Table 4.
Volatile compounds produced by L. sanfranciscensis LSCE1 in WFH with maltose
| Metabolite | Production (mg/liter) ina: |
||||||||
|---|---|---|---|---|---|---|---|---|---|
| WFHTQ | M | MH | M Leu | MH Leu | M Glut | MH Glut | M α-Ket | MH α-Ket | |
| 2-Butanone | 1.6 | 6.6 | 16.2 | 2.1 | 7.7 | 2.1 | 2.3 | 7.6 | 1.9 |
| 3-Methyl-1-butanol | 0.8 | 4.6 | 4.8 | 4.4 | 3.6 | 2.3 | 2.0 | 3.9 | 2.2 |
| Butanoic acid | 0.1 | 3.0 | 7.0 | 4.0 | 7.5 | 2.6 | 8.1 | 5.6 | 8.7 |
| 3-Methylbutanoic acid | 0.3 | 15.8 | 54.2 | 31.5 | 71.5 | 15.0 | 82.3 | 39.6 | 87.8 |
| 2-Methylbutanoic acid | NDb | 8.1 | 25.1 | 16.7 | 33.5 | 8.1 | 41.8 | 19.1 | 44.4 |
| Phenylethanol | 0.6 | 34.7 | 20.6 | 52.4 | 28.6 | 39.3 | 40.4 | 30.6 | 39.5 |
| Total | 9.1 | 221.3 | 304.9 | 282.7 | 298.7 | 230.0 | 367.1 | 252.1 | 393.9 |
a
WFHTQ, hydrolyzed wheat flour medium not inoculated; M, maltose; MH, maltose at pH 3.6; Leu, leucine; Glut, glutamic acid; α-Ket, α-ketoglutaric acid. The data are means of three independent experiments. The coefficients of variability were lower than 4%.
b
ND, not detectable.