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A comparison of the physicochemical, microbiological and aromatic composition of Traditional and Industrial Leben in Tunisia
Author(s) -
SAMETBALI OLFA,
BELLILA AMOR,
AYADI MOHAMEDALI,
MARZOUK BRAHIM,
ATTIA HAMMADI
Publication year - 2010
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2009.00546.x
Subject(s) - acetoin , diacetyl , aroma , lactic acid , lactose , acetaldehyde , fermentation , chemistry , food science , yeast , composition (language) , bacteria , extraction (chemistry) , ethanol , organic chemistry , biochemistry , biology , linguistics , philosophy , genetics
Traditional Tunisian Leben (TL) was produced according to the traditional method. Physicochemical and microbiological characteristics and major aromatic compounds were studied and compared to industrial Leben (IL) and experimental Leben (EL). The results show a decrease in lactose content and pH value and an increase in lactic acid during spontaneous fermentation. TL and EL were characterised by higher protein, lactose and ash contents but were less fatty and acidic than IL. Lactic acid bacteria (LAB) and yeasts present in TL were responsible for lactic acid fermentation and aroma development. The LAB and yeast counts in TL were higher than that in EL and IL. Dynamic headspace extraction procedure shows the existence of four major volatile compounds: acetaldehyde, ethanol, diacetyl and acetoin in TL, IL and EL. However, TL has the most important quantity of aroma.