Food research international (Ottawa, Ont.)Volatile Organic CompoundsFermentationGas Chromatography-Mass SpectrometryHumansLipidomics
GC-O-MS volatilomics combined lipidomics revealed the key volatile flavor compounds and their precursor in fermented cream driven by Lactiplantibacillus plantarum B22.
Yunmei Chai, Zhenzhu Li, Guangqiang Wei, Wentao Zheng, Wenli Tao, Yuzhu Wang, Yue Wang, Wenbin Zhang, Daodian Wang, Jindou Shi, Yufang Li, Aixiang Huang
Published: 202510.1016/j.foodres.2025.117698
Abstract
Lactic acid bacteria (LAB) fermentation enhances the flavor and nutritional profile of foods. Nevertheless, the specific mechanism by which Lactiplantibacillus plantarum (L. plantarum) B22, a strain exhibiting high lipase activity, enhances flavor fo…
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