Skip to main content

TableĀ 16 Microorganisms used in food processing and flavor compounds produced [113]

From: A review on mechanisms and commercial aspects of food preservation and processing

Food items Microorganisms Flavor compounds produced
Buttermilk Streptococcus lactis
Streptococcus cremoris
Lactobacillus bulgaricus
Lactic acid, diacetyl, small amounts of acetaldehyde
Yoghurt Streptococcus thermophiles
Lactobacillus bulgaricus
Acetaldehyde and diacetyl acetoin
Alcoholic fermented milk Saccharomyces sp.
Lactobacillus sp.
Ethanol acetoin and diacetyl
Sauerkraut Mixed cultures of
Lactobacillus brevis
Leuconostoc mesenteroides
Lactobacillus plantarum
Acetate and small amounts of short-chain fatty acids
Soybean milk Lactobacillus sp.
Streptococcus thermophiles
Aldehydes including pentanal
Soya sauce Aspergillus oryzae
Lactobacillus sp.
Saccharomyces rouxii
Organic acids, alkyl phenols, and pyrazines
Tempeh Rhizopus sp. Fatty acid
Bread Saccharomyces cerevisiae Ethanol
Swiss cheese Propionibacterium shermanii Propionic acid
Cocoa Saccharomyces sp.
Lactobacillus sp.
Acetobacter sp.
Fatty acids and aromatic acids