Effect of oxidoreduction potential on aroma biosynthesis by lactic acid bacteria in nonfat yogurt

被引：60

作者：

Martin, F. ^{[2
]}

Cachon, R. ^{[2
]}

Pernin, K. ^{[1
]}

De Coninck, J. ^{[2
]}

Gervais, P. ^{[2
]}

Guichard, E. ^{[1
]}

Cayot, N. ^{[1
]}

机构：

[1] AgroSup Dijon INRA UB, UMR 1129, FLAVIC, F-21065 Dijon, France

[2] Univ Bourgogne, Lab Genie Procedes Microbiol & Alimentaires, EA 1684, AgroSup Dijon,INRA, F-21065 Dijon, France

来源：

JOURNAL OF DAIRY SCIENCE | 2011年 / 94卷 / 02期

关键词：

oxidoreduction potential; lactic acid bacteria; bacterial metabolism; volatile compound; HEADSPACE GAS-CHROMATOGRAPHY; LACTOCOCCUS-LACTIS; STARTER CULTURES; FLAVOR FORMATION; CHEESE PRODUCTS; FERMENTED MILKS; AMINO-ACIDS; ACETALDEHYDE; OXYGEN; ORIGIN;

D O I：

10.3168/jds.2010-3372

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

The aim of this study was to investigate the effect of oxidoreduction potential (Eh) on the biosynthesis of aroma compounds by lactic acid bacteria in non-fat yogurt. The study was done with yogurts fermented by Lactobacillus bulgaricus and Streptococcus thermophilus. The Eh was modified by the application of different gaseous conditions (air, nitrogen, and nitrogen/hydrogen). Acetaldehyde, dimethyl sulfide, diacetyl, and pentane-2,3-dione, as the major endogenous odorant compounds of yogurt, were chosen as tracers for the biosynthesis of aroma compounds by lactic acid bacteria. Oxidative conditions favored the production of acetaldehyde, dimethyl sulfide, and diketones (diacetyl and pentane-2,3-dione). The Eh of the medium influences aroma production in yogurt by modifying the metabolic pathways of Lb. bulgaricus and Strep. thermophilus. The use of Eh as a control parameter during yogurt production could permit the control of aroma formation.

引用

页码：614 / 622

页数：9

共 47 条

[1] Eh and pH gradients in Camembert cheese during ripening: Measurements using microelectrodes and correlations with texture [J].

Abraham, Sophie ;

Cachon, Remy ;

Colas, Bernard ;

Feron, Gilles ;

De Coninck, Joelle .

INTERNATIONAL DAIRY JOURNAL, 2007, 17 (08) :954-960

[2] Flavour formation by amino acid catabolism [J].

Ardö, Y .

BIOTECHNOLOGY ADVANCES, 2006, 24 (02) :238-242

[3] EFFECT OF INITIAL OXYGEN CONCENTRATION ON DIACETYL AND ACETOIN PRODUCTION BY LACTOCOCCUS-LACTIS SUBSP LACTIS BIOVAR DIACETYLACTIS [J].

BASSIT, N ;

BOQUIEN, CY ;

PICQUE, D ;

CORRIEU, G .

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 1993, 59 (06) :1893-1897

[4] Improvement of diacetyl production by Lactococcus lactis ssp lactis CNRZ 483 through oxygen control [J].

Boumerdassi, H ;

Desmazeaud, M ;

Monnet, C ;

Boquien, CY ;

Corrieu, G .

JOURNAL OF DAIRY SCIENCE, 1996, 79 (05) :775-781

[5] Characterisation of lactic starters based on acidification and reduction activities [J].

Cachon, R ;

Jeanson, S ;

Aldarf, M ;

Divies, C .

LAIT, 2002, 82 (03) :281-288

[6]

CACHON R, 2007, Patent No. 1649955

[7] Characterisation of lactic acid bacteria isolated from fermented milk "laban" [J].

Chammas, Gisele I. ;

Saliba, Rachad ;

Corrieu, Georges ;

Beal, Catherine .

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2006, 110 (01) :52-61

[8]

*COD AL, 2003, 243 COD AL, V12

[9]

CONDON S, 1987, FEMS MICROBIOL LETT, V46, P269, DOI 10.1111/j.1574-6968.1987.tb02465.x

[10] Effectiveness of ascorbic acid as an oxygen scavenger in improving viability of probiotic bacteria in yoghurts made with commercial starter cultures [J].

Dave, RI ;

Shah, NP .

INTERNATIONAL DAIRY JOURNAL, 1997, 7 (6-7) :435-443

← 1 2 3 4 5 →