Flavor Enhancer Research Articles

Screening of Yoghurt Produced by Local Strains of Lactic Acid Bacteria Isolated from Locally Fermented Yoghurt “Kindirmo” For Flavour Compounds

Study’s Novelty/Excerpt This study presents comprehensive screening of local strains of lactic acid bacteria (LAB) isolated from "Kindirmo" for their potential to produce flavor-enhancing compounds in yoghurt. The research uniquely identifies specific LAB strains, such as Leuconostoc mesenteroides dextranicum and Lactobacillus acidophilus, and demonstrates their capacity to produce a variety of volatile flavor compounds using GC–MS analysis. The findings suggest the potential application of these isolates in improving the taste of "Kindirmo" and other food products, thereby contributing valuable insights to the field of food microbiology and fermentation. Full Abstract Yoghurt is known as cultured milk which is derived from the action of bacteria on lactose to produce lactic acid, carbon dioxide (CO2), acetic acid, diacetyl, acetaldehyde, and other flavor compounds. The aim of this research was to screen yoghurt produced by local strains of lactic acid bacteria isolated from locally fermented yoghurt “Kindirmo” for the production of flavor-enhancing compounds. A total of five “Kindirmo” samples were collected from two farmhouses located in Daura local government of Katsina State, Nigeria. The samples were collected and transported in ice containers. Serial dilutions of the “Kindirmo” samples were made and plated using the pour-plate method on de Man, Rogosa, and Sharpe (MRS) agar and incubated anaerobically at 37°C for 72 hours, followed by bacterial identification using Vitek system. Thereafter, yoghurt was produced using the isolated lactic acid bacteria and volatile flavor compounds in the yoghurt were determined using GC–MS analysis. Out of all the five (5) samples analyzed, only two (2) were positive for Lactic acid bacteria. The lactic acid bacteria identified were leuconostoc mesenteroides dextranicum and Lactobacillus acidophilus. While Lactobacillus acidophilus produced 14 volatile flavor compounds, leuconostoc mesenteroides dextranicum produced only 12. Butanoic acid, Hexanoic acid, Acetaldehyde, Propane, Acetone, ethyl ester, Lactic acid, and Diacetone were some of the flavor compounds detected. The research shows the potentials of the isolated LAB to produce flavor compounds, which could be used to enhance the taste of Kindirmo. It is recommended that the isolates should be used for further study on how to produce Kindirmo with single and co-culture of the LAB, or rather on how to produce the flavor enhancers for application in other foods or food products.

Reducing curing time via a shell‐less method: a comparative analysis of flavour characteristics in salted egg yolk

SummaryThe rapid shell‐less curing method significantly simplifies the processing cycle of salted egg yolks (SEYs). However, differences in flavour attributes between rapidly cured SEYs and traditionally cured SEYs have yet to be clearly established. Herein, a comprehensive evaluation of the volatile compounds in SEYs using HS‐SPME‐GC‐MS and HS‐GC‐IMS aims to delineate the flavour characteristics under varying preparation methods. Despite reduced oil exudation, the rapid salting process resulted in higher levels of free amino acids than the traditional approach. Hexanal, nonanal, 1‐octen‐3‐ol, 2‐pentyl‐furan, phenylacetaldehyde, benzaldehyde, 2‐octenal, and 2,5‐dimethyl‐pyrazine were identified as significant contributors to the SEY flavour profile. Conversely, salted hen egg yolks contained methional, decanal and 2‐methyl‐pyrimidine; whereas salted duck egg yolks presented with (E,E)‐2,4‐decadienal, 2,6‐diethyl‐pyrazine and nonanoic acid. Principal component analysis of the E‐nose revealed that the aroma profile of rapid curing (SHY‐R25) was more similar to that of traditional curing (SHY). The rapid preparation technology presented a viable alternative to traditional pickling, capable of partially replicating the flavour of traditional salted egg yolks within a single day. These findings contributed to a more scientific application and preparation of SEY flavouring bases, providing a theoretical basis for flavour enhancement and development.

