Production of volatile compounds by single strains of isolated lactic acid bacteria in model fermented milk [electronic resource].

Fifteen single strains of lactic acid bacteria isolated from the traditional fermented milk from the three African countries (Sudan, Ethiopia and Uganda) were compared for aroma production in model fermented milk. Seventeen componentS including esters, aldehydes, ketones and alcohols were identified by gas chromatography - mass spectrometry of volatile compounds produced by lactic acid bacteria. Comparison of the fifteen strains indicated that in the model milk medium all of the strains produced six components including 3- methyl -butanol, acetone, 2-butanone, 2- Heptanone and ethanol .

Includes references.

Summary in Arabic.

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