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Guneser O, Yuceer YK, Hosoglu MI, Togay SO, Elibol M. Production of flavor compounds from rice bran by yeasts metabolisms of Kluyveromyces marxianus and Debaryomyces hansenii. Braz J Microbiol 2022; 53:1533-1547. [PMID: 35488980 PMCID: PMC9433634 DOI: 10.1007/s42770-022-00766-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2021] [Accepted: 04/16/2022] [Indexed: 11/02/2022] Open
Abstract
The aim of this study was to evaluate the biosynthesis of flavor compounds from rice bran by fermentation facilitated by Kluyveromyces marxianus and Debaryomyces hansenii. The growth of both yeasts was assessed by specific growth rates and doubling time. The biosynthesis of flavor compounds was evaluated by gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS), and Spectrum™ sensory analysis. The specific growth rate (µ) and doubling time (td) of K. marxianus was calculated as 0.16/h and 4.21h, respectively, whereas that of D. hansenii was determined as 0.13/h and 5.33h, respectively. K. marxianus and D. hansenii produced significant levels of higher alcohols and acetate esters from rice bran. Results showed that K. marxianus can produce 827.27 µg/kg of isoamyl alcohol, 169.77 µg/kg of phenyl ethyl alcohol, and 216.08 µg/kg of phenyl ethyl acetate after 24-h batch fermentation. A significant amount of isovaleric acid was also synthesized by K. marxianus (4013 µg/kg) after the batch fermentation of 96 h. 415.64 µg/kg of isoamyl alcohol and 135.77 µg/kg of phenyl ethyl acetate was determined in rice bran fermented by D. hansenii after 24-h fermentation. Fermented cereals and rose were the characteristic flavor descriptors of the fermented rice bran samples. Rose flavor in fermented rice bran samples was found to be associated with phenyl ethyl alcohol, phenyl ethyl acetate, isoamyl acetate, and guaiacol. Thus, the findings of this study demonstrate that the valorization of rice bran can be achieved with the production of natural flavor compounds by yeast metabolism.
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Affiliation(s)
- Onur Guneser
- Department of Food Engineering, Uşak University, Engineering Faculty, Uşak, Turkey
| | - Yonca Karagul Yuceer
- Department of Food Engineering, Çanakkale Onsekiz Mart University, Engineering Faculty, Terzioglu Campus, Çanakkale, Turkey.
| | | | - Sine Ozmen Togay
- Agricultural Faculty, Department of Food Engineering, Bursa Uludağ University, Bursa, Turkey
| | - Murat Elibol
- Department of Bioengineering, Ege University, Engineering Faculty, Izmir, Turkey
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Chemical profiling and metabolic mechanism of Pixian doubanjiang, a famous condiment in Chinese cuisine. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111274] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Liang R, Huang J, Wu X, Fan J, Xu Y, Wu C, Jin Y, Zhou R. Characterizing the effect of packaging material and storage temperature on the flavor profiles and quality of soy sauce. Journal of Food Science and Technology 2020; 57:1544-1552. [PMID: 32180651 DOI: 10.1007/s13197-019-04190-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 11/20/2019] [Indexed: 11/28/2022]
Abstract
The effect of packaging material and storage temperature on two types of soy sauce was investigated. Ethanol content decreased significantly in all tested samples after storage (P < 0.05). While the changes of physicochemical properties and CIELAB color space indexes varied with soy sauce types, packaging materials and storage temperatures. The changes of volatile profiles after storage indicated that storage temperature was a key factor resulting in flavor scalping. It also suggested that there was no significant difference of flavor compounds sorption between glass bottle and polyethylene terephthalate bottle. The abundances of acids and alcohols increased after stored at ambient temperature (AT) and low temperature (LT) for 90 days, but phenols decreased. The effect of the packaging material, raw soy sauce type and storage temperature resulted in changing the intensities of fruity, caramel-like, mushroom-like note as well as smoky note. For the inoculated soy sauces, 1-octen-3-ol, ethyl hexanoate and ethyl octanoate in the samples were dominant in samples stored at AT, while the samples stored at LT were characterized by multiple components according to the results of principal components analysis. These results were benefit for understanding the main factors affecting the flavor profiles and quality of soy sauce during storage, as well as optimizing the storage condition.
