Target identification of volatile metabolites to allow the differentiation of lactic acid bacteria by gas chromatography-ion mobility spectrometry

被引：78

作者：

Gallegos, Janneth ^{[1
,2
]}

Arce, Cristina ^{[4
]}

Jordano, Rafael ^{[1
]}

Arce, Lourdes ^{[3
]}

Medina, Luis M. ^{[1
]}

机构：

[1] Univ Cordoba, Food Sci & Technol Dept, Campus Rabanales, Cordoba 14071, Spain

[2] Escuela Super Politecn Chimborazo, Fac Ciencias, Riobamba, Ecuador

[3] Univ Cordoba, Dept Analyt Chem, Campus Rabanales, Cordoba 14071, Spain

[4] Univ Cordoba, Dept Anim Prod, Campus Rabanales, Cordoba 14071, Spain

来源：

FOOD CHEMISTRY | 2017年 / 220卷

关键词：

Lactic acid bacteria; Metabolites; Volatile organic compounds; IMS fingerprints; Lactobacillus; Lactococcus; LACTOCOCCUS-LACTIS; FLAVOR COMPOUNDS; CHEESE PRODUCTS; MILK; PATHWAYS; STRAINS; CULTURE; FIELD;

D O I：

10.1016/j.foodchem.2016.10.022

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The purpose of this work was to study the potential of gas chromatography-ion mobility spectrometry (GC-IMS) to differentiate lactic acid bacteria (LAB) through target identification and fingerprints of volatile metabolites. The LAB selected were used as reference strains for their influence in the flavour of cheese. The four strains of LAB can be distinguished by the fingerprints generated by the volatile organic compounds (VOCs) emitted. 2-butanone, 2-pentanone, 2-heptanone and 3-methyl-1-butanol were identified as relevant VOCs for Lactobacillus casei and Lactobacillus paracasei subsp. paracasei. 2-Butanone and 3-methyl-1-butanol were identified in Lactococcus lactis subsp. lactis and Lactococcus cremoris subsp. cremoris. The IMS signals monitoring during a 24-30 h period showed the growth of the LAB in vitro. The results demonstrated that GC-IMS is a useful technology for bacteria recognition and also for screening the aromatic potential of new isolates of LAB. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：362 / 370

页数：9

共 32 条

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