IDENTIFICATION OF VOLATILE FLAVOR COMPOUNDS OBTAINED IN CULTURE, OF KLUYVEROMYCES-MARXIANUS

被引：32

作者：

FABRE, CE

DUVIAU, VJ

BLANC, PJ

GOMA, G

机构：

[1] Département de Génie Biochimique et Alimentaire UA CNRS N544, Institut National des Sciences Appliquées, Toulouse cedex

来源：

BIOTECHNOLOGY LETTERS | 1995年 / 17卷 / 11期

关键词：

D O I：

10.1007/BF00128387

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

When Kluyveromyces marxianus was cultivated on a defined medium, flavour volatile compounds accumulated in the broth. Besides superior alcohols and aldehydes, acids and fruit esters could be analyzed by gas chromatography and coupled gas chromatography-mass spectrometry. The predominant components are isoamyl alcohol, 2-phenylethyl alcohol and isobutyric acid with 180 mg/L, 400 mg/L and 290 mg/L broth, respectively.

引用

页码：1207 / 1212

页数：6

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