Volatile compounds and lactic acid bacteria in spontaneous fermented sourdough

The aim of this study is to identify the predominating lactic acid bacteria (LAB) in a spontaneous fermented wheat sourdough. At the same time, an investigation towards volatile compounds that were produced was also carried out. Lactobacillus plantarum has been identified as the dominant species of...

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Main Authors:	Kam .W.Y, Wan Aida .W.M, Sahilah .A.M, Maskat .M.Y
Format:	Article
Language:	English
Published:	Universiti Kebangsaan Malaysia 2011
Online Access:	http://journalarticle.ukm.my/2463/ http://journalarticle.ukm.my/2463/ http://journalarticle.ukm.my/2463/1/08_W.Y._Kam.pdf

id	ukm-2463
recordtype	eprints
spelling	ukm-24632016-12-14T06:31:41Z http://journalarticle.ukm.my/2463/ Volatile compounds and lactic acid bacteria in spontaneous fermented sourdough Kam .W.Y, Wan Aida .W.M, Sahilah .A.M, Maskat .M.Y, The aim of this study is to identify the predominating lactic acid bacteria (LAB) in a spontaneous fermented wheat sourdough. At the same time, an investigation towards volatile compounds that were produced was also carried out. Lactobacillus plantarum has been identified as the dominant species of lactobacilli with characters of a facultative heterofermentative strain. The generated volatile compounds that were produced during spontaneous fermentation were isolated by solvent extraction method, analysed by gas chromatography (GC), and identified by mass spectrophotometer (MS). Butyric acid has been found to be the main volatile compound with relative abundance of 6.75% and acetic acid at relative abundance of 3.60%. Esters that were formed at relatively low amount were butyl formate (1.23%) and cis 3 hexenyl propionate (0.05%). Butanol was also found at low amount with relative abundance of 0.60%. The carbohydrate metabolism of Lactobacillus plantarum may contributed to the production of acetic acid in this study via further catabolism activity on lactic acid that was produced. However, butyric acid was not the major product via fermentation by LAB but mostly carried out by the genus Clostridium via carbohydrate metabolism which needs further investigation Universiti Kebangsaan Malaysia 2011-02 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/2463/1/08_W.Y._Kam.pdf Kam .W.Y, and Wan Aida .W.M, and Sahilah .A.M, and Maskat .M.Y, (2011) Volatile compounds and lactic acid bacteria in spontaneous fermented sourdough. Sains Malaysiana, 40 (2). pp. 135-138. ISSN 0126-6039 http://www.ukm.my/jsm/
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
language	English
description	The aim of this study is to identify the predominating lactic acid bacteria (LAB) in a spontaneous fermented wheat sourdough. At the same time, an investigation towards volatile compounds that were produced was also carried out. Lactobacillus plantarum has been identified as the dominant species of lactobacilli with characters of a facultative heterofermentative strain. The generated volatile compounds that were produced during spontaneous fermentation were isolated by solvent extraction method, analysed by gas chromatography (GC), and identified by mass spectrophotometer (MS). Butyric acid has been found to be the main volatile compound with relative abundance of 6.75% and acetic acid at relative abundance of 3.60%. Esters that were formed at relatively low amount were butyl formate (1.23%) and cis 3 hexenyl propionate (0.05%). Butanol was also found at low amount with relative abundance of 0.60%. The carbohydrate metabolism of Lactobacillus plantarum may contributed to the production of acetic acid in this study via further catabolism activity on lactic acid that was produced. However, butyric acid was not the major product via fermentation by LAB but mostly carried out by the genus Clostridium via carbohydrate metabolism which needs further investigation
format	Article
author	Kam .W.Y, Wan Aida .W.M, Sahilah .A.M, Maskat .M.Y,
spellingShingle	Kam .W.Y, Wan Aida .W.M, Sahilah .A.M, Maskat .M.Y, Volatile compounds and lactic acid bacteria in spontaneous fermented sourdough
author_facet	Kam .W.Y, Wan Aida .W.M, Sahilah .A.M, Maskat .M.Y,
author_sort	Kam .W.Y,
title	Volatile compounds and lactic acid bacteria in spontaneous fermented sourdough
title_short	Volatile compounds and lactic acid bacteria in spontaneous fermented sourdough
title_full	Volatile compounds and lactic acid bacteria in spontaneous fermented sourdough
title_fullStr	Volatile compounds and lactic acid bacteria in spontaneous fermented sourdough
title_full_unstemmed	Volatile compounds and lactic acid bacteria in spontaneous fermented sourdough
title_sort	volatile compounds and lactic acid bacteria in spontaneous fermented sourdough
publisher	Universiti Kebangsaan Malaysia
publishDate	2011
url	http://journalarticle.ukm.my/2463/ http://journalarticle.ukm.my/2463/ http://journalarticle.ukm.my/2463/1/08_W.Y._Kam.pdf
first_indexed	2023-09-18T19:36:07Z
last_indexed	2023-09-18T19:36:07Z
_version_	1777405282674016256

Volatile compounds and lactic acid bacteria in spontaneous fermented sourdough

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