Skip to main content
SpringerLink
Log in

The Roots: Empirical Food Biotechnologies and Formation of Aroma Compounds

  • Chapter
Aroma Biotechnology

Abstract

Our ancestors observed that milk, wet cereal flour, fruit juices, and raw meat, when incubated for some time, underwent changes that led to more stable products (for example, Michel et al., 1992). The resulting foods, altered in texture, color, acidity, gas content, turbidity, and flavor apparently had no adverse effects on human well-being, if consumed in moderation. These very roots of modern biotechnology have evolved from artisan levels into major industries. The present output of the traditional biotechnologies far exceeds the new fermentation products in both volume and product value. According to recent year books the annual biotechnology of antibiotics is worth about 50 bio. US$, while wine and beer production amounted to an estimated 300 bio. US$. A large number of textbooks, encyclopedias and original papers have discussed all the facets of the traditional, fermented foods. This chapter will not recapitulate earlier reviews, but, subdivided under commodity categories, discuss the most recent aroma aspects. The dominating topics will be:

  • of the aroma profile of existing fermented products, and

  • the possible transfer of existing knowledge and proven technology to novel processes.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 39.99
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 54.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  • Ames JM, Elmore JS, Aroma components of yeast extracts, Flavour Fragrance J, 1992, 7, 89

    CAS  Google Scholar 

  • Avedovech RM, McDaniel MR, Watson BT, Sandine WE, An evaluation of combinations of wine yeast andLeuconostoc oen os strains in malolactic fermentation of Chardonnay wine, Am J Enol Vitic, 1992, 43, 253

    CAS  Google Scholar 

  • Babel W, Brinkmann U, Muller RH, The auxiliary substrate concept, — an approach for overcoming limits of microbial performances, Acta Biotechnol, 1993, 13, 211

    CAS  Google Scholar 

  • Babuchowski A, Hammond EG, Glatz BA, Survey of Propionibacteria for ability to produce propionic and acetic acids, J Food Protec, 1993, 56, 493

    CAS  Google Scholar 

  • Bakoyianis V, Kana K, Kalliafas A, Koutinas AA, Low-temperature continuous wine making by kissiris-supported biocatalyst: Volatile byproducts, J Agric Food Chem 1993, 41,465

    CAS  Google Scholar 

  • Bassit N, Boquien CY, Picque D, Corrieu G, Effect of initial oxygen concentration on diacetyl and acetoin production byLactococcus lactis subsp. lactis biovar diacetylactis, Appl Environm Microbiol, 1993, 59, 1893

    CAS  Google Scholar 

  • Begin A, Beaulieu Y, Goulet J, Castaigne F, Whey fermentation by Propionibacterium shermanii immobilized in different gels, Milchwissensch — Milk Sci Intern, 1992, 47, 411

    CAS  Google Scholar 

  • Beneke ES, Stevenson KE, Classification of food and beverage fungi, In: Food and Beverage Mycology, Beuchat LR (ed) van Nostrand Reinhold New York 1987,1

    Google Scholar 

  • Berdague JL, Monteil P, Montel MC, Talon R, Effects of starter cultures on the formation of flavour compunds in dry sausage, Meat Sci, 1993, 35, 275

    CAS  Google Scholar 

  • Berger RG, Maeku C, German JB, Shibamoto T, Isolation and identification of dry salami volatiles, J Food Sci, 1990, 55, 1239

    CAS  Google Scholar 

  • Besancon X, Smet C, Chabalier C, Rivemale M, Reverbel JP, Ratomahenina R, Galzy P, Study of surface yeast flora of Roquefort cheese, Intern J Food Microbiol, 1992, 17, 9

    CAS  Google Scholar 

  • Beuchat LR, Traditional fermented food products In: Food and Beverage Mycology, Beuchat LR (ed) van Nostrand Reinhold New York 1987, 269

    Google Scholar 

  • Blanch, GP, Tabera J, Sanz J, Herraiz M, Reglero G, Volatile composition of vinegars — simultaneous distillation extraction and gas chromatographic mass spectrometric analysis, J Agric Food Chem, 1992, 40,1046

    CAS  Google Scholar 

  • Boraam F, Faid M, Larpent JP, Breton A, Lactic acid bacteria and yeast associated with traditional moroccan sour-dough bread fermentation, Sci Aliments, 1993, 13, 501

    Google Scholar 

  • Borcakh M, Ôzay G, Alperden I, Fermentation of Turkish black olives with traditional and aerated systems, In: Food Flavors, Ingredients and Composition, Charalambous G (ed) Elsevier Amsterdam 1993, 265

    Google Scholar 

  • Brunerie P, Benda I, Bock G, Schreier P, Bioconversion of monoterpene alcohols and citral by Botrytis cinerea, In: Bioflavour ‘87 Schreier P (ed) de Gruyter Berlin 1988,435

    Google Scholar 

  • Cachon R, Divies C, Localization of Lactococcus lactis ssp. lactis biovar diacetylactis in alginate gel beads affects biomass density and synthesis of several enzymes involved in lactose and citrate metabolism, Biotechnol Tech, 1993, 7, 453

    CAS  Google Scholar 

  • Champagne CP, Gaudy C, Poncelet D, Neufeld RJ, Lactococcus lactis release from calcium alginate beads, Appl Environm, 1992, 58, 1429

    CAS  Google Scholar 

  • Chasco J, Beriain MJ, Bello J, A study of changes in the fat content of some varieties of dry sausage during the curing process, Meat Sci, 1993, 34, 191

    CAS  Google Scholar 

  • Chatonnet P, Dubourdieu D, Boidron JN, Livigne DV, Synthesis of volatile phenols by Saccharomyces cerevisiae in wines, J Sci Food Agric, 1993, 62, 191

