Characterization of Volatiles Compounds Emitted from Freeze-dried Lactobacillus plantarum CWBI-B1419 During Storage

Ibourahema Coulibaly, Elisee Kporou Kouassi, Clement Kouassi Kouassi, Daouda Kone

The powder of freeze-dried Lactobacillus plantarum CWBI-B1419 was analyzed at three stages during storage. The water content, the rate of viable bacteria were monitored and the volatiles compounds were extracted from the powders by the technic of sampling of the dynamic headspace and analyzed by gas chromatography coupled with mass spectrometry (GC-MS). The analysis revealed 109 volatiles compounds identified aldehydes, alcohols, alkenes, alkanes, esters, ketones and compounds derived from amino acids such as the predominates groups. Ten volatiles were selected according to their high percentage of peak areas. Seven of these volatils were analyzed by following their evolution during storage. Among these compounds we noticed a decreased of ethanoic acid and cyclotetrasiloxane octamethyl unlike acetic acid, propionic acid, 2-methyl-, butanoic acid and 3-methylbutanoic with increasing percentages of significantly (p <0.1) during 90 days of storage. The contents of volatiles from Lactobacillus plantarum CWBI-B1419 is a function of the storage period and also the quatntité polyunsaturated fatty acids. Despite the high content of polyunsaturated fatty acids, catabolism of amino acids and synthesis of esters led to important changes in the composition of volatile products of lactic acid bacteria from oxidation reactions of lipids.