Yanxue Cai
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Yanxue Cai has a total of 5 co-authors. Here are the top co-authors by number of shared publications:
- Bo Wang
School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
1 shared publication - Jiawei Luo
School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
1 shared publication - Jihui Wang
School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
1 shared publication - Shan Xiao
School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, PR China
1 shared publication - Wenfeng Hu
Laboratory of Applied Microbiology, College of Food Science, South China Agricultural University, Guangzhou, 510642, PR China; Bioforte Biotechnology (shenzhen) Co.,Ltd, Shenzhen 518118, PR China
1 shared publication
Latest Publications
- Open Access
- 17 January 2023
- Published by MDPI AG in Fermentation
- Vol. 9 (2) , 79
The Metabolite Profiling and Microbial Community Dynamics during Pineapple By-Product Fermentation Using Co-Inoculation of Lactic Acid Bacteria and Yeast
Value-added utilization of pineapple waste is very import for the food industry and environmental protection. In this study, whey protein (2.6%, w/w) was added to pineapple waste in order to make up for the protein deficiency of the raw material and give the final products better flavor characteristics. Autochthonous Lactococcus lactis LA5 and Hanseniaspora opuntiae SA2 were used for the co-inoculation of pineapple by-products; during fermentation, the metabolite profiling and microbial community dynamics were investigated. Results showed that the contents of organic acids, total FAAs, total phenolic compounds and flavonoids significantly increased with fermentation, and 152 kinds of peptides were identified in the final products. Relevant analyses demonstrated that dominant strains including Lactococcus lactis, Hanseniaspora and Saccharomyces not only significantly promoted the accumulation of organic acids, total phenols and other active substances, but also inhibited the growth of pathogenic bacteria and further influenced the fermentation process of pineapple waste.
- 17 January 2023
- Published by MDPI AG in Fermentation
- Vol. 9 (2) , 79
Open AccessThe Metabolite Profiling and Microbial Community Dynamics during Pineapple By-Product Fermentation Using Co-Inoculation of Lactic Acid Bacteria and Yeast
Value-added utilization of pineapple waste is very import for the food industry and environmental protection. In this study, whey protein (2.6%, w/w) was added to pineapple waste in order to make up for the protein deficiency of the raw material and give the final products better flavor characteristics. Autochthonous Lactococcus lactis LA5 and Hanseniaspora opuntiae SA2 were used for the co-inoculation of pineapple by-products; during fermentation, the metabolite profiling and microbial community dynamics were investigated. Results showed that the contents of organic acids, total FAAs, total phenolic compounds and flavonoids significantly increased with fermentation, and 152 kinds of peptides were identified in the final products. Relevant analyses demonstrated that dominant strains including Lactococcus lactis, Hanseniaspora and Saccharomyces not only significantly promoted the accumulation of organic acids, total phenols and other active substances, but also inhibited the growth of pathogenic bacteria and further influenced the fermentation process of pineapple waste.