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Volatile Compounds Produced by Lactobacillus paracasei During Oat Fermentation.

Sang Mi Lee1, Jieun Oh1, Byung-Serk Hurh2

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Journal of Food Science
|December 8, 2016
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Summary

Lactobacillus paracasei fermentation of oats produces distinct volatile compounds. Lipid oxidation products like 2-pentylfuran increase, while amino acid degradation products decrease, allowing differentiation by fermentation time.

Keywords:
Lactobacillus paracaseifermentationfermented oatoatvolatile compounds

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Area of Science:

  • Food Microbiology
  • Analytical Chemistry
  • Biochemistry

Background:

  • Lactobacillus paracasei is a probiotic bacterium used in food fermentation.
  • Oat fermentation involves complex biochemical changes influenced by microbial activity.
  • Understanding volatile compound profiles is crucial for characterizing fermented foods.

Purpose of the Study:

  • To identify and quantify volatile compounds produced by Lactobacillus paracasei during oat fermentation.
  • To investigate the changes in volatile profiles over different fermentation times.
  • To apply Principal Component Analysis (PCA) for discriminating oat samples based on fermentation duration.

Main Methods:

  • Gas chromatography-mass spectrometry (GC-MS) coupled with headspace solid-phase microextraction (HS-SPME) for volatile compound analysis.
  • Identification of 60 volatile compounds including acids, alcohols, aldehydes, esters, and furan derivatives.
  • Principal Component Analysis (PCA) for multivariate analysis of volatile profiles.

Main Results:

  • Lipid oxidation products (e.g., 2-pentylfuran, 1-octen-3-ol) were major contributors, with 2-pentylfuran being highest.
  • Ketones, alcohols, acids, and furan derivatives increased with fermentation time.
  • Amino acid degradation products (e.g., 3-methylbutanal, benzaldehyde) decreased during fermentation.
  • PCA successfully differentiated oat samples based on fermentation time, with initial stages dominated by aldehydes and later stages by acids, alcohols, furan derivatives, and ketones.

Conclusions:

  • Lactobacillus paracasei fermentation significantly alters the volatile profile of oats.
  • The identified volatile compounds and their changes over time provide a fingerprint for oat fermentation.
  • PCA is an effective tool for distinguishing oat fermentation stages based on volatile compound profiles.