Effects of Fermentation Temperature and Aeration on Production of Natural Isoamyl Acetate byWilliopsis saturnusvar.saturnus

Murat Yilmaztekin,Huseyin Erten,Turgut Cabaroglu

doi:10.1155/2013/870802

Murat Yilmaztekin, Huseyin Erten + Show 1 more

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https://doi.org/10.1155/2013/870802

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Abstract

Isoamyl acetate is a natural flavour ester, widely used as a source of banana flavour by the food industry. Williopsis saturnus var. saturnus is a yeast which can produce isoamyl acetate by esterification of amyl alcohols with acetyl coenzyme A via fermentation. The evaluation of this kind of production as an alternative way to obtain natural banana flavour could be possible, if the levels produced were high enough to make a commercial product. In this study, the effects of temperature (15°C and 25°C) and aeration (aerobic, semiaerobic, and anaerobic) on the production of isoamyl acetate by Williopsis saturnus var. saturnus from sugar beet molasses were examined. According to the results obtained, isoamyl acetate production rate and specific productivity were higher at 25°C than at 15°C and at semiaerobic condition than aerobic and anaerobic conditions. Williopsis saturnus var. saturnus showed a production rate of 0.703 mg L−1 h−1 and a specific productivity of 0.0297 mg L−1 cell−1 h−1 isoamyl acetate with semiaerobic condition at 25°C. The maximum amount of isoamyl acetate reached with these conditions was 118 mg/L.

Highlights

Flavour compounds found widespread application in food, beverages, cosmetics, detergents, and pharmaceutical products with a world-wide industrial size estimated at US $ 22 billion in 2012 [1]
In this study influence of fermentation temperature and aeration on the production of isoamyl acetate by Williopsis saturnus var. saturnus (W. saturnus) from sugar beet molasses was investigated
Temperatures studied had a significant effect on the production of isoamyl acetate by Williopsis saturnus var. saturnus using sugar beet molasses

Summary

Introduction

Flavour compounds found widespread application in food, beverages, cosmetics, detergents, and pharmaceutical products with a world-wide industrial size estimated at US $ 22 billion in 2012 [1]. Most of the available flavour compounds (84%) are produced via chemical synthesis, extraction from natural material continues [2]. Esters are commonly used flavouring agents, very appreciated for the fruity aromas they provide. They are employed in fruit-flavoured products, baked goods, wines, and dairy products. Acetate esters, such as ethyl acetate, hexyl acetate, isoamyl acetate, and 2-phenylethyl acetate, are recognised as important flavour compounds [3]. Isoamyl acetate, the characteristic compound of banana flavour, is produced with an amount of 74 tonnes per annum [7]. Several yeasts are capable of producing large amounts of fruity ester flavours. The genus Williopsis synthesizes high amounts of volatile esters, for example, isoamyl acetate [8,9,10]

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