Table 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 |