Accumulation of Volatile Flavour Compounds in Liquid Cultures of Kluyveromyces lactis Strains
نویسندگان
چکیده
The accumulation o f volatile flavour constituents in liquid cultures o f three Kluyveromyces lactis strains was studied after cultivation on defined culture m edia containing glucose as carbon source, yeast extract, vitamines, and different additional nitrogen compounds. Besides shortchain alcohols and esters (fruit esters), 2-phenylethyl alcohol, phenylacetaldehyde, and 2-phenylethyl esters could be identified by gas chromatography and coupled gas chromatography-mass spectrometry. Although the com position o f these com pounds was qualitatively comparable within the three strains investigated, quantitative differences were significant and strain-dependent reactions to the culture medium could be observed.
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