In vitro determination of volatile compound development during starter culture-controlled fermentation of Cucurbitaceae cotyledons

International Journal of Food Microbiology

Volumn 192, Issue , 2015, Pages 58-65

  Kamda, Aristide Guillaume Silapeux ^a,b   Ramos, Cíntia Lacerda ^b   Fokou, Elie ^a   Duarte, Whasley Ferreira ^b   Mercy, Achu ^a   Germain, Kansci ^a   Dias, Disney Ribeiro ^b   Schwan, Rosane Freitas ^b  

^a UNIVERSITY OF YAOUNDÉ I   (Cameroon)

^b FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

Author keywords

Cucumeropsis mannii; Fermentation; Starter cultures; Volatile compounds; Yeasts

Indexed keywords

ACETIC ACID; LACTIC ACID; VOLATILE AGENT;

ARTICLE; ASSAY; CONTROLLED STUDY; COTYLEDON; CUCURBITACEAE; ENTEROBACTERIACEAE; FERMENTATION; IN VITRO STUDY; INOCULATION; LACTIC ACID BACTERIUM; LACTOBACILLUS PLANTARUM; NONHUMAN; PEDIOCOCCUS ACIDILACTICI; PH; STARTER CULTURE; TORULASPORA; YEAST; GROWTH, DEVELOPMENT AND AGING; METABOLISM; MICROBIOLOGY; PEDIOCOCCUS; PHYSIOLOGY;

CUCUMEROPSIS MANNII; CUCURBITACEAE;

COTYLEDON; CUCURBITACEAE; ENTEROBACTERIACEAE; FERMENTATION; IN VITRO TECHNIQUES; INDUSTRIAL MICROBIOLOGY; LACTOBACILLUS PLANTARUM; PEDIOCOCCUS; TORULASPORA; YEASTS;

EID: 84907978753     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.09.030     Document Type: Article

References (64)