    CAS  Google Scholar 

  • Chatonnet P, Dubourdieu D, Boidron JN, Pons M, The origin of ethylphenols in wines, J Sci Food Agric, 1992, 60, 165

    CAS  Google Scholar 

  • Collar C, Mascaros AF, Debarber CB, Amino acid metabolism by yeasts and lactic acid bacteria during bread dough fermentation, J Food Sci, 1992, 57, 1423

    CAS  Google Scholar 

  • Collin S, Osman M, Delcambre S, Elzayat AI, Dufour JP, Investigation of volatile flavor compounds in fresh and ripened domiati cheeses, J Agric Food Chem, 1993, 41, 1659

    CAS  Google Scholar 

  • Croizet F, Denoyer C, Tran N, Berdagué, Les composés volatils du saucisson sec évolution au cours de la maturation, Viandes Prod. Camés, 1992, 13, 167

    Google Scholar 

  • Delteil D, Jarry JM, Characteristic effects of two strains of enological yeasts on the composition of volatile compounds in Chardonnay wines, Rev Fr Oenol, 1991, 132, 41

    CAS  Google Scholar 

  • Demacias MEN, Romero NC, Apella MC, Gonzales SN, Oliver G, Prevention of infections produced by Escherichia coli and Listeria monocytogenes by feeding milk fermented with Lactobacilli, J Food Protec, 1993, 56, 401

    Google Scholar 

  • Demuyakor B, Ohta Y, Characteristics of single and mixed culture fermentation of pito beer, J Sci Food Agric, 1993, 62, 401

    CAS  Google Scholar 

  • Deshpande MV, Ethanol production from cellulose by coupled saccharification fermentation usingSaccharomyces cerevisiae and cellulase complex from Sclerotium rolfsii uv-8 mutant, Appl Biochem Biotechnol, 1992, 36, 227

    CAS  Google Scholar 

  • Dick KJ, Molan PC, Eschenbruch R, The isolation fromSaccharomyces cerevisiae of 2 antibacterial cationic proteins that inhibit malolactic bacteria, Vitis, 1992, 31, 105

    CAS  Google Scholar 

  • Drawert F, The chemistry of winemaking as a biological-technological sequence, In: Chemistry of Winemaking, Webb AD (ed) ACS Symp Ser 137, ACS Wash DC 1974, 1

    Google Scholar 

  • Dupuis C, Boyaval P, Esterase activity of dairyPropionibacterium, Lait, 1993, 73, 345

    CAS  Google Scholar 

  • Ezeogu LI, Emeruwa AC, High level ethanol-tolerant Saccharomyces from Nigerian palm wine, Biotechnol Letters, 1993, 15, 83

    CAS  Google Scholar 

  • Ezzat N, Elsoda M, Elshafei H, Olson NF, Cell-wall associated peptide hydrolase and esterase activities in several cheese-related bacteria, Food Chemistry, 1993, 48, 19

    CAS  Google Scholar 

  • Fernandez-Garcia E, Olano A, Cabezudo D, Martin-Alvarez PJ, Ramos M, Accelerated ripening of manchego type cheese by added commercial enzyme preparation fromAspergillus oryzae, Enz Microb Technol, 1993a, 15,519

    CAS  Google Scholar 

  • Fernandez-Garcia E, Reuter H, Prokopek D, Olano A, Ramos M, Effect of enzyme addition on the manufacture of spanish hard cheese from milk concentrated by ultrafiltration ripening of cheeses, Kieler Milchwirtsch Forschungsber, 1993b, 45, 301

    CAS  Google Scholar 

  • Fischer U, PhD Thesis Universität Hannover 1994

    Google Scholar 

  • Fitzgerald RI, Doonan S, McKay LL, Cogan TM, Intracellular pH and the role of d-lactate dehydrogenase in the production of metabolic and products by Leuconostoc lactis, J Dairy Res, 1992, 59, 359

    CAS  Google Scholar 

  • Fourcassie P, Makagakabindamassard E, Belarbi A, Maujean A, Growth, D-glucose utilization and malolactic fermentation by Leuconostoc oenos strains in 18 media deficient in one amino acid, J Appl Bacterid, 1992, 73, 489

    CAS  Google Scholar 

  • Frasse P, Lambert S, Richard-Molard D, Chiron H, The influence of fermentation on volatile compounds in French bread dough, Food Sci Technol, 1993, 26:2,126

    CAS  Google Scholar 

  • Frezier V, Dubourdieu D, Ecology of yeast strain Saccharomyces cerevisiae during spontaneous fermentation in a bordeaux winery, Am J Enol Viticult, 1992, 43, 375

    Google Scholar 

  • Fukaya M, Park YS, Toda K, Improvement of acetic acid fermentation by molecular breeding and process development — review, J Appl Bacteriol, 1992, 73, 447

    CAS  Google Scholar 

  • Fukuda T, Sanmoto H, Hiramatsu M, The production of alcoholic beverages with high flavor from saccharified solutions 3. The influence of stirring on the formation of flavor components during fermentation of enzyme-saccharified solution, Nippon Jozo Kyokaishi, 1991, 86, 684

    CAS  Google Scholar 

  • Garcia ML, Selgas MD, Fernandez M, Ordonez JA, Microorganisms and lipolysis in the ripening of dry fermented sausages, Intern J Food Sci Technol, 1992, 27, 675

    Google Scholar 

  • Garriga M, Hugas M, Aymerich T, Monfort JM, Bacteriocinogenic activity of Lactobacilli from fermented sausages, J Appl Bacteriol, 1993, 75, 142

    CAS  Google Scholar 

  • Geisen R, Fungal starter cultures for fermented foods — molecular aspects, Food Sci Technol, 1993, 4, 251

    CAS  Google Scholar 

  • Giudici P, Zambonelli C, Kunkee RE, Increased production of n-propanol in wine by yeast strains having an impaired ability to form hydrogen sulfide, Am J Enol Vitic, 1993, 44, 17

