Abstract
The kinetics of volatile flavor compounds produced during the fermentation of cereal substrates inoculated with potentially probiotic lactobacilli were determined by HSGC. Barley and malt substrates were single cultured with Lactobacillus acidophilus, Lactobacillus reuteri, and Lactobacillus plantarum. The volatile flavor profiles were unique for each of the formulations. Acetaldehyde, acetone and ethyl acetate concentrations (2.86, 1.82, and 0.39 mg/ L, respectively) were significantly higher in L. plantarum fermented malt substrates. L. reuteri produced greater values of ethanol in the malt medium (2,300 mg/L) and the three lactobacilli strains produced diacetyl only in the malt substrate. These results suggest that the cereal substrate plays a meaningful role for the production of imperative flavor compounds in Lactobacillus-fermentations. Furthermore, the enzymatic systems of particular lactobacilli strains have the ability to produce flavor compounds at concentrations that can significantly influence the organoleptic quality of non-dairy fermented products for potential development.
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