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KMID : 0545120030130050800
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Journal of Microbiology and Biotechnology
2003 Volume.13 No. 5 p.800 ~ p.808
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Identification of Phenylethyl Alcohol and Other Volatile Flavor Compounds from Yeasts, Pichia farinosa SKM-1, Pichia anomala SKM-T, and Galactomyces geotrichum SJM-59
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MO, EUN KYUNOG
KANG, HYO JIN/LEE, CHANG TIAN/XU, BAO JUN/KIM, JAE HOON/QI, JUN WANG/KIM, JAE CHEON
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Abstract
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Three strains of yeasts, Pichia farinosa SKM-I, Pichiu anomala SKM-T, and Galuctomyces geotrichum SJM-59, produced volatile flavor compounds during fermentation. To investigate these volatile flavor compounds, the liquid culture broth of the three yeast strains were extracted with methylene chloride, and then GC and GC-MS analyses were conducted. Flavor analyses revealed that 5 , 12, and 15 kinds of volatile compounds were isolated, and 4, 8, and 11 volatile flavor compounds were identified, respectively. Phenylethyl1alcohol was identified with the common volatile flavor compound of Pichia farinosa SKM- 1, Pichiu anomalu SKM-T, and Galuctomyces geotrichum SJM-59. 1 H-indole-3-ethanol. a precursor of plant growth hormone, was identified from Pichiu unomalu SKM-T.
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