    Google Scholar 

  • Goncalves LMD, Barreto MTO, Xavier AMBR, Carrondo MJT, Klein J, Inert Supports for lactic acid fermentation — a technological assessment, Appl Microbiol Biotechnol, 1992, 38, 305

    CAS  Google Scholar 

  • Gonzalez JF, Fernandez AG, Garcia PG, Balbuena MB, Quintana MCD, Characteristics of the fermentation process that occurs during the storage in brine of hojiblanca cultivar, used to elaborate ripe olives, Grasas Y Aceites, 1992, 43, 212

    Google Scholar 

  • Grando MS, Versini G, Nicolini G, Mattivi F, Selective use of wine yeast strains having different volatile phenols production, Vitis, 1993, 32, 43

    CAS  Google Scholar 

  • Groboillot AF, Champagne CP, Darling GD, Poncelet D, Neufeld RJ, Membrane formation by interfacial cross-linking of ehitosan for microencapsulation of Lactococcus lactis, Biotechnol Bioengin, 1993,42, 1157

    CAS  Google Scholar 

  • Grosch W, Schieberle P, Bread In: Volatile Compound in Foods and Beverages, Maarse H (ed) Dekker New York 1991,41

    Google Scholar 

  • Guichard E, Etievant P, Henry R, Mosandl A, Enantiomeric ratios of pantolactone, solero- ne, 4-carboethoxy-4-hydroxy-butyrolactone and of sotolon, a flavour impact compound of flor-sherry and botrytized wines, Z Lebensm Unters Forsch 1992, 195, 540

    CAS  Google Scholar 

  • Halm M, Lillie A, Soerensen AK, Jakobsen M, Microbiological and aromatic characteristics of fermented maize doughs for kenkey production in Ghana, Int J Food Microbiol, 1993, 19,135

    CAS  Google Scholar 

  • Hamad SH, Bocker G, Vogel RF, Hammes WP, Microbiological and chemical analysis of fermented sorghum dough for kisra production, Appl Microbiol Biotechnol, 1992, 37, 728

    CAS  Google Scholar 

  • Hammes WP, Bacterial starter cultures in food production, Food Biotechnol, 1990, 4, 383

    Google Scholar 

  • Hammes WP, Fermentation of non-dairy foods, Food Biotechnol, 1991, 5, 293

    Google Scholar 

  • Hammes WP, Tichaczek PS, The potential of lactic acid bacteria for the production of safe and wholesome food, Z Lebensm Unters Forsch, 1994, 198,193

    CAS  Google Scholar 

  • Hammond EG, The flavor of dairy products In: Flavor Chemistry of Lipid Foods, Min DB, Smouse TH (eds) AOCS 1989, 222

    Google Scholar 

  • Hansen, B, Hansen Ä, Volatile compounds in wheat sourdoughs produced by lactic acid bacteria and sourdough yeasts, Z Lebensm Unters Forsch, 1994, 198,202

    CAS  Google Scholar 

  • Heidlas J, Tressl R, Purification and characterization of a (R)-2,3-butanediol dehydrogenase from Saccharomyces cerevisiae, Arch Microbiol, 1990, 154, 267

    CAS  Google Scholar 

  • Hock R, Benda I, Schreier P, Formation of terpenes by yeasts, Z Lebensm Unters Forsch, 1984, 179,450

    CAS  Google Scholar 

  • Holloway P, Subden RE, Volatile metabolites produced in a Riesling must by wild yeast isolates, Can Inst Food Sci Technol J, 1991, 24, 57

    CAS  Google Scholar 

  • Holm CS, Aston JW, Doglas K, The effects of the organic acids in cocoa on the flavour of chocolate, J Sci Food Agric, 1993, 61, 65

    CAS  Google Scholar 

  • Hugenholtz J, Perdon L, Abee T, Growth and energy generation byLactococcus lactis subsp lactis biovar diacetylactis during citrate metabolism, Appl Environm Microbiol, 1993, 59,4216

    CAS  Google Scholar 

  • Hupf H, Schmid W, Wein: Über die Stereoisomeren des 2,3-Butandiols, Dtsch Lebensm Rdsch,1994, 1, 1

    Google Scholar 

  • Hwang GR, Chou CC, Production of some flavor components byStreptococcus faecium and Torulaspora delbrückii in koji-extract medium and tou-pan-chiang, J Chin Agric Chem Soc, 1991, 29, 475

    CAS  Google Scholar 

  • Hwang HJ, Vogel RF, Hammes WP, Development of mould cultures for sausage fermentation — characterisation and toxicological assessment, Fleischwirtsch, 1993, 73, 89–327

    Google Scholar 

  • Hyndman CL, Groboillot AF, Poncelet D, Champagne CP, Neufeld RJ, Microencapsulation of Lactococcus lactis within cross-linked gelatin membranes, J Chem Technol Biotechnol, 1993, 56, 259

    CAS  Google Scholar 

  • Iida T, Sakamoto M, Izumida H, Akagi Y, Characteristics of Zymomonas mobilis immobilized by photocrosslinkable resin in ethanol fermentation, J Ferment Bioengin, 1993, 75, 28

    Google Scholar 

  • Imhof R, Bosset JO, Relationships between micro-organisms and formation of aroma compounds in fermented dairy products, Z Lebensm Unters Forsch, 1994, 198, 267

    CAS  Google Scholar 

  • Ito, H, Toeda K, Preparation of salt seasoning by fermentation of molasses, JP 05056764 A2 930309, 1993

    Google Scholar 

  • Iwasaki K, Nakajima M, Sasahara H, Rapid continuous lactic acid fermentation by immobilised lactic acid bacteria for soy sauce production, Proc Biochem, 1993, 28, 39