Microbial β C-S Lyases: Enzymes with Multifaceted Roles in Flavor Generation.

β C-S lyases (β-CSLs; EC 4.4.1.8) are enzymes catalyzing the dissociation of β carbon-sulfur bonds of cysteine S-conjugates to produce odorant metabolites with a free thiol group. These enzymes are increasingly studied for their role in flavor generation in a variety of food products, whether these processes occur directly in plants, by microbial β-CSLs during fermentation, or in the mouth under the action of the oral microbiota. Microbial β-CSLs react with sulfur aroma precursors present in beverages, vegetables, fruits, or aromatic herbs like hop but also potentially with some precursors formed through Maillard reactions in cooked foods such as meat or coffee. β-CSLs from microorganisms like yeasts and lactic acid bacteria have been studied for their role in the release of polyfunctional thiols in wine and beer during fermentation. In addition, β-CSLs from microorganisms of the human oral cavity were shown to metabolize similar precursors and to produce aroma in the mouth with an impact on retro-olfaction. This review summarizes the current knowledge on β-CSLs involved in flavor generation with a focus on enzymes from microbial species present either in the fermentative processes or in the oral cavity. This paper highlights the importance of this enzyme family in the food continuum, from production to consumption, and offers new perspectives concerning the utilization of β-CSLs as a flavor enhancer.

Microparticulated and concentrated whey proteins as structure and flavour enhancers in semi-skim high-protein yoghurts

In this work, two levels of addition of microparticulated whey protein (MWP) and whey protein concentrate 35% (WPC35) were used for designing semi-skim (∼1.1 g 100 g−1), high-protein yoghurts (≥7 g 100 g−1). Acidification rate, gel formation, carbohydrates, organic acids, volatile compounds, structural and textural aspects, physicochemical and microbial composition, were assessed. Differences were detected in gel formation by Optigraph® (onset of gelation occurred at lower pH for yoghurts with MWP), but similar fermentation times were observed in every case. Higher firmness, consistency and apparent viscosity were found for yoghurts with WPC35, but some lumps were seen when using the highest level of addition. CLSM images revealed different patterns that may support structural differences; also, ingredient's particle size observed by SEM were correlated with the ordering of the protein network. Relevant flavour compounds, like acetaldehyde, acetoin, and diacetyl, were higher in yoghurts with MWP, while ketones predominated in yoghurts with WPC35.

Multifaceted Impacts of Monosodium Glutamate on Testicular Health: Insights into Pyroptosis and Therapeutic Potential of Resveratrol.

Monosodium glutamate was considered one of the food additive and flavor enhancer in processed meat and soup that affects testicular tissues, the aim of this research to investigates the impact of monosodium glutamate (MSG) on testicular structure in rats and explores the potential protective effects of resveratrol. Four experimental groups involved in our study 10 rats of each.: the first group as control group; the second group (Resveratrol group: control rats received 20 mg/kg of resveratrol, via oral gavage); the third group (MSG group: rats received monosodium glutamate (MSG) with a dose 60 mg/kg body weight daily, via gastric tube, and the fourth group (MSG+ Resveratrol group). Serum level of testosterone, FSH, LH, were measured. Testicular tissues were prepared for measurement of oxidative stress markers, and gene expression of NLRP3, Caspase 3, and GSK-3β. Moreover, paraffin blocks contained testicular tissue used for histological and immunohistochemical examination. Additionally, seminal smear from epididymis were examined. MSG administration adversely affected testosterone production, hormonal levels, and sperm parameters, Histological examination revealed marked testicular degeneration, and oxidative stress assessments indicated elevated level of MDA a lipid peroxidation marker and decrease in SOD, CAT antioxidant enzymes. Moreover, MSG-induced apoptotic and pyroptotic markers and its gene expressions. Importantly. Administration of resveratrol reversed the detrimental effects of MSG, demonstrating its corrective influence on the hypothalamic-pituitary-gonadal axis disruption, improvement of sperm parameters, attenuation of oxidative stress, anti-apoptotic activity, and anti-pyroptotic effects. The expression of Ki-67 as a cell proliferation marker further supported the positive response to spermatogenesis dysfunction upon resveratrol treatment. This comprehensive exploration sheds light on the protective effect of resveratrol against MSG-induced testicular with exploration of its mechanistic role.

