Off-Flavor Removal from Sheep Placenta via Fermentation with Novel Yeast Strain Brettanomyces deamine kh3 Isolated from Traditional Apple Vinegar

Abstract

Animal placentae can be used as health-promoting food ingredients with various therapeutic efficacies, but their use is limited by their unpleasant odor and taste. This study aimed to investigate the possibility of deodorization of sheep placenta via yeast fermentation. A yeast strain was successfully isolated and identified as a novel Brettanomyces strain (Brettanomyces deamine kh3). The deodorizing efficacy of fermentation of the sheep placenta with B. deamine kh3 was evaluated by 42 panels, based on evaluation of preference, ranking, and aroma profiles, and compared with normal placenta and placenta fermented with B. bruxellensis. The results of the sensory evaluation indicated that fermentation of the sheep placenta with B. deamine kh3 may improve its palatability by increasing flavors such as that of grass (tree), rubber, and burnt, and by decreasing the odor and soy sauce flavor. Solid-phase microextraction-gas chromatography (SPME-GC) showed that major off-flavors in sheep placenta, such as ammonia, dimethyl disulfide, and 1,3-dioxolane, were completely diminished in the sheep placenta fermented with B. deamine kh3. This study presents those major volatile compounds, including 2-isobutyl\-4,4-dimethyl-1,3-dioxane, and 3-methyl-1-butanol, could be crucial in improving the palatability of the sheep placentae fermented with B. deamine kh3. This study provides a good starting point for the industrial application of a new deodorization method.

Novel Placenta-Derived Liquid Product Suitable for Cosmetic Application Produced by Fermentation and Digestion of Porcine or Equine Placenta Using Lactic Acid Bacterium Enterococcus faecalis PR31

“…In other words, in these studies, yeast grew in a nutrient medium containing placental extract as a component, where the placental extract (not the placenta itself) was produced beforehand by proteolysis or other non-biological methods. An examination of the possible use of selected yeast strains for deodorizing sheep placental extract solutions has also been reported [28]. We have provided a type of porcine placental extract produced by combining fermentation and proteolysis to researchers in universities to examine its effects on lipid metabolism [29][30][31], where the porcine placenta was fermented with yeast and lactic acid bacteria, and then the fraction not solubilized by the fermentation was proteolyzed [29].…”