Quantification of phenyllactic acid in wheat sourdough using high resolution gas chromatography-mass spectrometry - PubMed (original) (raw)
. 2009 Feb 11;57(3):1060-4.
doi: 10.1021/jf802578e.
Affiliations
- PMID: 19138118
- DOI: 10.1021/jf802578e
Quantification of phenyllactic acid in wheat sourdough using high resolution gas chromatography-mass spectrometry
Liam Anthony Matthew Ryan et al. J Agric Food Chem. 2009.
Abstract
In this study, high-resolution gas chromatography-mass spectrometry (HRGC-MS) was successfully used to quantify the level of phenyllactic acid produced by Lactobacillus plantarum strains during sourdough fermentation. Investigation of samples collected during fermentation revealed that the production of phenyllactic acid occurs throughout the growth of L. plantarum in sourdough, but the highest production rate was observed during the logarithmic growth phase. The highest amount, that is, 33.47 mg of phenyllactic acid/kg of dough, was measured in sourdough fermented by the antifungal strain L. plantarum FST 1.7. Sourdoughs fermented by different L. plantarum strains contained different amounts of phenyllactic acid, thus indicating that the production is strain-dependent. Phenylacetic acid was also detected during sourdough analysis, thus showing that the HRGC-MS protocol developed is suitable for the detection not only of phenyllactic acid, but also of a broader range of phenolic acids that are highly relevant, but present in very low amounts in sourdough.
Similar articles
- Lactic acid bacteria community dynamics and metabolite production of rye sourdough fermentations share characteristics of wheat and spelt sourdough fermentations.
Weckx S, Van der Meulen R, Maes D, Scheirlinck I, Huys G, Vandamme P, De Vuyst L. Weckx S, et al. Food Microbiol. 2010 Dec;27(8):1000-8. doi: 10.1016/j.fm.2010.06.005. Epub 2010 Jun 25. Food Microbiol. 2010. PMID: 20832677 - Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I.
Minervini F, De Angelis M, Di Cagno R, Pinto D, Siragusa S, Rizzello CG, Gobbetti M. Minervini F, et al. Food Microbiol. 2010 Oct;27(7):897-908. doi: 10.1016/j.fm.2010.05.021. Epub 2010 Jun 1. Food Microbiol. 2010. PMID: 20688231 - Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of gamma-aminobutyric acid (GABA).
Coda R, Rizzello CG, Gobbetti M. Coda R, et al. Int J Food Microbiol. 2010 Feb 28;137(2-3):236-45. doi: 10.1016/j.ijfoodmicro.2009.12.010. Epub 2009 Dec 13. Int J Food Microbiol. 2010. PMID: 20071045 - Impact of sourdough on the texture of bread.
Arendt EK, Ryan LA, Dal Bello F. Arendt EK, et al. Food Microbiol. 2007 Apr;24(2):165-74. doi: 10.1016/j.fm.2006.07.011. Epub 2006 Sep 20. Food Microbiol. 2007. PMID: 17008161 Review. - Enzymatic and bacterial conversions during sourdough fermentation.
Gänzle MG. Gänzle MG. Food Microbiol. 2014 Feb;37:2-10. doi: 10.1016/j.fm.2013.04.007. Epub 2013 Apr 25. Food Microbiol. 2014. PMID: 24230468 Review.
Cited by
- Genome sequence and description of Haloferax massiliense sp. nov., a new halophilic archaeon isolated from the human gut.
Khelaifia S, Caputo A, Andrieu C, Cadoret F, Armstrong N, Michelle C, Lagier JC, Djossou F, Fournier PE, Raoult D. Khelaifia S, et al. Extremophiles. 2018 May;22(3):485-498. doi: 10.1007/s00792-018-1011-1. Epub 2018 Feb 12. Extremophiles. 2018. PMID: 29435649 Free PMC article. - Reuterin, Phenyllactic Acid, and Exopolysaccharides as Main Antifungal Molecules Produced by Lactic Acid Bacteria: A Scoping Review.
Ponzio A, Rebecchi A, Zivoli R, Morelli L. Ponzio A, et al. Foods. 2024 Feb 29;13(5):752. doi: 10.3390/foods13050752. Foods. 2024. PMID: 38472865 Free PMC article. Review. - Lentil-Based Yogurt Alternatives Fermented with Multifunctional Strains of Lactic Acid Bacteria-Techno-Functional, Microbiological, and Sensory Characteristics.
Boeck T, Ispiryan L, Hoehnel A, Sahin AW, Coffey A, Zannini E, Arendt EK. Boeck T, et al. Foods. 2022 Jul 7;11(14):2013. doi: 10.3390/foods11142013. Foods. 2022. PMID: 35885256 Free PMC article. - A systematic review to identify biomarkers of intake for fermented food products.
Li KJ, Brouwer-Brolsma EM, Burton-Pimentel KJ, Vergères G, Feskens EJM. Li KJ, et al. Genes Nutr. 2021 Apr 21;16(1):5. doi: 10.1186/s12263-021-00686-4. Genes Nutr. 2021. PMID: 33882831 Free PMC article. Review. - Antifungal hydroxy fatty acids produced during sourdough fermentation: microbial and enzymatic pathways, and antifungal activity in bread.
Black BA, Zannini E, Curtis JM, Gänzle MG. Black BA, et al. Appl Environ Microbiol. 2013 Mar;79(6):1866-73. doi: 10.1128/AEM.03784-12. Epub 2013 Jan 11. Appl Environ Microbiol. 2013. PMID: 23315734 Free PMC article.
Publication types
MeSH terms
Substances
LinkOut - more resources
Full Text Sources
Miscellaneous