Optimizing glutamate production from microalgae extracts sourced from the Caspian Sea Basin: A cost-effective and sustainable approach with potential applications

The versatile free amino acid known as glutamate plays a key role in biological processes as a transmitter of signals between nerve cells, as well as in the food industry as a flavor enhancer. Extensive endeavors have been undertaken to produce glutamate using various methods, often relying on costly and scarce natural resources. This study aims to explore a cost-effective and abundant natural alternative for glutamate synthesis by utilizing microalgae extract sourced from the Caspian Sea basin. To achieve this goal, the submerged fermentation method was utilized. The fermented microalgae extract, inoculated with P. putida, exhibited substantially higher concentrations of glutamate compared to the uninoculated samples. Amongst the various seaweeds investigated, the aqueous Chlorella extract exhibited the highest Glutamate amount (3.1 ± 0.1 mg/g). Moreover, both the fresh and dehydrated microalgae extracts displayed a noteworthy rise in the concentration of soluble proteins during fermentation. It is worth mentioning that extracts treated with P. putida exhibited a total rise in the levels of overall phenolics and flavonoids, suggesting a promising improvement in their biologically active combinations. Furthermore, the functions of alpha-amylase and proteolytic enzymes experienced significant increments in the fermented extracts. This research highlights a promising method for generating glutamate using microalgae extract which has significant potential for the food industry, offering numerous advantages.

Construction of a Pickering interfacial biocatalysis system in skim milk and enzymatic transesterification for enhancement of flavor and quality

Construction of a Pickering interfacial biocatalysis system in skim milk and enzymatic transesterification for enhancement of flavor and quality

The effect of viscosity on flavour, mouthfeel and koku enhancement by tastants and yeast extracts in beef broths

This study investigated the effect of viscosity on the dynamic sensory perception of savoury beef broths enriched with savoury enhancers to evaluate the effect of perceived thickness on the koku enhancement effect (i.e. thickness, flavour duration, and complexity). Beef broths were enriched with five combinations of tastants and taste enhancers [none (control); sodium chloride (NaCl); a combination of monosodium glutamate (MSG) and inosine monophosphate (IMP); yeast extract (Kokumax-100); a combination of yeast extract (Kokumax-100) with MSG and IMP]. Three levels of viscosity [low (ƞ=0.72 mPa.s); medium (ƞ=2.94 mPa.s); high (ƞ=12.65 mPa.s)] were obtained by adding different concentrations of locust bean gum (0.00, 0.20, 0.40 w/w%) to beef broths. Temporal-Check-All-That-Apply (TCATA) profiling showed that yeast extract with MSG-IMP enhanced the intensity, richness, body, and duration of savoury sensations of low-viscous beef broths, demonstrating a koku enhancement effect. Increasing the viscosity of broths decreased the perception of taste (i.e. saltiness and savouriness) and flavour (i.e. beef flavour) for most broths, demonstrating a cross-modal suppression of taste and flavour by viscosity. Only broths with yeast extract (Kokumax-100) with MSG-IMP demonstrated stable flavour and taste enhancement across all broth viscosity levels. Koku enhancement by yeast extract (Kokumax-100) with MSG-IMP, MSG-IMP, and NaCl was observed for mouthfeel properties in broths with low and medium viscosity, but not in broths with high viscosity suggesting a suppression of koku enhancement at high broth viscosity. We conclude that (i) yeast extract (Kokumax-100) produces koku enhancement in liquid savoury broths when combined with taste enhancers monosodium glutamate (MSG) and inosine monophosphate (IMP), and (ii) the magnitude of the koku enhancement depends on the presence of taste enhancers and is attenuated at higher broth viscosity.

