Biotechnological formation of dairy flavor inducing δ-lactones from vegetable oil

Agroscope Culture Collection was screened to identify bacterial strains effective in production of dairy flavor inducing lactones using grapeseed oil as a substrate. Lentilactobacillus parafarraginis FAM-1079, Lactococcus lactis subsp. lactis FAM-17918, and L. lactis subsp. lactis biovar diacetylactis FAM-22003 showed the most efficient formation of targeted delta-lactones. The application of sublethal heat stress significantly increased target lactone production. The most profound improvement was for L. lactis subsp. lactis biovar diacetylactis where delta-octade-calactone generation was improved by factor of 9. The pre-fermentation step as well as growth phase in which bacteria are harvested did not have a significant impact on lactones yield. The lactone production process from vegetable oil developed in this study offers a new way of developing a natural flavor ingredient for incorporation into plant-based products

Automated summary

In this study, Agroscope Culture Collection was used to identify bacterial strains that are effective in producing dairy flavor-inducing lactones using grapeseed oil as a substrate. Lentilactobacillus parafarraginis FAM-1079, Lactococcus lactis subsp. lactis FAM-17918, and L. lactis subsp. lactis biovar diacetylactis FAM-22003 showed the highest efficiency in forming the targeted delta-lactones. Sublethal heat stress significantly increased the production of target lactones, with the most profound improvement observed in L. lactis subsp. lactis biovar diacetylactis, where the generation of delta-octade-calactone was improved by a factor of 9. The pre-fermentation step and the growth phase during which the bacteria are harvested did not have a significant impact on lactone yield. This study's development of a lactone production process from vegetable oil offers a new approach to incorporating natural flavor ingredients into plant-based products.