Fermentation Performance Evaluation of Lactic Acid Bacteria Strains for Sichuan Radish Paocai Production.

Fermented vegetable products play a significant role in various cuisines, and understanding the fermentation dynamics of lactic acid bacteria (LAB) strains is essential for optimizing their production and quality. Here, we sought to investigate the fermentation performance of five LAB strains isolated from Sichuan paocai as starters for paocai. Sensory evaluation revealed that the inoculation of radish paocai samples with LAB strains effectively improved the overall liking and sensory satisfaction of participants, increasing the scores to varying degrees in terms of taste, flavor, texture, and coloration. Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus exhibited a good salt resistance in radish juice and could grow in a medium containing 10% NaCl. Four indicator strains commonly found in contaminated paocai were effectively inhibited by fermented LAB broths, which improved the edibility and safe production of paocai. Compared to spontaneous fermentation (CK), radish paocai inoculated with LAB showed a significantly accelerated acid production rate, shortening the fermentation period by approximately two days. The contents of titratable total acids, organic acids, and free amino acids were higher in the inoculated samples and were enriched in the taste of radish paocai. The content of volatile organic compounds in the inoculated samples was higher than that in CK. Based on OPLS-DA analysis, 31 key indicators of paocai quality were screened and used to rank the fermentation performances of the five strains using the TOPSIS method; here, Lpb. plantarum and Lcb. rhamnosus achieved the highest scores. This study provides a reference for selecting LAB strains as efficient and secure fermentation starters to optimize paocai quality.

Prevention of the Quality Degradation of Antarctic Krill (Euphausia superba) Meal through Two-Stage Drying.

To achieve a krill meal of high quality, a two-stage drying involving hot-air drying and vacuum drying was investigated. Five experimental groups were established according to the different drying conditions in the second stage, including 95 °C and 101 kPa, 95 °C and 60 kPa, 75 °C and 101 kPa, 75 °C and 60 kPa, and 75 °C and 20 kPa. The results showed that reducing the drying temperature and vacuum pressure in the second stage had a significant impact on the drying characteristics, sensory quality, and bioactive compounds of krill meal. Among all five groups, the drying condition of 75 °C and 60 kPa maintained a high drying rate while preserving a phospholipid content of 30.01 mg/kg and an astaxanthin content of 37.41 mg/kg. It also effectively reduced the isomerization of astaxanthin and the oxidation of unsaturated fatty acids. These results suggested that the two-stage drying method may contribute to the production of high-quality krill meal.

Metabolomics analysis of physicochemical properties associated with freshness degradation in frozen Antarctic krill (Euphausia superba).

This study aimed to determine the effect of different frozen temperatures during storage on the quality of Antarctic krill (Euphausia superba) and assess the change at the metabolite level via a combination of physicochemical property analysis, liquid chromatography-tandem mass spectrometry (LC-MS) based non-targeted metabolomics profiling. Regarding samples stored at -20 °C, the expressions of 7055 metabolites were elevated, while 2313 were downregulated. Lipids and lipid molecules had the highest proportion of differential metabolites. A total of 432 discriminatory metabolites with Kyoto Encyclopedia of Genes and Genomes (KEGG) IDs was obtained. We also observed that the concentrations of differential bitter free amino acids (FAAs) and oxidation products of arachidonic and linoleic acid increased. Moreover, as the storage temperature increased, the freshness, umami, and sweetness components were considerably reduced. Furthermore, results indicated that the color, pH and water-holding capacity (WHC) were potential indicators of quality deterioration, while inosinic acid was a probable biomarker for umami degradation of frozen Antarctic krill. In conclusion, this study demonstrates that storage at lower temperatures can be beneficial for maintaining the freshness of Antarctic krill from macro and micro perspectives.

Notch Signaling Inhibition Alleviates Allergies Caused by Antarctic Krill Tropomyosin through Improving Th1/Th2 Imbalance and Modulating Gut Microbiota.

