Bioflavour production from tomato and pepper pomaces by Kluyveromyces marxianus and Debaryomyces hansenii

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dc.authoridKaragul Yuceer, Yonca/0000-0002-9028-2923
dc.authoridguneser, onur/0000-0002-3927-4469
dc.contributor.authorGuneser, Onur
dc.contributor.authorDemirkol, Asli
dc.contributor.authorYuceer, Yonca Karagul
dc.contributor.authorTogay, Sine Ozmen
dc.contributor.authorHosoglu, Muge Isleten
dc.contributor.authorElibol, Murat
dc.date.accessioned2025-01-27T20:59:41Z
dc.date.available2025-01-27T20:59:41Z
dc.date.issued2015
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractBioflavours are called natural flavour and/or fragrance compounds which are produced using metabolic pathway of the microorganism and/or plant cells or their enzyme systems with bioengineering approaches. The aim of this study was to investigate bioflavour production from tomato and red pepper pomaces by Kluyveromyces marxianus and Debaryomyces hansenii. Obtained specific growth rates of K. marxianus and D. hansenii in tomato pomace were 0.081/h and 0.177/h, respectively. The bioflavour profile differed between the yeasts. Both yeasts can produce esters and alcohols such as phenyl ethyl alcohol, isoamyl alcohol, isoamyl acetate, phenyl ethyl acetate and isovaleric acid. Tarhana and rose were descriptive flavour terms for tomato and pepper pomaces fermented by K. marxianus, respectively. Tomato pomace fermented by D. hansenii had the most intense green bean flavour while fermented vegetable and storage/yeast were defined as characteristic flavour terms for pepper pomaces fermented by D. hansenii.
dc.description.sponsorshipScientific and Technological Council of Turkey (TUBITAK, Ankara Turkey) [110O903]; Bioflavour COST Action [FA0907]
dc.description.sponsorshipThis study was funded by The Scientific and Technological Council of Turkey (TUBITAK, Ankara Turkey; Project No. 110O903). The authors also would like to thank to Bioflavour COST Action FA0907 for supporting this scientific work.
dc.identifier.doi10.1007/s00449-015-1356-0
dc.identifier.endpage1155
dc.identifier.issn1615-7591
dc.identifier.issn1615-7605
dc.identifier.issue6
dc.identifier.pmid25614449
dc.identifier.scopus2-s2.0-85027946126
dc.identifier.scopusqualityQ1
dc.identifier.startpage1143
dc.identifier.urihttps://doi.org/10.1007/s00449-015-1356-0
dc.identifier.urihttps://hdl.handle.net/20.500.12428/26788
dc.identifier.volume38
dc.identifier.wosWOS:000354408700015
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofBioprocess and Biosystems Engineering
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectBioflavour
dc.subjectAgrowaste
dc.subjectMicrobial fermentation
dc.subjectGas chromatography
dc.subjectSensory analysis
dc.titleBioflavour production from tomato and pepper pomaces by Kluyveromyces marxianus and Debaryomyces hansenii
dc.typeArticle

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