Food and Fermentation Industries >

2024 , Vol. 50 >Issue 24: 68 - 75

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038529

Effect of yeast on quality of fermented radish

  • WANG Yali ,
  • ZHAO Nan ,
  • GE Lihong ,
  • LAI Haimei ,
  • YANG Menglu ,
  • HUANG Yuli ,
  • MEI Yuan ,
  • LIU Dayu ,
  • ZHU Yongqing
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  • 1(College of Food and Bioengineering, Chengdu University, Chengdu 610106, China)
    2(Institute of Agricultural Products Processing, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China)
    3(College of Life Sciences, Sichuan Normal University, Chengdu 610068, China)

Received date: 2024-01-11

  Revised date: 2024-02-07

  Online published: 2024-12-30

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Abstract

To investigate the effect of yeast on the quality of fermented radish, the dynamic changes and the differences in the microbial count, pH value, total acid, reducing sugar, organic acids, and volatile flavor compounds between the aged brine and the yeast-free aged brine during the fermentation process were analyzed.Results showed that the consumption rate of reducing sugar in the aged brine was faster than that in the yeast-free aged brine, while the total acid and organic acid contents were lower.The compositions of the organic acids were altered by yeast, in which the lactic acid content in the aged brine being 5.67 mg/mL lower than that in the yeast-free aged brine;however, the acetic acid content being 0.33 mg/mL higher at the end of fermentation.In addition, the relative contents of alcohols, esters, and acids in the aged brine were higher than that in the yeast-free aged brine, while amines and phenols were lower.There were 19 differential compounds calculated by analysis (variable importance in projection value>1, P<0.05), which included 6 alcohols, 5 hydrocarbons, 4 esters and 2 amines, 1 phenolic, and 1 acid.In particular, more floral compounds were identified in the aged brine among these differential compounds.Overall, the study demonstrated the pivotal role of yeast on the quality and provided a basis for quality stability control of the fermented radish.

Key words： fermented radish; yeast; volatile flavor compounds; fermentation quality

Cite this article

WANG Yali , ZHAO Nan , GE Lihong , LAI Haimei , YANG Menglu , HUANG Yuli , MEI Yuan , LIU Dayu , ZHU Yongqing . Effect of yeast on quality of fermented radish[J]. Food and Fermentation Industries, 2024 , 50(24) : 68 -75 . DOI: 10.13995/j.cnki.11-1802/ts.038529

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