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Maple syrup. XXII. Controlled fermentation of buddy maple syrup


Maple syrup. XXII. Controlled fermentation of buddy maple syrup



Food Technology 18(12): 142-145



ISSN/ISBN: 0015-6639

The unpleasant flavor in buddy maple syrup can be removed by fermentation with Pseudomonas geniculata strain-4. The syrup must be diluted to approximately 20" Brix for most effective removal of the buddy flavor, which occurs on incubation of inoculated dilute syrup for 24 or 48 hr. at 27[degree]C. The amino-acid contents of buddy syrup were reduced by fermentation with P. geniculata. Leucine, methionine, aspartic acid and threonine are more completely utilized than the other amino-acids. Leuconostoc mesenteroides was tentatively identified in buddy syrup and sap as a contaminant responsible for the development of a ropy or slimy condition. The L. mesenteroides grew better in buddy sap than in normal sap, and viscosity and ropiness developed only in the buddy sap. The P. geniculata grew better in normal sap than in buddy sap.

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Accession: 024977662

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