Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6289962 | International Journal of Food Microbiology | 2015 | 8 Pages |
Abstract
The effects of Lactobacillus plantarum UFLA CH3, Pediococcus acidilactici UFLA BFFCX 27.1, and Torulaspora delbrueckii UFLA FFT2.4 inoculation on the volatile compound profile of fermentation of Cucumeropsis mannii cotyledons were investigated. Different microbial associations were used as starters. All associations displayed the ability to ferment the cotyledons as judged by lowering the pH from 6.4 to 4.4-5 within 24Â h and increasing organic acids such as lactate and acetate. The population of lactic acid bacteria (LAB) and yeasts increased during fermentation. In the fermentation performed without inoculation (control), the LAB and yeast populations were lower than those in inoculated assays at the beginning, but they reached similar populations after 48Â h. The Enterobacteriaceae population decreased during the fermentation, and they were not detected at 48Â h in the L. plantarum UFLA CH3 and P. acidilactici UFLA BFFCX 27.1 (LPÂ +Â PA) and L. plantarum UFLA CH3, P. acidilactici UFLA BFFCX 27.1, and T. delbrueckii UFLA FFT2.4 (LPÂ +Â PAÂ +Â TD) samples. The assays inoculated with the yeast T. delbrueckii UFLA FFT2.4 exhibited the majority of volatile compounds (13 compounds) characterized by pleasant notes. The LPÂ +Â PAÂ +Â TD association seemed to be appropriate to ferment C. mannii cotyledons. It was able to control the Enterobacteriaceae population, and achieved high concentrations of esters and low concentrations of aldehydes and ketones.
Keywords
Isoamyl acetate (PubChem CID: 31276)Ethyl Butyrate (PubChem CID: 7762)Diethyl succinate (PubChem CID: 31249)Ethyl lactate (PubChem CID: 7344)Octanal (PubChem CID: 454)2-Phenylethanol (PubChem CID: 6054)1-Pentanol (PubChem CID: 6276)Ethyl hexanoate (PubChem CID: 31265)1-hexanol (PubChem CID: 8103)Hexanoic acid (PubChem CID: 8892)Hexanal (PubChem CID: 6184)Acetoin (PubChem CID: 179)Ethyl acetate (PubChem CID: 8857)acetaldehyde (Pubchem CID: 177)FermentationVolatile compoundsStarter culturesFurfural (PubChem CID: 7362)Yeasts
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Aristide Guillaume Silapeux Kamda, CÃntia Lacerda Ramos, Elie Fokou, Whasley Ferreira Duarte, Achu Mercy, Kansci Germain, Disney Ribeiro Dias, Rosane Freitas Schwan,