Summary
The influence of temperature, agitation speed, pH and biomass on the synthesis of 19 metabolites contributing to a strawberry aroma was followed over a 72 h fermentation of skim milk byPseudomonas fragi. Amongst the major odor-active metabolites were ethyl butyrate, ethyl hexanoate, ethyl 2-hexenoate, ethyl crotonate, ethyl isovalerate and ethyl 2-methyl hexanoate. Up to 17 ppm of some of these metabolites were detected at 60 h of fermentation, approximately 36 h after the beginning of the stationary growth phase. The production of most odor-active metabolites was higher at 11°C and 150 RPM than at 15, 20 or 25°C and 200 or 250 RPM. The development of off-aromas was observed at high temperatures and at high agitation speeds.
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Raymond, Y., Morin, A., Cormier, F. et al. Physical factors influencing the production of strawberry aroma byPseudomonas fragi grown in skim milk. Biotechnol Lett 12, 931–936 (1990). https://doi.org/10.1007/BF01022593
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DOI: https://doi.org/10.1007/BF01022593