Premium
Production of 2‐acetyl‐1‐pyrroline by microbial cultures
Author(s) -
Rungsardthong Vilai,
Noomhoom Athapol
Publication year - 2005
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.1645
Subject(s) - aspergillus awamori , chemistry , aromatic rice , kluyveromyces marxianus , acremonium , food science , aspergillus oryzae , yeast , fungi imperfecti , bacteria , flavour , liquid culture , fermentation , botany , biochemistry , biology , oryza sativa , genetics , gene , saccharomyces cerevisiae
Bacteria, yeasts, and fungi from type cultures and natural sources were used in the screening for 2‐acetyl‐1‐pyrroline (ACPY) formation (key flavour compound in aromatic rices). The culture liquid of one bacterium, seven moulds and six yeast strains gave aromatic rice flavour. However, ACPY was identified by GC–MS only from the cultures of the fungal strains Acremonium nigricans , Aspergillus awamori and Aspergillus oryzae and a yeast strain, Kluveromyces maxianus var. marxianus (Hansen) JCM TISTR 5270. A. nigricans and A. awamori were found to produce ACPY at about 2.08 mg/l and 1.11 mg/l of the culture liquid, respectively. ACPY in culture liquid of A. nigricans was partially purified and examined for its stability during the preparation of a flavouring concentrate. Copyright © 2005 John Wiley & Sons, Ltd.