Molecular simulation screening and sensory evaluation unearth a novel kokumi compound with bitter-masking effect: N-lauroyl-L-tryptophan

N-lauroyl-L-tryptophan (LT), which has the strongest potential flavor-presenting activity, was skillfully screened from numerous N-Lau-AAs docked to different taste receptors by molecular simulation techniques. Subsequently, LT was synthesized employing food-grade commercial enzymes and structurally characterized, the optimized yields of LT could reach 69.08%, 76.16%, and 50.40%, respectively. Sensory and E-tongue evaluations showed that LT at 1 mg/L significantly benefited the performance of different taste sensations and exhibited different bitter taste masking effects: L-Ile (68.42%), L-Trp (68.18%), D-salicylic acid (48.48%) and quinine (35.00%). The molecular docking results illustrated that LT had a high affinity for various taste receptors, dominated by hydrogen bonding and hydrophobic interactions. This work provided a rare systematic elucidation of the potential and mechanism of enzymatically synthesized LT in enhancing taste properties. It provides novel insights into the directions and strategies for the excavation and innovation of flavor enhancers and food flavors.

The Potential of Hydrolates for use in the Production of Alfalfa Micro Sprouts: Sanitizers and Flavour Enhancers

The Potential of Hydrolates for use in the Production of Alfalfa Micro Sprouts: Sanitizers and Flavour Enhancers

Intelligent control of microwave vacuum drying based on online aroma monitoring

Astragalus is a common medicinal food that has many benefits for the human body. Some medicinal components in the astragalus would decompose or volatilize at high temperature. Therefore, vacuum drying at a low temperature is a common post-harvest processing for the astragalus. The components and the internal structure of the astragalus change along with the planting range and the harvest year. Therefore, only trained experts with years’ experience can adjust the vacuum drying parameters properly based on their aroma perception, which is backward in the industrial age. In this study, astragalus aroma in microwave vacuum drying was online measured with an electronic nose. Volatiles were verified with Gas Chromatography-Mass Spectrometry (GC-MS) analysis. Drying temperature was PID controlled to maintain constant values. Microwave power was automatically regulated through a Triac circuit. Vacuum degree was adjusted instantly with a step motor. The physical and chemical quality changes of astragalus in drying process were investigated at various temperature and vacuum conditions. To optimize the drying effects, an Artificial Neural Network-based predictive control was designed to adjust the vacuum degree intelligently. The astragalus from Dingxi City, Gansu Province, China was conducted for experiments. By applying different control strategies, the astragalus quality was greatly improved, including more contents of total polysaccharides，astragaloside, total flavonoid, total saponin as well as the enhancement of beany flavor.

Steam distillation process for flavor enhancement of milk coffee: Effects of condensation temperature on volatile compounds and flavor characteristics.

To enhance the flavor characteristics of milk coffee, steam distillation was applied to roasted ground coffee to obtain extracts that were then added to the hot water extract of the residue. The effects of different condensation temperatures for steam distillation on the volatile compounds of condensates and the flavor characteristics of the milk coffees prepared with each condensate were investigated. The volatile compounds were analyzed by gas chromatography/mass spectrometry, and principal component analysis (PCA) was performed on the mean peak areas of the volatiles that showed significant differences between the samples. The five types of milk coffees prepared with/without condensates were evaluated by consumer panelists using the check-all-that-apply question combined with the milk coffee flavor lexicon. The results showed that the concentration of volatile compounds tended to be higher in response to decreasing condensation temperature in steam distillation. The volatile compounds were grouped into four patterns based on their concentration in the condensates, which was affected by the volatility of the compounds and the duration of the condensation process in steam distillation. PCA clarified the characteristic volatile compounds that contribute to differences between the three condensates. The check-all-that-apply results indicated that the samples prepared with the condensates enhanced some specific coffee flavors, although acceptances for them were not enhanced. Implementing a steam distillation step in the milk coffee production process could lead to enhancing the coffee flavor strength of milk coffee products, and changing the condensation temperature for steam distillation was effective for providing different flavor characteristics of milk coffee. PRACTICAL APPLICATION: Changing the condensation temperature for steam distillation is effective in differentiating the flavor characteristics of milk coffee. Increasing the condensation temperature resulted in decreased concentrations of volatile compounds, which enhanced the milk and rich flavor. Decreasing the condensation temperature resulted in increased concentrations of volatile compounds, which provided a stronger coffee flavor to the milk coffee, possibly leading to a reduction in the use of coffee for milk coffee production. The check-all-that-apply question combined with the milk coffee flavor lexicon could effectively evaluate consumers' perceptions of the milk coffee flavor characteristics and their acceptances in a single survey.

