Park, Min Kyung published the artcileComparison of volatile profiles in Fagopyrum esculentum (buckwheat) soksungjang prepared with different starter cultures during fermentation, SDS of cas: 14667-55-1, the main research area is Fagopyrum pentanoic acid dimethyl carbonate Bacillus Lactobacillus food fermentation; Fermentation; Partial least squares-discriminant analysis; Soksungjang; Soybean koji; Volatile profiles.
This study investigated the differences and changes in the volatile profiles of buckwheat soksungjang (BS) inoculated with multiple microbial starters (Lactobacillus brevis + Aspergillus oryzae, BS-LA vs. Lactobacillus brevis + Bacillus amyloliquefaciens, BS-LB) during fermentation using SPME coupled with GC-MS and partial least square-discriminant anal. BS samples fermented for 5 wk could be differentiated from other BS samples with shorter fermentation periods, and the BS-LA and BS-LB samples fermented for 5 wk were separated Acids, benzenes, and esters were main volatile compounds in both BS samples, however, their differences and changes were varied. The increase of 3-methylbutanoic acid was bigger in BS-LB than BS-LA, while the contents of 2- and 3-methylbutanal were relatively higher in BS-LA than BS-LB. Furthermore, the contents of esters of BS-LA significantly increased during fermentation These results indicate that the volatile profiles of BS samples depend on the fermentation periods and the combination of microbial starters.
Food Science and Biotechnology published new progress about Aspergillus oryzae. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, SDS of cas: 14667-55-1.