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Foods

Title:		Influence of Different Aggregation States on Volatile Organic Compounds Released by Dairy Kluyveromyces marxianus Strains
Author(s):		Perpetuini G; Tittarelli F; Perla C; Tofalo R;
Address:		"Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy. Dalton Biotecnologie s.r.l., 65010 Spoltore, Italy"
Journal Title:		Foods
Year:		2022
Volume:		20220919
Issue:		18
Page Number:		-
DOI:		10.3390/foods11182910
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"Kluyveromyces marxianus has the ability to contribute to the aroma profile of foods and beverages since it is able to produce several volatile organic compounds (VOCs). In this study, 8 dairy K. marxianus strains, previously selected for their adhesion properties, were tested for VOCs production when grown in different conditions: planktonic, biofilm-detached, and MATS forming-cells. It was shown that biofilm-detached cells were mainly able to produce higher alcohols (64.57 mg/L), while esters were mainly produced by planktonic and MATS forming-cells (117.86 and 94.90 mg/L, respectively). Moreover, K. marxianus biofilm-detached cells were able to produce VOCs with flavor and odor impacts, such as ketons, phenols, and terpenes, which were not produced by planktonic cells. In addition, specific unique compounds were associated to the different conditions tested. Biofilm-detached cells were characterized by the production of 9 unique compounds, while planktonic and MATS forming-cells by 7 and 12, respectively. The obtained results should be exploited to modulate the volatilome of foods and beverages and improve the production of certain compounds at the industrial level. Further studies will be carried out to better understand the genetic mechanisms underlying the metabolic pathways activated under different conditions"
Keywords:		Kluyveromyves marxianus Mats biofilm dairy products volatile organic compounds;
Notes:		"PubMed-not-MEDLINEPerpetuini, Giorgia Tittarelli, Fabrizia Perla, Carlo Tofalo, Rosanna eng Switzerland 2022/09/24 Foods. 2022 Sep 19; 11(18):2910. doi: 10.3390/foods11182910"