Volatilomics-Based Microbiome Evaluation of Fermented Dairy by Prototypic Headspace-Gas Chromatography–High-Temperature Ion Mobility Spectrometry (HS-GC-HTIMS) and Non-Negative Matrix Factorization (NNMF)

Fermented foods, such as yogurt and kefir, contain a versatile spectrum of volatile organic compounds (VOCs), including ethanol, acetic acid, ethyl acetate, and diacetyl. To overcome the challenge of overlapping peaks regarding these key compounds, the drift tube temperature was raised in a prototyp...

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Detalles Bibliográficos
Autores principales: Capitain, Charlotte C., Nejati, Fatemeh, Zischka, Martin, Berzak, Markus, Junne, Stefan, Neubauer, Peter, Weller, Philipp
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9025153/
https://www.ncbi.nlm.nih.gov/pubmed/35448485
http://dx.doi.org/10.3390/metabo12040299

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9025153/
https://www.ncbi.nlm.nih.gov/pubmed/35448485
http://dx.doi.org/10.3390/metabo12040299

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