Analysis of volatile compounds produced by 2 strains of Lactococcus lactis isolated from Leben (Tunisian fermented milk) using solid-phase microextraction-gas chromatography
Ziadi, M.; Wathelet, Jean-Paul; Marlier, Myriamet al.
2008 • In Journal of Food Science, 73 (6), p. 247-S252
[en] The volatile compounds that characterize Leben during fermentation with 2 Lactococcus lactis strains (SLT6 and SLT10) in flasks, in a 100-L fermentor, and during storage at 4 degrees C, were investigated and compared to those from commercial Leben. Volatile compounds from Leben were concentrated by a Carboxen-PDMS fiber and analyzed by GC-MS. These compounds include acids, alcohols, aldehydes, ketones, sulfur compounds, and hydrocarbons. Commercial Leben presented a poor volatile profile compared to the laboratory-made Leben. The mixed culture of 2 Lactococcus lactis strains resulted in higher volatile compound formation than the single strain culture. The GC volatile profiles of Leben produced In flask and in the 100-L fermentor were similar. Changes in volatile compounds were observed during storage at 4 degrees C. The effect of culture conditions on production of volatiles by SLT6 strain was studied. Aeration (0.1 mL/min) and agitation enhanced the production of diacetyl, acetoin, 3-methylbutanal, and 3-methylbutanol. Fermentation at pH 5 had no effect on volatile production.
Marlier, Myriam ; Centre Hospitalier Universitaire de Liège - CHU > Imagerie médicale
Hamdi, M.
Thonart, Philippe ; Université de Liège - ULiège > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech - Biochimie et microbiologie industrielles
Language :
English
Title :
Analysis of volatile compounds produced by 2 strains of Lactococcus lactis isolated from Leben (Tunisian fermented milk) using solid-phase microextraction-gas chromatography
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