Volatile Organic Compounds (VOCs) Produced by <i>Levilactobacillus brevis</i> WLP672 Fermentation in Defined Media Supplemented with Different Amino Acids
Fermentation by lactic acid bacteria (LAB) is a promising approach to meet the increasing demand for meat or dairy plant-based analogues with realistic flavours. However, a detailed understanding of the impact of the substrate, fermentation conditions, and bacterial strains on the volatile organic c...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-02-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/29/4/753 |
| _version_ | 1797297426813419520 |
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| author | Sarathadevi Rajendran Patrick Silcock Phil Bremer |
| author_facet | Sarathadevi Rajendran Patrick Silcock Phil Bremer |
| author_sort | Sarathadevi Rajendran |
| collection | DOAJ |
| description | Fermentation by lactic acid bacteria (LAB) is a promising approach to meet the increasing demand for meat or dairy plant-based analogues with realistic flavours. However, a detailed understanding of the impact of the substrate, fermentation conditions, and bacterial strains on the volatile organic compounds (VOCs) produced during fermentation is lacking. As a first step, the current study used a defined medium (DM) supplemented with the amino acids L-leucine (Leu), L-isoleucine (Ile), L-phenylalanine (Phe), L-threonine (Thr), L-methionine (Met), or L-glutamic acid (Glu) separately or combined to determine their impact on the VOCs produced by <i>Levilactobacillus brevis</i> WLP672 (LB672). VOCs were measured using headspace solid-phase microextraction (HS-SPME) gas chromatography–mass spectrometry (GC-MS). VOCs associated with the specific amino acids added included: benzaldehyde, phenylethyl alcohol, and benzyl alcohol with added Phe; methanethiol, methional, and dimethyl disulphide with added Met; 3-methyl butanol with added Leu; and 2-methyl butanol with added Ile. This research demonstrated that fermentation by LB672 of a DM supplemented with different amino acids separately or combined resulted in the formation of a range of dairy- and meat-related VOCs and provides information on how plant-based fermentations could be manipulated to generate desirable flavours. |
| first_indexed | 2024-03-07T22:20:04Z |
| format | Article |
| id | doaj.art-9c3f1eff11dc4447a8dba49592b7740e |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-07T22:20:04Z |
| publishDate | 2024-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-9c3f1eff11dc4447a8dba49592b7740e2024-02-23T15:28:47ZengMDPI AGMolecules1420-30492024-02-0129475310.3390/molecules29040753Volatile Organic Compounds (VOCs) Produced by <i>Levilactobacillus brevis</i> WLP672 Fermentation in Defined Media Supplemented with Different Amino AcidsSarathadevi Rajendran0Patrick Silcock1Phil Bremer2Department of Food Science, University of Otago, Dunedin 9054, New ZealandDepartment of Food Science, University of Otago, Dunedin 9054, New ZealandDepartment of Food Science, University of Otago, Dunedin 9054, New ZealandFermentation by lactic acid bacteria (LAB) is a promising approach to meet the increasing demand for meat or dairy plant-based analogues with realistic flavours. However, a detailed understanding of the impact of the substrate, fermentation conditions, and bacterial strains on the volatile organic compounds (VOCs) produced during fermentation is lacking. As a first step, the current study used a defined medium (DM) supplemented with the amino acids L-leucine (Leu), L-isoleucine (Ile), L-phenylalanine (Phe), L-threonine (Thr), L-methionine (Met), or L-glutamic acid (Glu) separately or combined to determine their impact on the VOCs produced by <i>Levilactobacillus brevis</i> WLP672 (LB672). VOCs were measured using headspace solid-phase microextraction (HS-SPME) gas chromatography–mass spectrometry (GC-MS). VOCs associated with the specific amino acids added included: benzaldehyde, phenylethyl alcohol, and benzyl alcohol with added Phe; methanethiol, methional, and dimethyl disulphide with added Met; 3-methyl butanol with added Leu; and 2-methyl butanol with added Ile. This research demonstrated that fermentation by LB672 of a DM supplemented with different amino acids separately or combined resulted in the formation of a range of dairy- and meat-related VOCs and provides information on how plant-based fermentations could be manipulated to generate desirable flavours.https://www.mdpi.com/1420-3049/29/4/753amino acidsdefined medium (DM)lactic acid bacteria (LAB)volatile organic compounds (VOCs) |
| spellingShingle | Sarathadevi Rajendran Patrick Silcock Phil Bremer Volatile Organic Compounds (VOCs) Produced by <i>Levilactobacillus brevis</i> WLP672 Fermentation in Defined Media Supplemented with Different Amino Acids Molecules amino acids defined medium (DM) lactic acid bacteria (LAB) volatile organic compounds (VOCs) |
| title | Volatile Organic Compounds (VOCs) Produced by <i>Levilactobacillus brevis</i> WLP672 Fermentation in Defined Media Supplemented with Different Amino Acids |
| title_full | Volatile Organic Compounds (VOCs) Produced by <i>Levilactobacillus brevis</i> WLP672 Fermentation in Defined Media Supplemented with Different Amino Acids |
| title_fullStr | Volatile Organic Compounds (VOCs) Produced by <i>Levilactobacillus brevis</i> WLP672 Fermentation in Defined Media Supplemented with Different Amino Acids |
| title_full_unstemmed | Volatile Organic Compounds (VOCs) Produced by <i>Levilactobacillus brevis</i> WLP672 Fermentation in Defined Media Supplemented with Different Amino Acids |
| title_short | Volatile Organic Compounds (VOCs) Produced by <i>Levilactobacillus brevis</i> WLP672 Fermentation in Defined Media Supplemented with Different Amino Acids |
| title_sort | volatile organic compounds vocs produced by i levilactobacillus brevis i wlp672 fermentation in defined media supplemented with different amino acids |
| topic | amino acids defined medium (DM) lactic acid bacteria (LAB) volatile organic compounds (VOCs) |
| url | https://www.mdpi.com/1420-3049/29/4/753 |
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