Natural flavor base and method for its preparation
A technology of natural flavor and base material, applied in food science, fermentation, etc.
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Embodiment 1
[0051] The medium with Corynebacterium was prepared essentially as described in WO2009 / 040150. Thus, the bacterium Corynebacterium glutamicum strain was grown for about 36 hours at pH 6 to 7 and temperature 37° C. in a medium comprising glucose as growth substrate.
[0052] The bacterial strain is then inactivated by heat treatment and the bacterial cells are separated from the fermentation medium by filtration. The filtrate presenting the medium was then concentrated to a powder by spray drying.
[0053] The obtained medium powder had amino acid and natural organic acid compositions as shown in Table 1. The corresponding amounts are given as % w / w of the total medium after fermentation and filtration but before concentration.
[0054] Table 1: Composition on dry matter basis
[0055] component %w / w amino acid
[0056] Technically pure L-ornithine (from Sigma-Aldrich Pte Ltd, Singapore) was then added to the powdered medium to achieve 30% by weight (dry...
Embodiment 2
[0058] A reference sample was prepared with an equivalent amount of pure L-ornithine in a buffered aqueous solution (ie 3% by weight solution, pH 6.5). 22.5% by weight of glucose was added to this L-ornithine solution to obtain an aqueous glucose-ornithine solution having the same 3:1 glucose:ornithine ratio as the medium mixture in Example 1. The reference sample was then subjected to the same thermal heating reaction as the mixture in Example 1 for 10 minutes to 115° C., and then cooled to room temperature. It will be referred to as Sample 2.
Embodiment 3
[0060] Another reference sample was prepared in which the medium with the Corynebacterium glutamicum strain of Example 1 was used without adding L-ornithine. The powdered medium after spray drying was dissolved in water to obtain a 25% (w / w) solution. Then, 22.5% by weight of glucose was added to the solution. The reconstituted medium had a native L-ornithine concentration of 0.02% by weight. Thus, the glucose-supplemented medium has a glucose:ornithine ratio of 9:0. The mixture was then subjected to a 10 minute thermal heating reaction to 115°C, and then cooled to room temperature. It will be referred to as Sample 3.
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