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Volatile compounds produced by the probiotic strain Lactobacillus plantarum NCIMB 8826 in cereal-based substrates

Salmeron, I., Fucinos, P., Charalampopoulos, D. ORCID: and Pandiella, S. S. (2009) Volatile compounds produced by the probiotic strain Lactobacillus plantarum NCIMB 8826 in cereal-based substrates. Food Chemistry, 117 (2). pp. 265-271. ISSN 0308-8146

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To link to this item DOI: 10.1016/j.foodchem.2009.03.112


The production of volatile compounds by the probiotic strain, Lactobacillus plantarum NCIMB 8826, in cereal-based media (oat, wheat. barley and malt) was investigated. Sixty compounds, including fatty acids and their esters, amides, alcohols, aldehydes, aromatic hydrocarbons, furans, ketones, peroxides and pyrans, were identified. L. plantarum significantly changed the aroma profile of the four cereal broths. and each substrate showed a specific volatiles profile. Oat and barley media were the substrates more influenced by the fermentation process. The most abundant volatiles detected in oat, wheat, barley and malt were oleic acid, linoleic acid. acetic acid, and 5-hydroxymethylfurfural, respectively. Analysis of these products confirmed the heterofermentative pathway of L plantarum. Maillard compounds were not detected during sterilisation and fermentation. This study is the first to report the volatile composition of probiotic drinks produce with non-supplemented cereal-based media and the results obtained could contribute to the development of new non-dairy probiotic formulations. (C) 2009 Elsevier Ltd. All rights reserved.

Item Type:Article
Divisions:Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13021
Uncontrolled Keywords:Lactic acid bacteria, Lactobacillus plantarum, Probiotic, Cereal-based media, Volatile compounds, Flavour , LACTIC-ACID BACTERIA, SOLID-PHASE MICROEXTRACTION, ODOR-ACTIVE COMPOUNDS, CHARDONNAY WINES, RED WINES, FLAVOR, AROMA, GROWTH, ATTRIBUTES, METABOLISM

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