Bioflavour production from tomato and pepper pomaces by Kluyveromyces marxianus and Debaryomyces hansenii
| Autor: | Yonca Karagül Yüceer, Murat Elibol, Muge Isleten Hosoglu, Aslı Demirkol, Onur Güneşer, Sine Özmen Toğay |
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| Přispěvatelé: | Ege Üniversitesi, Uşak Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü |
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Flavour
Isoamyl acetate Bioengineering Gas Chromatography-Mass Spectrometry chemistry.chemical_compound Kluyveromyces Bioreactors Kluyveromyces marxianus Ascomycota Solanum lycopersicum Debaryomyces hansenii Pepper Agrowaste Food science Bioflavour Gas chromatography biology fungi food and beverages General Medicine Sensory analysis biology.organism_classification Isoamyl alcohol Flavoring Agents chemistry Tomato pomace Fermentation Microbial fermentation Capsicum Biotechnology |
| Popis: | ioflavours are called natural flavour and/or fragrance compounds which are produced using metabolic pathway of the microorganism and/or plant cells or their enzyme systems with bioengineering approaches. The aim of this study was to investigate bioflavour production from tomato and red pepper pomaces by Kluyveromyces marxianus and Debaryomyces hansenii. Obtained specific growth rates of K. marxianus and D. hansenii in tomato pomace were 0.081/h and 0.177/h, respectively. The bioflavour profile differed between the yeasts. Both yeasts can produce esters and alcohols such as phenyl ethyl alcohol, isoamyl alcohol, isoamyl acetate, phenyl ethyl acetate and isovaleric acid. "Tarhana" and "rose" were descriptive flavour terms for tomato and pepper pomaces fermented by K. marxianus, respectively. Tomato pomace fermented by D. hansenii had the most intense "green bean" flavour while "fermented vegetable" and "storage/yeast" were defined as characteristic flavour terms for pepper pomaces fermented by D. hansenii. European Cooperation in Science and Technology |
| Databáze: | OpenAIRE |
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