Screening of lactic acid bacteria for their potential use as aromatic starters in fermented vegetables

Lactic acid fermentation is a traditional process to preserve foods and modify their organoleptic properties. This generally conducted in spontaneous way, allowing indigenous lactic bacteria (LAB) of the matrix environment compete grow. The aim this study was better characterise LAB strains ability aroma profiles fruit vegetable matrices, by focusing on two key enzymatic activities: β-glucosidase alcohol dehydrogenase (ADH). Firstly, 200 isolated from Cambodian Vietnamese fermented were screened for activity duplicate isolates identified through RAPD-PCR analysis discarded. Thereby, 40 found positive using p-nitrophenyl-β-D-glucopyranoside as substrate. Among them, 14 displayed an greater than 10 nmol/min/mg dry cell. Thirteen Lactiplantibacillus (L.) plantarum one L. pentosus. Secondly, four different phenotypes tested ADH activity. highest reduction hexanal (E)-2-hexenal obtained Limosilactobacillus fermentum V013-1A which no detectable. three other (L. C022-2B, C022-3B, V0023-4B2) exhibited lower only hexanal. Thirdly, mashed tomatoes with these individually evaluate release volatile compounds tomato precursors. Fifty-eight quantified HS-SPME/GC–MS. Untreated rich aldehydes. ketones whereas those alcohols. However, generation terpenoids that provide flower flavours, our screening not able explain differences among strains. For activity, high most target aldehydes disappeared replaced corresponding but important substrate-selectivity diversity. A knowledge functionality each strain food will permit predict shape food.