Effect of Lactic Acid Bacteria Concentrations on the Composition of Bioactive Compounds in a Fermented Food Formulation
Journal Title: Saudi Journal of Medical and Pharmaceutical Sciences - Year 2018, Vol 4, Issue 9
Abstract
The volatile compound composition of food provides an indication of the benefits that this food can provide to the consumer. Thus the present study aimed at identifying the bioactive compounds present in formulated fermented diet made from 20% red kidney bean (Phaseolus vulgaris L.), 60% mung bean (Vigna radiate), 10% irish potato (Solanum tuberosum), and 10% ripe fresh papaya (Carica papaya) fruits inoculated with different concentrations of Lactococcus lactis sp. (Lc. lactis sp.) strain using the Gas Chromatography- Mass Spectrophotometer (GC-MS). The formulated diet consisted the control diet containing no lactic bacteria, diet 1 (1 × 106 CFU/ml), and diet 2 (2 × 106 CFU/ml). The results of the GC-MS revealed the presence of twenty volatile compounds in each diet. Five compounds namely Benzyl Alcohol; 2-propyl-1-pentanol; 1,3-diethyl benzene; 1-Tridecyn-4-ol; Phthalic acid, and cyclobutyl isobutyl ester were identified in all diets. Three volatile compounds namely Benzyl alcohol, 2-propyl-1-pentanol, and 1,3-diethyl benzene were identified as the dominant compounds in control; whereas two (Phthalic acid, cyclobutyl isobutyl ester, (E)-9-Dodecenoic acid, methyl ester) and three more (9.12-Octadecadienoic acid, methyl ester; 9-Octadecenoic acid (Z) -, methyl ester, and Tetradecanoic acid, 10,13-dimethyl-, methyl ester) bioactive compounds were detected in diet 1 and diet 2 respectively. Benzyl alcohol was the principal dominant bioactive compound in all the diets. The present study indicates that inoculation and increasing in the concentration of lactic bacteria in diet led to the identification of 2 and 3 other major volatile compounds with biology activities which could be highly important in pharmacology and nutraceuticals.
Authors and Affiliations
Dangang Bossi Donald Sévérin, Agrawal Renu, Zambou Ngoufack François, Fonteh Anyangwe Florence
Keywords
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