Production of isoamyl acetate from sugar beet molasses by Williopsis saturnus var. saturnus


Yilmaztekin M., ERTEN H. , CABAROĞLU T.

JOURNAL OF THE INSTITUTE OF BREWING, vol.114, no.1, pp.34-38, 2008 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 114 Issue: 1
  • Publication Date: 2008
  • Doi Number: 10.1002/j.2050-0416.2008.tb00303.x
  • Title of Journal : JOURNAL OF THE INSTITUTE OF BREWING
  • Page Numbers: pp.34-38

Abstract

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 degrees 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.