@article{article_317019, title={STUDY OF INCREASING THE PRODUCTION OF VOLATILE FLAVOR COMPOUNDS BY THE YEAST Kluyveromyces marxianus THROUGH OPTIMIZATION OF CARBON AND NITROGEN SOURCES}, journal={Food and Health}, volume={4}, pages={112–123}, year={2018}, DOI={10.3153/FH18011}, author={İşleten Hoşoğlu, Müge}, keywords={Sensory evaluation,Kluyveromyces marxianus,Natural flavor compounds,Optimization,Bioreactor,Sensory evaluation}, abstract={<p class="MsoNormal" style="margin-top:6pt;margin-right:28.95pt;margin-bottom:3pt;margin-left:14.2pt;text-align:justify;"> <span lang="en-gb" style="font-size:9pt;" xml:lang="en-gb">The </span> <span lang="en-gb" style="font-size:9pt;" xml:lang="en-gb">regulation of growth and the production of flavor
compounds by </span> <i> <span lang="en-gb" style="font-size:9pt;" xml:lang="en-gb">Kluyveromyces
marxianus </span> </i> <span lang="en-gb" style="font-size:9pt;" xml:lang="en-gb"> were accomplished
according to the nutritional requirements ( <span>yeast
extract, ammonium sulphate and glucose concentrations) </span> </span> <span lang="en-gb" style="font-size:9pt;" xml:lang="en-gb">by using
Response Surface Methodology experiments. Results proved that i </span> <span lang="en-gb" style="font-size:9pt;" xml:lang="en-gb">ncreasing both initial yeast extract (YE)
and glucose concentrations in the fermentation medium favored both the growth
and production of fusel alcohols. The major fusel alcohol (isoamyl alcohol) and
the acetate ester compound (ethyl acetate) produced in all flasks were
determined in the concentration range 1299-3996 µg L <sup>-1 </sup> and 1558 to
3122 µg L <sup>-1 </sup>,
respectively. In a scale-up attempt, productions were
accomplished in a 5 L stirred tank bioreactor. The highest productivity
values for major volatile </span> <span lang="en-gb" style="font-size:9pt;" xml:lang="en-gb">flavor </span> <span lang="en-gb" style="font-size:9pt;" xml:lang="en-gb">compounds, i.e., ethyl acetate (fruity),  isoamyl alcohol (banana), 2-phenylethyl
acetate (floral) were obtained during the exponential growth of the yeast </span> <span lang="en-gb" style="font-size:9pt;" xml:lang="en-gb">in a 5 L
stirred tank bioreactor. Additionally, the descriptive sensory terms “ </span> <span lang="en-gb" style="font-size:9pt;" xml:lang="en-gb">sourdough”, “flower” and “sweet
aromatic” were characteristics for volatile compounds produced by </span> <i> <span lang="en-gb" style="font-size:9pt;" xml:lang="en-gb">K. marxianus </span> </i> <span lang="en-gb" style="font-size:9pt;" xml:lang="en-gb">. </span> <span lang="en-gb" style="font-size:9pt;" xml:lang="en-gb"> This work also demonstrated
high product losses due to the stripping effect when the production scaled up
from flasks to bioreactor </span> <span lang="en-gb" style="font-size:9pt;" xml:lang="en-gb">.  </span> </p> <p> </p> <p> </p>}, number={2}, publisher={Özkan ÖZDEN}