High-throughput screening for aroma production in food fermentations
article
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 fermen
tations 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.
for production of 68 target aroma compounds. Based on the number of hits identified by GC–MS, 50 fermen
tations 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.
TNO Identifier
1006061
Source
Food Research International, 177, pp. 1-7.
Pages
1-7
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