Strategies to overcome toxicity during flavour production by micro-organisms: The case of gamma-decalactone from Sporidiobolus salmonicolor

International audience

Bioconversion of amino acids into flavouring alcohols and esters by Erwinia carotovora subsp. atroseptica

International audience; Erwinia carotovora subsp. atroseptica produced flavour compounds when infecting endives (Cichorium intybus). These compounds were identified as esters and branched-chain alcohols.They were produced from amino acids and some of them such as methionol, methionol acetate, isobutanol, isobutyl acetate, beta-phenyl ethanol and tryptophol were produced with good yields.

Production de gamma-decalactone par bioconversion

Toxicity of gamma-decalactone and 4-hydroxydecanoic towards two species of sporidiobolus

National audience

The production of lactone by micro-organisms: a review with particular interest to the model: Ricinoleic acid-Spiridiobolus spp.-gamma-decalactone

*INRA URD BP 86510 21065 Dijon cedex (FRA) Diffusion du document : INRA URD BP 86510 21065 Dijon cedex (FRA); International audience

Acyl-CoA intermediates in the beta-oxidation of ricinoleic acid and palmitoic acid by extracts of Fusarium poae INRA FP45

National audience

Automatic method to quantify starter activity based on pH measurement

International audience

In situ recovery of gamma-decalactone by membrane based solvent extraction : an integrated bioreactor-separator

International audience

Participation of lipoxygenase in the production of flavour volatiles in Penicillium caseicolum cells.

National audience

La maîtrise des flaveurs

National audience

Extraction of benzaldehyde from fermentation broth by pervaporation

Abstract The application of pervaporation to extract benzaldehyde produced by microorganisms is considered. A model system was used to study the influence of different parameters and attempts to understand better the mass transfer of this flavour compound. Benzaldehyde was removed from a culture medium from which it was produced by Bjerkandera adusta . The performance of these processes is compared.

Production and toxicity of linear from and lactone from of 4-hydroxy decanoic acid by Sporidiobolus sp.

International audience

Etude des composés volatils de produits alimentaires par couplage "headspace-chromatographie gazeuse-spectrométrie de masse"

National audience

Association de Penicillium camemberti Geotrichum candidum. effets sur la qualité sensorielle de camemberts

National audience

Production de styrene par Penicillium camemberti Thom

National audience; The Celluloïd taste observed in some mould-ripened cheeses is bound to the presence of styrene in these cheeses. The accumulation of this molecule was only detected on cultures of some strains of Penicillium camemberti. It seems to be bound to a deregulation of oxidative metabolism of tneee strains.; L'apparition du goût de Celluloïd dans les fromages à pâte molle à croûte fleurie est liée à la présence de styrène dans ces fromages. L'accumulation de cette molécule n'est observée que sur des cultures de souches particulières de Penicillium camemberti. Elle semble liée à un dérèglement du métabolisme oxydatif de ces souches.

Influence of culture conditions on production of flavour compounds by 29 ligninolytic Basidiomycetes

The odorous volatile metabolites produced by 29 ligninolytic Basidiomycete strains (identified by gas chromatography coupled to mass spectroscopy — GC-MS) and the flavour quality of their cultures were investigated on 6 different liquid media tested with and without agitation. 113 compounds were identified, the most numerous being alcohols (2-methyl 1-propanol, 2-methyl 1-butanol, 3 methyl 1-butanol, 2 phenyl ethanol, 3,4, dimethoxy phenyl methanol, 4 vinyl phenol), aldehydes (3, 4 dimethoxybenzaldehyde) and ketones (4-hydroxy 3-methyl 2-phenyl 2-cyclopentene 1-one). One third of these compounds possessed an aromatic skeleton. The influences of medium composition and agitation conditions on…

Development of the flavour in cheeses with using associations of specific strains of Geotricum candidum, yeast and bacteria

International audience

Analysis of metabolic pathways by the growth of cells in the presence of organic solvents

