The volatile organic compounds (VOCs) produced by the lactic acid bacterium, Levilactobacillus brevis WLP672, growing on a range of carbon sources in a defined nutrient medium under a range of fermentation conditions (time, and temperature) were assessed using proton transfer reaction-time of flight-mass spectrometry (PTR-TOF-MS). This study will help to identify plantbased substrates that could be used to produce meat, or dairy flavours via bacterial fermentation
Rajendran, S.; Khomenko, I.; Silcock, P.; Betta, E.; Biasioli, F.; Bremer, P. (2023). Effect of different carbon sources on fermentation volatile organic compounds (VOCs) profile by Levilactobacillus brevis WLP672 using proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS). In: DIFFA 2023: 1st International Symposium on Direct Injection Food Flavour Analytics, San Michele all’Adige (TN), Italy, 20-22 September 2023. San Michele all'Adige (TN): Fondazione Edmund Mach: 116-118. ISBN: 9788878430600. handle: https://hdl.handle.net/10449/83463
Effect of different carbon sources on fermentation volatile organic compounds (VOCs) profile by Levilactobacillus brevis WLP672 using proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS)
Rajendran, S.
Primo
;Khomenko, I.;Betta, E.;Biasioli, F.;
2023-01-01
Abstract
The volatile organic compounds (VOCs) produced by the lactic acid bacterium, Levilactobacillus brevis WLP672, growing on a range of carbon sources in a defined nutrient medium under a range of fermentation conditions (time, and temperature) were assessed using proton transfer reaction-time of flight-mass spectrometry (PTR-TOF-MS). This study will help to identify plantbased substrates that could be used to produce meat, or dairy flavours via bacterial fermentation
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