The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Effect of Lactic-Fermentation on the n-Hexanal Content of Peanut Milk

젖산발효가 땅콩유(乳)의 n-Hexanal 함량에 미치는 영향

  • Lee, Chan (Dept. of Food and Biotechnology, Hanseo University)
  • 이찬 (한서대학교 식품생물공학과)
  • Received : 2013.01.15
  • Accepted : 2013.02.19
  • Published : 2013.03.31
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Abstract

This study was performed to identify the effect of lactic-fermentation of peanut milk on n-hexanal content. Changes in viable cell populations, pH and titratable acidity indicated that there was a synergistic interaction between Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus during fermentation. The analysis of headspace volatiles revealed that n-hexanal nearly disappeared due to fermentation. S. salivarius subsp. thermophilus was more effective than L. delbrueckii subsp. bulgaricus in reducing the n-hexanal content.

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References

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