Details

Autor(en) / Beteiligte

• Zhang, Yuanyuan
• Qi, Bangran
• Li, Qiannan
• Yang, Chengcheng
• Yu, Pinglian
• Yang, Xingbin
• Li, Ting

Titel

Dynamic changes on sensory property, nutritional quality and metabolic profiles of green kernel black beans during Eurotium cristatum-based solid-state fermentation

Ist Teil von

• Food chemistry, 2024-10, Vol.455, p.139846, Article 139846

Ort / Verlag

England: Elsevier Ltd

Erscheinungsjahr

2024

Quelle

ScienceDirect

Beschreibungen/Notizen

• Eurotium cristatum, a unique probiotic in Fu brick tea, is widely used in food processing to enhance added values. Here, green kernel black beans (GKBBs) were solid-fermented with E. cristatum and dynamic changes in flavour, chemical composition and metabolites during fermentation were investigated. As results, E. cristatum fermentation altered aroma profiles and sensory attributes of GKBBs, especially reduced sourness. After fermentation, total polyphenolic and flavonoid contents in GKBBs were elevated, while polysaccharides, soluble proteins and short-chain fatty acids contents were decreased. E. cristatum fermentation also induced biotransformation of glycosidic isoflavones into sapogenic isoflavones. During fermentation, dynamic changes in levels of 17 amino acids were observed, in which 3 branched-chain amino acids were increased. Non-targeted metabolomics identified 51 differential compounds and 10 related metabolic pathways involved in E. cristatum fermentation of GKBBs. This study lays foundation for the development of green kernel black bean-based functional food products with E. cristatum fermentation. [Display omitted] •Variations on flavour and nutritional property were tracked during fermentation.•E. cristatum enhances branched chain amino acids in green kernel black beans.•Glycosidic isoflavones were biotransformed into sapogenic ones after fermentation.•Fermentation reduced the acidic sensory attribute of green kernel black bean.•Untargeted metabolomics identified 51 differential compounds after fermentation.