Dataset Information

Biocatalytic Potential of Native Basidiomycetes from Colombia for Flavour/Aroma Production.

ABSTRACT: Aromas and flavours can be produced from fungi by either de novo synthesis or biotransformation processes. Herein, the biocatalytic potential of seven basidiomycete species from Colombia fungal strains isolated as endophytes or basidioma was evaluated. Ganoderma webenarium, Ganoderma chocoense, and Ganoderma stipitatum were the most potent strains capable of decolourizing ?,?-carotene as evidence of their potential as biocatalysts for de novo aroma synthesis. Since a species' biocatalytic potential cannot solely be determined via qualitative screening using ?,?-carotene biotransformation processes, we focused on using ?-pinene biotransformation with mycelium as a measure of catalytic potential. Here, two strains of Trametes elegans-namely, the endophytic (ET-06) and basidioma (EBB-046) strains-were screened. Herein, T. elegans is reported for the first time as a novel biocatalyst for the oxidation of ?-pinene, with a product yield of 2.9 mg of cis-Verbenol per gram of dry weight mycelia used. The EBB-046 strain generated flavour compounds via the biotransformation of a Cape gooseberry medium and de novo synthesis in submerged cultures. Three aroma-producing compounds were identified via GC-MS-namely, methyl-3-methoxy-4H-pyran-4-one, hexahydro-3-(methylpropyl)-pyrrolo[1,2-a]pyrazine-1,4-dione, and hexahydro-3-(methylphenyl)-pyrrolo[1,2-a]pyrazine-1,4-dione.

SUBMITTER: Jaramillo DA

PROVIDER: S-EPMC7570902 | biostudies-literature | 2020 Sep

REPOSITORIES: biostudies-literature

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Biocatalytic Potential of Native Basidiomycetes from Colombia for Flavour/Aroma Production.

Jaramillo David A DA Méndez María J MJ Vargas Gabriela G Stashenko Elena E EE Vasco-Palacios Aída-M AM Ceballos Andrés A Caicedo Nelson H NH

Molecules (Basel, Switzerland) 20200922 18

Aromas and flavours can be produced from fungi by either de novo synthesis or biotransformation processes. Herein, the biocatalytic potential of seven basidiomycete species from Colombia fungal strains isolated as endophytes or basidioma was evaluated. Ganoderma webenarium, Ganoderma chocoense, and Ganoderma stipitatum were the most potent strains capable of decolourizing β,β-carotene as evidence of their potential as biocatalysts for de novo aroma synthesis. Since a species ...[more]

PMID: 32971920

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Project description:BackgroundThe global market of plant-based milk alternatives is continually growing. Flavour and taste have a key impact on consumers' selection of plant-based beverages. Unfortunately, natural plant milks have only limited acceptance. Their typically bean-like and grassy notes are perceived as "off-flavours" by consumers, while preferred fruity, buttery, and cheesy notes are missing. In this regard, fermentation of plant milk by lactic acid bacteria (LAB) appears to be an appealing option to improve aroma and taste.ResultsIn this work, we systematically studied LAB fermentation of plant milk. For this purpose, we evaluated 15 food-approved LAB strains to ferment 4 different plant milks: oat milk (representing cereal-based milk), sunflower seed milk (representing seed-based milk), and pea and faba milk (representing legume-based milk). Using GC‒MS analysis, flavour changes during anaerobic fermentations were studied in detail. These revealed species-related and plant milk-related differences and highlighted several well-performing strains delivered a range of beneficial flavour changes. A developed data model estimated the impact of individual flavour compounds using sensory scores and predicted the overall flavour note of fermented and nonfermented samples. Selected sensory perception tests validated the model and allowed us to bridge compositional changes in the flavour profile with consumer response.ConclusionSpecific strain-milk combinations provided quite different flavour notes. This opens further developments towards plant-based products with improved flavour, including cheesy and buttery notes, as well as other innovative products in the future. S. thermophilus emerged as a well-performing strain that delivered preferred buttery notes in all tested plant milks. The GC‒MS-based data model was found to be helpful in predicting sensory perception, and its further refinement and application promise enhanced potential to upgrade fermentation approaches to flavour-by-design strategies.

Dataset Information

Biocatalytic Potential of Native Basidiomycetes from Colombia for Flavour/Aroma Production.

Publications

Biocatalytic Potential of Native Basidiomycetes from Colombia for Flavour/Aroma Production.

Similar Datasets

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