Isolation and Identification of Lactic Acid Bacteria and Their Effects on the Off-odor of Burdocks

• DOI: 10.1021/acs.jafc.3c00722
• Publication Date: 2023-05-08T11:46:07Z
• Authors: Li Cui; Xuan Zhao; Danni Zhang; Yuan Liu; Yuxing Guo; Jin Feng; Wuyang Huang; Ying Li
• Keywords: Geosmin

Burdocks have diverse nutritional and pharmacological functions, but their unique odor is unwelcome. Here, the effect mechanism of lactic acid bacteria fermentation on off-odor burdocks were investigated. The sensory evaluation showed that had earthy, musty, grassy, pepper odors. 2-Isobutyl-3-methoxypyrazine (IBMP) 2-secbutyl-3-methoxypyrazine (IPMP) mainly contributed to burdock's identified by gas chromatography–mass spectrometry combined with headspace-solid phase microextraction (HS-SPME-GC-MS) relative activity value (ROAV) analysis. Weissella cibaria ZJ-5 from screened strains performed strongest ability remove generate a fragrant odor, as determined evaluation. When incubated aerobically together IBMP during fermentation, degraded directly 149.56 ± 0.72 71.55 1.81 ng/mL. Additionally, linoleic content in fermented was significantly decreased compared unfermented burdocks. (E,Z)-2,6-Nonadienal, which may been generated through catalysis pathway. It indicated LAB could improve burdock degrading compounds precursors generating new aldehydes.