Bioflavour production from tomato and pepper pomaces by Kluyveromyces marxianus and Debaryomyces hansenii

Abstract

Bioflavours 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.

STUDY OF INCREASING THE PRODUCTION OF VOLATILE FLAVOR COMPOUNDS BY THE YEAST Kluyveromyces marxianus THROUGH OPTIMIZATION OF CARBON AND NITROGEN SOURCES

“…Hence, the regulation of the ester levels by nutritional variables for different yeast strains is important from this point of view. In this study, the total volatile formation was considerably higher than for K. marxianus cells grown on agricultural waste mediums (Wilkowska et al 2014;Guneser et al 2015).…”

“…There was no significant difference in the level of isoamyl acetate and a slight decrease in the concentration of 2-PEA until the end of the fermentation. Significant decreases in the concentrations of all volatiles were also observed before through the fermentation (Medeiros et al 2000;Guneser et al 2015). Decreases in the concentrations of volatile compounds during the production in a bioreactor can be ascribed to the loosing them from liquid culture medium via exhaust gas in aerated cultivation system which is known as stripping effect (Urit et al 2013a;2013b;Guneser et al 2015).…”

“…A roundtable discussion was conducted as defined in Guneser et al (2015) to determine descriptive sensory properties and changes in aroma profiles of during the production in a bioreactor (at 9 h, 12 h, 24 h, 48 h, 72 h) versus control samples. Seven trained panelists were involved in sensory evaluation with no restriction on descriptive terms.…”

“…Because of its ability to grow on a broad variety of substrates, at higher temperatures and rapid growth, many efforts have been made with this yeast like production of enzymes (Panesar, 2008), single cell protein (Aggelopoulos et al 2014), reduction of lactose content in food products (Manera et al, 2008). With regard to the production of flavor compounds using K. marxianus, most progress has been made specifically with the production of 2-phenylethanol (2-PE) (Etschmann et al 2003;Etschmann et al 2004), ethyl acetate (Urit et al 2003a;Urit et al 2003b) and the production of total volatile compounds by using inexpensive waste-stream medium as the growth medium (Medeiros et al 2000;Wilkowska et al, 2014;Guneser et al 2015). However, industrial production of sufficient quantities of yeast as starter cultures implies characterization of yeast physiology and nutritional requirements.…”

Production of flavor compounds from olive mill waste by Rhizopus oryzae and Candida tropicalis

“…The FID and sniffing port were maintained at the temperatures of 250 °C and 200 °C, respectively. GCO procedure was duplicated 30 . Post-peak intensity method was used for the determination of aroma intensity by using 10-point scale anchored to the left with ‘not’ and to the right with ‘very’ 31 .…”