High-throughput screening for aroma production in food fermentations
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Date
2024-02
Publication Type
Journal Article
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Abstract
A microtiter plate (MTP) method was developed to screen 1064 unique microorganisms -substrate fermentations for production of 68 target aroma compounds. Based on the number of hits identified by GC-MS, 50 fermentations were repeated at 50-mL scale in flasks. Comparison of GC-MS data showed that scaling up from MTP to flask did not generally result in large differences between the volatile profiles, even with a wide variety of substrates (juice, food slurry and food side -streams) and microorganisms (yeast, bacteria and fungi) used. From the screening results, Lactobacillus plantarum fermentation of chilli pepper was further studied as a high amount of phenols, especially guaiacol and 4-ethylphenol, was produced after fermentation. From HPLC-MS and sensory analysis, capsaicin was shown to be a probable precursor for these phenols and a potential mechanism was proposed. The protocol described herein to screen aroma compounds from fermentation of agri-food products and side streams can support development of clean label flavourful food ingredients.
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published
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Journal / series
Volume
177
Pages / Article No.
113902
Publisher
Elsevier
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Subject
Microtiter plate; GC-MS; Side stream; Lactic acid bacteria; Phenol; Chilli pepper; capsaicin; guaiacol