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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dc.contributor.authorHoşoğlu, Müge İşleten
dc.date.accessioned2025-01-27T19:32:29Z
dc.date.available2025-01-27T19:32:29Z
dc.date.issued2018
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe 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.
dc.identifier.doi10.3153/FH18011
dc.identifier.endpage123
dc.identifier.issn2602-2834
dc.identifier.issue2
dc.identifier.startpage112
dc.identifier.trdizinid292383
dc.identifier.urihttps://doi.org/10.3153/FH18011
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/292383
dc.identifier.urihttps://hdl.handle.net/20.500.12428/16312
dc.identifier.volume4
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofFood and Health
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_TRD_20250125
dc.subjectKimya
dc.subjectOrganik
dc.subjectGıda Bilimi ve Teknolojisi
dc.titleSTUDY OF INCREASING THE PRODUCTION OF VOLATILE FLAVOR COMPOUNDS BY THE YEAST Kluyveromyces marxianus THROUGH OPTIMIZATION OF CARBON AND NITROGEN SOURCES
dc.typeArticle

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