EFFECT OF LONG-TERM ADMINISTRATION OF MONOSODIUM GLUTAMATE ON BODY WEIGHT OF RATS AND SOME INDICES OF LIPID METABOLISM

EFFECT OF LONG-TERM ADMINISTRATION OF MONOSODIUM GLUTAMATE ON BODY WEIGHT OF RATS AND SOME INDICES OF LIPID METABOLISM

Preparation, taste characterization, and evaluation of oyster composite products with increased umami and salty

Excessive consumption of sodium chloride is known to contribute to a range of health issues. Umami components, when combined with salt, can effectively lower sodium consumption due to their synergistic flavor enhancement. In this research, through sensory evaluation, electronic tongue, and electronic nose, we have determined the optimal formulation of oyster extracts for a Composite Umami-Enhancing Seasoning (CUES). The ideal CUES formulation comprises 50% monosodium glutamate (MSG), 16% salt, 6% sugar, 5% maltodextrin, 10 % of oyster powder (OY–W), 10% plant hydrolyzed protein, and 3% I + G. The OY-W fraction contains a low-threshold umami peptide that enhances the overall taste profile. Sensory evaluation indicates that the CUES formulation diminishes perceived sourness, sweetness, and bitterness, while simultaneously elevating the umami and saltiness compared to OY-W alone. Among the CUES formulations with an equivalent sodium chloride content, M-PO achieves the highest umami value. CUES were distinguished by Principal Component Analysis (PCA) analysis from the electronic nose, and odor profiles of M-PO and a commercially available clam-based umami enhancer (BWG) were similar. The W5S component was identified as the most significant contributor. The physical properties of the CUES formulations were systematically evaluated, taking into account factors such as water loss, moisture retention, hygroscopicity, bulk density, solubility, and flowability. The utilization of maltodextrin has led to a significant enhancement in water loss and moisture retention. This study paves the way for the development of low-sodium seasoning alternatives that can satisfy consumer taste preferences without compromising health and safety.

Ethnobotany of spice plants in Namo Rambe village, North Sumatra, Indonesia

Ethnobotany is a science that studies the relationships between humans, both tribes and social groups, and their interactions with plants. Spices are defined as spices derived from plants or herbs, both fresh and dried, which are aromatic and can be used as seasonings, flavor enhancers, fragrances and food preservatives. This research was conducted in Namo Rambe Village, Pancur Batu District, Deli Serdang, North Sumatra. Sampling was carried out using observation and interview methods and then analyzed descriptively by paying attention to the UVS (Use Value Species), FUV (Family use-value) and FL % (Fidelity level) values. Based on the results of interviews with 40 respondents, 25 types of spices consisting of 13 families were obtained. The highest UVS value for Z. officinale is 0.375, meaning Z. officinale has a significant role in people’s lives and is often used in various aspects of daily life. The lowest UVS index is 0.025%. found in 6 plant species, meaning these plant types are not often used in everyday life. The highest FUV index is 0.18 for spices from the Poaceae family, which means that plant types from the Poaceae family are often used by people in everyday life and the lowest is 0.03 for the Solanaceae family, which means that plant types from the Solanaceae family are not often used by people in their daily life. everyday life. The highest FL index (%) in spice plants is 32.5% in Z. officinale plants, meaning that this type of plant is most widely used by people for food, drinks, medicines and the lowest FL index (%) in T. indica plants, A. schoenoprasum, C. frutencens, A. cardamomum, K. galangal, P. ningrum, M. fragrans amounted to 2.5%, which means that people do not use many of these types of plants as medicinal ingredients.

