Slawo

Biosynthesis of eight-carbon volatiles from tomato and pepper pomaces by fungi: Trichoderma atroviride and Aspergillus sojae The aim of this study was to investigate the possibility of using tomato and red pepper pomaces for the production eight-carbon volatiles by Trichoderma atroviride and Aspergillus sojae. The fermentation of tomato and pepper pomace-based media by both moulds was conducted in shake flasks and […]

Novel umami ingredients: Umami peptides and their taste Umami substances are very important for food seasoning and healthy eating. In addition to monosodium glutamate and some nucleotides, recent investigations have revealed that several peptides also exhibit umami taste. In recent years, 52 peptides have been reported to show umami taste, including 24 dipeptides, 16 tripeptides,

Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review Fermented foods are valued for their rich and complex odour and taste. The metabolic activity of food-fermenting microorganisms determines food quality and generates odour and taste compounds. This communication reviews the formation of taste-active amino acids, amino acid derivatives

Synthesis of flavor esters and structured lipids by a new immobilized lipase, LipC12, obtained from metagenomics Ibead-CELipC12 is a metagenomic lipase, LipC12, immobilized directly from a crude extract onto Immobead 150. We evaluated its solvent and thermal stability and its potential for producing flavor esters and structured lipids. Ibead-CELipC12 had residual activities above 88% after

Synthetic genome engineering forging new frontiers for wine yeast Over the past 15 years, the seismic shifts caused by the convergence of biomolecular, chemical, physical, mathematical, and computational sciences alongside cutting-edge developments in information technology and engineering have erupted into a new field of scientific endeavor dubbed Synthetic Biology. Recent rapid advances in high-throughput DNA