Methyl Ketone Formation by Penicillium camemberti in Model Systems

Penicillium camemberti incubated in a model system containing milk lipids (45mM) caused hydrolysis of the lipids with subsequent oxidation of the free fatty acids to carbonyl compounds of which approximately 60% was composed of methyl ketones, mainly of 2-nonanone and 2-undecanone. The addition of l...

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Bibliographic Details
Published in:Journal of dairy science 1985-01, Vol.68 (1), p.11-15
Main Authors: Okumura, J., Kinsella, J.E.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Biotechnology
cheese flavor
Food industries
Food processing
Fundamental and applied biological sciences. Psychology
Industrial applications and implications. Economical aspects
methyl ketones
milk
Milk and cheese industries. Ice creams
Penicillium camemberti
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Summary:Penicillium camemberti incubated in a model system containing milk lipids (45mM) caused hydrolysis of the lipids with subsequent oxidation of the free fatty acids to carbonyl compounds of which approximately 60% was composed of methyl ketones, mainly of 2-nonanone and 2-undecanone. The addition of lipase greatly enhanced carbonyl production by the mycelium. Incubation in the presence of sodium laurate (45mM) reduced mycelium growth, but extensive synthesis of undecanone occurred. The mycelium was more tolerant to exogenous oleic acid and produced mostly heptanone and nonanone.
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.S0022-0302(85)80790-6