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Identification of flavour volatile compounds produced by Kluyveromyces lactis

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Biotechnology Techniques

Summary

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). 2-Phenylethyl acetate, isobutanol, isobutyric and isovaleric acids were also detected in significant amounts.

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Authors and Affiliations

  1. Food Biotechnology CentreSingapore Institute of Standards and Industrial Research, 1 Science Park Drive, 0511, Singapore, Singapore

    Jianping Jiang

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  1. Jianping Jiang
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Jiang, J. Identification of flavour volatile compounds produced by Kluyveromyces lactis . Biotechnol Tech 7, 863–866 (1993). https://doi.org/10.1007/BF00156363

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