    CAS  Google Scholar 

  • Iwasaki KI, Nakajima M, Sasahara H, Porous alumina beads for immobilization of lactic acid bacteria and its application for repeated-batch fermentation in soy sauce production, J Ferment Bioengin, 1992, 73, 375

    CAS  Google Scholar 

  • Jackson TC, Acuff GR, Sharp TR, Savell JW, Volatile compounds on sterile pork loin tissue inoculated with Lactobacillus plantarum and Lactobacillus fermentum, J Food Sci, 1992, 57, 783

    CAS  Google Scholar 

  • Javanainen P, Linko YY, Factors affecting rye sour dough fermentation with mixed- culture pre-ferment of lactic and propionic acid bacteria, J Cereal Sci, 1993, 18, 171

    CAS  Google Scholar 

  • Jeppesen VF, Huss HH, Antagonistic activity of 2 strains of lactic acid bacteria against Listeria monocytogenes and Yersinia enterocolitica in a model fish product at 5-degrees- C, Intern J Food Microbiol, 1993, 19, 179

    CAS  Google Scholar 

  • Junker M, Porobic R, Sieber W, Linhard O, Knauf HJ, Rohwurstherstellung. Beschreibung einer neuen Starterkultur mit Pediococcus pentosaceus, Fleischwirtsch, 1993, 73, 325

    Google Scholar 

  • Kaminarides SE, Anifantakis EM, Balis C, Changes in Kopanisti cheese during ripening using selected pure microbial cultures, J Sci Dairy Technol, 1992, 45, 56

    CAS  Google Scholar 

  • Kaneda H, Kano Y, Sekine T, Ishii S, Takahashi K, Koshino S, Effect of pitching yeast and wort preparation on flavor stability of beer, J Ferment Bioengin, 1992, 73, 456

    CAS  Google Scholar 

  • Kanematsu Y, Kasahara M, Hiraguri Y, Honkawa Y, Production of a shiro soy sauce like seasoning by bioreactors, Nippon Shoyu Kenkyusho Zasshi, 1992, 18, 260

    CAS  Google Scholar 

  • Kelly WJ, Huang CM, Asmundson RV, Comparison of Leuconostoc oenos strains by pulsed-field gel electrophoresis, Appl Environm Microbiol, 1993, 59, 3969

    CAS  Google Scholar 

  • Kida K, Nishimura K, Nakagawa M, So Y, Production of shochu from crushed rice by noncooking fermentation with saccharifying enzymes, Nippon Jozo Kyokaishi, 1991, 86, 962

    CAS  Google Scholar 

  • Kim WJ, Bacteriocins of lactic acid bacteria — their potentials as food biopreservative, Food Rev Intern, 1993, 9, 299

    CAS  Google Scholar 

  • Kirk LA, Doelle HW, Rapid ethanol production from sucrose without by-product formation, Biotechnol Letters, 1993, 15, 985

    CAS  Google Scholar 

  • Kishimoto M, Shinohara T, Soma E, Goto S, Selection and fermentation properties of cryophilic wine yeasts, J Ferment Bioengin, 1993, 75, 451

    CAS  Google Scholar 

  • Klaver FAM, Kingma F, Timmer JMK, Weerkamp AH, Interactive fermentation of milk by means of a membrane dialysis fermenter — buttermilk, Netherl Milk Dairy J, 1992, 46, 19 and 31

    CAS  Google Scholar 

  • Kneifel W, Ulberth F, Erhard F, Jaros D, Aroma profiles and sensory properties of yogurt and yogurt-related products 1. screening of commercially available starter cultures, Milchwissensch — Milk Sci Intern, 1992, 47, 362

    CAS  Google Scholar 

  • Kruger L, Pickerell ATW, Axcell B, The sensitivity of different brewing yeast strains to carbon dioxide inhibition: Fermentation and production of flavor-active volatile com- punds, J Inst Brewing, 1992, 98, 133

    CAS  Google Scholar 

  • Kunze G, Kunze I, Barner A, Schulz R, Genetical and biochemical characterization of Saccharomyces cerevisiae industrial strains, Fresenius J Anal Chem, 1993, 346, 868

    CAS  Google Scholar 

  • Kuriyama H, Mahakarnchanakul W, Matsui, S, Kobayashi H, The effects of pCC>2 on yeast growth and metabolism under continuous fermentation, Biotechnol Letters, 1993, 15,189

    CAS  Google Scholar 

  • Kuwabara H, Oguri I, Baba S, Manufacture of alcoholic beverages with fungi, JP 05056774 A2 930309,1993

    Google Scholar 

  • Laplace JM, Delgenes JP, Moletta R, Navarro JM, Effects of culture conditions on the co- fermentation of a glucose and xylose mixture to ethanol by a mutant ofSaccharomyces diastaticus associated with Pichia stipitis, Appl Microbiol Biotechnol, 1993, 39, 760

    CAS  Google Scholar 

  • Law J, Fitzgerald GF, Daly C, Fox PF, Farkye NY, Proteolysis and flavor development in cheddar cheese made with the single starter strainsLactococcus lactis ssp lactis UC317 or Lactococcus lactis sspcremoris HP, J Dairy Sci, 1992, 75, 1173

    CAS  Google Scholar 

  • Laye I, Karleskind D, Morr CV, Chemical, microbiological and sensory properties of plain nonfat yogurt, J Food Sci, 1993, 58, 991

    CAS  Google Scholar 

  • Lazos ES, Aggelousis G, Bratakos M, The fermentation of trahanas — a milk-wheat flour combination, Plant Foods Human Nutr, 1993, 44, 45

    CAS  Google Scholar 

  • le Roux M, van Vuuren HJJ, Dicks LMT, Loos MA, Simple headspace concentration trap for capillary gas chromatographic analysis of volatile metabolites of Leuconostoc oenos, System Appl Microbiol, 1989, 11, 176

