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Food Res Int

Title:		Correlation between the key aroma compounds and gDNA copies of Bacillus during fermentation and maturation of natto
Author(s):		Liu Y; Song H; Luo H;
Address:		"Beijing Engineering and Technology Research Center of Food Additives, Beijing Key Laboratory of Flavor Chemistry, School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing 100048, China. Electronic address: 55187709@qq.com. Beijing Engineering and Technology Research Center of Food Additives, Beijing Key Laboratory of Flavor Chemistry, School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing 100048, China"
Journal Title:		Food Res Int
Year:		2018
Volume:		20180619
Issue:
Page Number:		175 - 183
DOI:		10.1016/j.foodres.2018.06.033
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"The aim of the study was to analyze the correlation between the key aroma compounds and gDNA copies of Bacillus natto during fermentation and maturation of natto. Solvent-assisted flavor evaporation (SAFE) techniques were employed to extract volatile organic compounds. Aroma compounds were separated and analyzed through gas chromatography-olfactometry-mass spectrometry (GC-MS/O) using DB-5 and DB-Wax capillary columns. Seventy-nine compounds were extracted and identified, including 17 ketones, 17 alcohols, 9 aldehydes, 6 acids, 7 esters, 8 pyrazines, 8 aromatics, and 7 others. Twenty-two compounds were identified as the key aroma compounds of natto by aroma extraction dilution analysis (AEDA). Pyrazines played a key role in the flavor of natto both during the fermentation and maturation. 2,5-Dimethylpyrazine, 2,3,5-trimethylpyrazine, 2,3,5,6-tetramethylpyrazine, and 2,3,5-methyl-6-ethylpyrazine contributed substantially to natto flavor. They presented significant positive and negative correlations with the gDNA copies of Bacillus natto during fermentation and maturation, respectively"
Keywords:		"Bacillus subtilis/*genetics/*metabolism DNA, Bacterial/*genetics *Fermentation Food Microbiology/methods Gas Chromatography-Mass Spectrometry Odorants/*analysis Olfactometry Real-Time Polymerase Chain Reaction *Smell Soy Foods/*microbiology Time Factors V;"
Notes:		"MedlineLiu, Ye Song, HuanLu Luo, Huanzhen eng Research Support, Non-U.S. Gov't Canada 2018/08/23 Food Res Int. 2018 Oct; 112:175-183. doi: 10.1016/j.foodres.2018.06.033. Epub 2018 Jun 19"