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|Title:||Influence of <i>Pediococcus acidilactici </i>as a starter on the flavour of tempoyak (fermented durian)|
Garcia, Virgilio V
|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.|
|ISSN:||0975-0967 (Online); 0972-5849 (Print)|
|Appears in Collections:||IJBT Vol.08(3) [July 2009]|
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