Volatile compounds produced by Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei in single starter culture fermentations of Ghanaian maize dough

Journal of Applied Microbiology

Volumn 94, Issue 3, 2003, Pages 462-474

  Annan, N T ^a   Poll, L ^c   Sefa Dedeh, S ^b   Plahar, W A ^a   Jakobsen, M ^c  

^a Food Research Institute Ghana   (Ghana)

^b UNIVERSITY OF GHANA   (Ghana)

^c UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Aroma; Dough; Fermentation; Maize; Starter cultures

Indexed keywords

DISTILLATION; ESTERS; FOOD PROCESSING; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; ODORS; VOLATILE ORGANIC COMPOUNDS; YEAST;

AROMA; CANDIDA KRUSEI; CULTURE FERMENTATION; DOUGH; GASCHROMATOGRAPHY-MASS SPECTROMETRY; LACTOBACILLUS FERMENTUM; MAIZE; SPONTANEOUS FERMENTATION; STARTER CULTURES; VOLATILE COMPOUNDS;

FERMENTATION;

ACETIC ACID; ACID; ALCOHOL DERIVATIVE; CARBONYL DERIVATIVE; ESTER; FURAN DERIVATIVE; PHENOL DERIVATIVE; VOLATILE AGENT;

BACTERIUM;

AROMA; ARTICLE; BACTERIUM CULTURE; CANDIDA KRUSEI; DISTILLATION; DOUGH; EXTRACTION; FERMENTATION; FOOD PROCESSING; FUNGUS CULTURE; GAS CHROMATOGRAPHY; LACTOBACILLUS FERMENTUM; MAIZE; MASS SPECTROMETRY; NONHUMAN; OLFACTOMETRY; SACCHAROMYCES CEREVISIAE;

BACTERIA (MICROORGANISMS); CANDIDA; CANDIDA KRUSEI; FUNGI; ISSATCHENKIA ORIENTALIS; LACTOBACILLUS; LACTOBACILLUS FERMENTUM; POSIBACTERIA; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; ZEA MAYS;

EID: 0037221270     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.2003.01852.x     Document Type: Article

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