In vitro determination of volatile compound development during starter culture-controlled fermentation of cucurbitaceae cotyledons

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorKamda, Rosane Freitas Schwan-
Autor(es): dc.creatorRamos, Cíntia Lacerda-
Autor(es): dc.creatorFokou, Elie-
Autor(es): dc.creatorDuarte, Whasley Ferreira-
Autor(es): dc.creatorMercy, Achu-
Autor(es): dc.creatorGermain, Kansci-
Autor(es): dc.creatorDias, Disney Ribeiro-
Autor(es): dc.creatorSchwan, Rosane Freitas-
Data de aceite: dc.date.accessioned2026-02-09T11:57:08Z-
Data de disponibilização: dc.date.available2026-02-09T11:57:08Z-
Data de envio: dc.date.issued2017-11-09-
Data de envio: dc.date.issued2017-11-09-
Data de envio: dc.date.issued2015-01-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/28083-
Fonte completa do material: dc.identifierhttps://www.sciencedirect.com/science/article/pii/S0168160514004930-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1151079-
Descrição: dc.descriptionThe effects of Lactobacillus plantarum UFLA CH3, Pediococcus acidilactici UFLA BFFCX 27.1, and Torulaspora delbrueckii UFLA FFT2.4 inoculation on the volatile compound profile of fermentation of Cucumeropsis mannii cotyledons were investigated. Different microbial associations were used as starters. All associations displayed the ability to ferment the cotyledons as judged by lowering the pH from 6.4 to 4.4–5 within 24 h and increasing organic acids such as lactate and acetate. The population of lactic acid bacteria (LAB) and yeasts increased during fermentation. In the fermentation performed without inoculation (control), the LAB and yeast populations were lower than those in inoculated assays at the beginning, but they reached similar populations after 48 h. The Enterobacteriaceae population decreased during the fermentation, and they were not detected at 48 h in the L. plantarum UFLA CH3 and P. acidilactici UFLA BFFCX 27.1 (LP + PA) and L. plantarum UFLA CH3, P. acidilactici UFLA BFFCX 27.1, and T. delbrueckii UFLA FFT2.4 (LP + PA + TD) samples. The assays inoculated with the yeast T. delbrueckii UFLA FFT2.4 exhibited the majority of volatile compounds (13 compounds) characterized by pleasant notes. The LP + PA + TD association seemed to be appropriate to ferment C. mannii cotyledons. It was able to control the Enterobacteriaceae population, and achieved high concentrations of esters and low concentrations of aldehydes and ketones.-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier Science-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceInternational Journal of Food Microbiology-
Palavras-chave: dc.subjectFermentation-
Palavras-chave: dc.subjectCucumeropsis mannii-
Palavras-chave: dc.subjectStarter cultures-
Palavras-chave: dc.subjectVolatile compounds-
Palavras-chave: dc.subjectYeasts-
Título: dc.titleIn vitro determination of volatile compound development during starter culture-controlled fermentation of cucurbitaceae cotyledons-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

Não existem arquivos associados a este item.