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  • 标题:Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations
  • 本地全文:下载
  • 作者:Antonio Benítez-Cabello ; Francisco Rodríguez-Gómez ; M. Lourdes Morales
  • 期刊名称:Foods
  • 电子版ISSN:2304-8158
  • 出版年度:2019
  • 卷号:8
  • 期号:8
  • 页码:280-296
  • DOI:10.3390/foods8080280
  • 出版社:MDPI Publishing
  • 摘要:In this work, Manzanilla Spanish-style green table olive fermentations were inoculated with Lactobacillus pentosus LPG1, Lactobacillus pentosus Lp13, Lactobacillus plantarum Lpl15, the yeast Wickerhanomyces anomalus Y12 and a mixed culture of all them. After fermentation (65 days), their volatile profiles in brines were determined by gas chromatography-mass spectrometry analysis. A total of 131 volatile compounds were found, but only 71 showed statistical differences between at least, two fermentation processes. The major chemical groups were alcohols (32), ketones (14), aldehydes (nine), and volatile phenols (nine). Results showed that inoculation with Lactobacillus strains, especially L. pentosus Lp13, reduced the formation of volatile compounds. On the contrary, inoculation with W. anomalus Y12 increased their concentrations with respect to the spontaneous process, mainly of 1-butanol, 2-phenylethyl acetate, ethanol, and 2-methyl-1-butanol. Furthermore, biplot and biclustering analyses segregated fermentations inoculated with Lp13 and Y12 from the rest of the processes. The use of sequential lactic acid bacteria and yeasts inocula, or their mixture, in Spanish-style green table olive fermentation could be advisable practice for producing differentiated and high-quality products with improved aromatic profile.
  • 关键词:table olives; starter cultures; GC-MC analysis; volatile composition table olives ; starter cultures ; GC-MC analysis ; volatile composition
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