Production of 2-phenylethanol, a flavor ingredient, by Pichia fermentans L-5 under various culture conditions

Huang, Chung‐Jr; Lee, Shiow-Ling; Chou, Cheng‐Chun

doi:10.1016/s0963-9969(00)00164-2

Cited by 42 publications

(33 citation statements)

References 12 publications

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“…Among them, P. fermentans possessed the largest number of positive significant correlations to flavours, followed by K. ohmeri and L. lactis. Pichia fermentans could produce 2-phenylethanol, which is widely used to modify certain flavour composition such as fruit formula, fermented food, candy and chewing gum (Huang et al 2001). When co-inoculated with S. cerevisiae, P. fermentans significantly increased the contents of acetates, ethyl esters, fatty acids, and numerous other fermentative volatiles; particularly those of medium-chain fatty acids and their corresponding esters (Ma et al 2017a).…”

Section: Discussionmentioning

confidence: 99%

Volatile flavour components, microbiota and their correlations in different sufu, a Chinese fermented soybean food

et al. 2018

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Section: Discussionmentioning

confidence: 99%

Volatile flavour components, microbiota and their correlations in different sufu, a Chinese fermented soybean food

et al. 2018

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“…The production of 2-phenylethanol by Pichia fermentans has been investigated under optimised culture conditions by Huang et al (2001). This alcohol, contributing to an aroma of rose petals, is formed to a greater or lesser extent by most yeasts, and as part of the 'fermentation bouquet' can contribute to the overall flavour of a young wine.…”

Section: Other Non-saccharomyces Sppmentioning

confidence: 99%

The Role and Use of Non-Saccharomyces Yeasts in Wine Production

Jolly

Augustyn

Pretorius

2017

SAJEV

160

161

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The contribution by the numerous grape-must-associated non-Saccharomyces yeasts to wine fermentation has been debated extensively. These yeasts, naturally present in all wine fermentations, are metabolically active and their metabolites can impact on wine quality. Although often seen as a source of microbial spoilage, there is substantial contrary evidence pointing to a positive contribution by these yeasts. The role of non-Saccharomyces yeasts in wine fermentation is therefore receiving increasing attention by wine microbiologists in Old and New World wine producing countries. Species that have been investigated for wine production thus far include those from the Candida, Kloeckera, Hanseniaspora, Zygosaccharomyces, Schizosaccharomyces, Torulaspora, Brettanomyces, Saccharomycodes, Pichia and Williopsis genera. In this review the use and role of non-Saccharomyces yeast in wine production is presented and research trends are discussed.

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“…Fig.3 Inhibition zone on the assay medium seeded with the pathogenic yeast WCY under the optimal conditions. Huang et al (2001) reported that Pichia fermentans L-5 isolated from soil could produce 2-phenylethanol, a flavor ingredient. The yeast Pichia burtonii was found to weakly inhibits spoilage by Penicillium roqueforti in laboratory and pilot studies with high-moisture wheat in malfunctioning airtight storage (Druvefors and Schnürer, 2005).…”

Section: Potential Applications Of the Marine Yeasts Pichia Sppmentioning

confidence: 99%

Occurrence and diversity of Pichia spp. in marine environments

Chi

Wang

et al. 2008

J. Ocean Univ. China

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A total of 328 yeast strains from seawater, sediments, mud of salterns, the guts of marine fish and marine algae were obtained. The results of routine identification and molecular methods show that five yeast strains obtained in this study belonged to Pichia spp., including Pichia guilliermondii 1uv-small, Pichia ohmeri YF04d, Pichia fermentans YF12b, Pichia burtonii YF11A and Pichia anomala YF07b. Further studies revealed that Pichia anomala YF07b could produce killer toxin against pathogenic yeasts in crabs while Pichia guilliermondii 1uv-small could produce high activity of extracellular inulinase. It is advisable to test if Pichia ohmeri YF04d obtained in this study is related to central-venous-catheter-associated infection.

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Production of 2-phenylethanol, a flavor ingredient, by Pichia fermentans L-5 under various culture conditions

Cited by 42 publications

References 12 publications

Volatile flavour components, microbiota and their correlations in different sufu, a Chinese fermented soybean food

Volatile flavour components, microbiota and their correlations in different sufu, a Chinese fermented soybean food

The Role and Use of Non-Saccharomyces Yeasts in Wine Production

Occurrence and diversity of Pichia spp. in marine environments

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