Evaluation of Waste of the Cheese Industry for the Production of Aroma of Roses (Phenylethyl Alcohol)

Conde-Báez, Laura; Castro-Rosas, Javier; Villagómez-Ibarra, José Roberto; Páez-Lerma, Jesús Bernardo; Gómez‐Aldapa, Carlos A.

doi:10.1007/s12649-016-9654-6

Cited by 40 publications

(37 citation statements)

References 32 publications

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“…Recently, Conde‐Báez et al . () showed that yeast K. marxianus was able to produce 2‐PE at a maximum concentration of 0·96 g l −1 in whey. Therefore, it seems that whey and by‐products from sugar beet processing might be a good feedstock for 2‐PE bioproduction with S. cerevisiae strains.…”

Section: Resultsmentioning

confidence: 99%

Screening of yeasts for the production of 2-phenylethanol (rose aroma) in organic waste-based media

Chreptowicz

Sternicka

Kowalska

et al. 2018

Lett Appl Microbiol

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2-Phenylethanol (2-PE) is an alcohol with a pleasant rosy scent, which is commonly used in the food, fragrance and cosmetic industries as an aroma compound and preservative. Promising sources of 2-PE are yeasts, but still the biotechnological route has not been economically competitive to chemical synthesis. Thus, the first challenging goal to develop biotechnological production of 2-PE is the identification of highly productive yeasts and cheap feedstock. This study demonstrates for the first time the promising production of 2-PE by selected yeasts in organic waste-based media. This could pave the way for development of a cheaper method of 2-PE bioproduction.

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Section: Resultsmentioning

confidence: 99%

Screening of yeasts for the production of 2-phenylethanol (rose aroma) in organic waste-based media

Chreptowicz

Sternicka

Kowalska

et al. 2018

Lett Appl Microbiol

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“…K. marxianus utilizes lactose to excrete some glucose and galactose into milk and weakly metabolizes citrate and succinic acids to produce ethanol, glycerol, acetic acid, and propionic acid [10]. K. marxianus is also emerging as a new platform for the production of flavor and fragrance compounds [44]; it is used for the production of phenylethyl alcohol, responsible for the aroma of roses in cheese whey [45].…”

Section: Bacterial and Yeast Diversitymentioning

confidence: 99%

Profiling of koumiss microbiota and organic acids and their effects on koumiss taste

Tang

Hou

et al. 2020

BMC Microbiol

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Background: Koumiss is a naturally fermented mare's milk. Over recent decades, numerous studies have revealed the diversity of lactic acid bacteria in koumiss. However, there is limited information available regarding its secondary major component yeast profile.Results: A total of 119 bacterial and 36 yeast species were identified among the 14 koumiss samples. The dominant bacterial species in koumiss were Lactobacillus helveticus, Lactobacillus kefiranofaciens, Lactococcus lactis, Lactococcus raffinolactis, and Citrobacter freundii. The main yeast species were Dekkera anomala, Kazachstania unispora, Meyerozyma caribbica, Pichia sp.BZ159, Kluyveromyces marxianus, and uncultured Guehomyces. The bacterial and yeast Shannon diversity of the Xilinhaote-urban group were higher than those of the Xilingol-rural group. The most dominant organic acids were lactic, acetic, tartaric, and malic acids. Lactic acid bacteria species were mostly responsible for the accumulation of those organic acids, although Kazachstania unispora, Dekkera anomala, and Meyerozyma caribbica may also have contributed. Redundancy analysis suggested that both bacteria and yeast respond to koumiss flavor, such as Lactobacillus helveticus and Dekkera anomala are associated with sourness, astringency, bitterness, and aftertaste, whereas Lactococcus lactis and Kazachstania unispora are associated with umami.Conclusions: Our results suggest that differences were observed in koumiss microbiota of Xilinhaote-urban and Xilingol-rural samples. The biodiversity of the former was higher than the latter group. Positive or negative correlations between bacteria and yeast species and taste also were found.

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“…marxianus utilizes lactose to excrete some glucose and galactose into milk and weakly metabolizes citrate and succinic acids to produce ethanol, glycerol, acetic acid, and propionic acid [44]. K. marxianus is also emerging as a new platform for the production of flavor and fragrance compounds [45]; it is used for the production of phenylethyl alcohol, responsible for the aroma of roses in cheese whey [46].…”

Section: Bacterial and Yeast Diversitymentioning

confidence: 99%

Profiling of Koumiss Microbiota and Organic Acids and their Effects on Koumiss Taste

Tang

Hou

et al. 2020

Preprint

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Background Koumiss is a naturally fermented mare’s milk. Over recent decades, numerous studies have revealed the diversity of lactic acid bacteria in koumiss. However, there is limited information available regarding its secondary major component yeast profile. Results A total of 119 bacterial and 36 yeast species were identified among the 14 koumiss samples. The dominant bacterial species in koumiss were Lactobacillus helveticus , Lactobacillus kefiranofaciens , Lactococcus lactis , Lactococcus raffinolactis , and Citrobacter freundii. The main yeast species were Dekkera anomala , Kazachstania unispora , Meyerozyma caribbica , Pichia sp.BZ159 , Kluyveromyces marxianus , and uncultured Guehomyces . The bacterial and yeast Shannon diversity of the Xilinhaote-urban group were higher than those of the Xilingol-rural group. The most dominant organic acids were lactic, acetic, tartaric, and malic acids. Lactic acid bacteria species were mostly responsible for the accumulation of those organic acids, although Kazachstania unispora , Dekkera anomala , and Meyerozyma caribbica may also have contributed. Redundancy analysis suggested that both bacteria and yeast respond to koumiss flavor, such as Lactobacillus helveticus and Dekkera anomala are associated with sourness, astringency, bitterness, and aftertaste, whereas Lactococcus lactis and Kazachstania unispora are associated with umami. Conclusions Our results suggest that differences were observed in koumiss microbiota of Xilinhaote-urban and Xilingol-rural samples. The biodiversity of the former was higher than the latter group. Positive or negative correlations between bacteria and yeast microbiota and taste also were found.

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Evaluation of Waste of the Cheese Industry for the Production of Aroma of Roses (Phenylethyl Alcohol)

Cited by 40 publications

References 32 publications

Screening of yeasts for the production of 2-phenylethanol (rose aroma) in organic waste-based media

Screening of yeasts for the production of 2-phenylethanol (rose aroma) in organic waste-based media

Profiling of koumiss microbiota and organic acids and their effects on koumiss taste

Profiling of Koumiss Microbiota and Organic Acids and their Effects on Koumiss Taste

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