Effect of culture conditions on production of butter flavor compounds by Pediococcus pentosaceus and Lactobacillus acidophilus in semisolid maize-based cultures
Effect of culture conditions on production of butter flavor compounds by Pediococcus pentosaceus and Lactobacillus acidophilus in semisolid maize-based cultures
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DOI：
10.1016/j.ijfoodmicro.2005.04.014
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发表时间：
2005-12-15
影响因子：
5.4
通讯作者：
Tomasini-Campocosio, A
中科院分区：
文献类型：
--
作者：
Escamilla-Hurtado, ML;Valdés-Martínez, SE;Tomasini-Campocosio, A
戊糖片球菌 MITJ-10 和嗜酸乳杆菌 Hansen 1748 的两个系列 120 小时混合培养物在半固体玉米培养基中生长，应用正交因子设计来建立最适当的参数，以获得与黄油样风味相关的化合物。第一个系列中确定的玉米预处理条件是热石灰处理20分钟，研磨并筛分至0.0165英寸，部分脱脂并蒸煮25分钟。第二个系列的培养条件是添加酵母提取物 (0.2% w/w)，并以 2 x 10(6) CFU g(-1) 和戊糖酵母与嗜酸乳杆菌的比例 3:1 开始培养。在最后的培养中研究了发酵概况。乳酸菌(LAB)比天然微生物占优势，比生长率为0.47 h(-1)。二乙酰产量与 LAB 的 12 小时指数生长期相关（r(2) = 0.9972）。此时丁二酮的浓度为779.56mg·kg(-1)。 12 h时乳酸和挥发性脂肪酸含量较低，分别为665和1312 mg·kg(-1)。在长期稳定期，它们分别增加至4800和1886 mg kg(-1)。该程序可能有助于为食品工业制备天然芳香原料。 (C) 2005 Elsevier B.V. 保留所有权利。
Two series of 120 h mixed cultures of Pediococcus pentosaceus MITJ-10 and Lactobacillus acidophilus Hansen 1748 were grown in semisolid maize-based media, applying an orthogonal factorial design in order to establish the most adequate parameters to get compounds related to butter-like flavor. Conditions of maize pre-treatment established in the first series were hot lime-treatment for 20 min, grinding and sieving to 0.0165 in., partial defatting and cooking for 25 min. While the culture conditions established for the second series were the addition of yeast extract (0.2% w/w), and culture starting with 2 x 10(6) CFU g(-1) and a ratio of R pentosaceus and L. acidophilus, 3: 1. The fermentation profile was studied in a last culture. Lactic acid bacteria (LAB) prevailed over the native microorganisms, with a specific growth rate of 0.47 h(-1). Diacetyl production correlated (r(2) = 0.9972) with the 12 h exponential growth phase of LAB. The concentration of diacetyl at that time was 779.56 mg kg(-1). The contents of lactic acid and volatile fatty acids were low at 12 h, 665 and 1312 mg kg(-1), respectively. During the long stationary phase, they increased up to 4800 and 1886 mg kg(-1), respectively. This procedure might be useful to prepare naturally aromatized raw materials for the food industry. (C) 2005 Elsevier B.V. All rights reserved.