Bioflavour production from tomato and pepper pomaces by kluyveromyces marxianus and debaryomyces hansenii

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dc.contributor.authorGüneşer, Onur
dc.contributor.authorDemirkol, Aslı
dc.contributor.authorKaragül Yüceer, Yonca
dc.contributor.authorÖzmen Toğay, Sine
dc.contributor.authorİşleten Hoşoğlu, Müge
dc.contributor.authorElibol, Murat
dc.date.accessioned2020-06-26T08:01:15Z
dc.date.available2020-06-26T08:01:15Z
dc.date.issued2015
dc.departmentİstanbul Medipol Üniversitesi, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü
dc.description.abstractioflavours 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.
dc.description.sponsorshipEuropean Cooperation in Science and Technologyen_US
dc.identifier.citationGüneşer, O., Demirkol, A., Karagül Yüceer, Y., Özmen Toğay, S., İşleten Hoşoğlu, M. ve Elibol, M. (2015). Bioflavour production from tomato and pepper pomaces by kluyveromyces marxianus and debaryomyces hansenii. Bioprocess and Biosystems Engineering, 38(6), 1143-1155. https://dx.doi.org/10.1007/s00449-015-1356-0
dc.identifier.doi10.1007/s00449-015-1356-0
dc.identifier.endpage1155
dc.identifier.issn1615-7591
dc.identifier.issn1615-7605
dc.identifier.issue6
dc.identifier.scopusqualityQ2
dc.identifier.startpage1143
dc.identifier.urihttps://dx.doi.org/10.1007/s00449-015-1356-0
dc.identifier.urihttps://hdl.handle.net/20.500.12511/5319
dc.identifier.volume38
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofBioprocess and Biosystems Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.relation.tubitakinfo:eu-repo/grantAgreement/TUBITAK/SOBAG/110O903
dc.rightsinfo:eu-repo/semantics/embargoedAccess
dc.subjectBioflavour
dc.subjectAgrowaste
dc.subjectMicrobial Fermentation
dc.subjectGas Chromatography
dc.subjectSensory Analysis
dc.titleBioflavour production from tomato and pepper pomaces by kluyveromyces marxianus and debaryomyces hansenii
dc.typeArticle

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