Hee-Cheol Kang, Hoon Kim, and Yeon-Ju Kim. 2021. "Off-Flavor Removal from Sheep Placenta via Fermentation with Novel Yeast Strain Brettanomyces deamine kh3 Isolated from Traditional Apple Vinegar" Molecules 26, no. 19: 5835. https://doi.org/10.3390/molecules26195835