1. Achi O.K. The upgrading of traditional fermented foods through biotechnology. Afr. J. Biotechnol. 2005, 4:375-380.
2. Achu M.B., Fokou E., Kansci G., Fotso M. Chemical evaluation of protein quality and phenolic compound levels of some Cucurbitaceae oilseeds from Cameroon. Afr. J. Biotechnol. 2013, 12:735-743.
3. Adimpong D.B., Nielsen D.S., Sørensen K.I., Derkx P.M.F., Jespersen L. Genotypic characterization and safety assessment of lactic acid bacteria from indigenous African fermented food products. BMC Microbiol. 2012, 12:1-12.
4. Akinyele B.J., Oloruntoba O.S. Comparative Studies on Citrullus vulgaris, Citrullus colocynthis and Cucumeropsis mannii for ogiri production. Br. Microbiol. Res. J. 2013, 3:1-18.
5. Almeida E.G., Rachid C.C.T.C., Schwan R.F. Microbial population present in fermented beverage 'cauim' produced by Brazilian Amerindians. Int. J. Food Microbiol. 2007, 120:146-151.
6. Bely M., Stoeckle P., Masneuf-Pomarède I., Dubourdieu D. Impact of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on high-sugar fermentation. Int. J. Food Microbiol. 2008, 122:312-320.
7. Blandino A., Al-Aseeri M.E., Pandiella S.S., Cantero D., Webb C. Review: cereal based fermented foods and beverages. Food Res. Int. 2003, 36:527-543.
8. Caplicec E., Fitzgerald G.F. Food fermentations: role of micro-organisms in food production and preservation. Int. J. Food Microbiol. 1999, 50:131-149.
9. Chavan J.K., Kadam S.S. Critical reviews in food science and nutrition. Food Sci. 1989, 28:348-400.
10. Ciani M., Comitini F., Mannazzu I., Domizio P. Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking. FEMS Yeast Res. 2010, 10:123-133.
11. Cleveland J., Montville T.J., Nes I.F., Chikindas M.L. Bacteriocins: safe, natural antimicrobials for food preservation. Int. J. Food Microbiol. 2001, 71:1-20.
12. Derrick S., Large P.J. Activities of the enzymes of the Ehrlich pathway and formation of branched-chain alcohols in Saccharomyces cerevisiae and Candida utilis growth in continuous culture on valine or ammonium as sole nitrogen source. J. Gen. Microbiol. 1993, 139:2783-2792.
13. Duarte W.F., Dias D.R., Pereira G.V.M., Gervásio I.M., Schwan R.F. Indigenous and inoculated yeast fermentation of gabiroba (Campomanesia pubescens) pulp for fruit wine production. J. Ind. Microbiol. Biotechnol. 2009, 36:557-569.
14. FAO (Food and Agriculture Organization) The State of Food Insecurity in the World 2012: Undernourishment Around the World in 2012. Rome 2012.
15. Ferreira V., Hernandez-Orte P., Escudero A., López R., Cacho J. Semi preparative reversed phase liquid chromatographic fractionation of aroma extracts from wine and other alcoholic beverages. J. Chromatogr. 1999, 864:77-88.
16. Fleming H.P., Kyung K.H., Breidt F. Vegetable fermentation. Biotechnology 1995, 629-661. VCH Publishers, New York. 2nd ed. H.J. Rehn, G. Reed (Eds.).
17. Fokou E., Achu M.B., Tchouanguep M.F. Preliminary nutritional evaluation of five species of egusi seeds in Cameroon. Afr. J. Food Agric. Nutr. Dev. 2004, 4:1-11.
18. Freire A.L., Ramos C.L., Almeida E.G., Duarte W.F., Schwan R.F. Study of the physicochemical parameters and spontaneous fermentation during the traditional production of yakupa, an indigenous beverage produced by Brazilian Amerindians. World J. Microbiol. Biotechnol. 2014, 30:567-577.
19. Hammes W.P. Bacterial starter cultures in food production. Food Biotechnol. 1990, 4:383-397.
20. Hazelwood L.A., Daran J.M., van Maris A.J., Pronk J.T., Dickinson J.R. The Ehrlich pathway for fusel alcohol production: a century of research on Saccharomyces cerevisiaemetabolism. Appl. Environ. Microbiol. 2008, 74:2259-2266.
21. Holzapfel W.H., Geisen R., Schillinger U. Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes. Int. J. Food Microbiol. 1995, 24:343-362.
22. Howard D., Anderson R.G. Cell free synthesis of ethyl-acetate by extracts from Saccharomyces cerevisiae. J. Inst. Brew. 1976, 82:70-71.
