Biomedical Engineering Reference
In-Depth Information
Fig. 6.6
Cells of
S. cerevisiae
exposed for 4 h to cell-free liquid Wheat Flour Hydrolyzed (WFH)
previously inoculated with
L. sanfranciscensis
Fig. 6.7
GC-SPME profile of volatile compounds produced by
C. milleri
when exposed for 4 h to
cell-free CM in which
L. sanfranciscensis
(LSCE1) had been incubated for 4 h in WFH with
(
a
) and without starch (
b
).
1
Ethanol,
2
isoamyl alcohol,
3
acetoin,
4
ethyl octanoate,
5
acetic acid,
6
1-octanol,
7
isobutyric acid,
8
butyric acid,
9
isovaleric acid,
10
ethyl-9-decenoate,
11
hexanoic
acid;
12
phenylethanol,
13
octanoic acid,
14
c-octalactone,
15
c decalactone,
16
decanoic acid,
17
ethyl-9-hexadecenoate, and
18
dodecanoic acid [
51
]