    Google Scholar 

  • Lee SK, Johnson ME, Marth EH, Characteristics of reduced-fat cheddar cheese made with added Micrococcus species LI3, Food Sci Technol, 1992a, 25, 552

    Google Scholar 

  • Lee, CH, Min KC, Souane M, Chung MJ, Mathiasen TE, Adlernisse J, Fermentation of prefermented and extruded rice flour by the lactic acid bacteria from sikhae, Food Biotechnol, 1992b, 6, 239

    CAS  Google Scholar 

  • Lee, SW, Yajima M, Tanaka H, Use of food additives to prevent contamination during fermentation using a co-immobilized mixed culture system, J Ferment Bioengin, 1993, 75, 389

    CAS  Google Scholar 

  • Leroi F, Pidoux M, Detection of interactions between yeasts and lactic acid bacteria isolated from sugary kefir grains, J Appl Bacteriol, 1993, 74, 48 and 54

    CAS  Google Scholar 

  • Lewis VP, Yang ST, Propionic acid fermentation by Propionibacterium acidipropionici - effect of growth substrate, Appl Microbiol Biotechnol, 1992, 37, 437

    CAS  Google Scholar 

  • Li Q, Studies on the flavor compounds of soymilk yogurt from lactic acid bacteria fermentation, Shipin Yu Fajiao Gongye, 1986, 2, 1

    Google Scholar 

  • Linden T, Peetre J, Hahn-Hagerdal B, Isolation and characterization of acetic acid-tolerant galactose-fermenting strains ofSaccharomyces cerevisiae from a spent sulfite liquor fermentation plant, Appl Environm Microbiol, 1992, 58, 1661

    CAS  Google Scholar 

  • Longo E, Velazquez JB, Sieiro C, Cansado J, Calo P, Villa TG, Production of higher alcohols, ethyl acetate, acetaldehyde and other compunds by 14 Saccharomyces cerevisiae wine strains isolated from the same region (Salnes, NW spain) World J Microbiol Biotechnol, 1992, 8, 539

    CAS  Google Scholar 

  • Lues JFR, Viljoen BC, Miller M, Prior BA, Interaction of non-culture microbial flora on dough fermentation, Food Microbiol, 1993, 10, 205

    Google Scholar 

  • Makanjuola DB, Tymon A, Springham DG, Some effects of lactic acid bacteria on laboratory-scale yeast fermentations, Enzyme Microb Technol, 1992, 14, 350

    CAS  Google Scholar 

  • Marchesini B, Bruttin A, Romailler N, Moreton RS, Stucchi C, Sozzi T, Microbiological events during commercial meat fermentations, J Appl Bacteriol, 1992, 73, 203

    CAS  Google Scholar 

  • Marshall VM, Lactic acid bacteria: starter for flavour, FEMS Microbiol Rev, 1987, 46, 327

    CAS  Google Scholar 

  • Marshall VM, Starter cultures for milk fermentation and their characteristics, J Sci Dairy Technol, 1993, 46, 49

    Google Scholar 

  • Martens H, Dawoud E, Verachtert H, Synthesis of aroma compunds by wort Enterobacte- ria during the 1st stage of Iambic fermentation, J Inst Brewing, 1992, 98, 421

    CAS  Google Scholar 

  • Martinez-Force E, Benitez T, Changes in yeast amino acid pool with respiratory versus fermentative metabolism, Biotechnol Bioengin, 1992, 40, 643

    CAS  Google Scholar 

  • Masschelein CA, Recent and future developments of fermentation technology and fermen- ter design in brewing In: Biotechnology Applications in Beverage Production, Cantarelli C, Lanzanni G (eds) Elsevier London 1989,77

    Google Scholar 

  • Mateo JJ, Jimenez M, Huerta T, Pastor A, Comparison of volatile produced by four Sac- charomyces cerevisiae strains isolated from Monastrell musts, Am J Enol Vitic, 1992, 43, 206

    Google Scholar 

  • Mateo JJ, Jimenez M, Huerta T, Pastor A, Contribution of different yeast isolated from musts of Monastrell grapes to the aroma of wine, Int J Food Microbiol, 1991, 24, 153

    Google Scholar 

  • Matsuura K, Hirotsune M, Hamachi M, Nunokawa Y, Thermal control strategy for iso- amyl acetate formation in sake brewed with a saccharified rice solution, J Ferment Bioengin, 1992, 74, 112

    CAS  Google Scholar 

  • Mauricio JC, Moreno JJ, Valero EM, Zea L, Medina M, Ortega JM, Ester formation and specific activities of vitro alcohol acetyltransferase and esterase by Saccharomyces cerevisiae during grape must fermentation, J Agric Food Chem, 1993, 41, 2086

    CAS  Google Scholar 

  • Mauricio JC, Salmon JM, Apparent loss of sugar transport activity in Saccharomyces cerevisiae max mainly account for maximum ethanol production during alcoholic fermentation, Biotechnol Letters, 1992, 14, 577

    CAS  Google Scholar 

  • McFeeters RF, Single-injection HPLC analysis of acids, sugars, and alcohols in cucumber fermentations, J Agric Food Chem, 1993, 41,1439

    CAS  Google Scholar 

  • Meraz M, Shirai K, Larralde P, Revali S, Studies on the bacterial acidification process of cassava (Manihot esculenta), J Sci Food Agric, 1992, 60,457

    CAS  Google Scholar 

  • Meurer P, Gierschner K, Occurrence and effect of indigenous and eventual microbial enzymes in lactic acid fermented vegetables, Acta Alimentaria, 1992, 21,171

    CAS  Google Scholar 

  • Michel RH, McGovem PE, Badler VR, Chemical evidence for ancient beer, Nature, 1992, 360, 24

    Google Scholar 

  • Minarik E, Jungova O, Effect of yeast ghost and cellulose preparations on different yeast species occurring in must and wine, Wein-Wiss, 1992, 47, 140

