Selected Ion Flow Tube–Mass Spectrometry for Online Monitoring of Submerged Fermentations: A Case Study of Sourdough Fermentation

Selected ion flow tube–mass spectrometry (SIFT-MS) has recently gained interest as an alternative method to traditional GC-MS for the detection of targeted volatile sample compounds, due to its ease of use, its speed and sensitivity, and its potential for real-time quantification. The feasibility of...

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Published in:Journal of agricultural and food chemistry 2015-01, Vol.63 (3), p.829-835
Main Authors: Van Kerrebroeck, Simon, Vercammen, Joeri, Wuyts, Roel, De Vuyst, Luc
Format: Article
Language:English
Subjects:
acetoin
Acetoin - analysis
Bread - analysis
case studies
ethanol production
Fermentation
Food Handling
gas chromatography-mass spectrometry
Lactobacillus - metabolism
Mass Spectrometry - methods
monitoring
sourdough
Volatile Organic Compounds - analysis
Volatile Organic Compounds - chemistry
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cited_by cdi_FETCH-LOGICAL-a339t-9c97131515542348cb3dc225b1e770d478c28cb0bc56faecaf4abde17c92262e3
cites cdi_FETCH-LOGICAL-a339t-9c97131515542348cb3dc225b1e770d478c28cb0bc56faecaf4abde17c92262e3
container_end_page 835
container_issue 3
container_start_page 829
container_title Journal of agricultural and food chemistry
container_volume 63
creator Van Kerrebroeck, Simon
Vercammen, Joeri
Wuyts, Roel
De Vuyst, Luc
description Selected ion flow tube–mass spectrometry (SIFT-MS) has recently gained interest as an alternative method to traditional GC-MS for the detection of targeted volatile sample compounds, due to its ease of use, its speed and sensitivity, and its potential for real-time quantification. The feasibility of this technique was demonstrated using the case of the production of ethanol during sourdough fermentation. The potential of SIFT-MS as an online monitoring device for food fermentations was further demonstrated by the detection of acetoin in certain sourdough fermentations. This allowed discrimination between sourdough fermentation processes and illustrated the importance of real-time monitoring of food fermentations.
doi_str_mv 10.1021/jf505111m
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source American Chemical Society:Jisc Collections:American Chemical Society Read & Publish Agreement 2022-2024 (Reading list)
subjects acetoin
Acetoin - analysis
Bread - analysis
case studies
ethanol production
Fermentation
Food Handling
gas chromatography-mass spectrometry
Lactobacillus - metabolism
Mass Spectrometry - methods
monitoring
sourdough
Volatile Organic Compounds - analysis
Volatile Organic Compounds - chemistry
title Selected Ion Flow Tube–Mass Spectrometry for Online Monitoring of Submerged Fermentations: A Case Study of Sourdough Fermentation
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