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KMID : 0665220130260010146
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Korean Journal of Food and Nutrition
2013 Volume.26 No. 1 p.146 ~ p.149
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Effect of Lactic-Fermentation on the n-Hexanal Content of Peanut Milk
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Lee Chan
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Abstract
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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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KEYWORD
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peanut milk, lactic-fermentation, n-hexanal
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