Phytochemical and Flavor Characteristics of Mulberry Juice Fermented with Lactiplantibacillus plantarum BXM2
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials and Reagents
2.2. Fermentation of Mulberry Juice with BXM2
2.3. Analysis of Organoleptic Characteristics
2.4. Analysis of Non-Volatile Metabolites
2.5. Analysis of Volatile Metabolites
2.6. Statistical Analysis
3. Results and Discussion
3.1. Growth of L. plantarum BXM2 and pH Changes during Fermentation
3.2. Evaluation of Organoleptic Characteristics
3.3. Changes of Non-Volatile Metabolites
3.3.1. Metabolite Composition and OPLS-DA Analysis
3.3.2. Statistics of Differential Non-Volatile Metabolites
3.3.3. Changes of Non-Volatile Metabolites after L. plantarum BXM2 Fermentation
3.4. Changes of Volatile Compounds
3.4.1. Statistical Analysis of Volatile Compounds
3.4.2. Analysis of ROAV of Differential Volatiles
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Compounds | Concentration (μg/L) | ROAV | Type | Fold Change | ||
---|---|---|---|---|---|---|
CK | FM | CK | FM | |||
Ester | ||||||
Butanoic acid, 2-methylpropyl ester | 1.05 ± 0.03 | 5.78 ± 0.79 | 0.11 | 0.62 | up | 6.12 |
Butanoic acid, butyl ester | 1.73 ± 0.07 | 23.45 ± 8.70 | 0.06 | 0.84 | up | 14.93 |
Decanoic acid, methyl ester | 31.19 ± 10.17 | 81.39 ± 11.28 | 7.25 | 18.93 | up | 2.89 |
Dodecanoic acid, methyl ester | 1.72 ± 0.07 | 29.75 ± 0.77 | 0.49 | 8.50 | up | 19.31 |
Methyl salicylate | 9.50 ± 0.86 | 235.66 ± 14.30 | 0.24 | 5.89 | up | 27.61 |
3-Hexen-1-ol, acetate, (Z)- | 61.48 ± 8.18 | 9.51 ± 0.53 | 1.98 | 0.31 | down | 0.17 |
Butanoic acid, ethyl ester | 17.53 ± 4.53 | 6.26 ± 4.22 | 330.70 | 118.12 | down | 0.41 |
Hexanoic acid, ethyl ester | 6.41 ± 0.61 | 1.44 ± 1.39 | 1.28 | 0.29 | down | 0.25 |
Aromatics | ||||||
2-Methoxy-4-vinylphenol | 15.65 ± 10.31 | 348.30 ± 33.37 | 5.22 | 116.10 | up | 25.04 |
Benzene, 1-ethyl-2-methyl- | 234.06 ± 25.46 | 1560.69 ± 226.54 | 0.65 | 4.34 | up | 7.39 |
Naphthalene, 1,2-dihydro-1,1,6-trimethyl- | 2.94 ± 0.30 | 23.59 ± 0.53 | 1.18 | 9.43 | up | 8.92 |
Phenol | ||||||
Eugenol | 5.78 ± 3.71 | 118.61 ± 2.68 | 2.31 | 47.44 | up | 22.91 |
Phenol, 4-ethyl-2-methoxy- | 1.15 ± 0.08 | 4.06 ± 0.28 | 0.03 | 0.12 | up | 3.91 |
Ketone | ||||||
1-(4-methylphenyl)-Ethanone | 2.97 ± 0.41 | 5.52 ± 0.19 | 0.14 | 0.26 | up | 2.06 |
1-Octen-3-one | 9.68 ± 6.38 | 40.11 ± 6.21 | 193.61 | 802.14 | up | 4.60 |
2-Undecanone | 1.09 ± 0.04 | 9.23 ± 1.08 | 0.18 | 1.49 | up | 9.45 |
Acid | ||||||
Nonanoic Acid | 9.21 ± 5.97 | 61.08 ± 8.41 | 5.76 | 38.17 | up | 7.37 |
Aldehyde | ||||||
BenzAldehyde | 153.46 ± 11.51 | 1055.10 ± 147.30 | 0.44 | 3.01 | up | 7.62 |
Octanal | 1.23 ± 0.05 | 5.75 ± 0.48 | 1.76 | 8.22 | up | 5.19 |
3-Hexenal, (Z)-; (Z)- | 127.89 ± 1.41 | 14.22 ± 0.79 | 31.97 | 3.56 | down | 0.12 |
Alcohol | ||||||
3-Mercapto-3-methylbutanol | 3.65 ± 0.27 | 6.98 ± 1.12 | 0.91 | 1.74 | up | 2.12 |
4-Phenyl-2-butanol | 0.81 ± 0.03 | 5.58 ± 0.98 | 0.19 | 1.30 | up | 7.73 |
Terpenoids | ||||||
4-(1-methylethyl)-Benzaldehyde | 6.90 ± 0.75 | 42.69 ± 6.17 | 0.02 | 0.11 | up | 6.87 |
Heterocyclic compound | ||||||
3,6-Dimethyl-2,3,3a,4,5,7a-hexahydrobenzofuran | 3.73 ± 0.21 | 9.39 ± 0.96 | 0.12 | 0.31 | up | 2.81 |
2-Furanmethanethiol, 5-methyl- | 11.99 ± 2.95 | 1.72 ± 1.66 | 239.84 | 34.41 | down | 0.16 |
Furan, 2-pentyl- | 107.19 ± 28.53 | 45.28 ± 5.54 | 17.87 | 7.55 | down | 0.47 |
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Guan, X.; Zhao, D.; Yu, T.; Liu, S.; Chen, S.; Huang, J.; Lai, G.; Lin, B.; Huang, J.; Lai, C.; et al. Phytochemical and Flavor Characteristics of Mulberry Juice Fermented with Lactiplantibacillus plantarum BXM2. Foods 2024, 13, 2648. https://doi.org/10.3390/foods13172648
Guan X, Zhao D, Yu T, Liu S, Chen S, Huang J, Lai G, Lin B, Huang J, Lai C, et al. Phytochemical and Flavor Characteristics of Mulberry Juice Fermented with Lactiplantibacillus plantarum BXM2. Foods. 2024; 13(17):2648. https://doi.org/10.3390/foods13172648
Chicago/Turabian StyleGuan, Xuefang, Dazhou Zhao, Tian Yu, Shaoquan Liu, Shuying Chen, Junyang Huang, Gongti Lai, Bin Lin, Juqing Huang, Chengchun Lai, and et al. 2024. "Phytochemical and Flavor Characteristics of Mulberry Juice Fermented with Lactiplantibacillus plantarum BXM2" Foods 13, no. 17: 2648. https://doi.org/10.3390/foods13172648