Comparison of Odor Mitigation in Squid Cartilage Fermented by <i>Saccharomyces cerevisiae</i> and <i>Lactobacillus plantarum</i>.

ABSTRACT: This study established a biological fermentation process using Saccharomyces cerevisiae and Lactobacillus plantarum to deodorize squid cartilage homogenate. The optimal fermentation conditions for S. cerevisiae were determined as follows: fermentation time 105 min, temperature 34 °C, and inoculum size 0.85%. For L. plantarum, the optimum conditions were 79 min, 34.5 °C, and 4.5% inoculum. Based on electronic nose and HS-SPME-GC-MS analyses, S. cerevisiae outperformed L. plantarum in eliminating key offensive odor compounds, especially sulfur-containing compounds and aldehydes, while promoting the formation of pleasant aroma compounds such as esters and ketones (e.g., carvone and δ-pentenol). Mechanistic insights suggest that the enhanced deodorizat

SUBMITTER: Zhang T 

PROVIDER: S-EPMC12428700 | biostudies-literature | 2025 Sep

REPOSITORIES: biostudies-literature