Production of Isoamyl Acetate from Sugar Beet Molasses by Williopsis saturnus var. saturnus

Abstract

Three strains of Williopsis saturnus var. saturnus were employed for the production of natural isoamyl acetate (the character impact compound of banana flavour) using sugar beet molasses as the carbon source and batch cultivation at 25°C under anaerobic conditions. Of the three strains, strain HUT 7087 was the best producer of isoamyl acetate, producing 20.7 mg/L. Sugar beet molasses was deemed to be an acceptable carbon source for the production of this flavour compound.

Fermentation of three varieties of mango juices with a mixture of Saccharomyces cerevisiae and Williopsis saturnus var. mrakii

“…mrakii (formerly Hansenula mrakii) yeast strains are known as efficient producers of fruity or floral acetate esters such as isoamyl acetate and 2-phenylethyl acetate important to wine aroma (Yilmaztekin et al, 2008;Li et al, 2012) and the strain was used in sake to improve its fruity character (Inoue et al, 1994). Some researchers have started to co-culture Saccharomyces and Williopsis to improve wine fruitiness and complexity (Erten and Tanguler, 2010;Lee et al, 2011).…”

Effect of L-isoleucine and L-phenylalanine Addition on Aroma Compound Formation During Longan Juice Fermentation by a Co-culture of Saccharomyces cerevisiae and Williopsis saturnus

“…Williopsis saturnus var. saturnus was selected for co-culture with S. cerevisiae based on the fact that the former yeast has been known to produce high amounts of acetate esters such as isoamyl acetate (Yilmaztekin et al, 2008), which presumably possess high alcohol acetyltransferase activity.…”

“…saturnus CBS254 and Saccharomyces cerevisiae var. bayanus EC-1118 (1 000:1 cfu/mL) was used due to the latter yeast being the faster fermenter, while the former is able to produce high quantities of esters such as isoamyl acetate (Iwase et al, 1995;Yilmaztekin et al, 2008). The intention was to obtain a contribution from both yeasts.…”

Evaluation ofWilliopsis saturnusInoculum Level on Fermentation and Flavor Compounds of White Wines Made from Emir (Vitis viniferaL.) Grown in Anatolia

“…Williopsis saturnus, formerly known as Hansenula saturnus, synthesizes important levels of volatile esters, especially isoamyl acetate and ethyl acetate (Yilmaztekin et al, 2008;Erten and Tanguler, 2010;Trinh et al, 2011). Generally, it is not found in the natural environment grape surfaces and winery equipments, but with the production of desirable flavour, W. saturnus can potentially enhance the fruity flavor in wines obtained from neutral cultivar characteristics (Erten and Tanguler, 2010).…”