Production of aroma compounds by Geotrichum candidum on waste bread crumb

After selection from eight yeast commercial or type strains based on their aromatic potential to valorize bread by-products, Geotrichum candidum ATCC 62217 formed fruity aroma compounds (pineapple-like) on fermented waste bread (35% white bread crumb and 65% water). Fatty acids esters were identified including ethyl esters of acetic acid, propionic acid, butyric acid and isobutyric acid Their production corresponded to the stationary growth phase of the strain and, after 48 h, it was improved by agitation and, to a lesser extent, at 30 degrees C compared to 25 or 20 degrees C. Aromatic properties of the strain were linked to its ability to metabolize organic acids. (C) 1999 Academic Press.