Antarctic krill tropomyosin (AkTM) has been shown in mice to cause IgE-mediated food allergy. The objective of this work was to investigate the role of Notch signaling in AkTM-sensitized mice, as well as to determine the changes in gut microbiota composition and short-chain fatty acids (SCFAs) in the allergic mice. An AkTM-induced food allergy mouse model was built and N-[N-(3,5-difluorophenacetyl)-L-alanyl]-S-phenylglycine t-butyl ester (DAPT) was used as an γ-secretase inhibitor to inhibit the activation of Notch signaling. Food allergy indices, some key transcription factors, histologic alterations in the small intestine, and changes in gut microbiota composition were examined. The results showed that DAPT inhibited Notch signaling, which reduced AkTM-specific IgE, suppressed mast cell degranulation, decreased IL-4 but increased IFN-γ production, and alleviated allergic symptoms. Quantitative real-time PCR and Western blotting analyses revealed that expressions of Hes-1, Gata3, and IL-4 were down-regulated after DAPT treatment, accompanied by increases in T-bet and IFN-γ, indicating that Notch signaling was active in AkTM-sensitized mice and blocking it could reverse the Th1/Th2 imbalance. Expressions of key transcription factors revealed that Notch signaling could promote Th2 cell differentiation in sensitized mice. Furthermore, 16S rRNA sequencing results revealed that AkTM could alter the diversity and composition of gut microbiota in mice, leading to increases in inflammation-inducing bacteria such as Enterococcus and Escherichia-Shigella. Correlation analysis indicated that reduced SCFA concentrations in AkTM-allergic mice may be related to decreases in certain SCFA-producing bacteria, such as Clostridia_UCG-014. The changes in gut microbiota and SCFAs could be partially restored by DAPT treatment. Our findings showed that inhibiting Notch signaling could alleviate AkTM-induced food allergy by correcting Th1/Th2 imbalance and modulating the gut microbiota.

Changes in the Quality and Microbial Communities of Precooked Seasoned Crayfish Tail Treated with Microwave and Biological Preservatives during Room Temperature Storage.

The qualities of precooked foods can be significantly changed by the microorganisms produced during room temperature storage. This work assessed the effects of different antibacterial treatments (CK, without any treatment; microwave treatment, MS; microwave treatment and biological preservatives, MSBP) on the physicochemical properties and microbial communities of precooked crayfish tails during room temperature storage. Only the combination of microwave sterilization and biological preservatives significantly inhibited spoilage, as evidenced by the total viable count (4.15 log CFU/g) after 3 days of room temperature storage, which satisfied the transit time of most logistics companies in China. Changes in pH and TVB-N were also significantly inhibited in the MSBP group compared with those in the CK and MS groups. More than 30 new volatile compounds were produced in the CK groups during room temperature storage. However, in the MSBP groups, the volatile compounds were almost unchanged. The correlations between the microbial composition and volatile compounds suggested that specific bacterial species with metabolic activities related to amino acid, energy, cofactor, and vitamin metabolism, as well as xenobiotics biodegradation and metabolism, were responsible for the changes in volatile compounds. These bacteria included Psychrobacter, Arthrobacter, Facklamia, Leucobacter, Corynebacterium, Erysipelothrix, Devosia, Dietzia, and Acidovorax. Overall, our findings provide a foundation for the development of strategies to inhibit spoilage in precooked crayfish tails stored at room temperature.

Regenerative braking system effectively reduces the formation of brake wear particles.