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Affiliation(s)
- Ru Liang
- 1College of Biomass Science and Engineering, Sichuan University, Chengdu, 61065 China
| | - Jun Huang
- 1College of Biomass Science and Engineering, Sichuan University, Chengdu, 61065 China
| | - Xueming Wu
- Qianhe Condiment Co., Ltd, Meishan City, 620110 China
| | - Jun Fan
- Qianhe Condiment Co., Ltd, Meishan City, 620110 China
| | - Yi Xu
- Qianhe Condiment Co., Ltd, Meishan City, 620110 China
| | - Chongde Wu
- 1College of Biomass Science and Engineering, Sichuan University, Chengdu, 61065 China
| | - Yao Jin
- 1College of Biomass Science and Engineering, Sichuan University, Chengdu, 61065 China
| | - Rongqing Zhou
- 1College of Biomass Science and Engineering, Sichuan University, Chengdu, 61065 China.,National Research, Center of Solid-state Brewing, Luzhou, 646000 China.,National Engineering Laboratory for Clean Technology of Leather Production, Chengdu, 610065 China
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Effects of salinity on the synthesis of 3-methylthiopropanol, 2-phenylethanol, and isoamyl acetate in Zygosaccharomyces rouxii and Z. rouxii 3-2. Bioprocess Biosyst Eng 2020; 43:831-838. [DOI: 10.1007/s00449-019-02279-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2019] [Accepted: 12/27/2019] [Indexed: 10/25/2022]
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Harada R, Yuzuki M, Ito K, Shiga K, Bamba T, Fukusaki E. Microbe participation in aroma production during soy sauce fermentation. J Biosci Bioeng 2018; 125:688-694. [PMID: 29366719 DOI: 10.1016/j.jbiosc.2017.12.004] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2017] [Revised: 12/04/2017] [Accepted: 12/07/2017] [Indexed: 01/28/2023]
Abstract
Soy sauce is a traditional Japanese fermented seasoning that contains various constituents such as amino acids, organic acids, and volatiles that are produced during the long fermentation process. Although studies regarding the correlation between microbes and aroma constituents have been performed, there are no reports about the influences of the microbial products, such as lactic acid, acetic acid, and ethanol, during fermentation. Because it is known that these compounds contribute to microbial growth and to changes in the constituent profile by altering the moromi environment, understanding the influence of these compounds is important. Metabolomics, the comprehensive study of low molecular weight metabolites, is a promising strategy for the deep understanding of constituent contributions to food characteristics. Therefore, the influences of microbes and their products such as lactic acid, acetic acid, and ethanol on aroma profiles were investigated using gas chromatography/mass spectrometry (GC/MS)-based metabolic profiling. The presence of aroma constituents influenced by microbes and chemically influenced by lactic acid, acetic acid, and ethanol were proposed. Most of the aroma constituents were not produced by adding ethanol alone, confirming the participation of yeast in aroma production. It was suggested that lactic acid bacterium relates to a key aromatic compound, 2,5-dimethyl-4-hydroxy-3(2H)-furanone. However, most of the measured aroma constituents changed similarly in both samples with lactic acid bacterium and acids. Thus, it was clear that the effect of lactic acid and acetic acid on the aroma profile was significant.
