* Corresponding Author
Biotransformation of n-butanol to Fruity-Like Bio-Flavour by Indonesian Lactic Acid Bacteria
https://doi.org/10.22146/jtbb.93537 Fitri Setiyoningrum(1*), Deddy Triyono Nugroho Adi(2), Gunawan Priadi(3), Des Saputro Wibowo(4), Senlie Octaviana(5), Fifi Afiati(6), Rusli Fidriyanto(7), Doni Dwi Prasetyo(8), Abdul Rahman Siregar(9), Dharma Vincentlau(10)
(1) Research Center for Applied Microbiology, National Research and Innovation Agency, Jl. Raya Bogor KM.46, Indonesia, 16911
(2) Research Center for Biomass and Bioproduct, National Research and Innovation Agency, Jl. Raya Bogor KM.46, Indonesia, 16911
(3) Research Center for Applied Microbiology, National Research and Innovation Agency, Jl. Raya Bogor KM.46, Indonesia, 16911
(4) Research Center for Applied Microbiology, National Research and Innovation Agency, Jl. Raya Bogor KM.46, Indonesia, 16911
(5) Research Center for Applied Microbiology, National Research and Innovation Agency, Jl. Raya Bogor KM.46, Indonesia, 16911
(6) Research Center for Applied Microbiology, National Research and Innovation Agency, Jl. Raya Bogor KM.46, Indonesia, 16911
(7) Research Center for Applied Zoology, National Research and Innovation Agency, Jl. Raya Bogor KM.46, Indonesia, 16911
(8) Department of Tropical Biology, Faculty of Biology, Universitas Gadjah Mada, Yogyakarta, Indonesia, Jl. Teknika Selatan, Sekip Utara, Yogyakarta, 55281
(9) Department of Tropical Biology, Faculty of Biology, Universitas Gadjah Mada, Yogyakarta, Indonesia, Jl. Teknika Selatan, Sekip Utara, Yogyakarta, 55281
(10) Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Gadjah Mada, Sekip Utara, Bulaksumur, Yogyakarta, Indonesia 55281
(*) Corresponding Author
Abstract
Microbial production of aroma compounds is a promising alternative to extracting plants or chemical synthesis. In our research, the Indonesian lactic acid bacteria (LAB) have been utilised as producing fruity-like bio flavour by biotransformation approach using n-butanol as a precursor. The aims of our research are to identify LAB- secondary metabolites categorised fruity-like bio flavour and investigate the changes of glucose, mannitol, xylose, lactic acid and acetic acid in growth medium after fermentation. Our result research showed that n-butanol could be transformed to several fruity like bio flavour such as ethyl butyrate, butyl acetate, butyl formate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, 2-heptanone, butyl propanoate, butyl propanoate, butyl 2-methylbutanoate, butyl isovalerate, butyl pentanoate, and butyl hexanoate. All of LABs consumed above 75% of glucose and only Lactococcus lactis KGB1 consumed all the mannitol on fermentation medium. In addition, Lactococcus lactis KGB1 produced the highest xylose, 11.87 g/L LABs produced. Based on the amount of fruity-like bio flavour compound generated, Lactobacillus fermentum WKS2, Lactobacillus fermentum KGL2, Lactococcus lactis KK4, Lactobacillus fermentum WKS3, Lactococcus lactis KGB1, and Lactobacillus fermentum KGL7 could be considered as agent fruity-like bio flavour by biotransformation approach.
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DOI: https://doi.org/10.22146/jtbb.93537
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