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Production of Isoamyl Acetate from Sugar Beet Molasses by Williopsis saturnus var. saturnus
Author(s) -
Yilmaztekin Murat,
Erten Huseyin,
Cabaroglu Turgut
Publication year - 2008
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.2008.tb00303.x
Subject(s) - sugar beet , isoamyl acetate , chemistry , food science , flavour , sugar , beet pulp , biology , agronomy , fermentation
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.