STUDY OF INCREASING THE PRODUCTION OF VOLATILE FLAVOR COMPOUNDS BY THE YEAST Kluyveromyces marxianus THROUGH OPTIMIZATION OF CARBON AND NITROGEN SOURCES
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Tarih
2018
Yazarlar
Dergi Başlığı
Dergi ISSN
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Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The regulation of growth and the production of flavor compounds by Kluyveromyces marxianus were accomplishedaccording to the nutritional requirements (yeast extract, ammonium sulphate and glucose concentrations)by using Response Surface Methodology experiments. Results proved that increasing both initial yeastextract (YE) and glucose concentrations in the fermentation medium favored both the growth and productionof fusel alcohols. The major fusel alcohol (isoamyl alcohol) and the acetate ester compound (ethyl acetate)produced in all flasks were determined in the concentration range 1299-3996 µg L-1 and 1558 to 3122µg L-1, respectively. In a scale-up attempt, productions were accomplished in a 5 L stirred tank bioreactor.The highest productivity values for major volatile flavor compounds, i.e., ethyl acetate (fruity), isoamylalcohol (banana), 2-phenylethyl acetate (floral) were obtained during the exponential growth of the yeast ina 5 L stirred tank bioreactor. Additionally, the descriptive sensory terms “sourdough”, “flower” and “sweetaromatic” were characteristics for volatile compounds produced by K. marxianus. This work also demonstratedhigh product losses due to the stripping effect when the production scaled up from flasks to bioreactor.
Açıklama
Anahtar Kelimeler
Kimya, Organik, Gıda Bilimi ve Teknolojisi
Kaynak
Food and Health
WoS Q Değeri
Scopus Q Değeri
Cilt
4
Sayı
2
