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Fig. 6 | Microbial Cell Factories

Fig. 6

From: Genome-based selection and application of food-grade microbes for chickpea milk fermentation towards increased l-lysine content, elimination of indigestible sugars, and improved flavour

Fig. 6

GC–MS-based analysis of volatile compounds in unfermented chickpea milk (A), chickpea milk fermented for 24 h with B. amyloliquefaciens NCC 156 (B) and chickpea milk fermented for 24 h with L. paracasei subsp. paracasei NCC 2511 (C). The peak numbers refer to the identified analytes: 1, acetone; 2, pentanal; 3, 1-pentanol; 4, hexanal; 5, 1-hexanol; 6, 2-heptanone; 7, heptanal; 8, cyclooctane; 9, benzaldehyde; 10, 1-octen-3-ol; 11, 2-pentylfuran, 12, octanal; 13, phenyl-methanol; 14, trans-2-octenal; 15, 1-nonanal; 16, γ-heptyl-butyrolactone; 17, acetoin; 18, isobutyric acid; 19, 2-methyl-hexanoic acid; 20, 2-methyl-butanoic acid; 21, acetoin acetate; 22, 1-heptanol; 23, ethyl-1-hexanol; 24, 1-octanol; 25, 2-nonanone; 26, maltol; 27, 2,3-butanedione; 28, 2-phenylethanol; 29, 1-nonanol; 30, nonanoic acid; M, peaks from sample matrix and instrumental background noise

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Microbial Cell Factories

ISSN: 1475-2859

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