دورية أكاديمية
Biotechnological formation of dairy flavor inducing δ-lactones from vegetable oil.
العنوان: | Biotechnological formation of dairy flavor inducing δ-lactones from vegetable oil. |
---|---|
المؤلفون: | Zia H; Agroscope, Schwarzenburgstrasse 161, 3003 Bern, Switzerland., Von Ah U; Agroscope, Schwarzenburgstrasse 161, 3003 Bern, Switzerland., Meng YH; Agroscope, Schwarzenburgstrasse 161, 3003 Bern, Switzerland., Schmidt R; Agroscope, Schwarzenburgstrasse 161, 3003 Bern, Switzerland., Kerler J; Nestlé Technology Centre Dairy, Nestlé Strasse 3, 3510 Konolfingen, Switzerland., Fuchsmann P; Agroscope, Schwarzenburgstrasse 161, 3003 Bern, Switzerland. |
المصدر: | Food chemistry: X [Food Chem X] 2022 Jan 19; Vol. 13, pp. 100220. Date of Electronic Publication: 2022 Jan 19 (Print Publication: 2022). |
نوع المنشور: | Journal Article |
اللغة: | English |
بيانات الدورية: | Publisher: Elsevier Ltd Country of Publication: Netherlands NLM ID: 101751436 Publication Model: eCollection Cited Medium: Internet ISSN: 2590-1575 (Electronic) Linking ISSN: 25901575 NLM ISO Abbreviation: Food Chem X Subsets: PubMed not MEDLINE |
أسماء مطبوعة: | Original Publication: [Amsterdam] : Elsevier Ltd., [2019]- |
مستخلص: | Agroscope Culture Collection was screened to identify bacterial strains effective in production of dairy flavor inducing lactones using grapeseed oil as a substrate. Lentilactobacillus parafarraginis FAM-1079, Lactococcus lactis subsp. lactis FAM-17918, and L. lactis subsp. lactis biovar diacetylactis FAM-22003 showed the most efficient formation of targeted δ-lactones. The application of sublethal heat stress significantly increased target lactone production. The most profound improvement was for L. lactis subsp. lactis biovar diacetylactis where δ-octadecalactone generation was improved by factor of 9. The pre-fermentation step as well as growth phase in which bacteria are harvested did not have a significant impact on lactones yield. The lactone production process from vegetable oil developed in this study offers a new way of developing a natural flavor ingredient for incorporation into plant-based products. Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (© 2022 The Author(s).) |
References: | J Oleo Sci. 2019;68(12):1295-1301. (PMID: 31787678) J Chromatogr A. 2019 Sep 13;1601:60-70. (PMID: 31178163) Front Microbiol. 2019 Dec 20;10:2956. (PMID: 31921094) J Am Oil Chem Soc. 1967 Mar;44(3):202-5. (PMID: 6045085) Nucleic Acids Res. 2019 Jan 8;47(D1):D506-D515. (PMID: 30395287) Bacteriol Rev. 1940 Mar;4(1):1-16. (PMID: 16350059) Nature. 1962 Jun 9;194:909-13. (PMID: 13870755) J Oleo Sci. 2018 Aug 1;67(8):941-948. (PMID: 30012896) J Am Oil Chem Soc. 1965 Oct;42(10):857-61. (PMID: 5828231) Biotechnol Adv. 2012 Nov-Dec;30(6):1524-32. (PMID: 22537875) Adv Appl Microbiol. 1995;41:1-23. (PMID: 7572332) Appl Environ Microbiol. 2013 Mar;79(6):1866-73. (PMID: 23315734) Molecules. 2020 Jul 02;25(13):. (PMID: 32630666) BMC Biochem. 2011 Feb 17;12:9. (PMID: 21329502) Chem Phys Lipids. 2008 Jul;154(1):26-32. (PMID: 18407834) Appl Microbiol Biotechnol. 2011 Feb;89(3):535-47. (PMID: 20981417) Nucleic Acids Res. 2019 Jan 8;47(D1):D427-D432. (PMID: 30357350) J Dairy Sci. 2000 Dec;83(12):2740-6. (PMID: 11132840) Food Addit Contam. 2002 May;19(5):483-91. (PMID: 12028648) J Appl Microbiol. 2019 Aug;127(2):326-343. (PMID: 30739384) Nutr Metab Insights. 2016 Aug 16;9:59-64. (PMID: 27559299) J Agric Food Chem. 2017 Dec 6;65(48):10534-10541. (PMID: 29111714) J Agric Food Chem. 2007 Nov 14;55(23):9634-45. (PMID: 17935296) J Bacteriol. 2004 Jul;186(13):4085-99. (PMID: 15205410) J Chromatogr A. 2007 Mar 30;1146(1):85-92. (PMID: 17316657) Biotechnol Adv. 2013 Dec;31(8):1473-85. (PMID: 23860413) CRC Crit Rev Food Sci Nutr. 1976 Sep;8(1):1-56. (PMID: 801348) |
فهرسة مساهمة: | Keywords: ACC, Agroscope Culture Collection; Aroma-active lactones; ESP, Early stationary phase; Fermentation; Flavor generation; GC-O, Gas-chromatography–olfactometry; HFA, Hydroxy Fatty acid; HS, Head space; Heat stress; LAB, Lactic acid bacteria; LOQ, Limit of quantitation; Lactic acid bacteria; MEP, Mid-exponential phase; OD, Optical density; QF, Qualifier ion; QT, Quantifier ion; RI, Retention index; SPE, Solid phase extraction; UFA, Unsaturated fatty acid; Vegetable oil; δ-C10, δ-decalactone; δ-C12, δ-dodecalactone; δ-C14, δ-tetradecalactone; δ-C18, δ-octadecalactone |
تواريخ الأحداث: | Date Created: 20220502 Latest Revision: 20220716 |
رمز التحديث: | 20240628 |
مُعرف محوري في PubMed: | PMC9039933 |
DOI: | 10.1016/j.fochx.2022.100220 |
PMID: | 35498959 |
قاعدة البيانات: | MEDLINE |
تدمد: | 2590-1575 |
---|---|
DOI: | 10.1016/j.fochx.2022.100220 |