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Table 2 Flavour production at different growth stages

From: Use of non-growing Lactococcus lactis cell suspensions for production of volatile metabolites with direct relevance for flavour formation during dairy fermentations

 

1157

 

Non-growing

Growing

Ratio (n-gr/gr)

2-butanone

n.d.a

7.2 × 107

-b

Acetic acid

n.d.

4.3 × 106

-

Acetone

n.d.

8.7 × 107

-

Diacetyl

n.d.

6.4 × 107

-

DMDS

n.d.

3.0 × 107

-

2-methylpropanol

8.7 × 107

n.d.

+

n-butyl isovalerate

2.6 × 106

n.d

+

3-methylbutyl-2-methylbutyrate

1.1 × 107

n.d

+

Methylbenzoate

9.1 × 105

n.d

+

2-isopropyl-5-methyl-2-hexanal

2.9 × 107

n.d

+

4-methyl-2-phenyl-2-hexanal

1.1 × 107

n.d

+

2-methylpropanal

8.9 × 108

5.0 × 108

2

3-methylbutanal

9.5 × 108

8.7 × 108

1

2-methylbutanal

8.8 × 108

8.7 × 108

1

3-methylbutanol

1.2 × 108

2.7 × 108

0.5

2-methylbutanol

1.7 × 108

9.4 × 107

2

Benzaldehyde

1.8 × 107

4.0 × 106

5

Phenylacetaldehyde

2.3 × 108

2.6 × 107

9

5-methyl-2-phenyl-2-hexenal

1.7 × 108

2.5 × 106

70

  1. Volatile compound production (GCMS-peak areaa,b) of incubations of L. lactis 1157 during growth in CDM and under non-growing conditions in a buffer system containing 100 mM sodium phosphate, pH 6.0, 2 mM NADH, 10 mM α-ketoglutarate, 0.1 mM pyridoxal phosphate and a mixture of 18 amino acids.
  2. an.d, not detected.
  3. b- and +, not produced or only produced by non-growing cells in comparison to growing cells respectively.