Volatile compounds produced by the probiotic strain Lactobacillus plantarum NCIMB 8826 in cereal-based substrates

Food Chemistry

Volumn 117, Issue 2, 2009, Pages 265-271

  Salmeron, Ivan ^a   Fuciños, Pablo ^b   Charalampopoulos, Dimitris ^c   Pandiella, Severino S ^a  

^a UNIVERSITY OF MANCHESTER   (United Kingdom)

^b UNIVERSITY OF VIGO   (Spain)

^c UNIVERSITY OF READING   (United Kingdom)

Author keywords

Cereal based media; Flavour; Lactic acid bacteria; Lactobacillus plantarum; Probiotic; Volatile compounds

Indexed keywords

5 HYDROXYMETHYLFURFURAL; ACETIC ACID; ALCOHOL; ALDEHYDE DERIVATIVE; AMIDE; AROMATIC HYDROCARBON; ESTER DERIVATIVE; FATTY ACID DERIVATIVE; FURAN DERIVATIVE; KETONE DERIVATIVE; LINOLEIC ACID; OLEIC ACID; PEROXIDE; PROBIOTIC AGENT; PYRAN DERIVATIVE; VOLATILE AGENT;

ARTICLE; BARLEY; CEREAL; DRUG IDENTIFICATION; FERMENTATION; LACTOBACILLUS PLANTARUM; MALT; OAT; WHEAT;

HORDEUM; LACTOBACILLUS PLANTARUM; TRITICUM AESTIVUM;

EID: 67349127260     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.03.112     Document Type: Article

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