    CAS  Google Scholar 

  • Montano A, Sanchez AH, Decastro A, Controlled Fermentation of Spanish-type green olives, J Food Sci, 1993, 58, 842

    CAS  Google Scholar 

  • Muir DD, Banks JM, Hunter EA, Sensory changes during maturation of fat-reduced Cheddar cheese — effect of addition of enzymically active attenuated starter cultures, Milk Sci Intern, 1992, 47, 218

    CAS  Google Scholar 

  • Muramatsu S, Ito N, Sano Y, Uzuka Y, Soy sauce manufacture from koji autolyzed at high temperature. Intermediate-scale fermentation test, Nippon Jozo Kyokaishi, 1992, 87, 538

    CAS  Google Scholar 

  • Murti TW, Bouillanne C, Landon M, Desmazeaud MJ, Bacterial growth and volatile compunds in yoghurt-type products from soymilk containing Bifidobacterium ssp, J Food Sci, 1993a, 58,153

    CAS  Google Scholar 

  • Murti TW, Lamberet G, Bouillanne C, Desmazeaud MJ, Landon M, Lactobacilli growth in soy milk. Effects on viscosity, volatile compounds and proteolysis, Sci Aliments, 1993b, 13,491

    CAS  Google Scholar 

  • Murti TW, Roger S, Bouillanne C, Landon M, Desmazeaud M, Growth ofBifidobacterium sp-CNRZ 1494 in soy-extract and cow milk effects on aroma compounds, Sci Aliments, 1992, 12,429

    CAS  Google Scholar 

  • Nagodawithana T, Yeast-derived flavors and flavor enhancers and their probable mode of action, Food Technol, 1992,138

    Google Scholar 

  • Nsofor LM, Nsofor ON, Nwachukwu KE, Soya-yoghurt starter culture development from fermented tropical vegetables, J Sci Food Agric, 1992, 60, 515

    Google Scholar 

  • O’Reilly A, Scott JA, Use of an ion-exchange sponge to immobilise yeast in high gravity apple based (cider) alcoholic fermentations, Biotechnol Letters, 1993, 15, 1061

    Google Scholar 

  • Ohta K, Hamada S, Nakamura T, Production of high concentrations of ethanol from inulin by simultaneous saccharification and fermentation using Aspergillus niger and Saccharomyces cerevisiae, Appl Environm Microbiol, 1993, 59, 729

    CAS  Google Scholar 

  • Okonogi S, Tomita M, Shimamura S, Toyama K, Myagawa H, Fujimoto M, Fermentation flavors manufacture, JP 04169166 A2 920617,1992

    Google Scholar 

  • Olson NF, The impact of lactic acid bacteria on cheese flavor, FEMS Microbiol Rev, 1990, 87, 131

    CAS  Google Scholar 

  • Paraseandola P, Dealteriis E, Farris GA, Budroni M, Scardi V, Behaviour of grape must ferment Saccharomyces cerevisiae immobilized within insolubilized gelatin, J Ferment Bioengin, 1992, 74, 123

    Google Scholar 

  • Pardo I, Zuniga M, Lactic acid bacteria in spanish red rose and white musts and wines under cellar conditions, J Food Sci, 1992, 57, 392

    Google Scholar 

  • Park SK, PhD Thesis University of California 1993

    Google Scholar 

  • Perez SR, Miura H, Mikami M, Sekikawa M, Action of isolated Micrococcus sp, Pedio- coccus sp and Lactobacillus sp fermented dry sausage, Obihiro Chikusan Daigaku Gaku- jutsu Kenkyu Hokoku, Dai-l-Bu, 1992, 17, 367

    CAS  Google Scholar 

  • Pfleger R, Results and consequences of the culture programm for hard cheese, Milchw Ber Bundesanst Wolfpassing Rotholz, 1992, 110, 11

    CAS  Google Scholar 

  • Preininger M, Rychlik M, Grosch W, Potent odorants of the neutral volatile fraction of Swiss cheese (Emmentaler) In: Trends in Flavour Research, Maarse H van der Heij GD (eds) Elsevier Amsterdam 1994,267

    Google Scholar 

  • Prevost H, Divies C, Cream fermentation by a mixed culture of Lactococci entrapped in 2- layer calcium alginate gel beads, Biotechnol Let, 1992, 14, 583

    CAS  Google Scholar 

  • Ranadive KS, Pai JS, Flavor production by yeasts: Isolation and screening of H. anomala and S. cerevisiae, PAFAI J, 1991, 13, 31

    CAS  Google Scholar 

  • Reiss J, Miso from peas (Pisum sativum) and beans (Phaseolus vulgaris) of domestic origin fermented foods from agricultural products in europe 2, Z Ernahrungswissensch, 1993a, 32,237

    CAS  Google Scholar 

  • Reiss J, Preparation of tempeh from domestic peas, Dtsch Lebensm Rundsch 1993b, 89, 147

    CAS  Google Scholar 

  • Renger RS, Vanhateren SH, Luyben KCAM, The formation of esters and higher alcohols during brewery fermentation — The effect of carbon dioxide pressure, J Inst Brewing, 1992, 98,509

    CAS  Google Scholar 

  • Requena T, Pelaez C, Fox PF, Peptidase and Proteinase activity ofLactococcus lactis, Lactobacillus casei and Lactobacillus plantarum, Z Lebensm Unters Forsch, 1993, 196, 351

    CAS  Google Scholar 

  • Ribereau-Gayon P, Effect of yeast strains on wine flavor, C R Acad Agric Fr, 1993, 79, 73

    CAS  Google Scholar 

  • Richter K, Ruhlemann I, Berger R, High-performance fermentation with lactic acid bacteria entrapped in pectate gel — immobilizates with enhanced lactate formation activity, Acta Biotechnol, 1992, 12, 229

