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Conference poster

Effect of microbial strains on hexanal

Estelle Fischer 1 Nathalie Cayot 2 Rémy Cachon 3 
2 PCAV - Physico-Chimie de l'Aliment et du Vin
PAM - Procédés Alimentaires et Microbiologiques [Dijon]
3 FBI - Food Biotech&Innovation
PAM - Procédés Alimentaires et Microbiologiques [Dijon]
Abstract : 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.
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Submitted on : Monday, September 19, 2022 - 10:36:42 AM
Last modification on : Monday, November 21, 2022 - 3:53:26 AM

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Estelle Fischer, Nathalie Cayot, Rémy Cachon. Effect of microbial strains on hexanal. 27th International ICFMH Conférence FoodMicro 2022, Aug 2022, Athènes, Greece. . ⟨hal-03780236⟩

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