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Biotechnological formation of dairy flavor inducing δ-lactones from vegetable oil
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 diacetylact...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9039933/ https://www.ncbi.nlm.nih.gov/pubmed/35498959 http://dx.doi.org/10.1016/j.fochx.2022.100220 |
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author | Zia, H. Von Ah, U. Meng, Y.H. Schmidt, R. Kerler, J. Fuchsmann, P. |
author_facet | Zia, H. Von Ah, U. Meng, Y.H. Schmidt, R. Kerler, J. Fuchsmann, P. |
author_sort | Zia, H. |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-9039933 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
spelling | pubmed-90399332022-04-27 Biotechnological formation of dairy flavor inducing δ-lactones from vegetable oil Zia, H. Von Ah, U. Meng, Y.H. Schmidt, R. Kerler, J. Fuchsmann, P. Food Chem X Research Article 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. Elsevier 2022-01-19 /pmc/articles/PMC9039933/ /pubmed/35498959 http://dx.doi.org/10.1016/j.fochx.2022.100220 Text en © 2022 The Author(s) https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). |
spellingShingle | Research Article Zia, H. Von Ah, U. Meng, Y.H. Schmidt, R. Kerler, J. Fuchsmann, P. Biotechnological formation of dairy flavor inducing δ-lactones from vegetable oil |
title | Biotechnological formation of dairy flavor inducing δ-lactones from vegetable oil |
title_full | Biotechnological formation of dairy flavor inducing δ-lactones from vegetable oil |
title_fullStr | Biotechnological formation of dairy flavor inducing δ-lactones from vegetable oil |
title_full_unstemmed | Biotechnological formation of dairy flavor inducing δ-lactones from vegetable oil |
title_short | Biotechnological formation of dairy flavor inducing δ-lactones from vegetable oil |
title_sort | biotechnological formation of dairy flavor inducing δ-lactones from vegetable oil |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9039933/ https://www.ncbi.nlm.nih.gov/pubmed/35498959 http://dx.doi.org/10.1016/j.fochx.2022.100220 |
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