Comparison of Volatile and Nonvolatile Compounds in Rice Fermented by Different Lactic Acid Bacteria
- 주제(키워드) lactic acid bacteria , volatile compounds , nonvolatile compounds , fermented rice
- 주제(기타) Biochemistry & Molecular Biology; Chemistry, Multidisciplinary
- 설명문(일반) [Lee, Sang Mi; Hwang, Young Rim; Kim, Young-Suk] Ewha Womans Univ, Dept Food Sci & Engn, Seoul 120750, South Korea; [Kim, Moon Seok] Sempio Foods Co, R&D Ctr, Cheongju 363954, South Korea; [Chung, Myung Sub] Chung Ang Univ, Dept Food Sci & Technol, 4726 Seodongdae Ro, Ansung 17546, Gyungki Do, South Korea
- 등재 SCIE, SCOPUS
- OA유형 Green Submitted, gold, Green Published
- 발행기관 MDPI
- 발행년도 2019
- URI http://www.dcollection.net/handler/ewha/000000159859
- 본문언어 영어
- Published As http://dx.doi.org/10.3390/molecules24061183
- PubMed https://pubmed.ncbi.nlm.nih.gov/30917562
초록/요약
The production of rice-based beverages fermented by lactic acid bacteria (LAB) can increase the consumption of rice in the form of a dairy replacement. This study investigated volatile and nonvolatile components in rice fermented by 12 different LABs. Volatile compounds of fermented rice samples were analyzed using gas chromatography-mass spectrometry (GC-MS) combined with solid-phase microextraction (SPME), while nonvolatile compounds were determined using gas chromatography-time-of-flight/mass spectrometry (GC-TOF/MS) after derivatization. The 47 identified volatile compounds included acids, aldehydes, esters, furan derivatives, ketones, alcohols, benzene and benzene derivatives, hydrocarbons, and terpenes, while the 37 identified nonvolatile components included amino acids, organic acids, and carbohydrates. The profiles of volatile and nonvolatile components generally differed significantly between obligatorily homofermentative/facultatively heterofermentative LAB and obligatorily heterofermentative LAB. The rice sample fermented by Lactobacillus sakei (RTCL16) was clearly differentiated from the other samples on principal component analysis (PCA) plots. The results of PCA revealed that the rice samples fermented by LABs could be distinguished according to microbial strains.
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