Effect of temperature-controlled fermentation on physico-chemical properties and lactic acid bacterial count of durian (Durio zibethinus Murr.) pulp

Journal of Food Science and Technology

Volumn 51, Issue 11, 2014, Pages 2977-2989

  Wasnin, Ramdiah M ^a   Karim, Muhammad Shahrim Abdul ^a   Ghazali, Hasanah Mohd ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Aroma profile; Durian; Durio zibethinus; Fermentation temperature; Fermented food; Physico chemical properties

Indexed keywords

CHEMICAL PROPERTIES; FERMENTATION; LACTIC ACID; ODORS;

AROMA PROFILES; DURIAN; DURIO ZIBETHINUS; FERMENTATION TEMPERATURE; FERMENTED FOODS;

FOOD STORAGE;

EID: 84920255922     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-012-0869-7     Document Type: Article

References (54)

1. Adams MR (1990) Topical aspects of fermented foods. Trends Food Sci Technol 4:140–144
2. Amin AM, Jaafar Z, Khim LN (2004) Effect of salt on tempoyak fermentation and sensory evaluation. J Biol Sci 4:650–653
3. Amiza MA, Zakiah J, Ng LK, Lai KW (2006) Fermentation of tempoyak using isolated tempoyak culture. Res J Microbiol 1:243–254
4. Battcock M, Ali SA (1998) Fermented fruits and vegetables a global perspective. FAO Agricultural Service Bulletin, Italy, p 134
5. Bobillo M, Marshall VM (1991) Effect of salt and culture aeration on lactate and acetate production by Lactobacillus plantarum. Food Microbiol 8:153–160
6. Bonestroo MH, Kusters BJM, De Wit JC, Rombouts FM (1992) Glucose and sucrose fermenting capacity of homofermentative lactic acid bacteria used as starters in fermented salads. Int J Food Microbiol 15:365–376
7. Brown JM (1997) Durio-a bibliography review. International Plant genetic Resources Institutes, India
8. Caplice E, Fitzgerald GF (1999) Food fermentation: role of microorganisms in food production and preservation. Int J Food Microbiol 50:131–149
9. Carr FJ, Chill D, Maida N (2002) The lactic acid bacteria: a literature survey. Crit Rev Microbiol 28:281–370
10. Casalinuovo IA, Di Pierro D, Bruno E, Di Francesco P, Coletta M (2006) Experimental use of new surface acoustic wave sensor for the rapid identification of bacteria and yeast. Lett Appl Microbiol 42:24–29
11. Chin ST, Nazimah SAH, Quek SY, Che Man YB, Abdul Rahman R, Mat Hashim D (2007) Analysis of volatile compounds from Malaysian durians (Durio zibethinus) using headspace SPME coupled to fast GC-MS. J Food Compos Anal 20:31–34
12. Chin ST, Hamid NSA, Quek SY, Che Man YB, Rahman RA, Hashim DM (2008) Changes of volatiles’ attribute in durian pulp during freeze- and spray-drying process. LWT-Food Sci Technol 41:1899–1905
13. Doores S (1993) Organic acid. In: Davidson PM, Branen AL (eds) Organic acid. Marcel Dekker, New York, pp 95–136
14. Galdon BR, Rodriguez CT, Rodriguez ER, Romero CD (2008) Organic acid contents in onion cultivars (Allium cepa L.). J Agr Food Chem 56:6512–6519
15. Holzapfel W, Schillinger U, Buckenhuskes H (2008) Sauerkraut. In: Farnworth ER (ed) Handbooks of fermented functional foods. CRC Press, New York, pp 343–359
16. Hugenholtz J, Kleerebezem M (1999) Metabolic engineering of lactic acid bacteria: overview of the approaches and results of pathway rerouting involved in food fermentations. Curr Opin Biotech 10:492–497
17. Hunt DC, Jackson PA, Mortlock RE, Kirk RS (1977) Quantitative determination of sugars in foodstuffs by high-performance liquid chromatography. Analyst 102:917–920
18. Imsabai W, Ketsa S, Van Doorn WG (2002) Effect of temperature on softening and the activities of polygalacturonase and pectinesterase in durian fruit. Postharvest Biol Technol 26:347–351
19. Jamradloedluk J, Nathakaranakule A, Soponronnarit S, Prachayawarakorn S (2007) Influences of drying medium and temperature on drying kinetics and quality attributes of durian chip. J Food Eng 78:198–205
20. Jaswir I, Che Man Y, Selamat J, Ahmad F, Sugisawa H (2008) Retention of volatile components of durian fruit leather during processing and storage. J Food Process Preserve 32:740–750
21. Jiang J, Choo SY, Omar N, Ahamad N (1998) GC-MS analysis of volatile compounds in durian (Durio zibethinus Murr.). Dev Food Sci 40:345–352
22. Johanningsmeier SD, Fleming HP, Breidt JF (2004) Malolactic activity of lactic acid bacteria during sauerkraut fermentation. J Food Sci 69:222–227
23. Kandler O (1983) Carbohydrate metabolism in lactic acid bacteria. Antonie Leeuwenhoek 49:209–224
24. Kang JH, Lee JH, Min S, Min DB (2003) Changes of volatile compounds, lactic acid bacteria, and headspace gases in Kimchi, a traditional Korean fermented vegetable product. J Food Sci 68:849–854
25. Ketsa S, Pangkool S (1994) The effect of humidity on ripening of durians. Postharvest Biol Technol 4:159–165
