Reduction of off-flavors in food materials with acetic acid bacteria.

DOI Web Site 5 Citations

Bibliographic Information

Other Title
  • 酢酸菌を利用した食品の不快臭の低減方法
  • 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

Search this article

Description

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.

Journal

  • Nippon Nōgeikagaku Kaishi

    Nippon Nōgeikagaku Kaishi 61 (9), 1079-1085, 1987

    Japan Society for Bioscience, Biotechnology, and Agrochemistry

Citations (5)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top