BioChem - DOS

In vitro determination of volatile compound development during starter culture-controlled fermentation of Cucurbitaceae cotyledons

International journal of food microbiology

Kamda, A.G.S.; Ramos, C.L.; Fokou, E.; Duarte, W.F.; Mercy, A.; Germain, K.; Dias, D.R.; Schwan, R.F.

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 24h 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 48h. The Enterobacteriaceae population decreased during the fermentation, and they were not detected at 48h in the L. plantarum UFLA CH3 and P. acidilactici UFLA BFFCX 27.1 (LP+PA) and L. plantarum UFLA CH3, P. acidilactici UFLA BFFCX 27.1, and T. delbrueckii UFLA FFT2.4 (LP+PA+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 LP+PA+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.

2015

Elsevier Science Publishers

0168-1605

1879-3460

192

pp.58-65

10.1016/j.ijfoodmicro.2014.09.030

http://click.ndsl.kr/servlet/OpenAPIDetailView?keyValue=05787966&target=NART&cn=NART70650019

Fermentation; Cucumeropsis mannii; Starter cultures; Volatile compounds; Yeasts