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Fig. 8 | Microbial Cell Factories

Fig. 8

From: Co-cultures of Propionibacterium freudenreichii and Bacillus amyloliquefaciens cooperatively upgrade sunflower seed milk to high levels of vitamin B12 and multiple co-benefits

Fig. 8

Flavor formation of food-grade microbes during sunflower seed milk fermentation. The data for flavor volatiles reflect the change in abundance in comparison to non-fermented sunflower seed milk (control). Classification into favored volatiles with flora, fruity, sweet, and creamy aroma properties (yellow), neutral volatiles with concentration dependent desired and non-desired aroma properties (light blue), and unfavored volatiles,potentially contributing to the beany, green, and mushroom flavor (dark blue) relates to previous dedicated studies and databases on odor and taste [82,83,84,85,86,87,88,89,90,91,92,93,94,95,96,97]. RT = retention time. The flavor properties are taken from previous studies and databases: A [82], B [83], C [84], D [85], E [86], F [87], G [88], H [89], I[90], J [91], K [92], L [93], M [94], N[95], O [96], P [97]. n = 3

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Microbial Cell Factories

ISSN: 1475-2859

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