    CAS  Google Scholar 

  • Romano P, Suzzi G, Comi G, Zironi R, Higher alcohol and acetic acid production by apiculate wine yeasts, J Appl Bacteriol, 1992, 73, 126

    CAS  Google Scholar 

  • Rosi I, Bertuccioli M, Influences of lipid addition on fatty acid composition of Saccha- romyces cerevisiae and aroma characteristics of experimental wines, J Inst Brewing, 1992, 98, 305

    CAS  Google Scholar 

  • Rosi I, Contini M, Bertuccioli M, Relationship between enzymatic activities of wine yeasts and aroma compound formation In: Flavors and Off Flavors, Charalambous G (ed) Elsevier Amsterdam 1990, 24

    Google Scholar 

  • Roudotalgaron F, Lebars D, Einhorn J, Adda J, Gripon JC, Flavor constituents of aqueous fraction extracted from comte cheese by liquid carbon dioxide, J Food Sci, 1993, 58, 1005

    CAS  Google Scholar 

  • Russell, I, Graham G St, Contribution of yeast and immobilization technology to flavor development in fermented beverages, Food Technology, 1992,146

    Google Scholar 

  • Saigusa T, Harada M, Okamura S, Shinohara T, Study on the control of shochu flavour 2. factors affecting the formation of isoamyl acetate during all-koji shochu fermentation, Seibutsu-Kogaku Kaishi — J Soc Ferment Bioengin, 1993b, 71, 383

    CAS  Google Scholar 

  • Saigusa T, Harada M, Shinohara T, Control of flavor formation of changing the time of koji culture during all-koji shochu fermentation, Seibutsu Kogaku Kaishi, 1993a, 71,105

    CAS  Google Scholar 

  • Sakaguchi M, Hirose T, Nakatani K, Onishi M, Kumada J, The effect of reduced pressure on the growth of yeast cells and on the production of volatile compunds, Hakko Kogaku Kaishi, 1990, 68, 261

    CAS  Google Scholar 

  • Sakamoto K, Shimoda M, Osajima Y, Concentration in Porapak Q column of volatile compounds in sake for analysis, Nippon Nogeikagaku Kaishi — J Jap Soci Biosci Biotechnol Agrochem, 1993, 67, 685

    CAS  Google Scholar 

  • Samah OA, Ibrahim N, Alimon H, Karim MIA, Fermentation studies of stored cocoa beans, World J Microbiol Biotechnol, 1993, 9, 603

    Google Scholar 

  • Sanceda NG, Kurata T, Suzuki Y, Arakawa N, Oxygen effect on volatile acids formation during fermentation in manufacture of fish sauce, J Food Sci, 1992, 57, 1120

    CAS  Google Scholar 

  • Sanni AI, The need for process optimization of African fermented foods and beverages — Review, Intern J Food Microbiol, 1993, 18, 85

    CAS  Google Scholar 

  • Sasaki M, Mori S, The flavor of shoyu, Nippon Jozo Kyokaishi, 1991, 86, 913

    CAS  Google Scholar 

  • Schieberle P, Formation of furaneol in heat-processed foods In: Flavor Precursors, Teranishi R, Takeoka GR, Giintert M (eds) ACS Symp Ser 490, ACS Wash 1992, 164

    Google Scholar 

  • Schieberle, P, Grosch W, Potent odorants of rye bread crust — differences from the crumb and from wheat bread crust, Z Lebensm Unters Forsch, 1994, 198, 282

    Google Scholar 

  • Selgas D, Garcia L, Defernando GG, Ordonez JA, Lipolytic and proteolytic activity of Micrococci isolated from dry fermented sausages, Fleischwirtsch, 1993, 73, 1164

    CAS  Google Scholar 

  • Shindo S, Murakami J, Koshino S, Control of acetate ester formation during alcohol fermentation with immobilized yeast, J Ferment Bioengin, 1992, 73, 370

    CAS  Google Scholar 

  • Shindo S, Sahara H, Koshino S, Tanaka H, Control of diacetyl precursor [alpha- acetolactate] formation during alcohol fermentation with yeast cells immobilized in alginate fibers with double gel layers, J Ferment Bioengin, 1993, 76, 199

    CAS  Google Scholar 

  • Slaughter, JC, Nomura T, Autocatalytic degradation of proteins in extracts of a brewing strain of Saccharomyces cerevisiae — the role of endoproteinases and exopeptidases, Appl Microbiol Biotechnol, 1992, 37, 638

    CAS  Google Scholar 

  • Sousa MJ, Teixeira JA, Mota M, Must deacidification with an induced flocculant yeast strain of Schizosaccharomyces pombe, Appl Microbiol Biotechnol, 1993, 39, 189

    CAS  Google Scholar 

  • Stashenko H, Macku C, Shibamoto T, Monitoring volatile chemicals formed from must during yeast*fermentation, J Agric Food Chem, 1992, 40, 2257

    CAS  Google Scholar 

  • Strohmar W, Diekmann H, The microflora of a sourdough developed during extended souring phases, Z Lebensm Unters Forsch, 1992, 194, 536

    Google Scholar 

  • Suarez JA, Agudelo J, Characterization of yeast and lactic acid bacteria species in ropy wines, Z Lebensm Unters Forsch, 1993, 196, 152

    Google Scholar 

  • Sugawara E, Saiga S, Kobayashi A, Relationships between aroma components and sensory evaluation of miso, J Jap Soci Food Sci Technol, 1992, 39, 1098

    CAS  Google Scholar 

  • Takatsuji W, Ikemoto S, Skaguchi H, Minami H, Development of a new type of umeshu using immobilized growing yeast cells, Nippon Jozo Kyokaishi, 1992, 87, 533

    CAS  Google Scholar 

  • Takezaki M, Matsuura K, Hirotsune M, Hamachi M, Effects of solids on the growth of yeast, Nippon Jozo Kyokaishi, 1993, 88, 319