Brake wear particles (BWPs) are considered one of the most significant non-exhaust particle emission sources from motor vehicles. Previous studies have primarily focused on BWPs from conventional fuel vehicles (CFVs), with limited research available on BWPs from new energy vehicles (NEVs). We developed an independent BWP emission testing system applicable to NEVs and conducted BWP emission tests on representative NEVs and CFVs under various testing cycles via a chassis dynamometer. The BWP emission characteristics of the NEVs equipped with regenerative braking system significantly differed from those of gasoline vehicles. For transient emission characteristics, gasoline vehicles exhibited higher peak concentrations during brake events than brake drag events, while those with regenerative braking exhibited the opposite feature. Under continuous braking, the concentration of ultrafine particles emitted by NEVs was reduced by more than 3 orders of magnitude compared to gasoline vehicles. In terms of single-particle morphology, BWPs could be mainly divided into three categories: carbonaceous particles, iron-rich particles, and mixed metal particles. We obtained realistic emission characteristics of BWPs from NEVs, which could provide data support and a scientific basis for the formulation of relevant emission standards and control measures in the future.

Chemical characteristics of fine tire wear particles generated on a tire simulator.

Tire wear is one of the major sources of traffic-related particle emissions, however, laboratory data on the components of tire wear particles (TWPs) is scarce. In this study, ten brands of tires, including two types and four-speed grades, were chosen for wear tests using a tire simulator in a closed chamber. The chemical components of PM2.5 were characterized in detail, including inorganic elements, water-soluble ions (WSIs), organic carbon (OC), elemental carbon (EC), and polycyclic aromatic hydrocarbons (PAHs). Inorganic elements, WSIs, OC, and EC accounted for 8.7 ± 2.1%, 3.1 ± 0.7%, 44.0 ± 0.9%, and 9.6 ± 2.3% of the mass of PM2.5, respectively. The OC/EC ratio ranged from 2.8 to 7.6. The inorganic elements were dominated by Si and Zn. The primary ions were SO42- and NO3-, and TWPs were proven to be acidic by applying an ionic balance. The total PAHs content was 113 ± 45.0 µg g-1, with pyrene being dominant. In addition, the relationship between the chemical components and tire parameters was analyzed. Inorganic elements and WSIs in TWPs were more abundant in all-season tires than those in winter tires, whereas the content of PAHs was the opposite. The mass fractions of OC, Si, and Al in the TWPs all showed increasing trends with increasing tire speed grade, but the PAHs levels showed a decreasing trend. Ultimately, to provide more data for further research, a TWPs source profile was constructed considering the tire weighting factor.

Heavy vehicles' non-exhaust exhibits competitive contribution to PM2.5 compared with exhaust in port and nearby areas.

Heavy port transportation networks are increasingly considered as significant contributors of PM2.5 pollution compared to vessels in recent decades. In addition, evidence points to the non-exhaust emission of port traffic as the real driver. This study linked PM2.5 concentrations to varied locations and traffic fleet characteristics in port area through filter sampling. The coupled emission ratio-positive matrix factorisation (ER-PMF) method resolves source factors by avoiding direct overlap from collinear sources. In the port central and entrance areas, freight delivery activity emissions including vehicle exhaust and non-exhaust particles, as well as induced road dust resuspension, accounted for nearly half of the total contribution (42.5%-49.9%). In particular, the contribution of non-exhaust from denser traffic with high proportion of trucks was competitive and equivalent to 52.3% of that from exhaust. Backward trajectory statistical models further interpreted the notably larger-scale coverage of non-exhaust emissions in the port's central area. The distribution of PM2.5 were interpolated within the scope of the port and nearby urban areas, displaying the potential contribution of non-exhaust within 1.15 µg/m3-4.68 µg/m3, slightly higher than the urban detections reported nearby. This study may provide useful insights into the increasing percentage of non-exhaust from trucks in ports and nearby urban areas and facilitate supplementary data collection on Euro-VII type-approval limit settings.

Unraveling the microbial succession during the natural fermentation of grass carp and their correlation with volatile flavor formation.

