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. |
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| 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).) |
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| 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 |
Full Text Finder | تدمد: | 2590-1575 |
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| DOI: | 10.1016/j.fochx.2022.100220 |