Bioformation of flavour by penicillium candidum, penicillium nalgiovense and Geotrichum candidum on glucose, peptone, maize oil and meat extract

• Published in: Food chemistry Vol. 60; no. 3; pp. 409 - 416
• Main Authors: Jacobsen, Tomas, Hinrichsen, Lars
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01-11-1997; Elsevier
• Subjects: Biological and medical sciences; Biotechnology; corn oil; culture media; fermented foods; flavor compounds; flavor enhancers; Food industries; Fundamental and applied biological sciences. Psychology; Geotrichum candidum; glucose; Meat and meat product industries; meat extracts; Methods. Procedures. Technologies; Microbial engineering. Fermentation and microbial culture technology; Penicillium; Penicillium candidum; Penicillium nalgiovense; peptones; production; starter cultures; strain differences; volatile compounds; Culture medium; Meat product; Volatile organic compound; Fermentation starter; Processing quality; Fermented product; Flavor; Penicillium candidum; Penicillium nalgiovensis; Fungi; Geotrichum candidum; Production; Microorganism culture; Solid substrate fermentation; Fungi Imperfecti; Comparative study; Thallophyta
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/S0308-8146(96)00361-5

Geotricum
candidum may be useful as a flavour-improving starter culture in fermented meat products. Therefore, the formation of volatile compounds from
G. candidum (ATCC 55692) and
G. candidum (CD 1) on solidified media containing either glucose, peptone, maize oil or meat extract were compared to the commercial starter cultures
Penicillium nalgiovense (Edelschimmel Kulmbach 72) and
P. candidum (Super Actif). The Geotrichum spp. did not produce significant volatile compounds on meat extract, whereas they produced 3-methylbutanol, 2methylbutanol, 3-methylbutanal, 2-methylpropanol and dimethyldisulfide on glucose, peptone and maize oil. The
Penicillium spp. produced 1-octen-3-ol, diacetyl/butan-2-one, pentan-2,3-dione, methyl branched alkene, octan-3-one and decanal on all substrates. It could be concluded that the use of
Geotrichum spp. as flavour-improving starter cultures rely on growth of the culture and that the produced volatile compounds are independent of the composition of the substrate. © 1997 Elsevier Science Ltd