Production of flavor compounds from rice bran by yeasts metabolisms of Kluyveromyces marxianus and Debaryomyces hansenii

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dc.authoridKaragul Yuceer, Yonca/0000-0002-9028-2923
dc.authoridİşleten Hoşoğlu, Müge / 0000-0001-8171-3018
dc.contributor.authorGüneşer, Onur
dc.contributor.authorKaragül Yüceer, Yonca
dc.contributor.authorİşleten Hoşoğlu, Müge
dc.contributor.authorÖzmen Togay, Sine
dc.contributor.authorElibol, Murat
dc.date.accessioned2025-01-27T20:59:42Z
dc.date.available2025-01-27T20:59:42Z
dc.date.issued2022
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe aim of this study was to evaluate the biosynthesis of flavor compounds from rice bran by fermentation facilitated by Kluyveromyces marxianus and Debaryomyces hansenii. The growth of both yeasts was assessed by specific growth rates and doubling time. The biosynthesis of flavor compounds was evaluated by gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS), and Spectrum (TM) sensory analysis. The specific growth rate (mu) and doubling time (t(d)) of K. marxianus was calculated as 0.16/h and 4.21h, respectively, whereas that of D. hansenii was determined as 0.13/h and 5.33h, respectively. K. marxianus and D. hansenii produced significant levels of higher alcohols and acetate esters from rice bran. Results showed that K. marxianus can produce 827.27 mu g/kg of isoamyl alcohol, 169.77 mu g/kg of phenyl ethyl alcohol, and 216.08 mu g/kg of phenyl ethyl acetate after 24-h batch fermentation. A significant amount of isovaleric acid was also synthesized by K. marxianus (4013 mu g/kg) after the batch fermentation of 96 h. 415.64 mu g/kg of isoamyl alcohol and 135.77 mu g/kg of phenyl ethyl acetate was determined in rice bran fermented by D. hansenii after 24-h fermentation. Fermented cereals and rose were the characteristic flavor descriptors of the fermented rice bran samples. Rose flavor in fermented rice bran samples was found to be associated with phenyl ethyl alcohol, phenyl ethyl acetate, isoamyl acetate, and guaiacol. Thus, the findings of this study demonstrate that the valorization of rice bran can be achieved with the production of natural flavor compounds by yeast metabolism.
dc.description.sponsorshipScientific and Technological Council of Turkey (TUBITAK, Ankara Turkey) [110O903]
dc.description.sponsorshipThis study was supported by The Scientific and Technological Council of Turkey (TUBITAK, Ankara Turkey; Project No. 110O903).
dc.identifier.doi10.1007/s42770-022-00766-6
dc.identifier.endpage1547
dc.identifier.issn1517-8382
dc.identifier.issn1678-4405
dc.identifier.issue3
dc.identifier.pmid35488980
dc.identifier.scopus2-s2.0-85129153978
dc.identifier.scopusqualityQ3
dc.identifier.startpage1533
dc.identifier.urihttps://doi.org/10.1007/s42770-022-00766-6
dc.identifier.urihttps://hdl.handle.net/20.500.12428/26791
dc.identifier.volume53
dc.identifier.wosWOS:000789078900001
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofBrazilian Journal of Microbiology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectBioflavor
dc.subjectMicrobial fermentation
dc.subjectYeast metabolism
dc.subjectGas chromatography-olfactometry
dc.subjectSensory analysis
dc.titleProduction of flavor compounds from rice bran by yeasts metabolisms of Kluyveromyces marxianus and Debaryomyces hansenii
dc.typeArticle

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