A new approach to the analysis of metabolic pathways involving poorly water-soluble intermediates is proposed. It relies upon the ability of the hydrophobic intermediates formed by a sequence of intracellular reactions to cross the membrane(s) and partition between aqueous and organic phases, when cells are incubated in the presence of a nonpolar and nontoxic organic solvent. As a result of this thermodynamically driven efflux of the formed intermediates from the cell, they accumulate in the organic medium in sufficient quantities for GC-MS analysis and identification. This enables direct determination of the sequence of chemical reactions involved with no requirement for the isolation of e…

Production of chlorinated phenyl compounds by Bjerjandera adusta

International audience

Growth of Penicillium camemberti and Geotrichum candidum in pure and mixed cultures on experimental mold ripened cheese of camembert-type

Cooperation between Penicillium camemberti and Geotrichum candidum : effect on taste and flavour qualities of camembert type cheese

National audience

Importance des lactones dans les arômes alimentaires : structure, distribution, propriétés sensorielles et biosynthèse

International audience

Relationships between odorous intensity and partition coefficients of delta-decalactone, diacetyl and butyric acid in model emulsions

International audience

Les lipides et la flaveur des produits laitiers

National audience

Production of sulfur flavour compounds - especially thioesters - by ten strains of Geotrichum candidum

International audience

Biosynthesis, chirality and flavour properties of the lactones formed by Fusarium poae

International audience

Fatty acid accumulation in the yeast Sporidiobolus salmonicor during batch production of gamma-decalactone

International audience

Flavor generation in cheese curd by coculturing with selected yaest, mold, and bacteria

International audience

Amertume et fractions azotees de fromages a pate molle de type camembert : role de l'association de Penicillium camemberti avec Geotrichum candidum

National audience

Etude de la qualité de camemberts réalisés avec des associations de Penicillium camemberti avec Geotrichum candidum: effet desamèrisant de Geotrichum candidum

National audience

Cheese flavour

International audience

Production of gamma-decalactone in the genus Sporidiobolus

International audience

Effect of the association of surface flora on the sensory properties of mold ripened cheese

International audience

In situ detoxification of the fermentation medium during gamma-decalactone production with yeast Sporidiobolus salmonicolor

International audience

Production, identification , and toxicity of gamma - decalactone and 4-hydroxydecanoic acid from Sporidiobolus spp.

International audience

Microbial hemi-synthesis of gamma-C12 lactones chirality and sensory properties

National audience

Chirality of the gamma lactones produced by Sporidiobolus salmonicolor grow in two different media

International audience

Quantitative descriptive analysis of cheese ripening strains in co-cultures performed by independent trained panels

International audience

Impact of associations of microorganims on the sensory properties of fermented foods

National audience

Production de benzaldéhyde par fermentation extractive

National audience

Production of gamma-decalactone and 4-hydroxy-decanoic acid in the genus Sporidiobolus

International audience

Pervaporation : an efficient process for benzaldehyde recovery in fermentation broth

National audience

Effect of fat content on odor intensity of tree aroma compounds in model emulsions : delta-decalactone, diacetyl, and butyric acid

International audience

Production of halogenated compounds by Bjerkandera adusta.

International audience; The white-rot fungusBjerkandera adusta produces volatile chlorinated phenyl compounds. The main compounds identified were 3-chloro-4-methoxybenzaldehyde (3-chloro-p-anisaldehyde), 3-chloro-4-methoxybenzyl alcohol (3-chloro-p-anisyl alcohol), 3,5-dichloro-4-methoxybenzaldehyde (3,5-dichloro-p-anisaldehyde), and 3,5-dichloro, 4-methoxybenzyl alcohol (3,5-dichloro-p-anisyl alcohol).p-Anisaldehyde, veratraldehyde and the corresponding alcohols,p-anisyl alcohol and veratryl alcohol were produced simultaneously. Even with a very low concentration of chloride in the medium (<>–5 m), chlorinated aromatic compounds were still observed. Addition of bromide to the culture mediu…

Etude de la coopération entre Geotrichum candidum et Penicillium camenberti. Impact sur le profil aromatique et sur les qualités organoleptiques d'un fromage de type camembert

National audience