Media components and amino acid supplements influencing the production of fruity aroma by Geotrichum candidum

Brazilian Journal of Microbiology

T. Pinotti¹  P.m.b. Carvalho²  K.m.g. Garcia²  T.r. Silva²  Allen Norton Hagler²  S.g.f. Leite² 

[1] ,Universidade Federal do Rio de Janeiro Centro de Ciências Matemáticas e da Natureza Instituto de Química,Brazil

关键词: Geotrichum candidum;    aroma;    corn steep liquor;    molasses;    amino acids;    Geotrichum candidum;    aroma;    milhocina;    melaço;    aminoácidos;   

DOI  :  10.1590/S1517-83822006000400017

来源: SciELO

【 摘 要 】

The ability of Geotrichum candidum to produce fruity aroma in food grade sucrose, molasses, corn steep liquor and peptone based culture media was tested by sensory evaluation and analyzed by gas chromatography mass spectrometry. A strong and sweet fruity aroma was produced from molasses, with peptone or corn steep liquor stimulating aroma production. Molasses with peptone supplemented with leucine, valine, or alanine yielded better fruity aroma production and the presence of many esters was consistent with the fruity aroma production.

【 授权许可】

CC BY-NC   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License