Monthly Digest

Aromas and flavours R & D abstracts – May 2017 Microbial cell factories for the production of terpenoid flavor and fragrance compounds (review) Terpenoid flavor and fragrance compounds are of high interest to the aroma industry. Microbial production offers an alternative sustainable access to the desired terpenoids independent of natural sources. Genetically engineered microorganisms can

Aromas and flavours R & D abstracts – April 2017 Role of lactic acid bacteria on the yogurt flavour: a review Considerable knowledge has been accumulated on the lactic acid bacteria (LAB) that affect the aroma and flavour of yogurt. This review focuses on the role of LAB in the production of flavour compounds during

Solid-state fermentative production of aroma esters by Myroides sp. ZB35 and its complete genome sequence Consumers prefer biotechnological food products with high nutritional values and good flavors. Solid-state fermentation is a commonly used technique with a long history. In the present study, Myroides sp. ZB35 was used in solid-state fermentative production of aroma volatiles on a rice

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