Complex microbial communities contribute significantly to the flavor formation of traditional fermented fish products. However, the relationship between microorganisms and flavor formation in traditional fermented grass carp products is still unclear. In this study, the diversity and succession of microbial communities and the variation of volatile compounds during natural fermentation of grass carp were analyzed using high-throughput sequencing of 16S rRNA and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), respectively. The core functional microorganism and key volatile compounds were identified, and their potential relationship was revealed using a correlation network model analysis. The microbial community analysis result showed that the microbial diversity during natural fermentation of grass carp decreased markedly with increasing fermentation time, and Lactiplantibacillus, Staphylococcus, and Enterobacter were the dominant genera in naturally fermented grass carp. HS-SPME-GC-MS analysis result showed that 45 volatile compounds were identified from fermented samples, among which 13 compounds (e.g., hexanal, heptanal, nonanal, decanal, 3-octanone, 3-methyl-1-butanol, 1-hexanol, 1-heptanol, 1-octen-3-ol, 1-octanol, ethyl acetate, 3-methyl-1-butanol acetate, and 2-methoxy-4-vinylphenol) were identified as the key volatile compounds. Additionally, the correlation network model analysis result revealed that Lactiplantibacillus showed significantly positive correlations with most of the key volatile compounds, making an important contribution to the formation of volatile flavor in naturally fermented grass carp. This study may lead to an understanding of the role of core functional microorganisms in the formation of volatile flavor during the natural fermentation of grass carp and provide some theoretical guidance for the industrial production of high-quality fermented grass carp products.

Multiple Bioactivities of Peptides from Hydrolyzed Misgurnus anguillicaudatus.

Misgurnus anguillicaudatus (loach) is a widely distributed benthic fish in Asia. In this study, the alkaline protease was used to hydrolyze loach, and the hydrolysate products of different molecular weights were obtained by membrane separation. In vitro antioxidant assays showed that the <3 kDa fraction (SLH-1) exhibited the strongest antioxidant activity (DPPH, hydroxyl radical and superoxide radical scavenging ability, and reducing power), while SLH-1 was purified by gel filtration chromatography, and peptide sequences were identified by LC-MS/MS. A total of six peptides with antioxidant activity were identified, namely SERDPSNIKWGDAGAQ (D-1), TVDGPSGKLWR (D-2), NDHFVKL (D-3), AFRVPTP (D-4), DAGAGIAL (D-5), and VSVVDLTVR (D-6). In vitro angiotensin-converting enzyme (ACE) inhibition assay and pancreatic cholesterol esterase (CE) inhibition assay, peptide D-4 (IC50 95.07 µg/mL, 0.12 mM) and D-2 inhibited ACE, and peptide D-2 (IC50 3.19 mg/mL, 2.62 mM), D-3, and D-6 acted as pancreatic CE inhibitors. The inhibitory mechanisms of these peptides were investigated by molecular docking. The results showed that the peptides acted by binding to the key amino acids of the catalytic domain of enzymes. These results could provide the basis for the nutritional value and promote the type of healthy products from hydrolyzed loach.

Recent Progress in Microencapsulation of Active Peptides-Wall Material, Preparation, and Application: A Review.

Being a natural active substance with a wide variety of sources, easy access, significant curative effect, and high safety, active peptides have gradually become one of the new research directions in food, medicine, agriculture, and other fields in recent years. The technology associated with active peptides is constantly evolving. There are obvious difficulties in the preservation, delivery, and slow release of exposed peptides. Microencapsulation technology can effectively solve these difficulties and improve the utilization rate of active peptides. In this paper, the commonly used materials for embedding active peptides (natural polymer materials, modified polymer materials, and synthetic polymer materials) and embedding technologies are reviewed, with emphasis on four new technologies (microfluidics, microjets, layer-by-layer self-assembly, and yeast cells). Compared with natural materials, modified materials and synthetic polymer materials show higher embedding rates and mechanical strength. The new technology improves the preparation efficiency and embedding rate of microencapsulated peptides and makes the microencapsulated particle size tend to be controllable. In addition, the current application of peptide microcapsules in different fields was also introduced. Selecting active peptides with different functions, using appropriate materials and efficient preparation technology to achieve targeted delivery and slow release of active peptides in the application system, will become the focus of future research.

