酢酸菌を利用した食品の不快臭の低減方法

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  • Reduction of off-flavors in food materials with acetic acid bacteria.
  • サクサンキン オ リヨウシタ ショクヒン ノ フカイシュウ ノ テイゲン ホウ

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Off-flavors in food materials caused by aliphatic aldehydes, such as n-hexanal, were eliminated with acetic acid bacteria. When a small amount of bacterial cells was incubated briefly with defatted soy milk or wheat dough, a remarkable decrease in off-flavors in these food materials was indicated in sensory analysis, as well as in gas chromatographic and gel filtration chromatographic profiles. N-hexanal was eliminated by acetic acid bacteria in a wide range of pH and temperature conditions with no damage to the original materials.

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