期刊
FOOD CHEMISTRY
卷 178, 期 -, 页码 221-228出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.01.085
关键词
HPLC; DEEMM; Nitrogen compounds; Beverages; Strawberry products; Acetic acid bacteria
资金
- Ministry of Science and Innovation of the Spanish Government [AGL2010-22152-C03-01, AGL2010-22152-C03-02]
This paper studies the amino acid profile of beverages obtained through the fermentation of strawberry pure by a surface culture using three strains belonging to different acetic acid bacteria species (one of Gluconobacter japonicus, one of Gluconobacter oxydans and one of Acetobacter malorum). An HPLC-UV method involving diethyl ethoxymethylenemalonate (DEEMM) was adapted and validated. From the entire set of 21 amino acids, multiple linear regressions showed that glutamine, alanine, arginine, tryptophan, GABA and proline were significantly related to the fermentation process. Furthermore, linear discriminant analysis classified 100% of the samples correctly in accordance with the microorganism involved. G. japonicus consumed glucose most quickly and achieved the greatest decrease in amino acid concentration. None of the 8 biogenic amines were detected in the final products, which could serve as a safety guarantee for these strawberry gluconic fermentation beverages, in this regard. (C) 2015 Elsevier Ltd. All rights reserved.
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