Changes of volatile flavored compounds during lactic acid fermentation in cereal-based products

Abstract

Lactic acid bacteria (LAB)-mediated fermentation of cereals is a preservation technique that enhances food flavor, nutrition, and safety. LAB naturally exists in cereals and plays a significant role in fermentation converting sugars into lactic acid and lowering the pH levels to create a distinctive sour taste and aroma. This process increases nutritional value and produces compounds like ethanol, acetic acid, and carbon dioxide, contributing to texture and appearance. LAB fermentation breaks down complex carbohydrates and proteins, improving digestibility and nutrient absorption. Common LAB-fermented cereal-based foods include sourdough bread, fermented cereal porridges, yogurt and kefir. Effective monitoring of volatile flavor compounds during fermentation is crucial for ensuring the quality, safety, and consumer acceptance of these foods.

Keywords: Cereal-based food, Volatile flavor compounds, Lactic acid bacteria, Fermentation, Amino acid metabolism, HPLC, GC-MS