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

Murat Yilmaztekin¹, Huseyin Erten¹ and Turgut Cabaroglu^1,2
¹ Cukurova University, Faculty of Agriculture, Department of Food Engineering, 01330, Adana, Turkey
² Corresponding author. E-mail: tcabar@cu.edu.tr

J. Inst. Brew. 114(1), 34–38, 2008 | VIEW ARTICLE

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.

Key words:
Isoamyl acetate, sugar beet molasses, Williopsis saturnus var. saturnus.