Impact of Lactobacillus plantarum on thiol precursor biotransformation leading to production of 3-sulfanylhexan-1-ol.Food Chem. 2018 Sep 01; 259:99-104.FC
3-Sulfanylhexan-1-ol (3SH) is an important contributor to the fruity notes of wine. 3SH exists as odorless precursors in grape and its release from the precursors is generally mediated by yeast during alcoholic fermentation. Here, the impact of lactic acid bacteria on 3SH production was investigated. Among the species tested, only Lactobacillus plantarum released 3SH from S-3-(hexan-1-ol)-l-cysteine (3SH-S-cys) and S-3-(hexan-1-ol)-l-cysteinylglycine (3SH-S-cysgly) in the whole-cell biotransformation assay. The conversion yields of 3SH from 3SH-S-cysgly by L. plantarum were always higher than those from 3SH-S-cys, suggesting that the direct cleavage of 3SH-S-cysgly to yield 3SH predominantly occurred. L. plantarum biotransformed the 3SH precursors, including 3SH-S-glut, to release 3SH in fermented grape juice. The results indicate that L. plantarum induces the release of 3SH from the 3SH precursors. To the best of our knowledge, this is the first study showing the impact of L. plantarum on thiol precursor biotransformation.