# Use of Autochthonous Lactobacillusli to Increase the Safety of Zgougou
## 2 Results
### VOC Profile of Zgougon
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Compounds** & **Odor** & **J LAB–** & **J LAB+** & **S LAB–** & **S LAB+** \\ \hline _Aroustic Compounds_ & & & & & \\ Furan, 2-pentyl- & Butter, green bean, floral, fruity, mushroom, raw nuts & \(0.02\pm 0.007^{\rm a}\) & \(0.02\pm 0.003^{\rm a}\) & \(0.09\pm 0.034^{\rm A}\) & \(0.06\pm 0.016^{\rm A}\) \\ O-cymene & Citrus-like, solvent, gasoline & \(0.04\pm 0.018^{\rm a}\) & \(0.04\pm 0.005^{\rm a}\) & \(0.09\pm 0.016^{\rm A}\) & \(0.05\pm 0.024^{\rm A}\) \\ Estagagle & Tarragon & Nd\({}^{\rm a}\) & Nd\({}^{\rm a}\) & \(0.03\pm 0.014^{\rm A}\) & \(0.01\pm 0.004^{\rm A}\) \\ _Crarboxylic Acids_ & & & & \\ Aerotic acid & Sour, nutty & Nd\({}^{\rm b}\) & \(0.20\pm 0.023^{\rm a}\) & \(0.16\pm 0.000^{\rm B}\) & \(0.24\pm 0.058^{\rm A}\) \\ Butanoic acid & cheese, unpleasant & Nd\({}^{\rm a}\) & \(0.01\pm 0.004^{\rm a}\) & Nd\({}^{\rm a}\) & Nd\({}^{\rm a}\) \\ Pentanoic acid & Sweet, rancid & Nd\({}^{\rm a}\) & Nd\({}^{\rm a}\) & \(0.03\pm 0.007^{\rm a}\) & \(0.05\pm 0.002^{\rm A}\) \\ Hexanoic acid (caproic acid) & Sweaty, cheeys fatty, gott-like & \(0.03\pm 0.008^{\rm b}\) & \(0.19\pm 0.021^{\rm a}\) & \(0.63\pm 0.184^{\rm a}\) & \(0.81\pm 0.18^{\rm a}\) \\ Heptanoic acid & Cheese, fatty, sweaty & N\({}^{\rm b}\) & \(0.02\pm 0.005^{\rm a}\) & \(0.07\pm 0.016^{\rm A}\) & \(0.08\pm 0.018^{\rm a}\) \\ Octanoic acid & Cheese, fatty, sweaty, woody, chocolate-like & \(0.02\pm 0.005^{\rm b}\) & \(0.06\pm 0.015^{\rm a}\) & \(0.056^{\rm a}\) & \(0.16\pm 0.040^{\rm A}\) \\ Nonanoic acid & Cheese, fatty, sweaty & \(0.05\pm 0.038^{\rm a}\) & \(0.09\pm 0.046^{\rm a}\) & \(0.16\pm 0.007^{\rm a}\) & \(0.26\pm 0.036^{\rm a}\) \\ _Eaters_ & & & & \\ Ethyl acetate & Caramend, sweet, fruity, acid, butter, pineropple & \(0.04\pm 0.018^{\rm a}\) & \(0.02\pm 0.002^{\rm b}\) & Nd\({}^{\rm A}\) & Nd\({}^{\rm a}\) \\ Hexanoic acid, ethyl ester & Apple peel-like, fruity & \(0.04\pm 0.000^{\rm b}\) & Nd\({}^{\rm a}\) & Nd\({}^{\rm a}\) & Nd\({}^{\rm a}\) \\ Butanoic acid, methyl ester & Nd\({}^{\rm a}\) & Nd\({}^{\rm a}\) & Nd\({}^{\rm a}\) & Nd\({}^{\rm a}\) & \(0.02\pm 0.003^{\rm a}\) \\ Sulfurrous acid, nonyl pentyl ester & & Nd\({}^{\rm a}\) & Nd\({}^{\rm