Artículos de revistas
Production of fruit-like flavouring substances from Pichia membranaefaciens
Registro en:
Italian Journal Of Food Science. Chiriotti Editori, v. 11, n. 1, n. 75, n. 79, 1999.
1120-1770
WOS:000080252300008
Autor
Tateo, F
Bonomi, M
Pastore, MG
Lubian, E
Martello, S
Beccaro, Y
Institución
Resumen
Three molecules potentially useful as natural food flavouring substances, in accordance with EEC directives, were isolated from a culture of Pichia membranaefaciens. The optimal culture conditions were found to be a yeast extract and glucose base at a pH between 5.0 and 6.0 and at an incubation temperature of 30 degrees-35 degrees C. Flavouring substances were identified as propanoic acid ethyl ester, acetic acid 3-methlybutyl ester and butyl ethyl ether by HRGC/MS. This is the first report of butyl ethyl ether in a natural matrix. 11 1 75 79