Flavour compounds in backslop fermented uji (an East African sour porridge)

Research output: Contribution to journalResearch articleContributedpeer-review

Contributors

Abstract

The potential of Lactobacillus plantarum, Pediococcus acidilactici, Pediococcus pentocaceus, Lactobacillus cellobiosus, different mixtures of these lactic acid bacteria and backslop starter cultures to acidify and form flavour compounds in uji was investigated. The bacteria chosen are the most prevalent species in fermented uji. Flavour compounds were analysed using GC-MS and GC-FID with HP5 non-polar column and DB-Wax polar columns respectively. Use of pure single or mixed cultures did not improve the flavour profile of fermented uji. On the basis of peak areas of unfermented and fermented uji aromagrams, pentanal, hexanal and hexadecanoic, 9,12-octadecadienoic, oleic and octadecanoic acids were found to be native to the flours, while 3-methyl-1-butanol, octanoate, nonanoate, hexadecanoate, linoleate, oleate and hexanoic, heptanoic, octanoic and nonanoic acids were synthesised during submerged culture fermentation. Ethanol, 1-pentanol, 1-hexanol, lactic acid and ethylacetate were synthesised prior to fermentation and synthesis of these compounds continued during fermentation.

Details

Original languageEnglish
Pages (from-to)579-583
Number of pages5
JournalEuropean Food Research and Technology
Volume218
Issue number6
Publication statusPublished - May 2004
Peer-reviewedYes

External IDs

WOS 000221191600015
Scopus 20444374301

Keywords

Keywords

  • lactic acid bacteria, backslop fermentation, uji, flavour, LACTIC-ACID BACTERIA, CASSAVA FERMENTATION, FUFU PRODUCTION, TEMPERATURE, YEASTS, DOUGH