Determination of Nutritional Composition and organoleptic Properties of African Locust Beans Wrapped with Different Packaging Materials

African Locust beans is a popular condiment used as taste and flavor enhancer in soup and dishes in Africa. It is one of the major sources of plant protein in African diet but packaging materials used to extend its shelf life has different effects on the products. This study therefore examined the nutritional composition and organoleptic properties of African locust beans processed and separately wrapped with plastic container, nylon and dry banana leaves and allowed to ferment for 5days. Proximate analysis and Mineral content were determined using standard methods while the sensory attributes were assessed using a 9-point Hedonic scale. The results showed that African locust bean packaged with different packaging materials for moisture content ranged between 31.27% and 36.13%, Ash content (3.46% and 4.62%), protein content (17.90 and 30.21%), carbohydrate content (17.92% and 25.32%), fat content (5.76% and 10.60%) and crude fibre content (7.92% and 10.4%). Result of mineral analysis showed that African locust bean packaged with dry banana leaf had the highest values for Sodium, Calcium, Iron, Magnesium and Zinc while the sample packaged with plastic container had the highest values for potassium and manganese. However, Vitamin A content was higher in sample packaged with plastic container. Locust beans wrapped with plastic container was mostly preferred based on sensory attributes. Findings from this study showed that locust beans wrapped with plastic containers should be encouraged due to its high protein content and general acceptability in order to alleviate protein deficiency and its associated diseases in Africa.

FT-IR Characterization and Determination of Mycotoxins (Aflatoxins) (AF’s) from Branded & Unbranded Mixed Spice Samples

Background: The global spice market is essential to food industry and public health due to the widespread use of spices as flavor enhancers, preservatives, and medicinal components. However, the quality of spices can be compromised by the presence of mycotoxins, specifically aflatoxins, which pose significant health risks. Ensuring the quality and safety of spices, both branded and unbranded, is of paramount concern, especially in regions with high humidity and temperature that can facilitate fungal growth and mycotoxin production. Objective: This study aimed to assess the quality of branded and unbranded spice samples from Sindh, Pakistan, by determining their ash content, moisture level, oil composition, and mycotoxin (aflatoxin) content to ensure their suitability for consumption and adherence to food safety standards. Methods: A total of ten spice samples (five branded and five unbranded) were collected from different cities in Sindh province, Pakistan. Ash content was measured by high-temperature oxidation, while moisture content was quantified through oven drying. Oil was extracted using a Soxhlet apparatus, and its quality parameters, including free fatty acid (FFA), peroxide, iodine, and saponification values, were determined using standard AOCS methods. Aflatoxins were quantified by employing an official AOAC method. Additionally, FT-IR spectroscopy was utilized for qualitative analysis of the spice oils. Results: The ash content varied widely, with the highest in unbranded samples at 18.33% and the lowest in branded at 5.67%. Moisture content across all samples was within the safe limit of 5-10%, with the highest at 4.46% and the lowest at 2.22%. The oil content ranged from 5.96% to 14.56%, with unbranded samples showing higher values. FFA values exceeded the standard 0.1% in all samples, indicating a potential quality concern. Peroxide values were higher than the standard 2 meq/mol in most samples, raising concerns about oxidative stability. Aflatoxin levels were within the EU regulatory limits, suggesting acceptable levels for consumption. FT-IR analysis corroborated these findings, revealing no significant differences in the spectral profiles between branded and unbranded samples. Conclusion: The study concluded that while moisture content and aflatoxin levels in the spice samples complied with safety standards, there were notable concerns regarding the ash content, oil quality, and peroxide values. These findings highlight the necessity for regular quality control measures and adherence to food safety regulations to ensure the safety of spice consumption.

