Inonu University, Faculty of Engineering, Department of Food Engineering, 44280 Malatya, Turkey.
Biomed Res Int. 2013;2013:870802. doi: 10.1155/2013/870802. Epub 2013 Jun 19.
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 (-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.
乙酸异戊酯是一种天然香料酯，在食品工业中被广泛用作香蕉风味的来源。粟酒裂殖酵母可以通过发酵，用乙酰辅酶 A 酯化淀粉醇来生产乙酸异戊酯。如果生产的水平足够高，可以生产出商业产品，那么这种生产方式作为获得天然香蕉风味的替代方法的评价可能是可行的。在这项研究中，考察了温度（15°C 和 25°C）和通气（好氧、兼性厌氧和厌氧）对从糖蜜中生产乙酸异戊酯的粟酒裂殖酵母的影响。根据获得的结果，25°C 时的乙酸异戊酯生产速率和比生产率高于 15°C，半好氧条件下的生产速率和比生产率高于好氧和厌氧条件。在 25°C 的半好氧条件下，粟酒裂殖酵母的生产速率为 0.703mg/（h·细胞），比生产率为 0.0297mgL/（h·细胞），可以生产 118mg/L 的乙酸异戊酯。
