Autor: |
H. Zia, U. Von Ah, Y.H. Meng, R. Schmidt, J. Kerler, P. Fuchsmann |
Jazyk: |
angličtina |
Rok vydání: |
2022 |
Předmět: |
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Zdroj: |
Food Chemistry: X, Vol 13, Iss , Pp 100220- (2022) |
Druh dokumentu: |
article |
ISSN: |
2590-1575 |
DOI: |
10.1016/j.fochx.2022.100220 |
Popis: |
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. |
Databáze: |
Directory of Open Access Journals |
Externí odkaz: |
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