The detection and enumeration of lipolytic microorganisms in edible emulsions

Muys, G. Tuynenburg

doi:10.1007/bf02045901

Cited by 2 publications

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“…Identification of the hydroxy acid formed. The hydroxy acid formed in the experiments with intact cells had already been identified in the original screening tests (Tuynenburg Muys et al 1962b. In all experiments with enzyme preparations, however, the hydroxy acid formed was invariably identified.…”

Section: Methodsmentioning

confidence: 74%

“…Tuynenburg Muys et al (1962b) showed that relatively high concentrations of 5-oxo acid or 5-hydroxy acid or both are poisonous to the yeast. Consequently a decrease in the pH in the reduction of 5-oxodecanoic acid by intact cells has two effects: a favourable effect with regard to the uptake of keto acid by the yeast cell and an unfavourable effect with regard to the poisoning of the yeast as a result of the increased uptake of the acid.…”

Section: Discussionmentioning

confidence: 99%

“…These stereoisomers can be obtained in the form of their 8-hydroxy acids by reduction of-the corresponding keto acids by certain microorganisms, e.g. normal baker's yeast (Saccharomyces cerevi8iae) (Tuynenburg Muys, Van der Ven & De Jonge, 1962a,b, 1963. Subsequently the hydroxy acids can easily be converted into lactones by heating in vacuo (Tuynenburg Muys et al 1962a,b, 1963.…”

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confidence: 99%

“…normal baker's yeast (Saccharomyces cerevi8iae) (Tuynenburg Muys, Van der Ven & De Jonge, 1962a,b, 1963. Subsequently the hydroxy acids can easily be converted into lactones by heating in vacuo (Tuynenburg Muys et al 1962a,b, 1963. To gain an insight into the character of the reduction in question and into the nature of the enzymes involved, the conversion of 5-oxodecanioic acid, with normal baker's yeast, has been further studied.…”

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confidence: 99%

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The Reduction of 5-Oxodecanoic Acid by Normal Baker's Yeast

Francke¹

1965

Biochemical Journal

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1. A description is given of the course of the reduction of 5-oxodecanoic acid to 5-hydroxydecanoic acid by intact cells of baker's yeast and of the influence of pH on this reduction. As the pH of the medium is decreased the rate of uptake of the keto acid by yeast increases. However, the more the rate of uptake increases the more rapidly the yeast is poisoned by the keto acid or hydroxy acid or both. Consequently the optimum pH is at approx. 5. 2. In baker's yeast the conversion of 5-oxodecanoic acid takes place mainly in the mitochondria. 3. The conversion is strongly influenced by ATP, NADPH and Mg(2+) or Mn(2+), and to a smaller extent by CoA.SH. The NADP can only partly be replaced by NADH. Thus the reduction seems to be NADPH-dependent. A mechanism for the conversion is proposed. 4. Like the reduction by intact cells, the reduction by an isolated mitochondrial fraction proceeds stereospecifically.

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Section: Methodsmentioning

confidence: 74%

Section: Discussionmentioning

confidence: 99%

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confidence: 99%

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confidence: 99%

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The Reduction of 5-Oxodecanoic Acid by Normal Baker's Yeast

Francke¹

1965

Biochemical Journal

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“…Microorganisms can produce all sorts of substances, and efforts were made to try and find organisms which smell of lactones. Tuynenburg Muys et al (8,9) succeeded in finding some organisms producing dextro-or levorotatory lactones. They were yeasts and bacteria which, during incubation with keto acids in aqueous medium at 30 C, reduced these acids to hydroxy acids and ultimately lactones were produced.…”

Section: Research On Fatty Food F Lavors: Lactonesmentioning

confidence: 99%

Twenty‐five years of flavor research in a food industry

Keppler

1977

J Americ Oil Chem Soc

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AND SUMMARYIn the last few decades, flavor research has developed along different main routes. The first step was the discovery of the complex mixtures of volatile components that together build the particular flavors. Apart from this, interest became focused on the taste substances which, through interaction with the flavor carriers, impart aroma to a food. The third main route was the investigation of the deterioration in odor and taste due to oxidative or microbial spoilage. As these investigations progressed, it became clear that these flavor areas show considerable interaction and that, in addition, other sensory impressions of a product as regards shape, texture, color, etc., play a role in the ultimate subjective perception by the consumer. In this way, flavor research has widened into a complex branch of science, and it is becoming more and more apparent that consumer testing that encompasses all the elements mentioned above will have to indicate the real preferences of the public.

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The detection and enumeration of lipolytic microorganisms in edible emulsions

Cited by 2 publications

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The Reduction of 5-Oxodecanoic Acid by Normal Baker's Yeast

The Reduction of 5-Oxodecanoic Acid by Normal Baker's Yeast

Twenty‐five years of flavor research in a food industry

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