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Affiliation(s)
- Risa Harada
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan
| | - Masanobu Yuzuki
- Research and Development Division, Kikkoman Corporation, 399 Noda, Noda, Chiba 278-0037, Japan
| | - Kotaro Ito
- Research and Development Division, Kikkoman Corporation, 399 Noda, Noda, Chiba 278-0037, Japan
| | - Kazuki Shiga
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; Research and Development Division, Kikkoman Corporation, 399 Noda, Noda, Chiba 278-0037, Japan
| | - Takeshi Bamba
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; Division of Metabolomics, Research Center for Transomics Medicine, Medical Institute of Bioregulation, Kyushu University, 3-1-1 Maidashi, Higashi-ku, Fukuoka 812-8582, Japan
| | - Eiichiro Fukusaki
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan.
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Liu C, Zhang K, Cao W, Zhang G, Chen G, Yang H, Wang Q, Liu H, Xian M, Zhang H. Genome mining of 2-phenylethanol biosynthetic genes from Enterobacter sp. CGMCC 5087 and heterologous overproduction in Escherichia coli. BIOTECHNOLOGY FOR BIOFUELS 2018; 11:305. [PMID: 30455734 PMCID: PMC6223000 DOI: 10.1186/s13068-018-1297-3] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2018] [Accepted: 10/22/2018] [Indexed: 05/22/2023]
Abstract
BACKGROUND 2-Phenylethanol (2-PE) is a higher aromatic alcohol that is widely used in the perfumery, cosmetics, and food industries and is also a potentially valuable next-generation biofuel. In our previous study, a new strain Enterobacter sp. CGMCC 5087 was isolated to produce 2-PE from glucose through the phenylpyruvate pathway. RESULTS In this study, candidate genes for 2-PE biosynthesis were identified from Enterobacter sp. CGMCC 5087 by draft whole-genome sequence, metabolic engineering, and shake flask fermentation. Subsequently, the identified genes encoding the 2-keto acid decarboxylase (Kdc) and alcohol dehydrogenase (Adh) enzymes from Enterobacter sp. CGMCC 5087 were introduced into E. coli BL21(DE3) to construct a high-efficiency microbial cell factory for 2-PE production using the prokaryotic phenylpyruvate pathway. The enzymes Kdc4427 and Adh4428 from Enterobacter sp. CGMCC 5087 showed higher performances than did the corresponding enzymes ARO10 and ADH2 from Saccharomyces cerevisiae, respectively. The E. coli cell factory was further improved by overexpressing two upstream shikimate pathway genes, aroF/aroG/aroH and pheA, to enhance the metabolic flux of the phenylpyruvate pathway, which resulted in 2-PE production of 260 mg/L. The combined overexpression of tktA and ppsA increased the precursor supply of erythrose-4-phosphate and phosphoenolpyruvate, which resulted in 2-PE production of 320 mg/L, with a productivity of 13.3 mg/L/h. CONCLUSIONS The present study achieved the highest titer of de novo 2-PE production of in a recombinant E. coli system. This study describes a new, efficient 2-PE producer that lays foundation for the industrial-scale production of 2-PE and its derivatives in the future.
