Effect of microbial strains on hexanal
Résumé
The positive effects of plant-based protein consumption have been reported, nonetheless, several disadvantages such
grassy or beany off-flavors are encountered (1) and are limiting the consumers acceptance towards these proteins.
In this project, we investigated the potential of selected microorganisms to metabolize compounds responsible for
the leguminous off-flavor. Hexanal, well-known as a main contributor to the beany descriptor (2), was chosen for this
study.
A selection of 16 strains representative of different fermentative types has been used to treat a liquid model matrix
containing hexanal at 2 mg/L. The strains were applied on the medium at the end of their growing phase. The
inoculum was between 10α and 10α UFC/mL depending on the microorganism. The amounts of hexanal and hexanol
at the end of the fermentation were determined using HS-SPME-GC-MS.
Hexanal was reduced by all the strains but at different levels, and different amounts of hexanol were produced.
Results were discussed regarding the different metabolic pathways of the strains with particular attention to the
alcohol dehydrogenase, responsible for the conversion of hexanal into hexanol (3,4,5,6,7). Strains presenting
constitutive alcohol dehydrogenase in their catabolism, like obligatory heterofermentative lactic acid bacteria or
acetic acid bacteria, were particularly efficient for the reduction of hexanal.
1 Rackis, J. J. et al. (1979). JAOCS, 56, 262-271.
2 Warner, K. et al. (1978). JAOCS, 55, 252-256.
3 Caplice, E. and Fitzgerald, G. F. (1999). Int. J. Food Microbiol., 50(1-2), 131-149.
4 Garrigues, C. et al. (1997). J. Bacteriol., 179 :6, 5282-5287.
5 Faria-Oliveira, F. et al. (2013). Food Industry, Intech, 23, 519-547.
6 Cruz Ramos, H. et al. (2000). J. Bacteriol., 182(11), 3072-3080.
7 Lynch, K. M. et al. (2019). Compr. Rev. Food Sci. Food Saf., 18(3), 587-625.
Domaines
Microbiologie et Parasitologie
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