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.
Similar content being viewed by others
References
Albertazzi E., Cardillo R., Servi S. and Zucchi G. (1994). Biogeneration of 2-phenylethanol and 2-phenylethylacetate important aroma components. Biotechnol. Lett., 16(5), 491–496.
Furia T.E. and Bellana N. (1971). Feranoli's handbook of flavor ingredients. CRC Press, pp. 15–22.
Hanssen H.P., Sprecher E. And Klingenberg A. (1984). Accumulation of volatile flavour compounds in liquid cultures of Kluyveromyces lactis strains. Z. Naturforsch, 39c, 1030–1033.
Jiang J. (1993). Identification of flavour volatile compounds produced by Kluyveromyces lactis. Biotechnol. Tech., 7 (12), 863–866.
Jiang J. (1995). Effects of temperature on the production of volatile compounds during Kluyveromyces lactis fermentation. In ≪ Bioflavour 95 ≫, February 14–17, Dijon, France.
Jiang J. (1995). Volatile metabolites produced by Kluyveromyces lactis and their changes during fermentation. Process Biochemistry (In Press).
Kapfer G.F., Berger R.G. and Drawert F. (1989). Production of 4-decanolide by semicontinuous fermentation of Tyromyces sambuceus. Biotech. Lett., 11 (8), 561–56.
Maiorella B., Blanch H.W. and Wilke C.R. (1983). By-product inhibition effects on ethanolic fermentation by Saccharomyces cerevisiae. Biotech. Bioeng., 25, 103–121.
Pastore G.M., Sato H.H., Yang T.S., Park Y.K. and Min D.B. (1994). Production of fruity aroma by newly isolated yeast. Biotech. Lett., 16 (4), 389–392.
Usseglio-Tomasset L. (1989). Chimisme des fermentations. In “Chimie Oenologique”. Tec.& Doc. - Lavoisier, Ed. AEB, Vendôme, pp. 108–133.
Weusthuis R.A., Pronk J.T., Van Den Broekpja and Van Djiken J.P. (1994). Chemostat studies of sugar transport in yeasts. In ≪ Disaccharide fermentation by yeasts ≫, ed. Weusthuis R.A., pp. 25–38.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Fabre, C.E., Duviau, V.J., Blanc, P.J. et al. Identification of volatile flavour compounds obtained in culture of Kluyveromyces marxianus . Biotechnol Lett 17, 1207–1212 (1995). https://doi.org/10.1007/BF00128387
Issue Date:
DOI: https://doi.org/10.1007/BF00128387