Production of Methyl Ketone Mixture from Lipolyzed Milk Fat by Fungi

Studies on the Production of Flavors by Biochemical Methods Part III

Abstract

Production of methyl ketone mixture from lipolyzed milk fat by fungi was investigated in order to use the mixture as flavorant. Of many Penicillium species isolated from commercially available blue cheese, strain TK-2068 was selected as the most suitable one for methyl ketone production. Methyl ketones produced by this strain were distillated and analyzed by gas chromatography. C₃, C₅, C₇, C₉, C₁₁, and C₁₃ n-2-alkanones were detected in the distillate. Methyl ketone profiles obtained from lipolyzed cream and butter were somewhat different from that obtained from lipolyzed whole milk. A great difference in the formation of methyl ketones between from natural substrates (lipolyzed milk fat) and from a synthetic fatty acid mixture was observed. A two-step method was recommended; sufficient cultivation of the fungi on growth media and subsequent addition of lipolyzed milk fat (substrate) to start methyl ketone-producing reaction. By this method effective production of methyl ketones was achieved.