Food and Fermentation Industries

Study on Carbon Sources Utilization and Fermentation Features of Ester-producing Yeasts

  • Liao Yonghong ,
  • Shen Han ,
  • Shi Wenjuan ,
  • Ren Wenya ,
  • Sun Baoguo
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Online published: 2010-02-25

Abstract

Ester-producing yeasts Pichia sp.,Hyphopichia sp.,Zygosaccharomyces cidri all utilized 6 carbon sources such as sucrose,α-D-Glucose,Turanose and so on.The top 3 carbon sources that yeasts utilized are sucrose、α-D-Glucose and D-galactose/ D-xylose/ Pentylalose,respectively.These yeasts had good adaptability,strong growth and reproduction capacity,and good stability.Volatile components of Pichia sp.were ethyl acetate and ethanol,Hyphopichia sp.were ethyl acetate and 4-OH-2-butanone,Zygosaccharomyces cidri were ethanol and 5-F-Amyl propionate.During the fermentation process,the volatile esters and total acids increased,the volatile ketones and alcohols as well as total esters were induced.None of the 3 yeasts utilized 10% ethanol,instead they utilized 5% ethanol,with Hyphopichia sp.had the highest utilization rate.

Cite this article

Liao Yonghong , Shen Han , Shi Wenjuan , Ren Wenya , Sun Baoguo . Study on Carbon Sources Utilization and Fermentation Features of Ester-producing Yeasts[J]. Food and Fermentation Industries, 2010 , 36(02) : 1 -7 . DOI: 10.13995/j.cnki.11-1802/ts.2010.02.007

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