Effect of culture conditions on production of butter flavor compounds by Pediococcus pentosaceus and Lactobacillus acidophilus in semisolid maize-based cultures

Escamilla-Hurtado, M L; Valdés-Martínez, S; Soriano‐Santos, J.; Gómez-Pliego, R.; Verde-Calvo, J. R.; Reyes-Dorantes, Alberto; Tomasini-Campocosio, A.

doi:10.1016/j.ijfoodmicro.2005.04.014

Cited by 32 publications

(11 citation statements)

References 32 publications

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“…Experiences of media optimization reported for other primary and secondary metabolite production processes include mannitol fermentation by Lactobacillus intermedius ,15 carotenoid production by Pediococcus pentosaceus and L. acidophilus in semisolid maize‐based cultures,16 mycelial biomass and exo‐polymer production by Grifola frondosa ,17 and γ‐polyglutamic acid fermentation by Bacillus sp 18, 19. (Tables 1 and 2).…”

Section: Bioprocess Cultivation Applicationsmentioning

confidence: 99%

Bioprocess optimization using design‐of‐experiments methodology

Mandenius

Brundin

2008

Biotechnology Progress

332

220

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This review surveys recent applications of design-of-experiments (DoE) methodology in the development of biotechnological processes. Methods such as factorial design, response surface methodology, and (DoE) provide powerful and efficient ways to optimize cultivations and other unit operations and procedures using a reduced number of experiments. The multitude of interdependent parameters involved within a unit operation or between units in a bioprocess sequence may be substantially refined and improved by the use of such methods. Other bioprocess-related applications include strain screening evaluation and cultivation media balancing. In view of the emerging regulatory demands on pharmaceutical manufacturing processes, exemplified by the process analytical technology (PAT) initiative of the United States Food and Drug Administration, the use of experimental design approaches to improve process development for safer and more reproducible production is becoming increasingly important. Here, these options are highlighted and discussed with a few selected examples from antibiotic fermentation, expanded bed optimization, virus vector transfection of insect cell cultivation, feed profile adaptation, embryonic stem cell expansion protocols, and mammalian cell harvesting.

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Section: Bioprocess Cultivation Applicationsmentioning

confidence: 99%

Bioprocess optimization using design‐of‐experiments methodology

Mandenius

Brundin

2008

Biotechnology Progress

332

220

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“…Addition of fructose, glucose or maltose to the dough increases LAB contributions to volatile formation in baking [25]. Escamilla-Hurtado and coworkers [28] prepared a semisolid maize-based culture media and grew a mixed cultures formed by P. pentosaceus MITJ-10 and Lactobacillus acidophilus Hansen 1748 obtaining 779.56 mg/kg diacetyl after 12 h of exponential growth. Enterococcus faecium FAIR-E 198 can grow on xylose, glucose and lactose and converted by biosynthesis the citrate in diacetyl.…”

Section: De Figueroa and Co-workersmentioning

confidence: 99%

Natural Flavours Obtained by Microbiological Pathway

Petrovici¹,

Ciolacu²

2018

Generation of Aromas and Flavours

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In the last years, the demands for natural flavours have dramatically increased. To fulfil the consumer requests, researchers are looking for new and alternative methods to obtain qualitative aroma compounds by utilising microbiological pathways. Some microorganisms like lactic acid bacteria or yeasts are capable of synthesising specific flavours corresponding to diacetyl and acetaldehyde as secondary metabolites. By supplying the culture media with flavour precursors and optimising the primary culture media, high amount of specific flavours could be obtained. Also, the biosynthesis of each specific flavour is influenced by the type of amino acids and sugars involved in the bioprocess. Thus, by changing the ratio of amino acids and sugars in the culture media, different amounts of flavour can be obtained. In this context, monitoring the compositions of the culture media and fermentation conditions is crucial in obtaining high amounts of a qualitative-specific aroma.

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“…There have been numerous articles dealing with the function of lactic acid bacteria in the improvement of flavor compounds in dairy products. In cultured butter, the main flavor compounds are usually assumed to be diacetyl and acetaldehyde with an acidic background provided largely by lactic acid (Green and Manning, 1982;Seitz, 1990;Brito, 1990;Urbach, 1995;Escamilla-Hurtado et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

Simultatenous determination of diacetyl and acetoin in traditional turkish butter stored in sheep’s rumen (Karinyagi)

Gökçe¹,

Akdoğan²,

Divriklib³

et al. 2014

Grasas y Aceites

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SUMMARY:Commercial Karinyagi (traditionally named karin) is made of cows' milk cream and is produced by filling butter in cleaned sheep's rumen. The effect of butter storage in sheep's rumen on the production of diacetyl and acetoin was investigated. These compounds were determined by GC-MS and they are the typical butter flavor commonly found in fermented dairy products. The modified method for the simultaneous extraction of diacetly and acetoin from butter samples was accurate and precise. The recoveries of diacetyl and acetoin were 94.7 and 110.8%, respectively, while the detection limits were 1.83 and 0.51 mg·L -1 , respectively. The proposed method was applied for the monitoring of aroma compounds in Karin butter samples during different time intervals. The concentration of acetoin remained stable through 0-50 days while the concentration of diacetyl increased to 33.0 µg·g -1 up to 40 days and remained constant through 40-50 days. KEYWORDS: Acetoin; Butter; Diacetyl; GC/MSRESUMEN: Determinación simultánea de diacetilo y acetoína en mantequilla tradicional turca (Karin) almacenada en el rumen de oveja. El Karinyagi comercial (nombre tradicional Karin) está hecho de crema de leche de vaca, y producido llenando con mantequilla el rumen limpio de ovejas. Se ha investigado el efecto del almacenamiento de la mantequilla en el rumen de ovejas sobre la formación de diacetilo y acetoína. Estos compuestos son el típico flavor a mantequilla que se detecta comúnmente en los productos lácteos fermentados y han sido determinados mediante GC-MS. El método modificado para la extracción simultánea de diacetilo y acetoína en mantequilla resultó ser exacto y preciso y las recuperaciones de 94,7 y 110,8 % respectivamente, mientras que los límites de detección fueron 1.83 y 0,51 mg·L, respectivamente. El método propuesto se aplicó al control de compuestos aromáticos en Karin y muestras de mantequilla, durante diferentes intervalos de tiempo. La concentración de acetoína se mantuvo estable entre 0-50 días mientras que la concentración de diacetilo aumentó a 33,0 mg·g -1 hasta 40 días y se mantuvo constante entre 40-50 días. PALABRAS CLAVE: Acetoína; Diacetil; GC/MS; MantequillaCitation/Cómo citar este artículo: Gokce R, Akdogan A, Divriklib U, Elci L. 2014. Simultatenous determination of diacetyl and acetoin in traditional turkish butter stored in sheep's rumen (Karinyagi). Grasas Aceites 65 (1): e010. doi: http://dx

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Effect of culture conditions on production of butter flavor compounds by Pediococcus pentosaceus and Lactobacillus acidophilus in semisolid maize-based cultures

Cited by 32 publications

References 32 publications

Bioprocess optimization using design‐of‐experiments methodology

Bioprocess optimization using design‐of‐experiments methodology

Natural Flavours Obtained by Microbiological Pathway

Simultatenous determination of diacetyl and acetoin in traditional turkish butter stored in sheep’s rumen (Karinyagi)

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