Target identification of volatile metabolites to allow the differentiation of lactic acid bacteria by gas chromatography-ion mobility spectrometry

Gallegos, Janneth; Arce, Cristina; Jordano, R.; Arce, Lourdes; Medina, L. M.

doi:10.1016/j.foodchem.2016.10.022

Cited by 86 publications

(44 citation statements)

References 30 publications

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“…It is worth noting that in some cases, some compounds appeared in a region along with other signals, so it was difficult to clearly identify these signals, and for this reason these data were not included in Table 1. These results are similar to previous reports (Borsdorf and Eiceman 2006;Gallegos et al 2017).…”

Section: Determination Of Volatile Compounds Identified From Samplessupporting

confidence: 93%

“…To identify the selected markers, a commercial GC-IMS Library was used, and the compounds tentatively identified using this library were confirmed by comparison of retention time and drift time (Gallegos et al 2017). As shown in Fig.…”

Section: Determination Of Volatile Compounds Identified From Samplesmentioning

confidence: 99%

“…At the same time, the ion mobility rate of IMS is only related to the substance itself, it is absolute, and the qualitative analysis is accurate. Therefore, the method is widely used in the detection and identification of flavor substances, drugs, explosives, and chemical agents (Hajialigol et al 2012;Leonhardt 2013;Fink et al 2014;Gallegos et al 2017;Gerhardt et al 2018;Mochalski et al 2018;Li et al 2019).…”

Section: Introductionmentioning

confidence: 99%

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Determination of compounds in Eucommia ulmoides Oliv. bark and its fermentation products via headspace gas chromatography-ion mobility spectrometry

Wang¹,

Peng²,

She³

et al. 2020

BioRes

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The flavor fingerprint of Eucommia ulmoides Oliv. bark (EUb) and its fermentation product were investigated, and volatile compounds were analyzed using headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with partial least squares discrimination analysis (PLS-DA). A total of 71 peaks were identified, of which 51 target compounds were characterized, including alcohols, aldehydes, acids, and esters. The gallery plot contained 186 signal peaks. The results indicate there were significant differences in the volatile constituents of the three edible fungi. Furthermore, EUb also had its own unique composition of volatile components, and after fermentation with different edible fungi, the volatile components in the product changed significantly compared to the raw materials. A PLS-DA was performed based on the signal intensity of the target volatile compounds obtained; the results clearly showed that the samples (edible fungi, EUb, and different fermentation products) in a relatively independent space were well distinguished. This further illustrated that the composition and content of volatile components from EUb were significantly changed by microorganisms through bio-fermentation. Combining the signal intensity of the flavor substance, the difference between the different fermentation products was also clearly observed, and the flavor compound’s fingerprint was established by HS-GC-IMS and PLS-DA methods.

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Section: Determination Of Volatile Compounds Identified From Samplessupporting

confidence: 93%

Section: Determination Of Volatile Compounds Identified From Samplesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Determination of compounds in Eucommia ulmoides Oliv. bark and its fermentation products via headspace gas chromatography-ion mobility spectrometry

Wang¹,

Peng²,

She³

et al. 2020

BioRes

View full text Add to dashboard Cite

show abstract

“…Because the viable counts of Lc were relatively high during the testing period, the correspondingly high metabolic activities may result in distinctive metabolite profiles compared with other samples. Moreover, some ketones (2‐butanone, 2‐pentanone and 2‐heptanone) were identified as significant volatile organic compounds in samples fermented with Lc (Gallegos and others ). These ketones originate mainly from the lipolysis, oxidation, and decarboxylation of fatty acids.…”

Section: Resultsmentioning

confidence: 99%

Effects of 4 Probiotic Strains in Coculture with Traditional Starters on the Flavor Profile of Yogurt

Tian

Shen

et al. 2017

Journal of Food Science

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To study the influence of probiotics on the flavor profile of yogurt, 4 probiotics, including Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus rhamnosus, and Lactobacillus casei, were cofermented with traditional starters. The changes of bacterial growth, acid contents and volatile compounds of yogurt were investigated during fermentation and refrigerated storage. The strains that exhibited a low growth rate in milk did not significantly affect the bacterial population dynamics, acidity, or organic acid content during fermentation and storage. However, high viability and enhancement of postacidification were clearly observed in the samples that contained strains with a high growth rate in milk, particularly L. casei. A total of 45 volatile compounds, detected in most samples, were identified by headspace solid-phase micro-extraction followed by gas chromatography-mass spectrometry. Among these compounds, ketones and aldehydes were the most abundant. The presence of either L. rhamnosus or L. plantarum did not significantly affect the major volatile compounds, while contributions of L. casei and L. acidophilus were found in the formation of minor volatile metabolites. Electronic nose measurements exhibited a good discrimination of samples that contained different probiotics during refrigerated storage.

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“…3-Methyl-1-butanol has a pleasant aroma and is a major volatile compound of cheese. The metabolic pathway for the production of 3-methyl-butanol is the catabolism of amino-acids [69]. Globally, L. plantarum produced more alcohols than L. acidophilus.…”

Section: Volatile Composition Of Papaya Juices Before and Aftermentioning

confidence: 99%

Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

Chen

et al. 2018

Journal of Food Quality

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Fermentation of foods by lactic acid bacteria is a useful way to improve the nutritional value of foods. In this study, the health-promoting effects of fermented papaya juices by two species, Lactobacillus acidophilus and Lactobacillus plantarum, were determined. Changes in pH, reducing sugar, organic acids, and volatile compounds were determined, and the vitamin C, total phenolic content, and flavonoid and antioxidant capacities during the fermentation process were investigated. Juices fermented by Lactobacillus acidophilus and Lactobacillus plantarum had similar changes in pH and reducing sugar content during the 48 h fermentation period. Large amounts of aroma-associated compounds and organic acids were produced, especially lactic acid, which increased significantly ( < 0.05) (543.18 mg/100 mL and 571.29 mg/100 mL, resp.), improving the quality of the beverage. In contrast, the production of four antioxidant capacities in the fermented papaya juices showed different trends after 48 hours' fermentation by two bacteria. Lactobacillus plantarum generated better antioxidant activities compared to Lactobacillus acidophilus after 48 h of fermentation. These results indicate that fermentation of papaya juice can improve its utilization and nutritional effect.

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Target identification of volatile metabolites to allow the differentiation of lactic acid bacteria by gas chromatography-ion mobility spectrometry

Cited by 86 publications

References 30 publications

Determination of compounds in Eucommia ulmoides Oliv. bark and its fermentation products via headspace gas chromatography-ion mobility spectrometry

Determination of compounds in Eucommia ulmoides Oliv. bark and its fermentation products via headspace gas chromatography-ion mobility spectrometry

Effects of 4 Probiotic Strains in Coculture with Traditional Starters on the Flavor Profile of Yogurt

Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

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