Oyster juice was co-fermented with Lactiplantibacillus plantarum 3-B and Saccharomyces cerevisiae 7-C, and the quality of the oyster juice and the relationships between phospholipids and flavor formation were investigated. The olfactory odor intensities of (E,E)-2,4-heptadienal and (E,Z)-2,6-nonadienal, which impart off-flavors, were reduced in the co-fermented oyster juice in comparison with the unfermented juice. Co-fermentation resulted in an increase of 5.34 % in docosahexaenoic acid and 20.22 % in eicosapentaenoic acid. The flavor formation mechanisms were explored using a phospholipid-based fermentation simulation system. The levels of the differential phospholipids lysophosphatidylcholine 15:0, lysophosphatidylcholine 16:0, and phosphatidylethanolamine 20:0/16:0 in the co-fermented system decreased by 25.13 μg/mL, 6.87 μg/mL, and 0.30 μg/mL, respectively. Hexanal, (E,E)-2,4-heptadienal, and (E)-2-octenal were not detected in the co-fermented system. This study provides a novel approach to the processing of oyster juice and examines the phospholipid-related pathways involved in flavor formation.

中文翻译：

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基于磷脂发酵模拟系统在植物乳植杆菌和酿酒酵母共发酵牡蛎汁中的风味形成机制


将蚝汁与植物乳植杆菌 3-B 和酿酒酵母 7-C 共发酵，研究蚝汁的品质以及磷脂与风味形成的关系。与未发酵的汁液相比，共发酵牡蛎汁中赋予异味的 （E，E）-2,4-庚二烯醛和 （E，Z）-2,6-壬二烯醛的嗅觉气味强度降低。共发酵导致二十二碳六烯酸增加 5.34%，二十碳五烯酸增加 20.22%。使用基于磷脂的发酵模拟系统探索风味形成机制。共发酵体系中差异磷脂溶血脂酰胆碱 15：0、溶血磷脂酰胆碱 16：0 和磷脂酰乙醇胺 20：0/16：0 水平分别降低了 25.13 μg/mL、6.87 μg/mL 和 0.30 μg/mL。在共发酵系统中未检测到己醛、 （E，E）-2,4-庚二烯醛和 （E）-2-辛烯醛。本研究提供了一种加工牡蛎汁的新方法，并检查了参与风味形成的磷脂相关途径。