Bioflavour production from tomato and pepper pomaces by Kluyveromyces marxianus and Debaryomyces hansenii

WOS: 000354408700015PubMed ID: 25614449Bioflavours 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.Scientific and Technological Council of Turkey (TUBITAK, Ankara Turkey)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [110O903]; Bioflavour COST Action [FA0907]This study was funded by The Scientific and Technological Council of Turkey (TUBITAK, Ankara Turkey; Project No. 110O903). The authors also would like to thank to Bioflavour COST Action FA0907 for supporting this scientific work