Acrolein Production by Bacteria Found in Distillery Grain Mashes

Origin and Fate of Acrolein in Foods

“…In the early 20th century, Voisenet correlated the bitterness of wine with the presence of acrolein through a series of experiments. He found that acrolein was formed from glycerol under fermentation by Bacillus amaracrylus [46]. As shown in Figure 4, glycerol can be dehydrated into 3-hydroxypropionaldehyde (3-HPA) by a coenzyme B12-dependent glycerol/diol dehydratase [47] and then converted into acrolein via another dehydration reaction.…”

Contamination Inhibition, Antibiotics as Contamination-Control Agents in Grain Alcohol Fermentations

“…The second was a pure culture of Lactobacillus 208 from 72-hour fermented mash, which under certain conditions produces acrolein. This organism is a representative of the Group H organisms isolated from distillery mashes (8). These contaminants are largely, if not exclusively, grampositive.…”

“…Serjak et al (8) in this laboratory showed that a mixed flora added with Lactobacillus 208 inhibited acrolein production. It was also shown that a small amount of this organism added as inoculum produced a higher concentration of acrolein than a large amount of inoculum (due to late development in the fermentation).…”

Diet as a Source of Acrolein: Molecular Basis of Aldehyde Biological Activity in Diabetes and Digestive System Diseases

“…As indicated by Alvarenga et al [ 21 ], the presence of acrolein and other compounds such as butan-2-ol, propan-1-ol and volatile acids in sugar cane spirit is associated with the activity of Lactobacillus bacteria and reactions involving glycerol [ 21 ]. Glycerol can be dehydrated to 3-hydroxy propionaldehyde (3-HPA) by the B12-dependent coenzyme glycerol/diol dehydratase enzyme system and converted to acrolein by another dehydration reaction [ 49 , 50 ]. It is worth noting that 3-HPA is not the end product of alcoholic fermentation and can be further reduced to 1,3-propanediol by an oxidoreductase.…”