IDENTIFICATION OF FLAVOR VOLATILE COMPOUNDS PRODUCED BY KLUYVEROMYCES-LACTIS

被引：20

作者：

JIANG, JP

机构：

[1] Food Biotechnology CentreSingapore Institute of Standards and Industrial Research, Singapore, 0511

来源：

BIOTECHNOLOGY TECHNIQUES | 1993年 / 7卷 / 12期

关键词：

D O I：

10.1007/BF00156363

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

More than 30 compounds were identified in Kluyveromyces lactis culture, including 5 aromatic hydrocarbons, 9 alcohols, 6 carboxylic acids, 8 esters, 2 ketones and 1 fuanone. Most of them have not been previously reported in the culture of K. lactis. The predominant components are isoamyl alcohol, 2-phenylethanol, and acetoin (73, 72 and 22 mg/L broth, respectively). P-Phenylethyl acetate, isobutanol, isobutyric and isovaleric acids were also detected in significant amounts.

引用

页码：863 / 866

页数：4

共 15 条

[1]

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[2]

DETTWILER B, 1989, DECHEMA BIO, V3, P1051

[3] BIOSYNTHESIS OF FLAVOR COMPOUNDS BY MICROORGANISMS .3. PRODUCTION OF MONOTERPENES BY YEAST KLUYVEROMYCES-LACTIS [J].