Prevention of quality characteristic decline in freeze-thawed cultured large yellow croaker (Larimichthys crocea) using flammulina velutipes polysaccharide.

To investigate the cryoprotective effect of flammulina velutipes polysaccharide (FVP) on the quality characteristics in freeze-thawed cultured large yellow croaker, 0.050%, 0.075%, and 0.100% FVP was used before freezing and the quality after thawing was compared with water soaking (WS) and commercial cryoprotectant (CC) treatment. Quality attributes were comprehensively determined instrumentally and organoleptically after thawing at 4°C. Results showed that FVP effectively reduces the quality deterioration of body color and water-holding capacity, while no obvious effects were observed in texture and flavor. As for body color, both FVP and CC treatment could maintain the b* value to a large extent. Among them, 0.075% FVP shows the highest value in two sample points, with 55.2% and 21.0% increases seen in the values in WS. FVP-dose-dependent trends were found in water-holding capacity, where a reduction of 28.26% and 14.38% in thawing loss and cooking loss was observed in the 0.100% FVP group. Low-field nuclear magnetic resonance (LF-NMR) also revealed that immobilized water and free water were more tightly retained in the muscle tissue with FVP addition. The results of the sensory evaluation are essentially in line with the above observations. These findings indicate that FVP has the potential to partially replace commercial cryoprotectants in aquatic products during frozen storage.

Ultrasound-assisted processing: Changes in gel properties, water-holding capacity, and protein aggregation of low-salt Hypophthalmichthys molitrix surimi by soy protein isolate.

The effects of ultrasound combined (25 kHz, 400 ± 20 W/L, ultrasonic time of 5, 10 and 15 min) with soy protein isolate processing on gelling properties of low-salt silver carp surimi, aggregation and conformation of myofibrillar protein were investigated. The results revealed that, compared with only adding soy protein isolate components, ultrasound-assisted soy protein isolate had a more obvious effect on the protein structure in low-salt surimi, leading to the decrease in α-helix and total sulfhydryl contents, and the increase in ß-sheet content and protein solubility. As a result, more proteins participated in the formation of the gel network, and significant improvements in hardness, gel strength and water-holding capacity of the low-salt surimi gel were observed, while the myosin heavy chain in SDS-PAGE was weakened. The low-field NMR results showed that the initial relaxation time of T2 was apparently shorter, the free water content decreased and the bound water content increased under the action of ultrasound. Scanning electron microscope observation found that the surimi gel treated by ultrasound exhibited smaller holes, and had a more stable and denser network structure. In conclusion, the results of our work demonstrated that ultrasound combined with soy protein isolate can significantly improve the gel quality properties of low-salt silver carp.

Flammulina velutipes polysaccharide improves the water-holding capacity in the dorsal muscle of freeze-thawed cultured large yellow croaker (Larimichthys crocea).

To investigate the effect of Flammulina velutipes polysaccharide (FVP) on the water-holding capacity (WHC) in the dorsal muscle of freeze-thawed large yellow croaker, fresh fish were treated with FVP, commercial cryoprotectant (CC), and distilled water before freezing. The water-holding capacity (WHC) and related influencing factors were analyzed. The results showed that FVP was able to effectively improve the WHC by reducing thawing loss and cooking loss, and the effect was similar to that of the CC group. Smaller and rounder ice crystals and less damaged muscle tissue were observed in FVPs. FVP also significantly retarded the protein denaturation revealed by Ca2+-ATPase activity, ultraviolet-visible absorption spectra, and SDS-PAGE of the myofibrillar protein. Furthermore, protein oxidation was inhibited by FVP treatment, as demonstrated by the sulfhydryl group and intrinsic fluorescence intensity. In summary, FVP can effectively improve the WHC by inhibiting the growth of ice crystals, protein denaturation, and potentially protein oxidation.

