ISSN:
1573-6776
Source:
Springer Online Journal Archives 1860-2000
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Abstract When Kluyveromyces marxianus was cultivated on a defined medium, flavour volatile compounds accumulated in the broth. Besides superior alcohols and aldehydes, acids and fruit esters could be analyzed by gas chromatography and coupled gas chromatography-mass spectrometry. The predominant components are isoamyl alcohol, 2-phenylethyl alcohol and isobutyric acid with 180 mg/L, 400 mg/L and 290 mg/L broth, respectively.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF00128387
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