Microbial fermentation tailored the volatile profile of a mung bean-based gel. Lactic acid bacteria (LAB) reduced undesirable compounds such as hexanal and enhanced dairy-like notes, particularly in Streptococcus-fermented samples, while yeasts generated a broader volatile profile, mainly characterised by esters and carbonyl compounds. These complementary effects highlight fermentation as a promising strategy for aroma improvement in legume-based sources.
Marchesini, L.; Mazzucotelli, M.; Betta, E.; Khomenko, I.; Levante, A.; Bot, F.; Pedrotti, M. (2026). Exploring the aroma profile of fermented mung bean gels using lactic acid bacteria and yeast strains. In: 9th MS Food day, Modena, 7-9 October 2026: 222-223. handle: https://hdl.handle.net/10449/98816
Exploring the aroma profile of fermented mung bean gels using lactic acid bacteria and yeast strains
Marchesini, L.
Primo
;Mazzucotelli, M.;Betta, E.;Khomenko, I.;Pedrotti, M.Ultimo
2026-01-01
Abstract
Microbial fermentation tailored the volatile profile of a mung bean-based gel. Lactic acid bacteria (LAB) reduced undesirable compounds such as hexanal and enhanced dairy-like notes, particularly in Streptococcus-fermented samples, while yeasts generated a broader volatile profile, mainly characterised by esters and carbonyl compounds. These complementary effects highlight fermentation as a promising strategy for aroma improvement in legume-based sources.
| File | Dimensione | Formato | |
|---|---|---|---|
|
2026 9 MS Food day Marchesini.pdf
accesso aperto
Tipologia:
Versione editoriale (Publisher’s layout)
Licenza:
Tutti i diritti riservati (All rights reserved)
Dimensione
7.98 MB
Formato
Adobe PDF
|
7.98 MB | Adobe PDF | Visualizza/Apri |
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
