Yeast-Lactobacillus Co-Cultures as in situ Ethanol Producers for Flavor Ester Synthesis using Lipase in Fermented Milks

摘要: Background and objective: Nowadays, novel biotechnological methods are preferred for flavoring productions since traditional include disadvantages. The aim of this study was to assess in situ biosynthesis natural fruity flavors fermented milks using microbial co-cultures lipase enzyme. Materials methods: Trans esterification milk fats with ethanol carried out develop ultra-high-temperature whole Palatase coupled fermentation. Kluyveromyces marxianus NCYC 1425 used produce Lactobacillus fermentum PCC or paracasei L26. Effects co-culturing on cell viability fermentation progress were assessed enumeration viable cells measurement pH samples at 0, 24 (Palatase addition) 48 h (end fermentation). Headspace solid phase microextraction-gas chromatography (SPME)-MS/FID ester, free fatty acid analyses the beginning end Standard curve products terms being Halal. Results conclusion: Kluyveromyces included synergistic effects growth as well antagonistic growth. Antimicrobial seen marxianus-Lactobacillus when added. significantly increased ester levels samples. did not significant differences shorter chain (esters 4-7 carbon acids); contrast, marxianus- resulted higher longer esters. Although cultures compared that its did, can be appropriate adjunct boost flavor synthesis. This synthesis an alternative artificial agents.