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Production of flavor compounds from rice bran by yeasts metabolisms of Kluyveromyces marxianus and Debaryomyces hansenii

  • Food Microbiology - Research Paper
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Abstract

The aim of this study was to evaluate the biosynthesis of flavor compounds from rice bran by fermentation facilitated by Kluyveromyces marxianus and Debaryomyces hansenii. The growth of both yeasts was assessed by specific growth rates and doubling time. The biosynthesis of flavor compounds was evaluated by gas chromatography–olfactometry (GC-O), gas chromatography-mass spectrometry (GC–MS), and Spectrum™ sensory analysis. The specific growth rate (µ) and doubling time (td) of K. marxianus was calculated as 0.16/h and 4.21h, respectively, whereas that of D. hansenii was determined as 0.13/h and 5.33h, respectively. K. marxianus and D. hansenii produced significant levels of higher alcohols and acetate esters from rice bran. Results showed that K. marxianus can produce 827.27 µg/kg of isoamyl alcohol, 169.77 µg/kg of phenyl ethyl alcohol, and 216.08 µg/kg of phenyl ethyl acetate after 24-h batch fermentation. A significant amount of isovaleric acid was also synthesized by K. marxianus (4013 µg/kg) after the batch fermentation of 96 h. 415.64 µg/kg of isoamyl alcohol and 135.77 µg/kg of phenyl ethyl acetate was determined in rice bran fermented by D. hansenii after 24-h fermentation. Fermented cereals and rose were the characteristic flavor descriptors of the fermented rice bran samples. Rose flavor in fermented rice bran samples was found to be associated with phenyl ethyl alcohol, phenyl ethyl acetate, isoamyl acetate, and guaiacol. Thus, the findings of this study demonstrate that the valorization of rice bran can be achieved with the production of natural flavor compounds by yeast metabolism.

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Research data are not shared. The data generated during the present study are available from the corresponding author upon reasonable request.

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Acknowledgements

The authors would like to thank Bioflavor COST Action FA0907 for supporting this scientific work. The authors would also like to thank the panelists for their participation and contribution during sensory panels.

Funding

This study was supported by The Scientific and Technological Council of Turkey (TUBITAK, Ankara Turkey; Project No. 110O903).

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Authors and Affiliations

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

    Onur Guneser

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

    Yonca Karagul Yuceer

  3. Biotechnology Institute, Gebze Technical University, Gebze-Kocaeli, Turkey

    Muge Isleten Hosoglu

  4. Agricultural Faculty, Department of Food Engineering, Bursa Uludağ University, Bursa, Turkey

    Sine Ozmen Togay

  5. Department of Bioengineering, Ege University, Engineering Faculty, Izmir, Turkey

    Murat Elibol

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Guneser, O., Yuceer, Y.K., Hosoglu, M.I. et al. Production of flavor compounds from rice bran by yeasts metabolisms of Kluyveromyces marxianus and Debaryomyces hansenii. Braz J Microbiol 53, 1533–1547 (2022). https://doi.org/10.1007/s42770-022-00766-6

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