title: In vitro determination of volatile compound development during starter culture-controlled fermentation of Cucurbitaceae cotyledons.
abstract: The 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 24h 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.
authors.affiliation: Laboratory for Food Sciences and Metabolism, Department of Biochemistry, University of Yaoundé I, PO Box 812, Yaoundé, Cameroon; Department of Biology, Federal University of Lavras (UFLA), Campus Universitário, 37.200-000 Lavras, MG, Brazil.
authors.forename: Aristide Guillaume Silapeux
authors.initials: AG
authors.lastname: Kamda
authors.affiliation: Department of Biology, Federal University of Lavras (UFLA), Campus Universitário, 37.200-000 Lavras, MG, Brazil.
authors.forename: Cíntia Lacerda
authors.initials: CL
authors.lastname: Ramos
authors.affiliation: Laboratory for Food Sciences and Metabolism, Department of Biochemistry, University of Yaoundé I, PO Box 812, Yaoundé, Cameroon.
authors.forename: Elie
authors.initials: E
authors.lastname: Fokou
authors.affiliation: Department of Biology, Federal University of Lavras (UFLA), Campus Universitário, 37.200-000 Lavras, MG, Brazil.
authors.forename: Whasley Ferreira
authors.initials: WF
authors.lastname: Duarte
authors.affiliation: Laboratory for Food Sciences and Metabolism, Department of Biochemistry, University of Yaoundé I, PO Box 812, Yaoundé, Cameroon.
authors.forename: Achu
authors.initials: A
authors.lastname: Mercy
authors.affiliation: Laboratory for Food Sciences and Metabolism, Department of Biochemistry, University of Yaoundé I, PO Box 812, Yaoundé, Cameroon.
authors.forename: Kansci
authors.initials: K
authors.lastname: Germain
authors.affiliation: Department of Biology, Federal University of Lavras (UFLA), Campus Universitário, 37.200-000 Lavras, MG, Brazil.
authors.forename: Disney Ribeiro
authors.initials: DR
authors.lastname: Dias
authors.affiliation: Department of Biology, Federal University of Lavras (UFLA), Campus Universitário, 37.200-000 Lavras, MG, Brazil. Electronic address: rschwan@dbi.ufla.br.
authors.forename: Rosane Freitas
authors.initials: RF
authors.lastname: Schwan
mesh_terms: D018548:Cotyledon / Q000378:metabolism*; D019662:Cucurbitaceae / Q000378:metabolism*; D004755:Enterobacteriaceae / Q000502:physiology; D005285:Fermentation; D066298:In Vitro Techniques; D007218:Industrial Microbiology; D048191:Lactiplantibacillus plantarum / Q000378:metabolism; D010376:Pediococcus / Q000378:metabolism / Q000502:physiology; D055319:Torulaspora / Q000378:metabolism / Q000502:physiology; D015003:Yeasts / Q000254:growth & development
keywords: 1-Hexanol (PubChem CID: 8103); 1-Pentanol (PubChem CID: 6276); 2,3-Butanedione (PubChem CID: 650); 2-Heptanol (PubChem CID: 10976); 2-Phenylethanol (PubChem CID: 6054); 3-Methyl-1-pentanol (PubChem CID: 11508); Acetaldehyde (PubChem CID: 177); Acetoin (PubChem CID: 179); Butyraldehyde (PubChem CID: 261); Cucumeropsis mannii; Decanoic acid (PubChem CID: 2969); Diethyl succinate (PubChem CID: 31249); Ethyl acetate (PubChem CID: 8857); Ethyl butyrate (PubChem CID: 7762); Ethyl hexanoate (PubChem CID: 31265); Ethyl lactate (PubChem CID: 7344); Fermentation; Furfural (PubChem CID: 7362); Furfuryl acetate (PubChem CID: 12170); Furfuryl alcohol (PubChem CID: 7361); Hexanal (PubChem CID: 6184); Hexanoic acid (PubChem CID: 8892); Isoamyl acetate (PubChem CID: 31276); Isobutyl acetate (PubChem CID: 8038); Isobutyric acid (PubChem CID: 6590); Nonanoic acid (PubChem CID: 8158); Octanal (PubChem CID: 454); Phenylethyl acetate (PubChem CID: 62341); Propyl acetate (PubChem CID: 7997); Starter cultures; Volatile compounds; Yeasts; α-Terpineol (PubChem CID: 442501)