Characteristic Odor Components of Volatile Oil from the Cultivation Medium of Lactobacillus acidophilus

• Ono Toshirou

  Department of Applied Chemistry, Faculty of Science and Engineering, Kindai University Research Institute of Public Affairs, Narasangyo University

• Yonejima Yasunori

  Nitto Pharmaceutical Industries, Ltd.

• Ikeda Atsushi

  Nitto Pharmaceutical Industries, Ltd.

• Kashima Yusei

  Department of Applied Chemistry, Faculty of Science and Engineering, Kindai University

• Nakaya Satoshi

  Department of Applied Chemistry, Faculty of Science and Engineering, Kindai University

• Miyazawa Mitsuo

  Department of Applied Chemistry, Faculty of Science and Engineering, Kindai University

書誌事項

タイトル別名

• Characteristic Odor Components of Volatile Oil from the Cultivation Medium of <i>Lactobacillus acidophilus</i>

抄録

Volatile oils obtained from both the liquid medium after incubation (MAI) and liquid medium before incubation (MBI) in the cultivation process of Lactobacillus acidophilus were isolated by hydrodistillation (HD) and analyzed to investigate the utility of the liquid waste. The composition of the volatile oils was analyzed by capillary gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). In total, 46 and 19 compounds were detected in the volatile oils from MAI (MAI oil) and MBI (MBI oil), respectively. The principle components of MAI oil were fatty acids, including pentanoic acid (12.75%), heptanoic acid (14.05%), and nonanoic acid (14.04%). The important aroma-active compounds in the oils were detected by GC-MS/Olfactometry (GC-O), and their intensity of aroma were measured by aroma extraction dilution analysis (AEDA). Pyrazines were determined as key aroma components; in particular, 2-ethyl-5-methylpyrazine was the most primary aroma-active compound in MAI oil. In addition, as the characteristic aroma-active compounds, 3-(methylthio)-propanal, trimethylpyrazine, and pentanoic acid were also detected in MAI oil. These results imply that the waste medium after incubation of L. acidophilus may be utilized as a source of volatile oils.

収録刊行物

• Journal of Oleo Science

  Journal of Oleo Science 63 (10), 971-978, 2014

  公益社団法人 日本油化学会

キーワード

• media after incubation (MAI)
• utilizing waste liquid
• aroma extraction dilution analysis (AEDA)
• <i>Lactobacillus acidophilus</i>
• GC-O

詳細情報

• CRID: 1390001204093282560
• NII論文ID: 130004693941
• NII書誌ID: AA11503337
• DOI: 10.5650/jos.ess14083
• ISSN: 13473352
• ISSN: 13458957
• NDL書誌ID: 025797685
• PubMed: 25274471
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I025797685
• Web Site: https://www.jstage.jst.go.jp/article/jos/63/10/63_ess14083/_pdf
• Web Site: https://search.jamas.or.jp/link/ui/2015213885
• 本文言語コード: en
• データソース種別:
  • JaLC
  • NDL
  • Crossref
  • PubMed
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可