Zia H, Von Ah U, Meng Y H, Schmidt R, Kerler J, Fuchsmann P
Agroscope, Schwarzenburgstrasse 161, 3003 Bern, Switzerland.
Nestlé Technology Centre Dairy, Nestlé Strasse 3, 3510 Konolfingen, Switzerland.
Food Chem X. 2022 Jan 19;13:100220. doi: 10.1016/j.fochx.2022.100220. eCollection 2022 Mar 30.
Agroscope Culture Collection was screened to identify bacterial strains effective in production of dairy flavor inducing lactones using grapeseed oil as a substrate. FAM-1079, subsp. FAM-17918, and subsp. biovar 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 subsp. biovar 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.
对瑞士农业研究中心菌种保藏库进行了筛选，以鉴定能以葡萄籽油为底物有效生产诱导乳制品风味内酯的细菌菌株。FAM-1079亚种、FAM-17918亚种和FAM-22003生化变种表现出最有效的目标δ-内酯形成。亚致死热应激的应用显著提高了目标内酯的产量。最显著的改善是在FAM-22003生化变种中，δ-十八内酯的生成提高了9倍。预发酵步骤以及收获细菌的生长阶段对内酯产量没有显著影响。本研究中开发的植物油内酯生产工艺为开发用于植物基产品的天然风味成分提供了一种新方法。
