| Title: | Volatile compounds and bacterial community dynamics of chestnut-flour-based sourdoughs |
| Author(s): | Aponte M; Boscaino F; Sorrentino A; Coppola R; Masi P; Romano A; |
| Address: | "Dipartimento di Agraria, University of Naples Federico II, Via Universita, 100, 80055 Portici (Naples), Italy" |
| DOI: | 10.1016/j.foodchem.2013.05.052 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The aims of this study were the monitoring of the microbial dynamics by means of a polyphasic approach based on conventional isolation techniques and PCR-DGGE-based methods in different chestnut-based sourdoughs and the evaluation of the impact of fermentation on volatile organic compounds formation during sourdoughs ripening. Members of the Lactobacillus plantarum group and Pediococcus pentosaceous dominated the sourdough ecosystems. Nevertheless, RAPD-PCR allowed recording a relevant genotypic biodiversity among strains coming from gluten-free flour combinations. Volatile compounds were characterised by GC/MS. A total of 59 volatile compounds were identified, mainly alcohols, esters, acids, aldehydes and ketones. Principal component analysis of samples at the beginning and at the end of ripening offered a good separation of the samples and highlighted the effect of fermentation on the sensorial profile" |
| Keywords: | Biodiversity Bread/analysis/*microbiology Fagaceae/chemistry/*microbiology Fermentation Flour/analysis/*microbiology Gas Chromatography-Mass Spectrometry Lactobacillaceae/classification/genetics/*isolation & purification/*metabolism Polymerase Chain React; |
| Notes: | "MedlineAponte, M Boscaino, F Sorrentino, A Coppola, R Masi, P Romano, A eng Research Support, Non-U.S. Gov't England 2013/07/23 Food Chem. 2013 Dec 1; 141(3):2394-404. doi: 10.1016/j.foodchem.2013.05.052. Epub 2013 May 24" |
