Volatile compounds produced by Bacillus species alkaline fermentation of bambara groundnut (Vigna subterranean (L.) Verdc) into a dawadawa-type African food condiment using headspace solid-phase microextraction and GC × GC–TOFMS
| Autor: | Gabriel B. Akanni, Henrietta Letitia De Kock, Elna M. Buys, Yvette Naude |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
Bacillus cereus
Bacillus Bacillus species Bambara groundnut lcsh:TX341-641 Solid-phase microextraction 01 natural sciences Vigna 0404 agricultural biotechnology Starter food Food science Gas chromatography–time of flight mass spectrometry (GC × GC–TOFMS) Alkaline fermentation biology Dawadawa lcsh:TP368-456 Chemistry 010401 analytical chemistry Extraction (chemistry) food and beverages 04 agricultural and veterinary sciences Headspace solid phase microextraction (SPME) biology.organism_classification 040401 food science food.food 0104 chemical sciences lcsh:Food processing and manufacture Volatile compounds bacteria Fermentation Vigna subterranea lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | International Journal of Food Properties, Vol 21, Iss 1, Pp 930-942 (2018) |
| ISSN: | 1532-2386 1094-2912 |
| Popis: | The reports on the volatile compounds of a dawadawa-type African food condiment produced from the alkaline fermentation of bambara groundnut (Vigna subterranea (L.) Verdc.) using Bacillus starter cultures are limited. Volatile compounds were isolated from dawadawa-type condiments using headspace solid phase microextraction and analysed by comprehensive gas chromatography coupled to time of flight mass spectrometry. Acids, aldehydes and alcohols accounted for over 70% of the volatile compounds produced in the Bacillus fermented samples. B. subtilis subsp. subtilis SFBA3 produced the highest content of acids (4969.60 µg kg−1), while the highest content of aldehydes (2811.90 µg kg−1) and alcohols (1247.60 µg kg−1) was detected with Bacillus cereus PALB7 and Bacillus licheniformis OALB2, respectively. Sulphur-containing compounds concentration (85.80 µg kg−1) was highest for Bacillus amyloliquefaciens SFBA2. Maximum 2-methyl butanoic acid and 3-methyl butanoic acid concentrations, indicative of typical dawadawa aroma, were produced by B. subtilis subsp. subtilis SFBA3. |
| Databáze: | OpenAIRE |
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