జర్నల్ ఆఫ్ మైక్రోబియల్ & బయోకెమికల్ టెక్నాలజీ

నైరూప్య

Volatile Compounds in "Alvaich" Bread Produced by Milk Starter Cultural and Saccharomyces cerevisiae

Soumia M Darwish and Al-Zahraa M Darwish

Alvaich bread is manufactured in the Egyptian countryside according to a specific method of fermentation and is produced commercially using Saccharomyces cerevisiae. Alvaich sourdough is prepared in the countryside using a starter known as milk starter culture. The aim of this study was to evaluate the effect of the fermentation method on the volatile compounds that can affect the organoleptic characteristics of the aroma of Alvaich bread produced using milk starter culture and S. cerevisiae. The volatile compounds in the Alvah bread were analyzed by gas chromatography/mass spectrometry (GC/MS). Four esters, one acid, one alcohol, one thiazole and one ketone were detected in Alvah bread produced using milk starter culture (ABPMSC). Three esters, three acids and two furans were detected in Alvaich bread produced using S. cerevisiae (ABPS). Thiazole compounds with antimicrobial activity were detected in (ABPMSC), especially 4-(4-nitrophenyl)-2-(3-phenyl-2-propenylthio)-thiazole 7.906 ± 0.54. There are statistically significant differences (p<0.05) between (ABPMSC) and (ABPS) bread with regard to aroma, taste and overall quality.