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http://dx.doi.org/10.9799/ksfan.2013.26.1.146

Effect of Lactic-Fermentation on the n-Hexanal Content of Peanut Milk  

Lee, Chan (Dept. of Food and Biotechnology, Hanseo University)
Publication Information
The Korean Journal of Food And Nutrition / v.26, no.1, 2013 , pp. 146-149 More about this Journal
Abstract
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.
Keywords
peanut milk; lactic-fermentation; n-hexanal;
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