Effect of Lactobacillus plantarum and flavourzyme on physicochemical and safety properties of grass carp during fermentation.

The present study aimed to investigate the change in physicochemical and safety properties of grass carp during fermentation with flavourzyme and Lactobacillus plantarum (FLF). The natural fermentation (NF) and fermentation with Lactobacillus plantarum (LF) samples were used as control. The results showed that with increasing fermentation time, the pH and water activity (Aw) in each fermented grass carp sample gradually decreased, while the a-amino nitrogen (ANN), thiobarbituric acid reactive substance (TBARS), total volatile base nitrogen (TVB-N), biogenic amines (BAs), and harmful microbial gradually increased. Besides, compared with NF samples at each fermentation time, significantly lower pH, Aw, TBARS, TVB-N, BAs, and harmful microbial presented in LF and FLF samples. However, FLF samples have a higher AAN content than that of NF and LF samples during fermentation. Overall, the fermentation with Lactobacillus plantarum and flavourzyme could contribute to fermented grass carp products with better physicochemical and safety properties.

[Chemical Component of Particulate Matters and VOCs Characteristics During Vehicle Brake Processes].

Six sets of brake systems were tested using a brake dynamometer, and the brake wear particles (BWPs) and volatile organic compounds (VOCs) were collected during the braking process. In total, 39 elements, 12 water-soluble ions, 7 carbon components, and 18 polycyclic aromatic hydrocarbons (PAHs) in BWPs were extracted and detected, and 74 VOCs in gas samples were analyzed. The average mass fractions of 12 inorganic elements (i.e., Sb, Mg, Cu, Zn, Ti, Ca, Si, Zr, K, Ba, Al, and Fe) with higher contents in PM2.5 and PM10 were 43.4% and 40.3%, respectively, and the average mass fraction of Fe was the highest, accounting for 16.6% and 13.1% of PM2.5 and PM10, respectively. The average mass fractions of the 12 water-soluble ions in PM2.5 and PM10 were 16.5% and 12.6%, respectively, and NO3-, SO42-, and Ca2+ were the ions with high contents. The average mass fraction of total carbon (TC) in PM2.5 and PM10 were 21.9% and 18.1%, respectively, and the average mass fraction of organic carbon (OC) was approximately five times that of elemental carbon (EC). There were six types of PAHs with a detection rate greater than 50%, among which naphthalene (Nap) was the most abundant. The average mass concentration of 74 VOCs was 316.04 µg·m-3, of which the aromatic hydrocarbon had the highest mass concentration. The compositions of BWPs and VOCs emitted by the six sets of brake systems were quite different, which was mainly determined by the brand and raw materials of the brake pads.

Effects of flavourzyme addition on protein degradation and flavor formation in grass carp during fermentation.

This study aimed to investigate the effects of flavourzyme addition on protein degradation and flavor formation in grass carp during fermentation. The related results showed that the addition of flavourzyme reduced the moisture content and accelerated the hydrolysis of protein and generation of water-soluble flavor substances (e.g., TCA-soluble peptides, α-amino nitrogen, and free amino acids), thereby contributing to fermented grass carp products with a better taste quality. Besides, radar map results of electronic tongue and electronic nose showed that flavourzyme addition gives fermented products a more intense umami taste and odor. Meanwhile, sensory evaluation results also further confirmed that the addition of flavourzyme significantly improved the sensory attributes of fermented grass carp products, especially the taste and odor attributes. Overall, flavourzyme addition may be an effective way to shorten fermentation time and improve the flavor quality of fermented grass carp products during fermentation. PRACTICAL APPLICATIONS: In this study, to study the effects of flavourzyme addition on protein degradation and flavor formation in grass carp during fermentation, the related indicators include the moisture content, total nitrogen, non-protein nitrogen, protein degradation index, TCA-soluble peptides, α-amino nitrogen, free amino acids, electronic tongue, electronic nose, and sensory attributes were analyzed. This study may provide some useful information for the improvement of fermentation methods and the production of high-quality fermented grass carp products.

