STUDY OF INCREASING THE PRODUCTION OF VOLATILE FLAVOR COMPOUNDS BY THE YEAST Kluyveromyces marxianus THROUGH OPTIMIZATION OF CARBON AND NITROGEN SOURCES

Müge İŞLETEN HOŞOĞLU

doi:https://doi.org/10.3153/FH18011

Article Details

STUDY OF INCREASING THE PRODUCTION OF VOLATILE FLAVOR COMPOUNDS BY THE YEAST Kluyveromyces marxianus THROUGH OPTIMIZATION OF CARBON AND NITROGEN SOURCES

Authors:

Müge İŞLETEN HOŞOĞLU

Main Topics:

Food technology

Journal:

Food and Health 2018 Vol.4 Issue 2, pp.112-123

Document Type:

Article

Publication Date:

1/2018

Document Language:

English

Document ID (Org No.):

2000420035

DOI:

https://doi.org/10.3153/FH18011

Abstract:

 


The regulation of growth and the production of flavor
compounds by Kluyveromyces
marxianus were accomplished
according to the nutritional requirements (yeast
extract, ammonium sulphate and glucose concentrations) by using
Response Surface Methodology experiments. Results proved that increasing both initial yeast extract (YE)
and glucose concentrations in the fermentation medium favored both the growth
and production of 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
3122 µg 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),  isoamyl alcohol (banana), 2-phenylethyl
acetate (floral) were obtained during the exponential growth of the yeast in a 5 L
stirred tank bioreactor. Additionally, the descriptive sensory terms “sourdough”, “flower” and “sweet
aromatic” were characteristics for volatile compounds produced by K. marxianus. This work also demonstrated
high product losses due to the stripping effect when the production scaled up
from flasks to bioreactor. 



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Article Details

STUDY OF INCREASING THE PRODUCTION OF VOLATILE FLAVOR COMPOUNDS BY THE YEAST Kluyveromyces marxianus THROUGH OPTIMIZATION OF CARBON AND NITROGEN SOURCES

Authors: Müge İŞLETEN HOŞOĞLU

Main Topics: Food technology

Journal: Food and Health 2018 Vol.4 Issue 2, pp.112-123

Document Type: Article

Publication Date: 1/2018

Document Language: English

Document ID (Org No.): 2000420035

DOI: https://doi.org/10.3153/FH18011

Issues

Authors:

Müge İŞLETEN HOŞOĞLU

Main Topics:

Food technology

Journal:

Food and Health 2018 Vol.4 Issue 2, pp.112-123

Document Type:

Article

Publication Date:

1/2018

Document Language:

English

Document ID (Org No.):

2000420035

DOI:

https://doi.org/10.3153/FH18011