Traditional fermented sausage ‘Nem chua’ as a source of yeast biocatalysts efficient for the production of the aroma compound γ-decalactone

Authors

  • Thi Thuy Le Do,

    1. Department of Enzyme and Protein Technology, Food Industries Research Institute (FIRI), Thanh Xuan, Hanoi, Vietnam
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  • Nguyen Thanh Vu,

    1. Center for Industrial Microbiology, Food Industries Research Institute 301, Thanh Xuan, Hanoi, Vietnam
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  • Hanh Phan-Thi,

    1. International Joint Laboratory “Tropical Bioresources and Biotechnology” AgroSup Dijon, University of Burgundy Hanoi University of Science and Technology In France: 1, Hanoi
    2. Laboratory of Food and Microbiological Process PAM UMR AgroSup Dijon, University of Burgundy, Dijon, France
    3. School of Biotechnology and Food Technology, Hanoi University of Science and Technology 1, Hanoi, Vietnam
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  • Lan Cao-Hoang,

    1. International Joint Laboratory “Tropical Bioresources and Biotechnology” AgroSup Dijon, University of Burgundy Hanoi University of Science and Technology In France: 1, Hanoi
    2. School of Biotechnology and Food Technology, Hanoi University of Science and Technology 1, Hanoi, Vietnam
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  • Thi Minh Ngoc Ta,

    1. Faculty of Food Technology, Nha Trang University 2, Nha Trang, Khanh Hoa, Vietnam
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  • Yves Waché,

    Corresponding author
    1. International Joint Laboratory “Tropical Bioresources and Biotechnology” AgroSup Dijon, University of Burgundy Hanoi University of Science and Technology In France: 1, Hanoi
    2. Laboratory of Food and Microbiological Process PAM UMR AgroSup Dijon, University of Burgundy, Dijon, France
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  • Thi Hoai Tram Nguyen

    Corresponding author
    1. Department of Enzyme and Protein Technology, Food Industries Research Institute (FIRI), Thanh Xuan, Hanoi, Vietnam
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Summary

The yeast ecosystem of Nem chua, a Vietnamese traditional fermented sausage naturally rich in medium-chain-length lipid-derived flavouring compounds, was investigated to select biocatalysts able to produce the C10-fatty acid-derived aroma compound γ-decalactone. The total number of yeast was about 5 × 104 to 4 × 105 CFU g−1, and eighty four different species were identified from morphological, physiological and 26S rDNA characteristics, with Candida sake and Candida haemulonii being found in all samples. Six strains able to produce γ-decalactone from castor oil were selected, of which three Yarrowia lipolytica strains were able to produce between 1 and 2 g L−1 in our study. The strains produced the same amount from the acyl substrate under the form of ester or free fatty acid. Every strain degraded the product at the end of the culture. These high productions make them good candidates for industrial processes and confirm that traditional fermented foods are interesting bioresources for biocatalysts.

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