Production of isoamyl acetate from sugar beet molasses by Williopsis saturnus var. saturnus

Yilmaztekin M., ERTEN H., CABAROĞLU T.

JOURNAL OF THE INSTITUTE OF BREWING, cilt.114, sa.1, ss.34-38, 2008 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 114 Sayı: 1
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1002/j.2050-0416.2008.tb00303.x
  • Dergi Adı: JOURNAL OF THE INSTITUTE OF BREWING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.34-38
  • Anahtar Kelimeler: isoamyl acetate, sugar beet molasses, Williopsis saturnus var. saturnus, SACCHAROMYCES-CEREVISIAE, FERMENTATION BEHAVIOR, KLOECKERA-APICULATA, GROWTH, YEASTS, FLAVOR, WINES, GRAPE
  • İnönü Üniversitesi Adresli: Hayır

Özet

Three strains of Williopsis saturnus var. saturnus were employed for the production of natural isoamyl acetate (the character impact compound of banana flavour) using sugar beet molasses as the carbon source and batch cultivation at 25 degrees C under anaerobic conditions. Of the three strains, strain HUT 7087 was the best producer of isoamyl acetate, producing 20.7 mg/L. Sugar beet molasses was deemed to be an acceptable carbon source for the production of this flavour compound.