Isolation of a novel characterized Issatchenkia terricola from red raspberry fruits on the degradation of citric acid and enrichment of flavonoid and volatile profiles in fermented red raspberry juice  

作　　者：Ying Jiang Ting Luo Ying Tang Sirui Chen Hui Ni Qihe Chen Xingshun Song Yihong Bao Zeyuan Deng Jinling Wang 

机构地区：[1]School of Forestry,Northeast Forestry University,Harbin 150040,China [2]State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China [3]College of Food and Biological Engineering,JiMei University,Xiamen 361021,China [4]College of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310058,China [5]School of Life Sciences,Northeast Forestry University,Harbin 150040,China [6]Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province,Harbin 150040,China

出　　处：《Food Science and Human Wellness》2022年第4期1018-1027,共10页食品科学与人类健康（英文）

基　　金：supported by Heilongjiang Tongsheng Food Technology Co.;Ltd.;“the Fundamental Research Funds for the Central Universities”[grant number 2572018BA07 and 2572018CG02];“Applied Technology Research and Development Project of Harbin Science and Technology Bureau”[grant number 2017RAYXJ012]。

摘　　要：High content of citric acid in red raspberry juice leads to poor sensory experience. This study developed a feasible method to degrade citric acid in red raspberry juice using a novel characterized Issatchenkia terricola WJL-G4 isolated from red raspberry fruits. I. terricola WJL-G4 exhibited a potent capability of reducing the citric acid contents from(22.8 ± 0.08) g/L to(6.2 ± 0.02) g/L within 36 h fermentation, then completely depleted after 48 h. Furthermore, the contents of phenolic compound, including neochlorogenic acid, p-coumaric acid, raspberry ketone, and rutin significantly increased after 36 h fermentation. Fermentation increased total flavonoid contents in red raspberry juice, compared to that in control group. Volatile profiles exhibited to be enriched after fermentation, which contributed to the improvement of the juice taste. Our findings showed that I. terricola WJL-G4 can be applied in deacidification, enrichment of flavonoid compounds and volatile profiles in fermented red raspberry juice..

关 键 词：Red raspberry juice DEACIDIFICATION Phenolic compounds VOLATILES Issatchenkia terricola 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]