Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/4745
Title: Influence of <i>Pediococcus acidilactici </i>as a starter on the flavour of tempoyak (fermented durian)
Authors: Yuliana, Neti
Garcia, Virgilio V
Keywords: <i>Pediococcus acidilactici</i>
tempoyak
malic acid
sulphur components
Issue Date: Jul-2009
Publisher: CSIR
Abstract: <i>Pediococcus acidilactici </i>UP02<i> </i>was used as a starter for the fermentation of tempoyak (<i style="">Durio zibethinus</i> Murr.), a traditional Indonesian fermented fruit. The flavour of tempoyak was compared to those in spontaneous fermentation (no starter added). The results showed that addition of <i style="">P. acidilactici</i> UP02 in tempoyak fermentation decreased the quantity of sulphur components, reduced the sugar content, and increased various non-sulphur compounds as well as, non-volatile acidity and contents of organic acids (lactic, malic, and acetic). Sensory evaluation showed that there was no significant difference among the samples for sourness and aroma. However, the <i style="">P. acidilactici </i>UP02-inoculated sample was more acceptable than the sample with no-starter treatment. On the basis of the results of GC-MS, the flavour components of tempoyak with <i style="">P.</i> <i style="">acidilactici</i> UP02 treatment were observed to have 48 compounds, mainly composed of dimethyl disulfide and diethyl disulfide followed by ethane,1-1-bis ethylthio.
Description: 304-310
URI: http://hdl.handle.net/123456789/4745
ISSN: 0975-0967 (Online); 0972-5849 (Print)
Appears in Collections:IJBT Vol.08(3) [July 2009]

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