Impact of thermal ultrasound on enzyme inactivation and flavor improvement of sea cucumber hydrolysates

In this study, the effects of the thermal ultrasonic enzyme inactivation process on flavor enhancement in sea cucumber hydrolysates (SCHs) and its impact on the inactivation of neutral proteases (NPs) were investigated. The body wall of the sea cucumber was enzymatically hydrolyzed with NPs. On the one hand, the structure of NPs subjected to different enzyme inactivation methods was analyzed using ζ-potential, particle size, and Fourier transform infrared (FT-IR) spectroscopy. On the other hand, the microstructure and flavor changes of SCHs were examined through scanning electron microscopy, E-nose, and gas chromatography-ion mobility spectrometry (GC-IMS). The results indicated that thermal ultrasound treatment at 60 °C could greatly affect the structure of NPs, thereby achieving enzyme inactivation. Furthermore, this treatment generated more pleasant flavor compounds, such as pentanal and (E)-2-nonenal. Hence, thermal ultrasound treatment could serve as an alternative process to traditional heat inactivation of enzymes for improving the flavor of SCHs.

Improving dietary citric acid production by the wild-type Aspergillus niger ASP26 strain isolated from date by-product.

This research investigates citric acid (CA) synthesis using the indigenous strain Aspergillus niger ASP26, which was isolated from date by-products. The study initially involved isolating fungi capable of CA production and identifying the most potent strain based on its characteristic enzymatic activity. A. niger ASP26 was acknowledged in a previous study for its remarkable ability to produce extracellular enzymes, such as cellulase and amylase, which enable it to degrade organic materials effectively. After the identification phase, these isolates were screened for CA production using a modified Czapek-Dox medium. The research identified significant factors affecting CA production in submerged fermentation, including pH, carbon source, inoculum size, and fermentation time. Optimal conditions were determined for A. niger ASP26, resulting in a maximum CA yield of 16.89 g/L. These conditions included a 2.5% spore suspension at 2 × 107 spores/mL, an initial glucose concentration of 125 g/L, and incubation at 30°C for 144 h. Notably, A. niger ASP26 demonstrated the ability to produce CA under stress conditions as well. Citric acid is essential for various biological processes, such as cellular respiration, and is naturally present in citrus fruits. It also serves as a preservative and flavor enhancer in processed foods and beverages. The ability of A. niger ASP26 to produce CA from agricultural residues positions it as a viable candidate for sustainable CA production, harnessing the value from organic waste materials.

Brazilian indigenous nonstarter lactic acid bacteria enhance the diversification of volatile compounds in short-aged cheese.

There is growing interest in using autochthonous lactic acid bacteria (LAB) that provide unique sensory characteristics to dairy products without affecting their safety and quality. This work studied the capacity of three Brazilian indigenous nonstarter LABs (NSLAB) to produce biogenic amines (BAs) and evaluated their effect on the volatile organic compounds (VOCs), microbial LAB communities, and physicochemical profile of short-aged cheese. Initially, the strain's potential for biosynthesis of BAs was assessed by PCR and in vitro assays. Then, a pilot-scale cheese was produced, including the NSLAB, and the microbial and VOC profiles were analyzed after 25 and 45 days of ripening. As a results, the strains did not present genes related to relevant BAs and did not produce them in vitro. During cheese ripening, the Lactococci counts were reduced, probably in the production of alcohols and acid compounds by the NSLAB. Each strain produces a unique VOC profile that changes over the ripening time without the main VOCs related to rancid or old cheese. Particularly, the use of the strain Lacticaseibacillus. paracasei ItalPN16 resulted in production of ester compounds with fruity notes. Thus, indigenous NSLAB could be a valuable tool for the enhancement and diversification of flavor in short-aged cheese.