Production of volatile compounds by Rhizopus oligosporus during soybean and barley tempeh fermentation

International Journal of Food Microbiology

Volumn 113, Issue 2, 2007, Pages 133-141

  Mei Feng, Xin ^a   Ostenfeld Larsen, Thomas ^b   Schnürer, Johan ^a  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

^b TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Aroma; Gas chromatography (GC); Lactobacillus plantarum; Mass spectrometry (MS); Odour; Rhizopus oligosporus; Tempeh; Volatile compounds

Indexed keywords

1 OCTEN 3 OL; 2 BUTANOL; 2 BUTANONE; 2 METHYL 1 BUTANOL; 2 PENTANONE; 3 METHYL 3 BUTEN 1 OL; 3 OCTANONE; ACETALDEHYDE; ACETIC ACID DERIVATIVE; ACETIC ACID ETHYL ESTER; ACETONE; ALCOHOL; ALKANONE; BUTANOL; ISOBUTANOL; ISOBUTYRALDEHYDE; ISOPENTYL ALCOHOL; METHYL ACETATE; OCTANE; SESQUITERPENE DERIVATIVE; UNCLASSIFIED DRUG; VOLATILE AGENT;

ARTICLE; BARLEY; COCULTURE; CULTURE MEDIUM; FERMENTATION; FOOD; GAS CHROMATOGRAPHY; GRAIN; LACTOBACILLUS PLANTARUM; MASS SPECTROMETRY; NONHUMAN; RHIZOPUS; RHIZOPUS OLIGOSPORUS; SOYBEAN; TEMPEH;

COCULTURE TECHNIQUES; FERMENTATION; FOOD MICROBIOLOGY; FOOD TECHNOLOGY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HORDEUM; LACTOBACILLUS PLANTARUM; ODORS; RHIZOPUS; SOYBEANS; VOLATILIZATION;

BASIDIOMYCOTA; GLYCINE MAX; HORDEUM VULGARE SUBSP. VULGARE; LACTOBACILLUS PLANTARUM; OLIGOSPORUS; RHIZOPUS MICROSPORUS VAR. OLIGOSPORUS;

EID: 33845995881     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2006.06.025     Document Type: Article

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