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Affiliation(s)
- Changqing Liu
- CAS Key Laboratory of Biobased Materials, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, No.189 Songling Road, Laoshan District, Qingdao, 266101 China
- University of Chinese Academy of Sciences, Beijing, China
| | - Kai Zhang
- CAS Key Laboratory of Biobased Materials, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, No.189 Songling Road, Laoshan District, Qingdao, 266101 China
- University of Chinese Academy of Sciences, Beijing, China
| | - Wenyan Cao
- CAS Key Laboratory of Biobased Materials, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, No.189 Songling Road, Laoshan District, Qingdao, 266101 China
- University of Chinese Academy of Sciences, Beijing, China
| | - Ge Zhang
- CAS Key Laboratory of Biobased Materials, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, No.189 Songling Road, Laoshan District, Qingdao, 266101 China
- University of Chinese Academy of Sciences, Beijing, China
- Key Laboratory for Tobacco Gene Resources’ Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Qingdao, 266101 People’s Republic of China
| | - Guoqiang Chen
- CAS Key Laboratory of Biobased Materials, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, No.189 Songling Road, Laoshan District, Qingdao, 266101 China
- University of Chinese Academy of Sciences, Beijing, China
- Key Laboratory for Tobacco Gene Resources’ Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Qingdao, 266101 People’s Republic of China
| | - Haiyan Yang
- CAS Key Laboratory of Biobased Materials, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, No.189 Songling Road, Laoshan District, Qingdao, 266101 China
- University of Chinese Academy of Sciences, Beijing, China
| | - Qian Wang
- Key Laboratory for Tobacco Gene Resources’ Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Qingdao, 266101 People’s Republic of China
| | - Haobao Liu
- Key Laboratory for Tobacco Gene Resources’ Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Qingdao, 266101 People’s Republic of China
| | - Mo Xian
- CAS Key Laboratory of Biobased Materials, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, No.189 Songling Road, Laoshan District, Qingdao, 266101 China
- University of Chinese Academy of Sciences, Beijing, China
| | - Haibo Zhang
- CAS Key Laboratory of Biobased Materials, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, No.189 Songling Road, Laoshan District, Qingdao, 266101 China
- University of Chinese Academy of Sciences, Beijing, China
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Harada R, Yuzuki M, Ito K, Shiga K, Bamba T, Fukusaki E. Influence of yeast and lactic acid bacterium on the constituent profile of soy sauce during fermentation. J Biosci Bioeng 2017; 123:203-208. [DOI: 10.1016/j.jbiosc.2016.08.010] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2016] [Revised: 08/28/2016] [Accepted: 08/29/2016] [Indexed: 12/17/2022]
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Analysis of volatile flavor compounds influencing Chinese-type soy sauces using GC-MS combined with HS-SPME and discrimination with electronic nose. Journal of Food Science and Technology 2017; 54:130-143. [PMID: 28242911 DOI: 10.1007/s13197-016-2444-0] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/27/2016] [Accepted: 12/13/2016] [Indexed: 10/20/2022]
Abstract
Soy sauce contains a variety of volatiles that are highly valuable to its quality with regard to sensory characteristics. This paper describes the analysis of volatile compounds influencing the flavor quality of Chinese-type soy sauces. Gas chromatography-mass spectrometry (GC-MS) combined with headspace-solid phase microextraction and electronic nose (E-nose) were applied for identifying the volatile flavor compounds as well as determining their volatile profiles of 12 soy sauces manufactured by different fermentation process. Forty one key volatile components of these 12 soy sauce products, a pure soy sauce and an acid-hydrolyzed vegetable protein sample, were compared in semi-quantitative form, and their volatile flavor profiles were analyzed by E-nose. The substantially similar results between hierarchical cluster analysis based on GC-MS data and E-nose analysis suggested that both techniques may be useful in evaluating the flavor quality of soy sauces and differentiating soy sauce products. The study also showed that there were less volatile flavor compounds in soy sauces produced through low-salt solid-state fermentation process, a traditional manufacturing technology and a widely adopted technology in Chinese soy sauce industries. In addition, the investigation suggested that the flavor quality of soy sauce varied widely in Chinese domestic market, and that the present Chinese national standards of soy sauce should be further perfected by the addition of flavor grades of soy sauce in the physical and chemical index. Meanwhile, this research provided valuable information to manufacturers and government regulators, which have practical significance to improve quality of soy sauces.