Inhibitory effects of pH, salinity, and tea polyphenols concentration on the specific spoilage organisms isolated from lightly-salted large yellow croaker (Pseudosciaena crocea).

Proteus vulgaris and Hafnia alvei were identified as specific spoilage organisms (SSOs) isolated from the refrigerated lightly-salted large yellow croaker (Pseudosciaena crocea). In this work, the inhibitory effects of pH, salinity, and tea polyphenols concentration on both strains were investigated. Modified Gompertz models were used to estimate the kinetic parameters µm (maximum specific growth rate) and λ (duration of lag phase) of the two strains under different conditions, demonstrating that their growth rates decreased with the decrease of pH as well as the increase of salinity and tea polyphenols concentration, and the growths of both strains stopped while the salinity and tea polyphenols concentration increased to 0.05 and 5%, respectively. Response surface methodology (RSM) based on a three-level three-factor Box-Behnken Design (BBD) was employed to optimize the combination of these three antibacterial factors. The results showed that the optimum inhibitory conditions were: tea polyphenols concentration 0.05%, salinity 3.46%, and pH 6.96 to inhibit the growth of P. vulgaris; tea polyphenols concentration 0.05%, salinity 3.45%, and pH 6.94 to inhibit H. alvei. Validation experiments were performed and demonstrated that under these conditions, the growth of the two SSOs could be 100% inhibited. This research provided references for the inhibition of the SSOs of lightly-salted large yellow croaker and the extension of its shelf life.

Assessing the Gel Quality and Storage Properties of Hypophythalmalmichthys molitrix Surimi Gel Prepared with Epigallocatechin Gallate Subject to Multiple Freeze-Thaw Cycles.

Epigallocatechin gallate (EGCG) with concentrations of 0-0.03% was added to manufacture surimi gels, respectively, while effects on gel quality and storage properties indicators during freeze-thaw (F-T) cycles were investigated. The results implied that the gel quality and storage properties of surimi gels added without EGCG were seriously destroyed during F-T cycles. The addition of EGCG could inhibit the decline of texture and gel strength. Moreover, EGCG has effect on inhibiting the microbial growth and the formation of off-odor compounds such as total volatile basic nitrogen (TVB-N) and malondialdehyde (MDA). Low-field nuclear magnetic resonance (LF-NMR) and water-holding capacity (WHC) results showed that immobilized water migrated to free water with the extension of F-T cycles. The scanning electron microscope (SEM) observed denser protein networks and smaller holes from the surimi gels added with EGCG. However, excessive (0.03%) EGCG showed the loose network structure and moisture loss. Overall, EGCG in 0.01-0.02% addition was good for resisting damage of surimi gels during F-T cycles.

Microbial Communities and Flavor Compounds during the Fermentation of Traditional Hong Qu Glutinous Rice Wine.

As a traditional Chinese rice wine, Hong Qu glutinous rice wine (HQW) is popular among consumers due to its unique flavor. However, its quality changes during fermentation, and the potential relationships between flavor and microbes have not been systematically researched. In this work, physicochemical properties (pH, total sugar, alcohol, amino acid nitrogen), flavor compounds (organic acids, free amino acids, and volatile compounds), and microbial communities were investigated. The results revealed that Pantoea, Lactiplantibacillus, Lactobacillus, Leuconostoc, and Weissella predominated the bacterial genera, and Monascus was the predominant fungal genus. Organic acids, free amino acids, and key volatile compounds (esters and alcohols) significantly increased during fermentation. The correlations analysis showed that Lactiplantibacillus was closely associated with flavor compounds formation. This study deepens our understanding of the roles of microorganisms in flavor formation on traditional HQW fermentation.