# Manufacture of a Potential Antifungal Ingredient Using Lactic Acid Bacteria from Dry-Cured Sausages
## 3 Results and Discussion
### Chemical Characterization of the Postbiotic Antifungal Ingredient
#### 3.3.2 VOC Analysis in MB10 Formulation  
The fermented meat broth VOCs (MB10) were analyzed through HS-SPME coupled to the GC-MS technique. A total of 24 compounds were identified through MS comparison with the NIST library and calculation of the LRI and belonged to several chemical classes: acid (2), alcohol (8), aldehyde (6), ketone (5), and pyrazine (2) (Table S3). Moreover, the percentage peak area (%PA) of each identified compound was calculated, and the results obtained are reported in Table 6. \begin{table}
\begin{tabular}{c c c c c c} \hline N\({}^{\circ}\) & Rt & Compound & Control & C15 & C60 & C12 \\ \hline \multicolumn{6}{c}{Acid} \\ \hline
1 & 3.11 & Acetic acid & n.d & 13.74 \(\pm\) 1.12 a & 11.11 \(\pm\) 0.62 ab & 8.95 \(\pm\) 2.63 b \\
2 & 15.49 & Nonanoic acid & n.d & 5.45 \(\pm\) 1.69 a & 6.94 \(\pm\) 1.00 a & 3.70 \(\pm\) 1.13 a \\ \hline \multicolumn{6}{c}{Alcohol} \\ \hline
3 & 8.97 & 2–Octanol & 8.12 \(\pm\) 2.16 a & 1.77 \(\pm\) 0.16 b & 0.39 \(\pm\) 0.05 b & 0.87 \(\pm\) 0.28 b \\
4 & 11.19 & 1–Octanol & 2.16 \(\pm\) 0.07 a & 2.70 \(\pm\) 0.10 ab & 3.03 \(\pm\) 0.25 ab & 4.16 \(\pm\) 1.11 b \\
5 & 11.62 & 2–Nonanol & n.d & 0.58 \(\pm\) 0.08 a & 0.53 \(\pm\) 0.14 a & 0.66 \(\pm\) 0.06 a \\
6 & 13.43 & Phenylethyl alcohol & 1.24 \(\pm\) 0.13 a & 6.57 \(\pm\) 0.45 b & 1.60 \(\pm\) 0.20 a & 2.44 \(\pm\) 0.88 a \\
7 & 13.6 & 1–Nonanol & 1.26 \(\pm\) 0.17 a & 3.65 \(\pm\) 0.05 b & 1.95 \(\pm\) 0.18 ab & 3.80 \(\pm\) 1.49 b \\
8 & 15.88 & 1–Decanol & n.d & 1.22 \(\pm\) 0.12 a & 2.18 \(\pm\) 0.70 a & 1.86 \(\pm\) 0.35 a \\
9 & 16.27 & 2–Undecanol & 0.86 \(\pm\) 0.03 a & 1.15 \(\pm\) 0.16 a & 1.09 \(\pm\) 0.03 a & 1.76 \(\pm\) 0.42 b \\ \hline \multicolumn{6}{c}{Aldehyde} \\ \hline
10 & 6.25 & Heptanal & 3.51 \(\pm\) 0.43 ab & 1.04 \(\pm\) 0.21 b & 2.13 \(\pm\) 0.35 b & 5.71 \(\pm\) 2.66 a \\
11 & 8.89 & Octanal & 13.45 \(\pm\) 2.80 a & 3.81 \(\pm\) 0.33 b & 3.75 \(\pm\) 0.63 b & 4.98 \(\pm\) 0.06 b \\
12 & 11.02 & Benzeneacetaldehyde & 20.31 \(\pm\) 2.76 a & 19.27 \(\pm\) 2.39 a & 19.82 \(\pm\) 3.34 a & 18.36 \(\pm\) 3.74 a \\
13 & 11.42 & Nonanal & 1.24 \(\pm\) 0.13 a & 2.91 \(\pm\) 0.53 a & 2.43 \(\pm\) 0.16 a & 2.94 \(\pm\) 1.44 a \\
14 & 15.82 & 2–Decneal & 0.97 \(\pm\) 0.18 a & 0.53 \(\pm\) 0.07 a & 1.44 \(\pm\) 0.13 a & 1.47 \(\pm\) 0.72 a \\
15 & 18.5 & Dodecanal & 1.28 \(\pm\) 0.07 a & 0.27 \(\pm\) 0.05 b & 0.81 \(\pm\) 0.19 ab & 0.94 \(\pm\) 0.56 ab \\ \hline \end{tabular}
\end{table} 
Table 6: Percentage area (%) of the volatile organic compounds (VOCs) identified in the formulated meat broth (MB10) fermented with different lactic acid bacteria strains (_P. pentosacus_ C12, _P. pentosacus_ C15, and _L. plantarum_ C60). Results are expressed as mean \(\pm\) standard deviation. Aldehydes were the most abundant compounds in the samples analyzed and represented a proportion between 27.8-40.8% of the total VOCs detected (Figure 3). In particular, five linear aldehydes (heptanal, octanal, nonanal, 2-decenal, and dodecanal) were identified in all MB10; nonetheless, the greatest observed concentration was of an aromatic aldehyde, benzeneacetaldehyde, which %PA ranged between 18.4 and 20.3% depending on the formulation analyzed. Saturated aldehydes are lipid-derived volatiles produced mainly by the oxidation of oleic acid, a characteristic fatty acid of raw pork meat [52; 53; 54]. Regarding benzeneacetaldehyde, this compound could be synthesized using phenylalanine as a precursor through the Maillard reaction during the sterilization step of the MB10 since it is mainly detected in cooked meat [55; 56]. It was noted that aldehyde content in the fermented MB10 was statistically lower (\(p\leq 0.05\)) in comparison with the control group, which corroborated the findings of [PERSON] et al. [57], which described a decline of aldehydes in mulberry juice when LAB fermentation was applied.