title: Agroecosystem development of industrial fermentation waste -- characterization of aroma-active compounds from the cultivation medium of Lactobacillus brevis.
abstract: Volatile oils obtained from both the liquid medium after incubation (MAI) and liquid medium before incubation (MBI) during the cultivation process of Lactobacillus brevis were isolated by hydrodistillation (HD) and analyzed to determine 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, 55 and 36 compounds were detected in the volatile oils from MAI (MAI oil) and MBI (MBI oil), respectively. The principle components of MAI oil were N-containing compounds, including 2,3-dimethylpyrazine (16, 37.1 %), methylpyrazine (4, 17.1 %). The important aroma-active compounds in the oils were detected by GC-Olfactometry (GC-O), and their intensity of aroma were measured by aroma extract dilution analysis (AEDA). Expressly, pyrazine compounds were determined as key aroma components; in particular, 2,5-dimethylpyrazine and 2,3-dimethylpyrazine were the most primary aroma-active compound in MAI oil. These results imply that the waste medium after incubation of L. brevis may be utilized as a source of volatile oils.
authors.affiliation: Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University (Kindai Universit) (3-4-1, Kowakae, Higashiosaka-Shi, Osaka, 2) Research Institute of Public Affairs, Narasangyo University 3-12-1 Tataunokita Sangoucho, Ikomagun, Nara 636-8503, Japan.
authors.forename: Toshirou
authors.initials: T
authors.lastname: Ono
authors.forename: Atsushi
authors.initials: A
authors.lastname: Usami
authors.forename: Satoshi
authors.initials: S
authors.lastname: Nakaya
authors.forename: Hideto
authors.initials: H
authors.lastname: Shinpuku
authors.forename: Yasunori
authors.initials: Y
authors.lastname: Yonejima
authors.forename: Atsushi
authors.initials: A
authors.lastname: Ikeda
authors.forename: Mitsuo
authors.initials: M
authors.lastname: Miyazawa
mesh_terms: D001431:Bacteriological Techniques / Q000379:methods*; D002849:Chromatography, Gas; D003470:Culture Media / Q000737:chemistry*; D057168:Distillation; D005285:Fermentation; D008401:Gas Chromatography-Mass Spectrometry; D052196:Levilactobacillus brevis / Q000378:metabolism*; D009812:Odorants; D009822:Oils, Volatile / Q000737:chemistry* / Q000302:isolation & purification*; D064367:Olfactometry; D011719:Pyrazines / Q000032:analysis* / Q000302:isolation & purification*; D014865:Waste Disposal, Fluid; D014867:Water
chemical_list: D003470:Culture Media; D009822:Oils, Volatile; D011719:Pyrazines; D014867:Water