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9
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Mouret J, Farines V, Sablayrolles J, Trelea I. Prediction of the production kinetics of the main fermentative aromas in winemaking fermentations. Biochem Eng J 2015. [DOI: 10.1016/j.bej.2015.07.017] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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10
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Metabolic Impact of Redox Cofactor Perturbations on the Formation of Aroma Compounds in Saccharomyces cerevisiae. Appl Environ Microbiol 2015; 82:174-83. [PMID: 26475113 DOI: 10.1128/aem.02429-15] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2015] [Accepted: 10/14/2015] [Indexed: 11/20/2022] Open
Abstract
Redox homeostasis is a fundamental requirement for the maintenance of metabolism, energy generation, and growth in Saccharomyces cerevisiae. The redox cofactors NADH and NADPH are among the most highly connected metabolites in metabolic networks. Changes in their concentrations may induce widespread changes in metabolism. Redox imbalances were achieved with a dedicated biological tool overexpressing native NADH-dependent or engineered NADPH-dependent 2,3-butanediol dehydrogenase, in the presence of acetoin. We report that targeted perturbation of the balance of cofactors (NAD(+)/NADH or, to a lesser extent, NADP(+)/NADPH) significantly affected the production of volatile compounds. In most cases, variations in the redox state of yeasts modified the formation of all compounds from the same biochemical pathway (isobutanol, isoamyl alcohol, and their derivatives) or chemical class (ethyl esters), irrespective of the cofactors. These coordinated responses were found to be closely linked to the impact of redox status on the availability of intermediates of central carbon metabolism. This was the case for α-keto acids and acetyl coenzyme A (acetyl-CoA), which are precursors for the synthesis of many volatile compounds. We also demonstrated that changes in the availability of NADH selectively affected the synthesis of some volatile molecules (e.g., methionol, phenylethanol, and propanoic acid), reflecting the specific cofactor requirements of the dehydrogenases involved in their formation. Our findings indicate that both the availability of precursors from central carbon metabolism and the accessibility of reduced cofactors contribute to cell redox status modulation of volatile compound formation.
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11
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Adamberg K, Valgepea K, Vilu R. Advanced continuous cultivation methods for systems microbiology. Microbiology (Reading) 2015. [DOI: 10.1099/mic.0.000146] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Affiliation(s)
- Kaarel Adamberg
- Tallinn University of Technology, Department of Food Processing, Ehitajate tee 5, 19086 Tallinn, Estonia
- Competence Center of Food and Fermentation Technologies, Akadeemia tee 15a, 12618 Tallinn, Estonia
| | - Kaspar Valgepea
- Competence Center of Food and Fermentation Technologies, Akadeemia tee 15a, 12618 Tallinn, Estonia
| | - Raivo Vilu
- Competence Center of Food and Fermentation Technologies, Akadeemia tee 15a, 12618 Tallinn, Estonia
- Tallinn University of Technology, Department of Chemistry, Akadeemia tee 15, 12618 Tallinn, Estonia
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Non-targeted metabolomic reveals the effect of salt stress on global metabolite of halotolerant yeast Candida versatilis and principal component analysis. ACTA ACUST UNITED AC 2014; 41:1553-62. [DOI: 10.1007/s10295-014-1475-7] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2014] [Accepted: 06/13/2014] [Indexed: 12/26/2022]
Abstract
Abstract
As one of the major microbes in the soy sauce fermentation, Candida versatilis enriches the flavor and improves the quality of soy sauce. In this study, a combination of five different GC-MS and LC-MS-based metabolome analytical approaches was used to analyze the intracellular, extracellular and whole metabolites of C. versatilis. Our results found out that a total of 132, 244 and 267 different metabolites were detectable from the intracellular, extracellular and whole part, respectively. When exposed to 0. 9 and 18 % salt, respectively, 114, 123 and 129 different intracellular metabolites, 184, 200 and 178 extracellular metabolites and 177, 188 and 186 whole metabolites were detected, respectively. Our data showed that salt enhances the metabolic capacity of C. versatilis, especially its amino acid and enhances the synthesis and secretion of some metabolites of C. versatilis, especially the aldehydes and phenols, such as vanillin, guaiacol and 5-hydroxymethylfurfural. Our data also showed that special attention has to be paid to the generation of biogenic amines when C. versatilis was treated with salt.
