Authors: Ivan Salmerón Sergio LoezaSerrano Samuel PérezVega Severino S Pandiella
Publish Date: 2015/08/31
Volume: 24, Issue: 4, Pages: 1363-1371
Abstract
The kinetics of volatile flavor compounds produced during the fermentation of cereal substrates inoculated with potentially probiotic lactobacilli were determined by HSGC Barley and malt substrates were single cultured with Lactobacillus acidophilus Lactobacillus reuteri and Lactobacillus plantarum The volatile flavor profiles were unique for each of the formulations Acetaldehyde acetone and ethyl acetate concentrations 286 182 and 039 mg/ L respectively were significantly higher in L plantarum fermented malt substrates L reuteri produced greater values of ethanol in the malt medium 2300 mg/L and the three lactobacilli strains produced diacetyl only in the malt substrate These results suggest that the cereal substrate plays a meaningful role for the production of imperative flavor compounds in Lactobacillusfermentations Furthermore the enzymatic systems of particular lactobacilli strains have the ability to produce flavor compounds at concentrations that can significantly influence the organoleptic quality of nondairy fermented products for potential development
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