JOURNAL OF THE INSTITUTE OF BREWING, vol.114, no.1, pp.34-38, 2008 (Journal Indexed in SCI)
Article / Article
Title of Journal :
JOURNAL OF THE INSTITUTE OF BREWING
isoamyl acetate, sugar beet molasses, Williopsis saturnus var. saturnus, SACCHAROMYCES-CEREVISIAE, FERMENTATION BEHAVIOR, KLOECKERA-APICULATA, GROWTH, YEASTS, FLAVOR, WINES, GRAPE
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.