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Mouret J, Camarasa C, Angenieux M, Aguera E, Perez M, Farines V, Sablayrolles J. Kinetic analysis and gas–liquid balances of the production of fermentative aromas during winemaking fermentations: Effect of assimilable nitrogen and temperature. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.02.044] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Coban HB, Demirci A, Patterson PH, Elias RJ. Screening of phenylpyruvic acid producers and optimization of culture conditions in bench scale bioreactors. Bioprocess Biosyst Eng 2014; 37:2343-52. [DOI: 10.1007/s00449-014-1212-7] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2013] [Accepted: 05/03/2014] [Indexed: 10/25/2022]
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Online-Based Kinetic Analysis of Higher Alcohol and Ester Synthesis During Winemaking Fermentations. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1089-5] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Clement T, Perez M, Mouret JR, Sanchez I, Sablayrolles JM, Camarasa C. Metabolic responses of Saccharomyces cerevisiae to valine and ammonium pulses during four-stage continuous wine fermentations. Appl Environ Microbiol 2013; 79:2749-58. [PMID: 23417007 PMCID: PMC3623169 DOI: 10.1128/aem.02853-12] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2012] [Accepted: 02/08/2013] [Indexed: 01/29/2023] Open
Abstract
Nitrogen supplementation, which is widely used in winemaking to improve fermentation kinetics, also affects the products of fermentation, including volatile compounds. However, the mechanisms underlying the metabolic response of yeast to nitrogen additions remain unclear. We studied the consequences for Saccharomyces cerevisiae metabolism of valine and ammonium pulses during the stationary phase of four-stage continuous fermentation (FSCF). This culture technique provides cells at steady state similar to that of the stationary phase of batch wine fermentation. Thus, the FSCF device is an appropriate and reliable tool for individual analysis of the metabolic rerouting associated with nutrient additions, in isolation from the continuous evolution of the environment in batch processes. Nitrogen additions, irrespective of the nitrogen-containing compound added, substantially modified the formation of fermentation metabolites, including glycerol, succinate, isoamyl alcohol, propanol, and ethyl esters. This flux redistribution, fulfilling the requirements for precursors of amino acids, was consistent with increased protein synthesis resulting from increased nitrogen availability. Valine pulses, less efficient than ammonium addition in increasing the fermentation rate, were followed by a massive conversion of this amino acid in isobutanol and isobutyl acetate through the Ehrlich pathway. However, additional routes were involved in valine assimilation when added in stationary phase. Overall, we found that particular metabolic changes may be triggered according to the nature of the amino acid supplied, in addition to the common response. Both these shared and specific modifications should be considered when designing strategies to modulate the production of volatile compounds, a current challenge for winemakers.
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Affiliation(s)
- T Clement
- INRA, UMR1083 Sciences pour l'œnologie, Montpellier, France
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Co-culturing of Pichia guilliermondii enhanced volatile flavor compound formation by Zygosaccharomyces rouxii in the model system of Thai soy sauce fermentation. Int J Food Microbiol 2013; 160:282-9. [DOI: 10.1016/j.ijfoodmicro.2012.10.022] [Citation(s) in RCA: 61] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2012] [Revised: 10/15/2012] [Accepted: 10/24/2012] [Indexed: 11/23/2022]
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Strategies to select yeast starters cultures for production of flavor compounds in cachaça fermentations. Antonie van Leeuwenhoek 2011; 101:379-92. [PMID: 21932076 DOI: 10.1007/s10482-011-9643-5] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/27/2011] [Accepted: 09/08/2011] [Indexed: 10/17/2022]
Abstract
In this work, we have used classical genetics techniques to find improved starter strains to produce cachaça with superior sensorial quality. Our strategy included the selection of yeast strains resistant to 5,5',5″-trifluor-D: ,L: -leucine (TLF) and cerulenin, since these strains produce higher levels of higher alcohols and esters than parental strains. However, no clear relationship was observed when levels of flavoring compounds were compared with the levels expression of the genes (BAT1, BAT2, ATF2, EEB1 genes) involved with the biosynthesis of flavoring compounds. Furthermore, we determined the stability of phenotypes considered as the best indicators of the quality of the cachaça for a parental strain and its segregants. By applying the principal component analysis, a cluster of segregants, showing a high number of characteristics similar to the parental strain, was recognized. One segregant, that was resistant to TLF and cerulenin, also showed growth stability after six consecutive replications on plates containing high concentrations of sugar and ethanol. "Cachaça" produced at laboratory scale using a parental strain and this segregant showed a higher level of flavoring compounds. Both strains predominated in an open fermentative process through seven cycles, as was shown by mitochondrial restriction fragment length polymorphisms analysis. Based on the physical chemical composition of the obtained products, the results demonstrate the usefulness of the developed strategies for the selection of yeast strains to be used as starters in "cachaça" production.
