Production of fruit-like flavouring substances from pichia membranaefaciens
Production of fruit-like flavouring substances from pichia membranaefaciens
Three molecules potentially useful as natural food flavouring substances, in accordance with EEC directives, were isolated from a culture of Pichia membranaefaciens. The optimal culture conditions were found to be a yeast extract and glucose base at a pH between 5.0 and 6.0 and at an incubation temperature of 30-35°C. Flavouring substances were identified as propanoic acid ethyl ester, acetic acid 3-methyl-butyl ester and butyl ethyl ether by HRGC/MS. This is the first report of butyl ethyl ether in a natural matrix.
- University of Milan Italy
acetic acid 3-methylbutyl ester ; biotechnology ; butyl ethyl ether ; natural flavouring substances ; Pichia membranaefaciens ; propanoic acid ethyl ester
acetic acid 3-methylbutyl ester ; biotechnology ; butyl ethyl ether ; natural flavouring substances ; Pichia membranaefaciens ; propanoic acid ethyl ester
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