High-throughput screening for aroma production in food fermentations.
Food Res Int
; 177: 113902, 2024 Feb.
Article
em En
| MEDLINE
| ID: mdl-38225144
ABSTRACT
A microtiter plate (MTP) method was developed to screen 1064 unique microorganisms-substrate fermentations for production of 68 target aroma compounds. Based on the number of hits identified by GC-MS, 50 fermentations were repeated at 50-mL scale in flasks. Comparison of GC-MS data showed that scaling up from MTP to flask did not generally result in large differences between the volatile profiles, even with a wide variety of substrates (juice, food slurry and food side-streams) and microorganisms (yeast, bacteria and fungi) used. From the screening results, Lactobacillus plantarum fermentation of chilli pepper was further studied as a high amount of phenols, especially guaiacol and 4-ethylphenol, was produced after fermentation. From HPLC-MS and sensory analysis, capsaicin was shown to be a probable precursor for these phenols and a potential mechanism was proposed. The protocol described herein to screen aroma compounds from fermentation of agri-food products and side streams can support development of clean label flavourful food ingredients.
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MEDLINE
Assunto principal:
Ensaios de Triagem em Larga Escala
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Odorantes
Tipo de estudo:
Diagnostic_studies
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Screening_studies
Idioma:
En
Revista:
Food Res Int
Ano de publicação:
2024
Tipo de documento:
Article