Biotransformation of <i>n</i>-butanol to Fruity-Like Bio-Flavour by Indonesian Lactic Acid Bacteria

Microbial production of aroma compounds is a promising alternative to ex tracting 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 con sumed 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 fer mentum WKS3, Lactococcus lactis KGB1, and Lactobacillus fermentum KGL7 could be considered as agent fruity-like bio flavour by biotransfor mation approach.