« Previous AbstractOutdoor air monitoring: Performance evaluation of a gas sensor to assess episodic nuisance/odorous events using active multi-sorbent bed tube sampling coupled to TD-GC/MS analysis    Next AbstractSequence analysis of Enterococcus faecalis aggregation substance encoded by the sex pheromone plasmid pAD1 »

Food Chem

Title:		Target identification of volatile metabolites to allow the differentiation of lactic acid bacteria by gas chromatography-ion mobility spectrometry
Author(s):		Gallegos J; Arce C; Jordano R; Arce L; Medina LM;
Address:		"Food Science and Technology Department, University of Cordoba, Campus de Rabanales, 14071 Cordoba, Spain; Escuela Superior Politecnica de Chimborazo, Facultad de Ciencias. Riobamba, Ecuador. Animal Production Department, University of Cordoba, Campus de Rabanales, 14071 Cordoba, Spain. Food Science and Technology Department, University of Cordoba, Campus de Rabanales, 14071 Cordoba, Spain. Analytical Chemistry Department, University of Cordoba, Campus de Rabanales, 14071 Cordoba, Spain. Electronic address: lourdes.arce@uco.es"
Journal Title:		Food Chem
Year:		2017
Volume:		20161005
Issue:
Page Number:		362 - 370
DOI:		10.1016/j.foodchem.2016.10.022
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The purpose of this work was to study the potential of gas chromatography-ion mobility spectrometry (GC-IMS) to differentiate lactic acid bacteria (LAB) through target identification and fingerprints of volatile metabolites. The LAB selected were used as reference strains for their influence in the flavour of cheese. The four strains of LAB can be distinguished by the fingerprints generated by the volatile organic compounds (VOCs) emitted. 2-butanone, 2-pentanone, 2-heptanone and 3-methyl-1-butanol were identified as relevant VOCs for Lactobacillus casei and Lactobacillus paracasei subsp. paracasei. 2-Butanone and 3-methyl-1-butanol were identified in Lactococcus lactis subsp. lactis and Lactococcus cremoris subsp. cremoris. The IMS signals monitoring during a 24-30h period showed the growth of the LAB in vitro. The results demonstrated that GC-IMS is a useful technology for bacteria recognition and also for screening the aromatic potential of new isolates of LAB"
Keywords:		"Butanones/metabolism Cheese/*microbiology Chromatography, Gas/*methods Food Microbiology Ketones/metabolism Lactic Acid/*metabolism Lacticaseibacillus casei/*isolation & purification/metabolism Lactococcus lactis/*isolation & purification/metabolism Penta;"
Notes:		"MedlineGallegos, Janneth Arce, Cristina Jordano, Rafael Arce, Lourdes Medina, Luis M eng England 2016/11/20 Food Chem. 2017 Apr 1; 220:362-370. doi: 10.1016/j.foodchem.2016.10.022. Epub 2016 Oct 5"