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

ABSTRACTS 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°C under anaerobic conditions. Of the three strains, st...

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Bibliographic Details
Published in:Journal of the Institute of Brewing 2008, Vol.114 (1), p.34-38
Main Authors: Yilmaztekin, M, Erten, H, Cabaroglu, T
Format: Article
Language:English
Subjects:
anaerobic conditions
bananas
batch fermentation
batch systems
Beers
Beta vulgaris subsp. vulgaris
Biological and medical sciences
Fermented food industries
flavor compounds
flavorings
food additives
Food industries
Fundamental and applied biological sciences. Psychology
Isoamyl acetate
molasses
Saccharomycetales
strains
sugar beet
sugar beet molasses
Williopsis saturnus var. saturnus
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Summary:ABSTRACTS 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°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.
ISSN:0046-9750
2050-0416
DOI:10.1002/j.2050-0416.2008.tb00303.x