« Previous Abstract"Investigation on the formations of volatile compounds, fatty acids, and gamma-lactones in white and brown rice during fermentation"    Next AbstractDetermination of Key Volatile Compounds Related to Long-Term Fermentation of Soy Sauce »

Molecules

Title:		Comparison of Volatile and Nonvolatile Compounds in Rice Fermented by Different Lactic Acid Bacteria
Author(s):		Lee SM; Hwang YR; Kim MS; Chung MS; Kim YS;
Address:		"Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, Korea. smlee78@ewha.ac.kr. Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, Korea. hhyr9@naver.com. Sempio Foods Company R&D Center, Cheongju 363-954, Korea. kmoonseok@sempio.com. Department of Food Science and Technology, Chung Ang University, 4726 Seodongdae-ro, Daeduk-myun, Ansung, Gyungki-do 17546, Korea. chungms@cau.ac.kr. Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, Korea. yskim10@ewha.ac.kr"
Journal Title:		Molecules
Year:		2019
Volume:		20190326
Issue:		6
Page Number:		-
DOI:		10.3390/molecules24061183
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"The production of rice-based beverages fermented by lactic acid bacteria (LAB) can increase the consumption of rice in the form of a dairy replacement. This study investigated volatile and nonvolatile components in rice fermented by 12 different LABs. Volatile compounds of fermented rice samples were analyzed using gas chromatography-mass spectrometry (GC-MS) combined with solid-phase microextraction (SPME), while nonvolatile compounds were determined using gas chromatography-time-of-flight/mass spectrometry (GC-TOF/MS) after derivatization. The 47 identified volatile compounds included acids, aldehydes, esters, furan derivatives, ketones, alcohols, benzene and benzene derivatives, hydrocarbons, and terpenes, while the 37 identified nonvolatile components included amino acids, organic acids, and carbohydrates. The profiles of volatile and nonvolatile components generally differed significantly between obligatorily homofermentative/facultatively heterofermentative LAB and obligatorily heterofermentative LAB. The rice sample fermented by Lactobacillus sakei (RTCL16) was clearly differentiated from the other samples on principal component analysis (PCA) plots. The results of PCA revealed that the rice samples fermented by LABs could be distinguished according to microbial strains"
Keywords:		Amino Acids/*analysis Carbohydrates/*analysis Fermentation Gas Chromatography-Mass Spectrometry Lactobacillales/classification/*physiology Oryza/chemistry/*microbiology Principal Component Analysis Solid Phase Microextraction Volatile Organic Compounds/*a;
Notes:		"MedlineLee, Sang Mi Hwang, Young Rim Kim, Moon Seok Chung, Myung Sub Kim, Young-Suk eng Comparative Study Switzerland 2019/03/29 Molecules. 2019 Mar 26; 24(6):1183. doi: 10.3390/molecules24061183"