a}\) & \(0.07\pm 0.023^{\rm a}\) & Nd\({}^{\rm a}\) \\ Octanoic acid, ethyl ester & Alcohol-like, Fruity, citrus-like & \(0.03\pm 0.010^{\rm a}\) & Nd\({}^{\rm a}\) & Nd\({}^{\rm a}\) & Nd\({}^{\rm a}\) \\ Hexanoic acid, ethyl ester & & & & \\ _Kotunes_ & & & & \\ 2-heptanone & Soaty, fruity, cinnamon & Nd\({}^{\rm a}\) & Nd\({}^{\rm a}\) & \(0.02\pm 0.004^{\rm b}\) & \(0.04\pm 0.004^{\rm a}\) \\ Acetoin & flowers, wet, butter, cream & \(0.15\pm 0.025^{\rm a}\) & \(0.11\pm 0.000^{\rm b}\) & \(0.89\pm 0.259^{\rm a}\) & \(0.07\pm 0.012^{\rm b}\) \\
2-octanone & Gasoline, mould, soap & Nd\({}^{\rm b}\) & \(0.03\pm 0.009^{\rm a}\) & \(0.04\pm 0.008^{\rm a}\) & \(0.03\pm 0.005^{\rm a}\) \\
2-undecanone & fresh, green & Nd\({}^{\rm a}\) & Nd\({}^{\rm a}\) & Nd\({}^{\rm a}\) & Nd\({}^{\rm a}\) \\ Acetophenone & Cheeys, sweet, almond, floral & \(0.02\pm 0.017^{\rm a}\) & Nd\({}^{\rm b}\) & Nd\({}^{\rm a}\) & Nd\({}^{\rm a}\) \\ Others & & & & \\ 1,35,7-cyclodextrinattearene & Nf & \(0.01\pm 0.002^{\rm a}\) & Nd\({}^{\rm a}\) & Nd\({}^{\rm a}\) & Nd\({}^{\rm a}\) \\ Inde & mothball, burnt & \(0.01\pm 0.018^{\rm a}\) & Nd\({}^{\rm a}\) & Nd\({}^{\rm a}\) & Nd\({}^{\rm a}\) \\ Phenols & & & & \\ Phenol, 2-methoxy- & Phenol, & \(0.43\pm 0.018^{\rm a}\) & \(0.02\pm 0.000^{\rm b}\) & \(0.54\pm 0.0203^{\rm a}\) & \(0.06\pm 0.016^{\rm a}\) \\ Phenol & Phenol & \(0.05\pm 0.002^{\rm a}\) & \(0.01\pm 0.003^{\rm a}\) & \(0.08\pm 0.029^{\rm a}\) & Nd\({}^{\rm a}\) \\ P-resol & medicine, phenol, smoke & \(0.01\pm 0.000^{\rm a}\) & Nd\({}^{\rm a}\) & Nd\({}^{\rm a}\) & Nd\({}^{\rm a}\) \\ Vanillin & Vanilla & Nd\({}^{\rm a}\) & Nd\({}^{\rm a}\) & Nd\({}^{\rm a}\) & Nd\({}^{\rm a}\) \\ _Tergues_ & & & & \\ a-pinene & Woody-spicy, oily, pine-like & \(3.45\pm 1.392^{\rm a}\) & \(3.21\pm 0.373^{\rm a}\) & \(2.63\pm 0.070^{\rm a}\) & \(2.56\pm 0.470^{\rm a}\) \\ \(\beta\)-pinene & resinous-pingy, dry-terporeous & \(0.01\pm 0.008^{\rm a}\) & \(0.01\pm 0.005^{\rm a}\) & \(0.04\pm 0.023^{\rm a}\) & \(0.02\pm 0.005^{\rm a}\) \\ Camphene & Campbell & & \(0.04\pm 0.017^{\rm a}\) & \(0.04\pm 0.003^{\rm a}\) & \(0.03\pm 0.009^{\rm a}\) & \(0.03\pm 0.004^{\rm a}\) \\ \(3\)-carnee & lemon, resin & \(0.09\pm 0.036^{\rm a}\) & \(0.09\pm 0.000^{\rm a}\) & \(0.07\pm 0.017^{\rm a}\) & \(0.07\pm 0.013^{\rm a}\) \\ \hline \hline \end{tabular}
\end{table}