title: Selected ion flow tube-mass spectrometry for online monitoring of submerged fermentations: a case study of sourdough fermentation.
abstract: Selected ion flow tube-mass spectrometry (SIFT-MS) has recently gained interest as an alternative method to traditional GC-MS for the detection of targeted volatile sample compounds, due to its ease of use, its speed and sensitivity, and its potential for real-time quantification. The feasibility of this technique was demonstrated using the case of the production of ethanol during sourdough fermentation. The potential of SIFT-MS as an online monitoring device for food fermentations was further demonstrated by the detection of acetoin in certain sourdough fermentations. This allowed discrimination between sourdough fermentation processes and illustrated the importance of real-time monitoring of food fermentations.
authors.affiliation: Research Group of Industrial Microbiology and Food Biotechnology, Vrije Universiteit Brussel , Pleinlaan 2, B-1050 Brussels, Belgium.
authors.forename: Simon
authors.initials: S
authors.lastname: Van Kerrebroeck
authors.forename: Joeri
authors.initials: J
authors.lastname: Vercammen
authors.forename: Roel
authors.initials: R
authors.lastname: Wuyts
authors.forename: Luc
authors.initials: L
authors.lastname: De Vuyst
mesh_terms: D000093:Acetoin / Q000032:analysis; D001939:Bread / Q000032:analysis*; D005285:Fermentation; D005511:Food Handling; D007778:Lactobacillus / Q000378:metabolism; D013058:Mass Spectrometry / Q000379:methods*; D055549:Volatile Organic Compounds / Q000032:analysis* / Q000737:chemistry
chemical_list: D055549:Volatile Organic Compounds; D000093:Acetoin
keywords: GC-MS; Lactobacillus; SIFT-MS; fermentation; online monitoring; sourdough; volatile organic compounds