    CAS  Google Scholar 

  • Tamada M, Begum AA, Sadi S, Production of L(+)-lactic acid by immobilized cells of Rhizopus oryzae with polymer supports prepared by gamma-ray induced polymerization, J Ferment Bioengin, 1992, 74, 379

    CAS  Google Scholar 

  • Tanaka T, Shoji Z, Analysis of volatile compunds in the natto-fermentating room by gas- chromatography mass-speetrometry, J Jap Soci Food Sci Technol — Nippon Shokuhin Kogyo Gakkaishi, 1993, 40, 656

    CAS  Google Scholar 

  • Teramoto Y, Okamoto K, Kayashima S, Ueda S, Rice wine brewing with sprouting rice an barley malt, J Ferment Bioengin, 1993, 75, 460

    CAS  Google Scholar 

  • Thomas CS, Boulton RB, Silacci MW, Gubler WD, The effect of elemental sulfur, yeast strain, and fermentation medium on hydrogen sulfide production during fermentation, Am J Enol Vitic, 1993, 44, 211

    CAS  Google Scholar 

  • Thomas KC, Ingledew WM, Production of 21-% (v/v) ethanol by fermentation of very high gravity (vgh) wheat mashes, J Ind Microbiol, 1992, 10, 61

    CAS  Google Scholar 

  • Tomlins KI, Baker DM, Daplyn P, Adomako D, Effect of fermentation and drying practices on the chemical and physical profiles of Ghana cocoa, Food Chem, 1993, 46, 257

    CAS  Google Scholar 

  • Torner MJ, Martinez-Anaya MA, Antuna B, Benedito de Barber C, Headspace flavour compounds produced by yeasts and lactobacilli during fermentation of preferments and bread doughs, J Food Microbiol, 1992, 15, 145

    CAS  Google Scholar 

  • Trepanier G, Elabboudi M, Lee BH, Simard RE, Accelerated maturation of cheddar cheese — microbiology of cheeses supplemented withLactobacillus casei subspcasei L2A and influence of added lactobacilli and commercial protease on composition and texture, J Food Sci, 1992, 57, 345 and 898

    Google Scholar 

  • van Vuuren HJJ, Dicks LMT, Leuconostoc oenos — a review, Am J Enol Vitic, 1993, 44, 99

    Google Scholar 

  • Verhue WMM, Tjan SB, Verrips CT, Van Schie BJ, Preparation of an aroma product containing alpha-acetolactic acid, EP Appl 91–202042 910809,1992

    Google Scholar 

  • Visser S, Proteolytic enzymes and their relation to cheese ripening and flavor: an overview, J Dairy Sci, 1993, 76, 329

    CAS  Google Scholar 

  • Vogel RF, Lohmann M, Nguyen M, Weller AN, Hammes WP, Molecular characterization ofLactobacillus curvatus and L. sake isolated from sauerkraut and their application in sausage fermentations, J Appl Bacteriol, 1993, 74, 295

    CAS  Google Scholar 

  • Voigt J, Ziehl B, Heinrichs H, Proteolytic formation of cocoa flavour precursors In: Progress in Flavour Precursor Studies, Schreier P, Winterhalter P (eds) Allured Carol Stream 1993,213

    Google Scholar 

  • Vösgen W, Rohwurst, bewährte und neue Wege zur Produktion, Fleischwirtsch, 1993, 73, 723

    Google Scholar 

  • Walker MD, Simpson, WJ, Production of volatile sulphur compounds by ale and lager brewing strains ofSaccharomyces cerevisiae, Letters Appl Microbiol, 1993, 16, 40

    CAS  Google Scholar 

  • Werkhoff P, Bretschneider W, Emberger R, Güntert M, Hopp R, Köpsel M, Recent developments in the sulfur flavor chemistry of yeast extracts, Chem Mikrobiol Technol Lebensm, 1991, 13, 30

    CAS  Google Scholar 

  • Yang TS, Min DB, Dynamic headspace analysis of volatile compounds of cheddar and swiss cheeses during ripening In: Food Flavors, Ingredients and Composition, Charalambous G (ed) Elsevier Amsterdam 1993, 157

    Google Scholar 

  • Yankah VV, Ohshima T, Koizumi C, Effects of processing and storage on some chemical characteristics and lipid composition of a Ghanaian fermented fish product, J Sci Food Agric, 1993, 63, 227

    CAS  Google Scholar 

  • Yoneyama T, Toida I, Baba, S, Studies on using of enzyme preparations for making of miso. 2. effects of proteolytic enzyme preparations and glutaminase on the quality of miso, Nagano-ken Shokuhin Kogyo Shikenjo Kenkyu Hokoku, 1992, 20, 7

    CAS  Google Scholar 

  • Zironi R, Romano P, Suzzi G, Battistutta F, Comi G, Volatile metabolites produced in wine by mixed and sequential cultures ofHanseniaspora guilliermondii or Kloeckera apiculata andSaccharomyces cerevisiae, Biotechnol Letters, 1993, 15, 235

    CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Institut für Lebensmittelchemie, Universität Hannover, Wunstorfer Straße 14, D-30453, Hannover, Germany

    Professor Dr. Dr. Ralf G. Berger

Authors
  1. Professor Dr. Dr. Ralf G. Berger
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

Copyright information

© 1995 Springer-Verlag Berlin Heidelberg

About this chapter

Cite this chapter

Berger, R.G. (1995). The Roots: Empirical Food Biotechnologies and Formation of Aroma Compounds. In: Aroma Biotechnology. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-79373-8_2

Download citation

  • DOI: https://doi.org/10.1007/978-3-642-79373-8_2

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-642-79375-2

  • Online ISBN: 978-3-642-79373-8

  • eBook Packages: Springer Book Archive

Publish with us

Policies and ethics

Search

Navigation