| Title: | Off-Flavor Removal from Sheep Placenta via Fermentation with Novel Yeast Strain Brettanomyces deamine kh3 Isolated from Traditional Apple Vinegar |
| Author(s): | Choi HS; Ha KY; Xu XY; Kang HC; Kim H; Kim YJ; |
| Address: | "Graduate School of Biotechnology, College of Life Science, Kyung Hee University, Yongin 17104, Korea. GFC Life Science Co. Ltd., F17, Apexcity, 823, Dongtansunhwan-daero, Hwasung 18471, Korea. College of Biotechnology and Natural Resources, Chung-Ang University, Anseong 17546, Korea" |
| DOI: | 10.3390/molecules26195835 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "Animal placentae can be used as health-promoting food ingredients with various therapeutic efficacies, but their use is limited by their unpleasant odor and taste. This study aimed to investigate the possibility of deodorization of sheep placenta via yeast fermentation. A yeast strain was successfully isolated and identified as a novel Brettanomyces strain (Brettanomyces deamine kh3). The deodorizing efficacy of fermentation of the sheep placenta with B. deamine kh3 was evaluated by 42 panels, based on evaluation of preference, ranking, and aroma profiles, and compared with normal placenta and placenta fermented with B. bruxellensis. The results of the sensory evaluation indicated that fermentation of the sheep placenta with B. deamine kh3 may improve its palatability by increasing flavors such as that of grass (tree), rubber, and burnt, and by decreasing the odor and soy sauce flavor. Solid-phase microextraction-gas chromatography (SPME-GC) showed that major off-flavors in sheep placenta, such as ammonia, dimethyl disulfide, and 1,3-dioxolane, were completely diminished in the sheep placenta fermented with B. deamine kh3. This study presents those major volatile compounds, including 2-isobutyl\-4,4-dimethyl-1,3-dioxane, and 3-methyl-1-butanol, could be crucial in improving the palatability of the sheep placentae fermented with B. deamine kh3. This study provides a good starting point for the industrial application of a new deodorization method" |
| Keywords: | Animals Brettanomyces/isolation & purification/*physiology Female *Fermentation Flavoring Agents/*isolation & purification Gas Chromatography-Mass Spectrometry Malus/*chemistry Odorants/*analysis Placenta/chemistry/*metabolism Pregnancy Sheep Solid Phase; |
| Notes: | "MedlineChoi, Han-Sol Ha, Keum-Yun Xu, Xing-Yue Kang, Hee-Cheol Kim, Hoon Kim, Yeon-Ju eng 2019R1A2C1010428/National Research Foundation of Korea/ 2018R1A6A1A03025159/Ministry of Education/ 20202298/Kyung Hee University/ Switzerland 2021/10/14 Molecules. 2021 Sep 26; 26(19):5835. doi: 10.3390/molecules26195835" |
