Show simple item record

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.issued2015en_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/s00449-015-1356-0en_US
dc.identifier.issn1615-7591
dc.identifier.issn1615-7605
dc.identifier.urihttps://dx.doi.org/10.1007/s00449-015-1356-0
dc.identifier.urihttps://hdl.handle.net/20.500.12511/5319
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.en_US
dc.description.sponsorshipEuropean Cooperation in Science and Technologyen_US
dc.language.isoengen_US
dc.publisherSpringeren_US
dc.rightsinfo:eu-repo/semantics/embargoedAccessen_US
dc.subjectBioflavouren_US
dc.subjectAgrowasteen_US
dc.subjectMicrobial Fermentationen_US
dc.subjectGas Chromatographyen_US
dc.subjectSensory Analysisen_US
dc.titleBioflavour production from tomato and pepper pomaces by kluyveromyces marxianus and debaryomyces hanseniien_US
dc.typearticleen_US
dc.relation.ispartofBioprocess and Biosystems Engineeringen_US
dc.departmentİstanbul Medipol Üniversitesi, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümüen_US
dc.identifier.volume38en_US
dc.identifier.issue6en_US
dc.identifier.startpage1143en_US
dc.identifier.endpage1155en_US
dc.relation.tubitakinfo:eu-repo/grantAgreement/TUBITAK/SOBAG/110O903
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1007/s00449-015-1356-0en_US
dc.identifier.wosqualityQ2en_US
dc.identifier.scopusqualityQ2en_US


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record