Development of a high throughput screening method to test flavour-forming capabilities of anaerobic micro-organisms.

B.A. Smit, W.J.M. Engels, J.E.T. van Hylckama Vlieg, J.T.M. Wouters, G. Smit

Research output: Contribution to journalArticleAcademicpeer-review

23 Citations (Scopus)

Abstract

Aim: Development of a fast, automated and reliable screening method for screening of large collections of bacterial strains with minimal handling time. Methods and Results: The method is based on the injection of a small headspace sample (100 µl) from culture vials (2 ml) in 96-well format directly into the mass spectrometry (MS). A special sample tray has been developed for liquid media, and anaerobically grown cultures. In principle, all volatile components can be measured, but a representative mass fragment has to be obtained in the MS. Representative masses for 3-methylbutanal, 2-methylpropanal and benzaldehyde are 58, 72 and 105, respectively. In 1 day over 1500 samples could be analysed and the coefficient of variation for the response was
Original languageEnglish
Pages (from-to)306-313
JournalJournal of Applied Microbiology
Volume97
Issue number2
DOIs
Publication statusPublished - 2004

Keywords

  • lactic-acid bacteria
  • amino-acids
  • gas-chromatography
  • aroma compounds
  • cheese curd
  • fermentation
  • conversion
  • odorants
  • origin

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