23. Izco J.M., Torre P. Characterization of volatile flavour compounds in Roncal cheese extracted by the 'purge and trap' method and analyzed by GC-MS. Food Chem. 2000, 70:409-417.
24. Kallel-Mhiri H., Miclo A. Mechanisms of ethyl acetate synthesis by Kluyveromyces fragilis. FEMS Microbiol. Lett. 1993, 111:207-212.
25. Kennes C., Dubourguier H.C., Albagnac G., Naveau H., Veiga M., Nyns E.J. Fermentation of citrate by Lactobacillus plantarum in the presence of a yeast under acid conditions. Appl. Microbiol. Biotechnol. 1991, 35:369-372.
26. Khetarpaul N., Chauhan B.M. Effect of fermentation by pure cultures of yeasts and lactobacilli on the available carbohydrate content of pearl millet. Food Chem. 1990, 36:287-293.
27. King A., Dickinson J.R. Biotransformation of monoterpene alcohols by Saccharomyces cerevisiae, Torulaspora delbrueckii and Kluyveromyces lactis. Yeast 2000, 16:499-506.
28. Kunkee R.E., Amerine M. Yeasts in winemaking. The Yeasts, 3: Yeast Technology 1970, 5-72. Academic Press, London. A.H. Rose, J.S. Harrison (Eds.).
29. McDonald L.C., Fleming H.P., Hassan H.M. Acid tolerance of Leuconostoc mesenteroides and Lactobacillus plantarum. Appl. Environ. Microbiol. 1990, 56:2120-2124.
30. Mehta B.M., Kamal-Eldin A., Iwanski R.Z. Fermentation: Effects on Food Properties 2012, CRC Press, New York.
31. Mendoza M.L., Merin M.G., Morata V.I., Farias M.E. Characterization of wines produced by mixed culture of autochthonous yeasts and Oenococcus oeni fromthe northwest region of Argentina. J. Ind. Microbiol. Biotechnol. 2011, 38:1777-1785.
32. Miguel M.G.C.P., Santos M.R.R.M., Duarte W.F., Almeida E.G., Schwan R.F. Physico-chemical and microbiological characterization of corn and rice 'calugi' produced by Brazilian Amerindian people. Food Res. Int. 2012, 49:524-532.
33. Mugula J.K., Narvhus J.A., Sørhaug T. Use of starter cultures of lactic acid bacteria and yeasts in the preparation of togwa, a Tanzanian fermented food. Int. J. Food Microbiol. 2002, 83:307-318.
34. Ndabalishye I. Agriculture vivrière Ouest-Africaine à travers le cas de la CÔte d'Ivoire 1995, CÔte d'Ivoire, IDESSA.
35. Nogueira M.C.L., Lubachevsky G., Rankin S.A. A study of the volatile composition of Minas cheese. LWT- Food Sci. Technol. 2005, 38:555-563.
36. Obute G.C., Ndukwu B.C., Florence C. Targeted mutagenesis in Vigna unguiculata (L.) Walp. and Cucumeropsis mannii (NAUD) in Nigeria. Afr. J. Biotechnol. 2007, 6:2467-2472.
37. Oguntoyinbo F.A., Tourlomousis P., Gasson M.J., Narbad A. Analysis of bacterial communities of traditional fermented West African cereal foods using culture independent methods. Int. J. Food Microbiol. 2011, 145:205-210.
38. Onyekwere O.O., Akinrele I.A., Koleoso O.A. Industrialization of ogi fermentation. Industrialization of Indigenous Fermented Foods 1989, 329-362. Marcel Dekker, New York. K.H. Steinkraus (Ed.).
39. Oscar G.-R., Mirna L., Quiroz S., Boulanger R., Barel M., Guyot B., Guiraud J.-P., Schorr-Galind S. Impact of "ecological" post-harvest processing on the volatile fraction of coffee beans: I. Green coffee. J. Food Compos. Anal. 2007, 20:289-296.
40. Owusu-Kwarteng J., Akabanda F., Nielsen D.S., Tano-Debrah K., Glover R.L.K., Jespersen L. Identification of lactic acid bacteria isolated during traditional fura processing in Ghana. Food Microbiol. 2012, 32:72-78.
41. Oyewole O.B. Lactic fermented foods in Africa and their benefits. Food Microbiol. 1997, 40:43-49.
42. Pereira G.V.M., Miguel M.G.C.P., Ramos C.L., Schwan R.F. Microbiological and physicochemical characterization of small-scale cocoa fermentations and screening of yeast and bacteria strains for the development of a defined starter culture. Appl. Environ. Microbiol. 2012, 78:5395-5405.
43. Peynaud E. Conhecer e Trabalhar o Vinho 1981, Dunod, Paris.
44. Plata C., Millan C., Mauricio J.C., Ortega J.M. Formation of ethyl acetate and isoamyl acetate by various species of wine yeasts. Food Microbiol. 2003, 20:217-224.
