Effect of homo‐ and hetero‐fermentative lactic acid bacteria on physicochemical properties, amino acid, and volatile flavor compounds during paocai fermentation by pure culture
Bibliographic record
Abstract
Abstract This study investigated the physicochemical properties, amino acid, and volatile flavor compounds of paocai inoculated with homo‐ (Lactobacillus pentosus NCU050008 and Lactobacillus plantarum NCU001290) and hetero‐fermentative lactic acid bacteria (LAB) (Leuconostoc mesenteroides NCU018030 and Lactobacillus brevis NCU002227). The lactic acid, arginine, cysteine, cineole, and (+)‐3‐carene mainly contributed to the characteristics of paocai fermented inoculated with homo‐fermentative LAB, while the acetic acid, proline, histidine, alanine, valine, leucine, isoleucine, glycine, phenylalanine, methionine, and trans‐3‐caren‐2‐ol mainly contributed to the characteristics of paocai fermented inoculated with hetero‐fermentative LAB. Principal Component Analysis showed that the metabolism of paocai samples fermented inoculated with homo‐fermentative LAB significantly differed from those in paocai with hetero‐fermentative LAB. This study provides insights into the effects of homo‐ and hetero‐fermentative lactic acid bacteria on the physicochemical properties, amino acid, and volatile flavor in paocai and might help for industrial paocai production. Novelty impact statement The results of this study showed the physicochemical properties, amino acid, and volatile flavor compounds of paocai inoculated with homo‐fermentative lactic acid bacteria significantly differed from those of paocai inoculated with hetero‐fermentative lactic acid bacteria (LAB) (Leuconostoc mesenteroides NCU018030 and Lactobacillus brevis NCU002227). Moreover, the characteristic compounds of paocai fermented inoculated with homo‐fermentative LAB also differed from those of paocai fermented and inoculated with hetero‐fermentative LAB. Therefore, the data obtained in this study provides a better understanding of the effects of homo‐fermentative lactic acid and hetero‐fermentative lactic acid bacteria on the paocai and would be very beneficial for the production of high‐quality paocai.
Fetched live from OpenAlex and de-inverted. Abstracts are not stored in this database: the inverted indexes are 8.6 GB of the frame’s 9.3 GB of text, and the host has 13 GB free.
How this classification was reachedexpand
Full frame machine prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. The Gemma side is a direct model label for every work in the frame, read from the title-only record. The Codex side is a classifier learned from the 10,348 direct Codex labels and calibrated to design-weighted sample rates; fields without enough sample support carry no Codex call. Candidate is the union of the two sides; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels.
Distilled classifier scores by category (both heads)
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.000 |
| Meta-epidemiology (narrow) | 0.001 | 0.000 |
| Meta-epidemiology (broad) | 0.001 | 0.001 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.001 | 0.000 |
| Open science | 0.000 | 0.001 |
| Research integrity | 0.000 | 0.001 |
| Insufficient payload (model declined to judge) | 0.001 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one source (direct Gemma or distilled Codex), not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".