Role of microbial enzymes in flavor development in foods

Abstract

There are four main sources of enzymes in foods—these being the inherent enzymes, enzymes from microbial contaminants, enzymes elaborated by microorganisms added to foods, and specific enzymes added to foods. This study primarily deals with the latter two sources of enzymes in food. Although both plants and animals serve as sources of enzymes, they are not as economical or versatile sources as are enzymes obtained from microorganisms. In the meat industry, proteases are used to tenderize muscle and to obtain flavor precursors. In the preparation of cured meat products such as sausages, lipases, and proteases from bacterial cultures are utilized. Similarly, proteases and lipases are used in the dairy industry to develop flavor compounds. Proteases and amylases also have applications in the baking and milling industries where they are used to produce precursors for the nonenzymatic browning reactions. Carbohydrases such as amylase, amyloglucosidase, and glucose isomerase have found usage in the starch and syrup industry for the production of high dextrose and high fructose syrups. Other enzymes such as glucose oxidase, pectinase, and naringinase are of value to the wine and fruit juice industries. A better understanding of the mode of action of enzymes as well as the mechanisms of development of flavor compounds will further enhance the use of microbial enzymes to develop specific and desired flavors in foods.

Mechanisms of formation of aroma compounds in milk and milk products

“…The rate and type of enzyme production can be governed precisely through growth, environmental factors such as nutrients, temperature and pH, inherent genetic adaptability and probably most important, by 'genetic engineering' where the genes of micro-organisms can be altered to produce specific enzymes (65). On the other hand, the heating of a few simple chemicals or the presence of H 2 S may generate important flavour notes.…”

Increasing short‐chain fatty acid yield during lipase hydrolysis of a butterfat fraction with periodic aqueous extraction

“…These compounds are found in substantial quantities, both as free fatty acids (FFA) and as part of triacylglycerols (TAG) in butterfat. Lipases that hydrolyze TAG to produce elevated levels of SCFFA are often added to cheese to enhance flavor development (1). Enzymatically lipolyzed butterfat can also serve as a base for the production of food flavor ingredients (2).…”

Biotechnology and aroma production

“…It is indeed only the partial release of fatty acids present in butter fat in which the sensory total impression of "butter aroma" is not reached at all, but the aroma present is enhanced. The release of the fatty acids is Table 5 Products conveniently flavoured by addition of lipolyzed products [7] Table 6 Sources of lipases studied for modification of milk fat emulsions for incorporation into bakery products [7] Aroma producing enzymes in fruits and vegetables…”

“…It is indeed only the partial release of fatty acids present in butter fat in which the sensory total impression of "butter aroma" is not reached at all, but the aroma present is enhanced. The release of the fatty acids is Table 5 Products conveniently flavoured by addition of lipolyzed products [7]…”