26. TM technology for the classification of honey based on rapid aroma profiling. Sensors Actuators B Chem 98:54–62
27. Landaud S, Helinck S, Bonnarme P (2008) Formation of volatile sulfur compounds and metabolism of methionine and other sulfur compounds in fermented food. Appl Microbiol Biotechnol 77:1191–1205
28. Lee PR, Saputra A, Yu B, Curran P, Liu SQ (2012) Biotransformation of durian pulp by mono- and mixed-cultures of Saccharomyces cerevisiae and Williopsis saturnus. LWT-Food Sci Technol 46:84–90
29. Leisner JJ, Vancanneyt M, Gulam R, Pot B, Lefebvre K, Fresi A, Tee LK (2001) Identification of lactic acid bacteria constituting the predominating microflora in an acid-fermented condiment (tempoyak) popular in Malaysia. Int J Food Microbiol 63:149–157
30. Leisner JJ, Vancanneyt M, Lefebvre K, Vandemeulebroecke K, Hoste B, Euras Vivalta N, Rusul G, Swings J (2002) Lactobacillus durianis sp. nov., isolated from an acid-fermented condiment (tempoyak) in Malaysia. Int J Syst Evol Micr 52:927–931
31. Liu SQ (2003) Practical implications of lactate and pyruvate metabolism by lactic acid bacteria in food and beverage fermentations. Int J Food Microbiol 83:115–131
32. McFeeters RF, Perez-Diaz I (2010) Fermentation of cucumbers brined with calcium chloride instead of sodium chloride. J Food Sci 75:291–296
33. McFeeters RF, Fleming HP, Daeschel MA (1984) Malic acid degradation and brined cucumber bloating. J Food Sci 49:999–1002
34. Merican Z (1977) Malaysian tempoyak. In: Steinkraus KH (ed) Handbook of indigenous fermented foods. Marcel Dekker, New York and Basel, p 148
35. Neti Y, Erlinda ID, Virgilio VG (2011) The effect of spontaneous fermentation on the volatile flavor constituents of durian. Int Food Res J 18:625–631
36. Oh SY, Shin HD, Kim SJ, Hong J (2008) Rapid determination of floral aroma compounds of lilac blossom by fast gas chromatography combines with surface acoustic wave sensor. J Chromatogr A 1183:170–178
37. Paramithiotis S, Hondrodimou OL, Drosinos EH (2010) Development of the microbial community during spontaneous cauliflower fermentation. Food Res Int 45:1098–1103
38. Ranganna S (1979) Manual of analysis of fruit and vegetable products. Tata Mc-Graw Hill, New Delhi
39. Reid SJ, Abratt VR (2005) Sucrose utilisation in bacteria: genetic organisation and regulation. Appl Microbiol Biotechnol 67:312–321
40. Roberts JR, Kidd DR (2005) Lactic acid fermentation of onions. Lebensm-Wiss U Technol 3:185–190
41. TM, a new electronic nose using acoustic technology. http://www.estcal.com/tech_papers/papers/GeneralAnalysis/ASA2000.pdf. Accessed 22 September 2011
42. Staples EJ (2003) Electronic Nose simulation of olfactory response containing 500 Orthogonal Sensors in 10 seconds. http://www.estcal.com/tech_papers/papers/GeneralAnalysis/IEEE99.pdf. Accessed 28 August 2012
43. Steinkraus KH (2002) Fermentation in world food processing. Compr Rev Food Sci 1:23–32
44. Sturm K, Koron D, Stamfar F (2003) The composition of fruit of different strawberry varieties depending on maturity stage. Food Chem 83:417–422
45. Subhadrabandhu S, Ketsa S (2001) Durian king of tropical fruit. CABI Publishing, New Zealand
46. Tassou CC, Panagou EZ, Katsaboxakis KZ (2002) Microbiological and physicochemical changes of naturally black olives fermented at different temperatures and NaCl levels in the brines. Food Microbiol 19:605–615
47. Voon YY, Hamid NSA, Rusul G, Osman A, Quek SY (2006) Physicochemical, microbial and sensory changes of minimally processed durian (Durio zibethinus cv. D24) during storage at 4 and 28 °C. Postharvest Biol Technol 42:168–175
48. Voon YY, Hamid NSA, Rusul G, Osman A, Quek SY (2007) Characterisation of Malaysian durian (Durio zibethinus Murr.) cultivars: relationship of physicochemical and flavor properties with sensory properties. Food Chem 103:1217–1227
49. Wills RBH, Balmer N, Greenfield H (1980) Composition of Australian foods 2: methods of analysis. Food Tech Aust 32:198–204
50. Wu MC, Chen CH, Chen CS (1999) Changes in sugars, starch and amylase activity during ripening of sugar apples at different storage temperatures. Food Preserv Sci 25:57–61
51. Yuliana N, Dizon EI (2011) Phenotypic identification of lactic acid bacteria isolated from tempoyak (fermented durian) made in the Philippines. Int J Biol 3:145–152
52. Yuliana N, Garcia VV (2009) Influence of Pediococcus acidilactiti as a starter on the flavour of tempoyak (fermented durian). Indian J Biotechnol 8:304–310
53. Zhang ZM, Li GK (2007) A preliminary study of plant aroma profile characteristic by a combination sampling method coupled with GC-MS. Microchem J 86:29–36
54. Zhang ZM, Zeng DD, Li GK (2007) The study of the aroma profile characteristics of durian pulp during storage by the combination sampling method coupled with GC-MS. Flavour Fragr J 22:71–77