Please use this identifier to cite or link to this item:
|Title:||Formation of Volatile Sulfur-Containing Compounds by Saccharomyces cerevisiae in Soymilk Supplemented with L-methionine||Authors:||Quek, J.M.B.
|Issue Date:||Oct-2011||Citation:||Quek, J.M.B., Seow, Y.-X., Ong, P.K.C., Liu, S.-Q. (2011-10). Formation of Volatile Sulfur-Containing Compounds by Saccharomyces cerevisiae in Soymilk Supplemented with L-methionine. Food Biotechnology 25 (4) : 292-304. ScholarBank@NUS Repository. https://doi.org/10.1080/08905436.2011.617254||Abstract:||The formation of volatile sulfur-containing flavor compounds from L-methionine catabolism by Saccharomyces cerevisiae EC-1118 was investigated in soymilk supplemented with this sulfur-containing amino acid with a focus on methionol (3-methylthio-1-propanol). Methionol produced from L-methionine metabolism of yeast in soymilk was extracted by solid-phase microextraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). The effects of time (0 - 72 h), L-methionine concentration (0.05-0.20%), yeast extract concentration (0.00-0.30%), initial medium pH (4.5-6.9), and temperature (25-34°C) on the production of methionol were investigated. One-liter scale-up fermentation of soymilk by Saccharomyces cerevisiae EC-1118 was conducted for 48 h under static conditions with 0.15% of L-methionine, 0.10% of yeast extract, initial medium pH of 5.5, and temperature of 25°C, yielding 190 ppm of methionol. GC-olfactometry dilution analysis was conducted on extracts of the fermented soymilk, and no single compound was found to account for the overall odor perception. Methional (3-methylthio-1-propanal) and methionol were determined to be most potent odor-active compounds in the fermented soymilk. The fermented soy milk may serve as a complex sulfur flavor concentrate for applications in foods such as fermented soy products, enzyme-modified, and imitation cheeses. © 2011 Taylor and Francis Group, LLC.||Source Title:||Food Biotechnology||URI:||http://scholarbank.nus.edu.sg/handle/10635/76220||ISSN:||08905436||DOI:||10.1080/08905436.2011.617254|
|Appears in Collections:||Staff Publications|
Show full item record
Files in This Item:
There are no files associated with this item.
checked on Dec 10, 2019
WEB OF SCIENCETM
checked on Dec 3, 2019
checked on Dec 1, 2019
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.