45. Ramos C.L., Almeida E.G., Pereira G.V.M., Cardoso P.G., Dias E.S., Schwan R.F. Determination of dynamic characteristics of microbiota in a fermented beverage produced by Brazilian Amerindians using culture-dependent and culture-independent methods. Int. J. Food Microbiol. 2010, 140:225-231.
46. Ramos C.L., Almeida E.G., Freire A.L., Schwan R.F. Diversity of bacteria and yeast in the naturally fermented cotton seed and rice beverage produced by Brazilian Amerindians. Food Microbiol. 2011, 28:1380-1386.
47. Ramos C.L., Thorsen L., Schwan R.F., Jespersen L. Strain-specific probiotics properties of Lactobacillus fermentum, L. plantarum and L. brevis isolates from Brazilian food products. Food Microbiol. 2013, 36:22-29.
48. Ramos C.L., Thorsen L., Ryssel M., Nielsen D.S., Siegumfeldt H., Schwan R.F., Jespersen L. Effect of the gastrointestinal environment on pH homeostasis of Lactobacillus plantarum and Lactobacillus brevis cells as measured by real-time fluorescence ratio-imaging microscopy. Res. Microbiol. 2014, 165:215-225.
49. Raynal C., Wardrop F., Pillet O., Amos J., Languet P., Dumont A., Ortiz-Julien A. An innovative tool for winemakers' sequential inoculation with a non-Saccharomycesyeast and a Saccharomyces cerevisiae yeast. Wine Vitic. J. 2011, 1:22-31.
50. Renault P., Miot - Sertier C., Marullo P., Hernández - Orte P., Lagarrigue L., Lonvaud - Fu nel A., Bely M. Genetic characterization and phenotypic variability in Torulaspora delbrueckii species: potential applications in the wine industry. Int. J. Food Microbiol. 2009, 134:201-210.
51. Sankaran R. Fermented food of the Indian subcontinent. Microbiology of Fermented Foods 1997, 753-789. Blackie Academic and Professional, London. B.J.B. Wood (Ed.).
52. Santos C.C.A.A., Almeida E.G., Pereira G.V.M., Schwan R.F. Microbiological and physicochemical characterisation of caxiri, an alcoholic beverage produced by the indigenous Juruna people of Brazil. Int. J. Food Microbiol. 2012, 156:112-121.
53. Schippers R. African Indigenous Vegetables 1997, IPGRI, Limbé.
54. Solieri L., Giudici P. Yeasts associated to traditional balsamic vinegar: ecological and technological features. Int. J. Food Microbiol. 2008, 125:36-45.
55. Soufleros E.H., MygdaLia A.S., NatskouLis P. Characterization and safety evaluation of the traditional Greek fruit distillate "Mouro" by flavor compounds and mineral analysis. Food Chem. 2004, 86:625-636.
56. Sponholz W.-R. Wine spoilage by micro-organisms. Wine Microbiology and Biotechnology 1993, 395-421. Taylor and Francis, London. G.H. Fleet (Ed.).
57. Steinkraus K.H. Introduction to indigenous fermented foods. Handbook of Indigenous Fermented Foods 1996, 1-6. Marcel Dekker, New York. K.H. Steinkraus (Ed.).
58. Tataridis P., Kanellis A., Logothetis S., Nerantzis E. Use of non-Saccharomyces Torulaspora delbrueckii yeast strains in winemaking and brewing. J. Nat. Sci. 2013, 124:415-426.
59. Tsuji A., Okada S., Hols P., Satoh E. Metabolic engineering of Lactobacillus plantarum for succinic acid production through activation of the reductive branch of the tricarboxylic acid cycle. Enzym. Microb. Technol. 2013, 53:97-103.
60. UNEP Africa Environment Outlook: Past, Present and Future Perspectives 2002, 422. UNEP, Nairobi.
61. Yuksekdag Z.N., Aslim B. Assessment of potential probiotic and starter properties of Pediococcus spp. isolated from Turkish-type fermented sausages (Sucuk). J. Microbiol. Biotechnol. 2010, 20:161-168.
62. Zhang M., Xu Q., Duan C., Qu W., Wu Y. Comparative study of aromatic compounds in young red wines from cabernet sauvignon, cabernet franc, and cabernet gernischet varieties in China. J. Food Sci. 2007, 72:248-252.
63. Zhou A., McFeeters R.F. Volatile compounds in cucumbers fermented in low-salt conditions. J. Agric. Food Chem. 1998, 46:2117-2122.
64. Zott K., Thibon C., Bely M., Lonvaud - Funel A., Dubourdieu D., Masneuf - Pomarede I. The grape must non-Saccharomyces microbial community: impact on volatile thiol release. Int. J. Food Microbiol. 2011, 151:210-215.