Comparison and Analysis of the Quality of Fermented Garlic Liquid with Different Strains

NIU Nana; GUO Lu; LUO Dan; WANG Zhenzhen; SHA Ruyi; HAN Honggeng; ZHANG Liming; DAI Jing; MAO Jianwei

doi:10.13386/j.issn1002-0306.2021080236

Volume 43 Issue 10

May 2022

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Science and Technology of Food Industry > 2022 > 43(10): 104-111. > DOI: 10.13386/j.issn1002-0306.2021080236

NIU Nana, GUO Lu, LUO Dan, et al. Comparison and Analysis of the Quality of Fermented Garlic Liquid with Different Strains[J]. Science and Technology of Food Industry, 2022, 43(10): 104−111. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021080236.

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Comparison and Analysis of the Quality of Fermented Garlic Liquid with Different Strains

1.
School of Biological and Chemical Engineering, Zhejiang University of Science & Technology, Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm Product, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Hangzhou 310023, China
2.
Jiangsu Liming Food Group Co., Ltd., Xuzhou 221354, China
3.
Zhejiang Industry Polytechnic College, Shaoxing 312000, China

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Received Date: August 22, 2021
Accepted Date: March 06, 2022
Available Online: March 07, 2022

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Abstract

Abstract

In order to compare the change trend of fermented garlic broth by different strains in the fermentation process, the chemical and physical index of total phenol, titratable acid, methanol, ethanol, and hydroxyl radical scavenging capacity during the fermentation process were determined, then the types and content of organic acid was analyzed by high performance liquid chromatography. The taste of fermented garlic broth at different fermentation time was analyzed by electronic tongue. The results showed that the total phenols and titratable acids of fermented garlic broth prepared by different strains (Saccharomyces cerevisiae and Lactobacillus plantarum) showed an upward trend during the fermentation process. The content of six organic acids (tartaric acid, malic acid, lactic acid, acetic acid, citric acid, succinic acid) was measured in fermented garlic broth, among which the content of malic acid and lactic acid was relatively high. The taste response value of fermented garlic broth prepared by Lactobacillus plantarum had a large change in the early stage of fermentation. The value of sourness response rapidly increased to 9.21±0.03 after 4 days of fermentation, and the value of saltiness response rapidly decreased to −21.11±0.01 after 4 days of fermentation. The scavenging capacity hydroxyl radicals and the content of methanol, ethanol showed a trend that firstly increasing and then keeping in a steady state. The hydroxyl radical scavenging ability for fermented garlic solution was 99.88%±0.05% after 80 days of fementation by Lactobacillus plantarum. The ethanol content produced by Saccharomyces cerevisiae fermentation was higher, while the content of methanol produced by fermentation of Lactobacillus plantarum was higher. Considering the comprehensive evaluation of the effects of strains on the quality of fermented garlic broth, Lactobacillus plantarum was more suitable for garlic fermentation than Saccharomyces cerevisiae, methanol content was within the safe range. This research would provide a theoretical study for the research and development of garlic fermentation products.
- garlic,
- Saccharomyces cerevisiae,
- Lactobacillus plantarum,
- fermentation,
- organic acid,
- taste,
- antioxidant activity

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References (38)

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