The Effect of Different Medium Compositions and LAB Strains on Fermentation Volatile Organic Compounds (VOCs) Analysed by Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS)

被引:0
作者
Rajendran, Sarathadevi [1 ,2 ,3 ]
Khomenko, Iuliia [2 ]
Silcock, Patrick [1 ]
Betta, Emanuela [2 ]
Pedrotti, Michele [2 ]
Biasioli, Franco [2 ]
Bremer, Phil [1 ]
机构
[1] Univ Otago, Dept Food Sci, POB 56, Dunedin 9054, New Zealand
[2] Edmund Mach Fdn, Res & Innovat Ctr, Sensory Qual Unit, I-38098 San Michele All Adige, Italy
[3] Univ Jaffna, Fac Agr, Dept Agr Chem, Kilinochchi 44000, Sri Lanka
来源
FERMENTATION-BASEL | 2024年 / 10卷 / 06期
关键词
amino acids; defined medium; lactic acid bacteria; volatile organic compounds; LACTIC-ACID BACTERIA; FLAVOR FORMATION; AMINO-ACIDS; PATHWAYS; GROWTH; REQUIREMENTS; CATABOLISM; GENOMICS;
D O I
10.3390/fermentation10060317
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
Lactic acid bacteria (LAB) fermentation is a viable approach for producing plant-based flavour compounds; however, little is understood about the impact of different LAB strains and medium compositions on the production of volatile organic compounds (VOCs). This study investigated the impact of the addition of individual amino acids (AAs) (L-leucine, L-isoleucine, L-phenylalanine, L-glutamic acid, L-aspartic acid, L-threonine, or L-methionine) to a defined medium (DM) on the generation of VOCs (after 0, 7, and 14 days) by one of three LAB strains (Levilactobacillus brevis WLP672 (LB672), Lactiplantibacillus plantarum LP100 (LP100), and Pediococcus pentosaceus PP100 (PP100)), using proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS). The concentration of m/z 45.031 (t.i. acetaldehyde) was significantly (p < 0.05) higher after 7 days of fermentation by LP100 in the DM supplemented with threonine compared to all other media fermented by all three strains. The concentrations of m/z 49.012 (t.i. methanethiol) and m/z 95.000 (t.i. dimethyl disulfide) were significantly (p < 0.05) higher after 7 days of fermentation by either LP100, PP100, or LB672 in the DM supplemented with methionine compared to all other media. Information on the role of individual AAs on VOCs generation by different LAB strains will help to guide flavour development from the fermentation of plant-based substrates.
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页数:18
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