Influence of Pediococcus acidilactici as a starter on the flavour of tempoyak (fermented durian)

Issue Date

7-2009

Abstract

Pediococcus acidilactici UP02 was used as a starter for the fermentation of tempoyak (Durio zibethinus 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 P. acidilactici 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 P. acidilactici 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 P. acidilactici UP02 treatment were observed to have 48 compounds, mainly composed of dimethyl disulfide and diethyl disulfide followed by ethane, 1-1-bis ethylthio.

Source or Periodical Title

Indian Journal of Biotechnology

ISSN

9725849

Volume

8

Issue

3

Page

304-310

Document Type

Article

Language

English

Subject

Malic acid, Pediococcus acidilactici, Sulphur components, Tempoyak

Digital Copy

yes

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