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J Sci Food Agric

Title:		Monitoring of starter culture-initiated liquid wheat and teff sourdough fermentations by selected ion flow tube-mass spectrometry
Author(s):		Van Kerrebroeck S; Harth H; Comasio A; De Vuyst L;
Address:		"Research Group of Industrial Microbiology and Food Biotechnology, Vrije Universiteit Brussel, Brussels, Belgium"
Journal Title:		J Sci Food Agric
Year:		2018
Volume:		20180220
Issue:		9
Page Number:		3501 - 3512
DOI:		10.1002/jsfa.8869
ISSN/ISBN:		1097-0010 (Electronic) 0022-5142 (Linking)
Abstract:		"BACKGROUND: Selected ion flow tube-mass spectrometry (SIFT-MS) is a direct-injection mass spectrometric technique that has been introduced recently into the field of food and flavor analysis. It also shows potential for use in the monitoring of food fermentations. Therefore, this study aimed at the online monitoring of different volatile compounds produced during starter culture-initiated liquid sourdough fermentations by SIFT-MS, for which a new workflow was developed. RESULTS: The online monitoring of the volatile sample compounds acetoin and ethyl acetate, diacetyl, and ethanol was made possible during the production of sourdoughs obtained through fermentation with several interesting strains belonging to the species Lactobacillus crustorum, Lactobacillus fermentum, Lactobacillus hilgardii, Lactobacillus nagelii, Lactobacillus sakei, and Gluconobacter oxydans. Acetoin and ethyl acetate could not be distinguished based solely on SIFT-MS data. Diacetyl production was monitored in the case of Lb. crustorum LMG 23699 as a starter culture strain, thereby making the distinction between those volatiles produced in sourdough without extra ingredients added or after the addition of citrate or malate. CONCLUSION: Starter culture-initiated liquid sourdough fermentations were monitored successfully. The volatile compound production of the different starter culture strains tested reflected differences in their metabolism and/or competitiveness in a sourdough matrix. (c) 2018 Society of Chemical Industry"
Keywords:		Acetates/analysis Acetoin/analysis Bread/*analysis/*microbiology Diacetyl/analysis Ethanol/analysis *Fermentation Food Handling/methods Gluconobacter oxydans/metabolism Lactobacillus/metabolism Mass Spectrometry/*methods Volatile Organic Compounds/*analys;
Notes:		"MedlineVan Kerrebroeck, Simon Harth, Henning Comasio, Andrea De Vuyst, Luc eng England 2018/01/10 J Sci Food Agric. 2018 Jul; 98(9):3501-3512. doi: 10.1002/jsfa.8869. Epub 2018 Feb 20"