Volatile compounds and lactic acid bacteria in spontaneous fermented sourdough

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Abstract

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 plantaram 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 o/Lactobacillus plantaram 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.

Original languageEnglish
Pages (from-to)135-138
Number of pages4
JournalSains Malaysiana
Volume40
Issue number2
Publication statusPublished - Feb 2011

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bacterium
acid
relative abundance
acetic acid
fermentation
carbohydrate
metabolism
catabolism
extraction method
ester
gas chromatography
wheat

Keywords

  • Lactic acid bacteria
  • Lactobacillus
  • Sourdough
  • Spontaneous fermentation
  • Volatile compound

ASJC Scopus subject areas

  • General

Cite this

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title = "Volatile compounds and lactic acid bacteria in spontaneous fermented sourdough",
abstract = "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 plantaram 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 o/Lactobacillus plantaram 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.",
keywords = "Lactic acid bacteria, Lactobacillus, Sourdough, Spontaneous fermentation, Volatile compound",
author = "Kam, {W. Y.} and {Wan Mustapha}, {Wan Aida} and {Abd. Mutalib}, Sahilah and Maskat, {Mohamad Yusof}",
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AU - Wan Mustapha, Wan Aida

AU - Abd. Mutalib, Sahilah

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AB - 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 plantaram 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 o/Lactobacillus plantaram 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.

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