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Pons A, Lavigne V, Landais Y, Darriet P, Dubourdieu D. Identification of a sotolon pathway in dry white wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:7273-7279. [PMID: 20486709 DOI: 10.1021/jf100150q] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
Sotolon (3-hydroxy-4,5-dimethyl-2(5H)-furanone) is a chiral furanone, an aroma compound known to be responsible for premature-aging flavor in dry white wines. Sotolon generally results from mild oxygenation during bottle aging, and until now, its formation pathways had not been elucidated. The ability of the main precursors described in the literature under very different experimental conditions to produce sotolon was tested. In model wine solution maintained at 40 degrees C for 6 months, sotolon was produced by the oxidative degradation of ascorbic acid. By use of GC-MS, 2-ketobutyric acid, produced by the oxidative degradation of the ascorbic acid in the model wine solution, was identified as a potent precursor of sotolon in this pathway. Ascorbic acid is an exogenous compound, added before bottling, but 2-ketobutyric acid was found even in white wines that had not been supplemented. Consequently, this sotolon formation pathway is also valid in white wines with no added ascorbic acid. In addition, we showed that Saccharomyces cerevisiae strains were capable of producing variable concentrations of this ketone during alcoholic fermentation. In model wine solution, certain yeast strains released large quantities of 2-ketobutyric acid, similar to those found in oxidized dry white wines. In view of these results, the role of yeast strains in this premature-aging phenomenon of dry white wines is discussed. Finally, these investigations revealed that one chemical mechanism responsible for the low concentrations of sotolon found in prematurely aged white wines made from various grape varieties was an aldol condensation between 2-ketobutyric acid and acetaldehyde.
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Liu SQ, Crow VL. Production of Dairy-Based, Natural Sulphur Flavor Concentrate by Yeast Fermentation. FOOD BIOTECHNOL 2010. [DOI: 10.1080/08905430903562724] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Smit BA, Engels WJM, Smit G. Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods. Appl Microbiol Biotechnol 2008; 81:987-99. [PMID: 19015847 PMCID: PMC7419363 DOI: 10.1007/s00253-008-1758-x] [Citation(s) in RCA: 145] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2008] [Revised: 10/16/2008] [Accepted: 10/18/2008] [Indexed: 11/28/2022]
Abstract
Branched aldehydes, such as 2-methyl propanal and 2- and 3-methyl butanal, are important flavour compounds in many food products, both fermented and non-fermented (heat-treated) products. The production and degradation of these aldehydes from amino acids is described and reviewed extensively in literature. This paper reviews aspects influencing the formation of these aldehydes at the level of metabolic conversions, microbial and food composition. Special emphasis was on 3-methyl butanal and its presence in various food products. Knowledge gained about the generation pathways of these flavour compounds is essential for being able to control the formation of desired levels of these aldehydes.
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Affiliation(s)
- Bart A Smit
- Campina Innovation, Nieuwe Kanaal 7C, 6709PA Wageningen, The Netherlands
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Current awareness on yeast. Yeast 2002; 19:995-1002. [PMID: 12125056 DOI: 10.1002/yea.827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Enhancing and accelerating flavour formation by salt-tolerant yeasts in Japanese soy-sauce processes. Trends Food Sci Technol 2001. [DOI: 10.1016/s0924-2244(01)00094-2] [Citation(s) in RCA: 76] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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