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Food Res Int

Title:		Volatile compounds associated with growth of Asaia bogorensis and Asaia lannensis-unusual spoilage bacteria of functional beverages
Author(s):		Antolak H; Jelen H; Otlewska A; Kregiel D;
Address:		"Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Science, Lodz University of Technology, 171/173 Wolczanska, 90-924 Lodz, Poland. Electronic address: hubert.antolak@p.lodz.pl. Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-642 Poznan, Poland. Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Science, Lodz University of Technology, 171/173 Wolczanska, 90-924 Lodz, Poland"
Journal Title:		Food Res Int
Year:		2019
Volume:		20190326
Issue:
Page Number:		379 - 386
DOI:		10.1016/j.foodres.2019.03.054
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Acetic acid bacteria of the genus Asaia are recognized as common bacterial spoilage in the beverage industry. Their growth in contaminated soft drinks can be visible in the form of flocs, turbidity and flavor changes. Volatile profiles associated with the growth and metabolic activities of Asaia lannensis and As. bogorensis strains were evaluated using comprehensive gas chromatography-time of flight mass spectrometry (GC?ª+x?ª+GC-ToF MS). Based on obtained results, 33 main compounds were identified. The greatest variety of volatile metabolites was noted for As. lannensis strain W4. 2-Phenylethanol, 3-pentanone, 2-nonanol, 2-hydroxy-3-pentanone, and 2-nitro-1-butanol were detected as dominant volatile compounds. Additionally, As. lannensis strains formed 2-propenoic acid ethyl ester. As. bogorensis ISD1 was distinguished by the higher concentration of 2-hydroxy-3-pentanone and 3-methyl-1-butene but the lowest concentration of 2-phenylethanol. Based on these results, it was found that volatile profiles of Asaia spp. are unique among acetic acid bacteria. Moreover, obtained profiles depended not only on bacterial species and strains but also on the composition of culture media"
Keywords:		Acetobacteraceae/*metabolism Beverages/*microbiology Food Microbiology Gas Chromatography-Mass Spectrometry *Volatile Organic Compounds/analysis/metabolism Acetic acid bacteria Asaia bogorensis Asaia lannensis Asaia spp.Bacterial spoilage Food contaminat;
Notes:		"MedlineAntolak, Hubert Jelen, Henryk Otlewska, Anna Kregiel, Dorota eng Research Support, Non-U.S. Gov't Canada 2019/05/22 Food Res Int. 2019 Jul; 121:379-386. doi: 10.1016/j.foodres.2019.03.054. Epub 2019 Mar 26"