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Bioflavour production from tomato and pepper pomaces by Kluyveromyces marxianus and Debaryomyces hansenii

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Abstract

Bioflavours are called natural flavour and/or fragrance compounds which are produced using metabolic pathway of the microorganism and/or plant cells or their enzyme systems with bioengineering approaches. The aim of this study was to investigate bioflavour production from tomato and red pepper pomaces by Kluyveromyces marxianus and Debaryomyces hansenii. Obtained specific growth rates of K. marxianus and D. hansenii in tomato pomace were 0.081/h and 0.177/h, respectively. The bioflavour profile differed between the yeasts. Both yeasts can produce esters and alcohols such as phenyl ethyl alcohol, isoamyl alcohol, isoamyl acetate, phenyl ethyl acetate and isovaleric acid. “Tarhana” and “rose” were descriptive flavour terms for tomato and pepper pomaces fermented by K. marxianus, respectively. Tomato pomace fermented by D. hansenii had the most intense “green bean” flavour while “fermented vegetable” and “storage/yeast” were defined as characteristic flavour terms for pepper pomaces fermented by D. hansenii.

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Acknowledgments

This study was funded by The Scientific and Technological Council of Turkey (TUBITAK, Ankara Turkey; Project No. 110O903). The authors also would like to thank to Bioflavour COST Action FA0907 for supporting this scientific work.

Conflict of interest

The authors do not have any conflict of interest.

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Authors and Affiliations

  1. Department of Food Engineering, Engineering Faculty, Uşak University, 64200, Uşak, Turkey

    Onur Güneşer

  2. Department of Food Engineering, Engineering Faculty, Çanakkale Onsekiz Mart University, 17020, Çanakkale, Turkey

    Aslı Demirkol, Yonca Karagül Yüceer & Müge İşleten Hoşoğlu

  3. Department of Nutrition and Dietetics, School of Health Science, İstanbul Medipol University, 34810, Istanbul, Turkey

    Sine Özmen Toğay

  4. Department of Bioengineering, Engineering Faculty, Ege University, 35100, Izmir, Turkey

    Murat Elibol

Authors
  1. Onur Güneşer
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  2. Aslı Demirkol
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  3. Yonca Karagül Yüceer
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  4. Sine Özmen Toğay
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  6. Murat Elibol
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Correspondence to Yonca Karagül Yüceer.

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Güneşer, O., Demirkol, A., Karagül Yüceer, Y. et al. Bioflavour production from tomato and pepper pomaces by Kluyveromyces marxianus and Debaryomyces hansenii . Bioprocess Biosyst Eng 38, 1143–1155 (2015). https://doi.org/10.1007/s00449-015-1356-0

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  • DOI: https://doi.org/10.1007/s00449-015-1356-0

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