Abstract Ting is a traditional fermented sorghum product mostly eaten in Southern Africa, generally believed to be highly nutritious and rich in health beneficial properties. Although refined grains are mostly used for fermented foods, the use of whole grains (WGs) in fermented products is gradually gaining prominence due to their benefits. In this study, Lactobacillus fermentum strains were used singly and in combination for the fermentation of WG-ting from WG-sorghum and all possible metabolites profiled using gas chromatography-high resolution time of flight-mass spectrometry. 198 compounds were observed in the experimented samples, classified into different metabolic groups, with varying proportions: esters (23%), ketones (10%), fatty acids methyl esters (7%), and hydrocarbons (6%). Other important metabolites include vitamins, terpenes and terpenoids, phytosterols, phenols, and alcohols. Although similar lactic acid bacteria were used, differences were observed in levels of the metabolites and in some instances, the types of metabolites obtained differ. Much of the differences were attributed to varying fermentation behaviours of the strains, which could be related to their inherent genes. The correlation between metabolites from raw sorghum and the fermented product may assist in developing processing methods to retain the desired metabolites and enhance their functional potentials toward product improvement and for health benefits.

中文翻译：

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使用两种发酵乳杆菌菌株获得的全麦丁（一种南部非洲发酵产品）的代谢物谱

摘要 Ting 是一种传统的发酵高粱产品，主要在南部非洲食用，普遍认为营养丰富，富含有益健康的特性。虽然精制谷物主要用于发酵食品，但全谷物 (WGs) 在发酵产品中的使用因其益处而逐渐受到重视。在这项研究中，发酵乳杆菌菌株被单独和组合用于发酵来自 WG-高粱的 WG-ting 和所有可能的代谢物，使用气相色谱 - 高分辨率飞行时间 - 质谱法进行分析。在实验样品中观察到 198 种化合物，分为不同的代谢组，比例各不相同：酯类 (23%)、酮类 (10%)、脂肪酸甲酯 (7%) 和碳氢化合物 (6%)。其他重要的代谢物包括维生素、萜烯和萜类化合物、植物甾醇、酚和醇。尽管使用了相似的乳酸菌，但在代谢物的水平上观察到了差异，并且在某些情况下，获得的代谢物的类型不同。大部分差异归因于菌株不同的发酵行为，这可能与其固有基因有关。来自生高粱的代谢物与发酵产品之间的相关性可能有助于开发加工方法，以保留所需的代谢物并增强其功能潜力，以改善产品和对健康有益。大部分差异归因于菌株不同的发酵行为，这可能与其固有基因有关。来自生高粱的代谢物与发酵产品之间的相关性可能有助于开发加工方法，以保留所需的代谢物并增强其功能潜力，以改善产品和对健康有益。大部分差异归因于菌株不同的发酵行为，这可能与其固有基因有关。来自生高粱的代谢物与发酵产品之间的相关性可能有助于开发加工方法，以保留所需的代谢物并增强其功能潜力，以改善产品和对健康有益。