Shojaei Zinjanab, Maryam published the artcileNatural flavor biosynthesis by lipase in fermented milk using in situ produced ethanol, SDS of cas: 123-29-5, the main research area is Kluyveromyces Lactobacillus ethanol lipase fermented milk; Ethyl ester; Kluyveromyces; Lactobacillus; Palatase®; Solid phase microextraction (SPME).
Abstract: Many flavoring agents on the market are extracted from natural sources or synthesized chem. Due to the disadvantages of both methods, biotechnol. is becoming a promising alternative. In this study, short chain Et esters with fruity notes were biosynthesized in UHT whole milk via coupling ethanolic fermentation with lipase (Palatase) transesterification. Kluyveromyces marxianus, Lactobacillus fermentum and Lb. paracasei were used for fermentation Milk fat was esterified with in situ produced ethanol by adding lipase at 0, 8 and 24 h of fermentation Viable cell counts and pH were monitored during 48 h fermentation period. Flavor active Et esters, ethanol and free fatty acids were analyzed using headspace SPME-GC. Free fatty acid levels were lower in K. marxianus samples than lactobacilli. K. marxianus produced higher amounts of ethanol and esters than lactic acid bacteria. Viable cell counts decreased after lipase application at 0 and 8 h, possibly due to fatty acid production Addition of lipase at 24 h resulted in improved cell counts as well as ethanol and ester production in the case of K. marxianus. This study demonstrated that fermenting milk with alc. producing cultures in conjunction with lipase application can be an alternative to artificial flavorings in fermented milks. Graphic abstract: [graphic not available: see fulltext].
Journal of Food Science and Technology (New Delhi, India) published new progress about Fatty acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, SDS of cas: 123-29-5.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics