Organosulphide profile and hydrogen sulphide-releasing activity of garlic fermented by Lactobacillus plantarum

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• 作者：Restituto Tocmo^a ; Abigail Nianci Lai^a ; Yuchen Wu^b ; Dong Liang^a ; Vincenzo Fogliano^b ; Dejian Huang^a ; ^c ; ^{chmhdj@nus.edu.sg}
• 关键词：Fermented garlic ; Hydrogen sulphide-releasing capacity ; Lactobacillus plantarum ; Diallyl trisulphide
• 刊名：Journal of Functional Foods
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：30
• 期：Complete
• 页码：254-259
• 全文大小：554 K
• 卷排序：30

文摘

A method of fermenting garlic using Lactobacillus plantarum Lp-115 as starter culture. Fermentation decreases allicin and vinyl dithiins, but increased the concentration of diallyl polysulphides. Blanching significantly decreases organosulphide content and H2S-releasing activity of blanched-fermented garlic. Fermentation without blanching retains the H2S-releasing activity of garlic.